Imperial Sugar
Imperial Sugar

Sugar ’N Spice Szechuan Wings

Sugar ’N Spice Szechuan Wings


  • 2 pounds chicken wings, each cut in half
  • 1 1/2 teaspoons seasoned salt
  • 4 tablespoons (1/2 stick) melted unsalted butter


  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons Szechwan stir fry sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon soy sauce
  • 4 tablespoons Imperial Sugar Light Brown Sugar
  • 1/2 cup finely chopped scallions


  1. Wash wings and dry with paper towels.
  2. Mix well with salt. Place in one layer on a tray and refrigerate, uncovered, overnight or at least several hours to dry out.
  3. Next day preheat oven to 500°F.
  4. Melt butter in a wok. Drain wings and toss with butter.
  5. Place wings on a rack over a baking pan. Pour some water into baking pan to prevent smoking. Roast wings about 30-40 minutes, turning twice, or until very crisp.
  6. While wings are roasting, prepare glaze by mixing all ingredients except scallions in a wok. Simmer and stir until smooth, then stir in scallions, cook 15 seconds.
  7. Toss crisp chicken wings with glaze and serve immediately.