Szechuan Chicken Wings Recipe

Szechuan Chicken Wings RecipePhoto by: Taste of Home Szechuan Chicken Wings Recipe Rating 4

“After tasting this easy chicken dish, my friend begged for the recipe. It's so addicting!” This one's great for parties or served with rice for dinner. Senon Ray Posadas - Chicago, Illinois

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Szechuan Chicken Wings Recipe
  • Prep: 10 min. Cook: 10 min./batch
  • Yield: 7 Servings
10 10 20

Ingredients

  • 1 cup soy sauce
  • 1/3 cup sugar
  • 1/3 cup water
  • 3 tablespoons minced garlic
  • 3 tablespoons lemon juice
  • 2 teaspoons Szechuan chili sauce
  • 2-1/2 pounds whole chicken wings
  • 1 cup self-rising flour
  • Oil for deep-fat frying

Directions

  • In a large resealable plastic bag, combine the soy sauce, sugar, water, garlic, lemon juice and chili sauce; set aside.
  • Cut chicken wings into three sections; discard wing tip sections. Place flour in another large resealable plastic bag; add chicken wings, a few at a time, and shake to coat.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels. Add chicken to soy sauce mixture, a few pieces at a time, and shake to coat. Yield: 7 servings.

    Editor’s Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutritional Facts 4 chicken wings equals 425 calories, 28 g fat (5 g saturated fat), 52 mg cholesterol, 1,673 mg sodium, 20 g carbohydrate, trace fiber, 22 g protein.

Originally published as Szechwan Chicken Wings in Simple & Delicious September/October 2008, p12

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Reviews for Szechuan Chicken Wings (4)

Szechuan Chicken Wings Recipe

Szechuan Chicken Wings

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Reviewed on Oct. 08, 2008 by Essheep

I'd agree with riche that this was a little bland, also the sauce didn't really stick to the wings all that well.

The sauce has definite possibilities for alterations, though.


Reviewed on Oct. 08, 2008 by Essheep

I'd agree with riche that this was a little bland, also the sauce didn't really stick to the wings all that well.

The sauce has definite possibilities for alterations, though.


Reviewed on Oct. 08, 2008 by Essheep

I'd agree with riche that this was a little bland, also the sauce didn't really stick to the wings all that well.

The sauce has definite possibilities for alterations, though.


Reviewed on Sep. 06, 2008 by riche

A bit bland, but a keeper for possibilities

 
 
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