Nashville! God bless you good people! Whoever developed this idea, whew! Greatness. I love spice. And this chicken has it all! There was a lot of love put into my version of this recipe. I wanted the chicken to be crunchy, moist, and spicy without being overwhelming. When food is too hot, it can sometimes take away from the other flavor components. But, in my recipe, you can taste every spice equally!
Bring on the HEAT!
It’s very important to seasoning your chicken wings really well before pouring in the buttermilk. I don’t know if it even matters, but I like to ensure that the chicken is coated in spices first. In my head, the buttermilk will act as a binding agent and glue those seasonings to the bird. Sounds legit, right?
Batter Up!
To avoid overly salting our wings, I only add a little bit of celery salt to the flour. I’m using self-rising flour, because it contains just enough baking powder to make our wings extra crispy and crunchy! Be sure to press the flour into the chicken gently while dredging. We don’t want that batter slipping off in the oil.
Using a cooling rack to drain the excess oil off the chicken is essential in preserving the crispiness of the chicken wings. It allows air to circulate around the entire wing. And it makes the next step of brushing on the sauce easier.
Just Right…
Guys, I worked super hard on the measurements and ingredients for the spice blend of the sauce. Again, I didn’t want the heat overpowering the rest of the flavors. But, we are making Nashville HOT chicken wings! It has to have to some heat. And my blend definitely packs it on!
This is my favorite part! I love mixing the hot oil we used to fry the chicken into the spices! This is where all of the magic happens! If oil doesn’t completely soak of the spices. It makes them spreadable per say. Therefore, you can slightly feel the grains of the spice on your fingers when you grab a wing. It’s fiery goodness!
You can spoon on the sauce or toss the wings in it. I chose to brush the sauce on. I didn’t want to disturb that crunchy texture of the chicken. Fearing that if I tossed it, some of the crispy bits would fall off. And we only want those morsels fall into our mouths!
Don’t forget the white bread and pickles!
Happy Cooking,
B. Coop
Nashville Hot Chicken Wings Recipe
Ingredients
Marinade
- 3 lbs chicken wings
- 2 TBS poultry seasoning I use Chef Paul’s
- 2 TBS cayenne pepper
- 1 TBS onion powder
- 1/3 cup hot sauce
- 4 cups buttermilk
Batter & Frying
- 4 cups self-rising flour
- 1 tbs garlic powder
- 1 tsp celery salt
- 1 tsp onion powder
- Vegetable oil for frying
Nashville Hot Sauce
- 2 TBS brown sugar
- 2 TBS cayenne pepper
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp sweet paprika or regular paprika
- 1/2 cup of the oil used to fry the chicken
Instructions
Marinade
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Combine all ingredients together in a large bowl
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Refrigerate overnight or for at least 4 hours.
Batter & Frying
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Combine flour with onion and garlic powder
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Remove each chicken wing from the marinade and dredge it in the flour.
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Heat the oil to 350 F in a pan or deep fryer.
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Fry each wing for 8-10 minutes or until they reach an internal temp of 165 F.
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Place the wings on a wired rack to drain
Nashville Hot Sauce
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Mix all dry spices together in a heat resistant bowl.
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Carefully pour in the hot oil.
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Stir.
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Brush the sauce liberally over each chicken wing.
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Enjoy!
Comments
Erika Knight
September 30, 2019 at 1:00 pmMade these last night for dinner…wow! These were delicious! Crunchy, flavorful..just perfect. My husband has become obsessed with Nashville chicken sandwiches and so I made these and he was equally impressed. I think we found our favorite crunchy wing recipe.