Perfectly battered. Nicely seasoned. And easy as heck. That’s how we like our fried chicken wings, thank you very much. This recipe delivers all that.
About James Villas
James Villas is the author of nearly two dozen cookbooks, including the James Beard award-winning Pig: King of the Southern Table and his most recent title, Southern Fried. He’s also the former food and wine editor of Town and Country, and his work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, and The New York Times. Born and raised in the South, Villas now lives in East Hampton, Long Island.
Bacon Cheddar Biscuits
These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. (See what we mean?!)
Tennessee Shrimp and Grits
Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire.
Bacon Buttermilk Scones
Made with bacon and onion and buttermilk, these savory scones are traditionally served with soup, though when you let go of expectations, you’ll find they make a swell breakfast, too.
Spiced Peach Shortcakes
Ethereally airy biscuits. Sweetly spiced stone fruits. This riff on classic shortcake swaps strawberries for the unexpected to really quite surprising and clamor-for-more effect.
Swiss Apple, Pear, Potato, and Bacon Braise
This recipe for a hearty Swiss potato braise is deeply flavored with German speck or slab bacon, pears, apples, and a touch of cream.
Southern Pecan Pie
Though not as sweet as most, this Southern pecan pie is still traditional through and through.