Name: Nashville Hot Chicken Wings
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 kg chicken wings; 480 ml buttermilk; 60 ml pickle juice; 2 tbsp hot sauce; 1 tbsp salt; 250 g all-purpose flour; 60 g cornstarch; 1 tbsp paprika; 1 tbsp garlic powder; 1 tbsp cayenne pepper; 1 tsp salt; 1 tsp black pepper; 2 piece egg; 1 l vegetable oil; 4 tbsp cayenne pepper; 2 tbsp brown sugar; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp chili powder; 1 tsp salt; 4 slice white bread; 0 dill pickle

Nashville Hot Chicken Wings

Crispy fried chicken wings drenched in a fiery cayenne and hot-oil paste, the wing-sized cousin of the legendary Nashville hot chicken.

🇺🇸 United States ·North America · $$

30 min Prep

25 min Cook

55 min Total

4 portions

Nashville Hot Chicken Wings take the city's most famous fried chicken and shrink it down to shareable, party-ready pieces. The wings are first brined in buttermilk and pickle juice, then double-dredged in heavily seasoned flour and cornstarch and deep-fried until deeply golden and shatteringly crispy. While they drain, a cup of the screaming-hot frying oil is whisked into a blend of cayenne, brown sugar, paprika and garlic to form a fiery, glossy paste that gets brushed over every wing. The result is sweet, smoky, salty and seriously spicy all at once, with a crunch that holds up under the slick of red oil. Tradition calls for serving the wings on slices of soft white bread with dill pickle chips on top, which soak up the heat and cool the burn. The whole style traces back to Thornton Prince and his family's Prince's Hot Chicken Shack in Nashville, Tennessee, where hot chicken was born and where it is still revered today.

Ingredients

1 kg chicken wings separated into flats and drumettes, wing tips removed

1 l vegetable oil for deep frying

Brine

480 ml buttermilk

60 ml pickle juice brine from a jar of dill pickles

2 tbsp hot sauce

1 tbsp salt

Dredge

250 g all-purpose flour

60 g cornstarch

1 tbsp paprika

1 tbsp garlic powder

1 tbsp cayenne pepper

1 tsp salt

1 tsp black pepper

2 piece egg beaten, whisked into the buttermilk dip

Hot oil paste

4 tbsp cayenne pepper

2 tbsp brown sugar

1 tbsp paprika

1 tsp garlic powder

1 tsp chili powder

1 tsp salt

To serve

4 slice white bread

0 dill pickle sliced into chips, to taste

Ingredients

4 portions

Ingredients

1 kgchicken wings separated into flats and drumettes, wing tips removed

1 lvegetable oil for deep frying

Brine

480 mlbuttermilk

60 mlpickle juice brine from a jar of dill pickles

2 tbsphot sauce

1 tbspsalt

Dredge

250 gall-purpose flour

60 gcornstarch

1 tbsppaprika

1 tbspgarlic powder

1 tbspcayenne pepper

1 tspsalt

1 tspblack pepper

2 pieceegg beaten, whisked into the buttermilk dip

Hot oil paste

4 tbspcayenne pepper

2 tbspbrown sugar

1 tbsppaprika

1 tspgarlic powder

1 tspchili powder

1 tspsalt

To serve

4 slicewhite bread

dill pickle sliced into chips, to taste

Instructions

Brine the wings

1

Whisk together the buttermilk, pickle juice, hot sauce and salt in a large bowl. Add the chicken wings and turn to coat fully.
~5 min
2

Cover and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.
~240 min

Dredge and fry

1

In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, cayenne, salt and black pepper. Beat the eggs into the leftover buttermilk brine in a second dish.
~5 min
2

Lift each wing from the brine, dredge in the seasoned flour, dip back into the buttermilk and egg mixture, then dredge a second time in the flour, pressing so it clings. Set on a rack.
~10 min
3

Heat the vegetable oil in a deep heavy pot to 175 C (350 F). Fry the wings in batches for 7 to 8 minutes, turning, until deep golden and crisp and the internal temperature reaches 74 C (165 F).
~16 min
4

Transfer the fried wings to a wire rack set over paper towels to drain. Keep the hot oil in the pot.
~2 min

Make the paste and serve

1

Put the cayenne, brown sugar, paprika, garlic powder, chili powder and salt in a heatproof bowl. Carefully ladle about 180 ml of the hot frying oil into the spices and whisk into a smooth, glossy red paste.
~3 min
2

Brush or toss the hot wings generously with the paste so they are fully coated. Lay slices of white bread on plates, pile the wings on top and finish with dill pickle chips. Serve at once.
~4 min

Credits & Inspiration

Chili Pepper Madness
Detailed wing recipe with a pickle-juice brine, seasoned flour and cornstarch dredge, and the cayenne hot-oil paste.
Wikipedia: Hot chicken
History of Nashville hot chicken, Thornton Prince and Prince's Hot Chicken Shack, and the traditional serving on white bread with pickle chips.
Gimme Delicious
Buttermilk and pickle-brine marinade with a spiced flour coating and a Nashville hot sauce.
Life's Ambrosia
Double-dredged fried wings finished with a reserved cooking-oil cayenne paste and served on white bread with pickles.

Nashville Hot Chicken Wings

Ingredients

Ingredients

Brine

Dredge

Hot oil paste

To serve

Ingredients

Ingredients

Brine

Dredge

Hot oil paste

To serve

Instructions

Brine the wings

Dredge and fry

Make the paste and serve

Credits & Inspiration

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