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Szechuan Chicken Wings Recipe

Szechuan Chicken Wings Recipe

“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
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch YIELD:7 servings

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

  • 1. In a large resealable plastic bag, combine the soy sauce, sugar, water, garlic, lemon juice and chili sauce; set aside.
  • 2. 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.
  • 3. 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.

Nutritional Facts

4 each: 425 calories, 28g fat (5g saturated fat), 52mg cholesterol, 1673mg sodium, 20g carbohydrate (6g sugars, 0g fiber), 22g protein .

Reviews for Szechuan Chicken Wings

Sort By :
MY REVIEW
katlaydee3
Reviewed Nov. 9, 2015

"Delicious! I loved these, and they were very flavorful and not at all bland."

MY REVIEW
Essheep
Reviewed Oct. 8, 2008

"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."

MY REVIEW
Essheep
Reviewed Oct. 8, 2008

"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."

MY REVIEW
Essheep
Reviewed Oct. 8, 2008

"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."

MY REVIEW
riche
Reviewed Sep. 6, 2008

"A bit bland, but a keeper for possibilities"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.