There’s a reason Nashville Hot Chicken has taken the culinary world by storm: it’s a symphony of flavors and textures, blending crispy fried chicken with an undeniably fiery and intensely flavorful glaze. Our journey into the heart of “Nashville Hot” culture began when Janette, while working for Food Network, had the incredible opportunity to experience Hattie B’s in Nashville firsthand. It was an awakening to the truly unique and addictive quality of this regional delicacy.
Imagine perfectly fried chicken, boasting a golden-brown, crunchy exterior, generously brushed with a spice-infused oil that delivers a complex heat. It’s not just about the spice; it’s about the depth of flavor that makes you crave another bite even as your lips tingle. What’s not to love about such a culinary masterpiece?
The Evolution of a Flavor Obsession: From Classic to Creative
Our passion for the Nashville Hot flavor profile didn’t stop at traditional chicken. Last fall, we ventured into innovative territory, creating Nashville Hot Softshell Crab. This daring twist proved to be a resounding success, solidifying our belief that almost anything could be elevated by the distinctive Nashville Hot treatment. The combination of crispy crust, succulent seafood, and the signature spicy glaze was simply irresistible, leaving us eager to explore more possibilities.
With major events like the Super Bowl on the horizon, we found ourselves inspired to transform this beloved flavor into the ultimate game day snack. The goal was to create something perfectly portioned, easy to handle, and packed with enough kick to keep the crowd cheering – or at least reaching for another wing and a cold beverage. That’s how our quest to perfect the Nashville Hot Chicken Wings recipe began.
Why Nashville Hot Chicken Wings are the Ultimate Game Day Food
Chicken wings are inherently a crowd-pleaser, making them an ideal canvas for the bold flavors of Nashville Hot. Their smaller size means a higher skin-to-meat ratio, leading to maximum crispiness. Plus, they’re perfectly designed for sharing and snacking during lively gatherings. Imagine the crunch, the heat, and the juicy tenderness of each bite – a truly immersive culinary experience for your guests.
When serving these spicy delights, remember the essentials: plenty of cooling accouterments are key to balancing the heat. Be sure to pair them generously with refreshing dill pickles and slices of soft white bread, which traditionally help to soak up the glorious spice and offer a moment of reprieve. And, of course, ensure an ample supply of your favorite cold beverages – beer, sweet tea, or a frosty lemonade – and a stack of paper towels. Get ready for a delicious, delightfully messy, and unforgettable eating adventure!
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Nashville Hot Chicken Wings Recipe
Print Recipe
20 mins
10 mins
30 mins
4-6
Ingredients
- 2 lbs Chicken Wings
- 3 Eggs
- ¼ Cup Milk
- 1 Tablespoon Louisiana Style Hot Sauce
- 2 Cups All-Purpose Flour
- 2 Tsp Salt (for flour mixture)
- Oil, for deep frying (Canola or Vegetable oil works great)
- ½ Cup Lard, or Butter Flavored Shortening (like Crisco), or unsalted Butter
- 3 Tablespoons Cayenne Pepper, for authentic Nashville Hot spice. For a milder version, use 1 Tablespoon of Cayenne.
- 1 Tablespoon Brown Sugar
- ½ tsp Smoked Paprika (or regular paprika)
- ½ tsp Garlic Powder
- ¾ tsp Salt (for hot oil mixture)
- 1 tsp Black Pepper
- Sliced White Bread, for serving
- Dill Pickle Slices, for serving
Instructions
- Begin by preheating your frying oil. In a deep fryer or a sturdy cast iron skillet, heat enough oil to fully submerge the chicken wings to 360°F (182°C). Maintaining this temperature is crucial for crispy, evenly cooked wings.
- Prepare your dredging stations. In a medium bowl, whisk together the milk, eggs, and 1 tablespoon of Louisiana style hot sauce until thoroughly combined. In a separate medium bowl, whisk together the all-purpose flour and 2 teaspoons of salt. This provides your base seasoning for the crispy coating.
- Prepare the chicken wings for frying. Pat each chicken wing thoroughly dry with paper towels. This step is vital for achieving maximum crispiness. Then, dredge each wing first in the milk/egg mixture, allowing any excess to drip off. Next, transfer it to the flour mixture, ensuring it’s fully coated, then shake off any loose flour. Dip it back into the egg mixture, let excess drip, and finally return it to the flour for a second coating. The double dredging technique creates a wonderfully thick and extra-crispy crust.
- Carefully fry the wings in batches, ensuring not to overcrowd the fryer. Overcrowding can lower the oil temperature and result in soggy wings. Fry them for approximately 10 minutes, or until they are beautifully crispy and golden brown, and cooked through. Once done, remove the wings from the fryer and place them on a wire rack set over a baking sheet to drain excess oil and maintain crispness.
- While the wings are frying, prepare the signature Nashville Hot coating. In a heatproof bowl, melt the lard, butter flavored shortening, or unsalted butter. Once melted, add the cayenne pepper (adjusting the amount for your desired heat level), brown sugar, salt, black pepper, paprika, and garlic powder. Whisk all these ingredients together until they are well combined and form a smooth, vibrant red, spicy oil.
- Immediately after frying and while the wings are still hot, generously baste or brush the prepared Nashville Hot mixture over each side of the wings. Ensure every wing is thoroughly coated for that authentic spicy punch. Garnish with classic accompaniments: dill pickle slices and soft white bread. Serve these incredible Nashville Hot Chicken Wings immediately for the best experience!
Nutrition
Calories: 606kcal (30% Daily Value)
Mastering the Nashville Hot Experience: Tips for Success
Creating truly authentic Nashville Hot Chicken Wings involves more than just following a recipe; it’s about understanding the nuances that elevate a good dish to an exceptional one. Here are some pro tips to ensure your wings are a blazing success:
Choosing the Right Chicken Wings
- **Drumettes & Flats:** We recommend using both drumettes and flats, as they offer varied textures and are easy to eat. If you purchase whole wings, you can easily separate them at the joint yourself.
- **Pat Dry, Pat Very Dry:** We cannot stress this enough. Moisture is the enemy of crispy fried chicken. Take the time to meticulously pat each wing completely dry with paper towels before dredging. This ensures the flour coating adheres properly and crisps up beautifully.
The Art of Frying
- **Oil Selection:** Canola or vegetable oil are excellent choices for deep frying due to their high smoke points and neutral flavor.
- **Temperature Control is King:** A consistent oil temperature of 360°F (182°C) is paramount. If the oil is too cool, the chicken will absorb too much oil and become greasy. If it’s too hot, the exterior will burn before the interior is cooked. Invest in a good deep-fry thermometer and adjust your heat as needed.
- **Don’t Overcrowd:** Fry your wings in small batches. Overfilling the fryer will drop the oil temperature significantly, leading to uneven cooking and less crispy results. Patience here pays off.
- **Double Dredging for Maximum Crunch:** Our recipe calls for a double dredge (egg, flour, egg, flour) for a reason. This technique builds a thicker, more robust crust that stands up wonderfully to the hot oil glaze without becoming soggy.
Crafting the Iconic Hot Oil Glaze
- **The Fat Base:** Lard, butter-flavored shortening, or unsalted butter are all excellent choices. Lard provides the most traditional flavor and texture, imparting a rich, savory depth to the glaze.
- **Spice Level Customization:** The recipe uses 3 tablespoons of cayenne pepper for a genuine Nashville Hot kick. If you’re new to extreme heat or prefer a milder flavor, start with 1 tablespoon and increase to 2 tablespoons for a medium spice. Taste and adjust to your preference – but remember, authentic Nashville Hot is meant to be *hot*!
- **Warm Glaze, Hot Wings:** It’s crucial to baste the hot glaze onto the wings immediately after they come out of the fryer. The residual heat from the chicken helps the glaze meld beautifully with the crispy crust, enhancing absorption and flavor.
Serving Suggestions and Pairings
The traditional Nashville Hot Chicken experience is incomplete without its customary companions:
- **Dill Pickles:** The tang and coolness of dill pickle slices provide a perfect counterpoint to the intense heat of the wings, offering a refreshing palate cleanser between bites.
- **White Bread:** Simple, soft white bread isn’t just for show. It acts as a sponge, soaking up the flavorful spicy oil and juices, making for a delicious and satisfying accompaniment.
- **Cooling Sides:** Consider serving with a side of creamy coleslaw, potato salad, or even a simple buttermilk ranch or blue cheese dressing for dipping, which helps to further tame the heat.
- **Beverages:** Cold beer is a classic choice. For non-alcoholic options, sweet tea, lemonade, or even a glass of milk can be surprisingly effective at cutting through the spice.
Storage and Reheating Nashville Hot Chicken Wings
While these wings are best enjoyed fresh, you might have leftovers. Here’s how to store and reheat them:
- **Storage:** Store any leftover Nashville Hot Chicken Wings in an airtight container in the refrigerator for up to 3-4 days.
- **Reheating:** To bring back some of their crispiness, avoid the microwave. Preheat your oven or air fryer to 375°F (190°C). Place the wings on a baking rack over a sheet pan (or directly in the air fryer basket) and reheat for 10-15 minutes, or until heated through and crispy again. You can also re-baste them lightly with a fresh batch of hot oil glaze for an extra kick!
Whether you’re hosting a Super Bowl party, a casual get-together, or simply craving a taste of Nashville’s famous heat, these Nashville Hot Chicken Wings are sure to be a showstopper. Get ready to ignite your taste buds and impress your guests with this truly sensational recipe!