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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
  • Total Time
    Prep: 10 min. Cook: 10 min./batch
  • Makes
    7 servings


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

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