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Szechuan Chicken Wings Recipe

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“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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7 Servings
Prep: 10 min. Cook: 10 min./batch

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.

Nutrition 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.

Szechuan Chicken Wings published in Simple & Delicious September/October 2008, p12

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