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Szechuan Chicken Wings

 Szechuan Chicken Wings
“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
7 ServingsPrep: 10 min. Cook: 10 min./batch


  • 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


  • 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.

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Szechuan Chicken Wings (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.