Szechuan Chicken Wings

• 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

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 375u0b0. 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.

soy sauce, sugar, water, garlic, lemon juice, szechuan chili sauce, chicken, flour

Taken from www.tasteofhome.com/recipes/szechuan-chicken-wings/ (may not work)