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Labor Day Wingfest: Cantonese Wings!

Labor Day Wingfest: Cantonese Wings
Chef Larry Edwards/Casa de Cuisine

There is really no better way to celebrate Labor Day and the end of Summer than munching on some great food while chugging some ice cold beer on a warm day. Though you can celebrate this holiday with the usual picnic-like fare and grilled hot dogs and hamburgers, it is much more memorable when you are munching on chicken wings. True, you can nibble on the usual and boring Buffalo Wings -- or you can be different and enjoy these treats with gusto, flair and downright deliciousness.

Here we have some incredible chicken wings with a touch of the exotic flavors of Asia. Honestly, these are unlike any other chicken wing you have pigged-out on before. There is a slight sweetness with every bite and a touch of spicy heat. If you like the flavors of Asian cooking, you are going to find Cantonese Wing to be quite addictive.

Ingredients needed to make Cantonese Wings (makes 12):

  • 1/2 cup Chinese barbecue sauce (found in the Asian section of your market)
  • 1 Tbs. minced ginger
  • 2 cloves garlic, minced
  • 2 tsp. toasted sesame oil
  • 2 tsp. rice wine (found in the Asian section of your market)
  • 1 tsp. Chinese chili sauce (found in the Asian section of your market)
  • 2 tsp. soy sauce
  • 12 chicken wings


  1. Place all ingredients, except the chicken wings, into a large bowl and whisk until well blended.
  2. Add the chicken wings to the marinade, toss to coat and let marinate at room temperature at least 30 minutes.
  3. Pre-heat the oven to 375 degrees.
  4. Remove the wings from the marinade and place on a baking pan, skin-side up.
  5. Place in the oven and bake 15 minutes then turn them over and bake an additional 10 minutes.
  6. Turn the wings back over skin-side up, baste (brush) with the marinade and bake 10 more minutes, then turn them over again, baste them and bake another 10 minutes.
  7. Turn the oven to broil.
  8. Turn the wings back over to their skin-side (this is the last time, I promise), baste them with the marinade again and put under the broiler for about 2 minutes (this is to crisp up the skin).
  9. Remove the wings from the oven and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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