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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Szechuan Chicken Wings Recipe

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This recipe for Szechuan Chicken Wings is from Jimmy V's Best of the West Tailgate Chest , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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.
Number Of Servings:
Number Of Servings:
7
Preparation Time:
Preparation Time:
10 min. Cook: 10 min./batch
Personal Notes:
Personal Notes:
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.

 

 

 

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