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Labor Day Wingfest: Southwest Wicked Wings!

Labor Day Wingfest: Southwest Wicked Wings
Labor Day Wingfest: Southwest Wicked 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.

When we do chicken wings at Casa de Cuisine, we do them the right way. We blast them in a chili buttermilk bath and then we dredge them in reality. We make them where you can actually taste the damn chicken. These suckers are so moist and tender, they fall right off the bone.

Whereas the other guys and gals who don't really give a damn will almost cremate their putrid little chicken wings, we actually use heat to do ours. The result is something edible and tasty versus something you can only gut after you've swilled a keg of beer!

Ingredients needed to make Southwest Wicked Wings (makes 12):

  • 1 cup buttermilk
  • 1 Tbs. chili sauce
  • 3 pounds chicken wings
  • 1 cup flour
  • 1 Tbs. garlic powder
  • 1 Tbs. ground cumin
  • 1 Tbs. garlic salt
  • 1 Tbs. chili powder


  1. In a large bowl whisk together the buttermilk and chili sauce.
  2. Place the chicken into the butter milk mixture, toss to coat and let sit at room temperature 30 minutes.
  3. Into a large saute pan or skillet, bring 2-inches of corn oil to 350 degrees on a deep-fry thermometer.
  4. Into a large shallow dish whisk together the flour, garlic powder, cumin, garlic salt and chili powder.
  5. Remove the wings from the buttermilk and shake off any excess liquid.
  6. Dredge (coat) the wings in the seasoned flour mixture.
  7. Carefully place into the pan and fry 5 minutes per side. Lower the heat to low, cover the pan and cook 10 minutes per side.
  8. Remove to a paper towel-lined plate to drain of any excess oil and then wait a few minutes to pig-out!

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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