Crispy Nashville Hot Chicken Wings Recipe for the Gameday Win by 30Seconds Food
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We love Nashville Hot recipes! Although Nashville Hot spice blends, preparation and level of heat vary from recipe to recipe or chef to chef, one thing is for certain: it's darn tasty.
From chicken tenders to fried shrimp to chicken sandwiches to air fryer chicken, you can't go wrong making something Nashville Hot. So why not chicken wings, too? This easy Nashville Hot fried chicken wing recipe is to die for.
Serve these crispy chicken wings as an appetizer or even for dinner with your favorite side dishes. They're perfect for tailgating and gameday snacking. Don't forget the pickles!
Cuisine: American
Prep Time: 10 minutes plus 4 hours to marinate
Cook Time: 20 minutes
Total Time: 4 1/2 hours
Servings: 4 to 8
Ingredients
Chicken
- 3 pounds chicken wings
- 2 tablespoons poultry seasoning
- 2 tablespoons ground cayenne
- 1 tablespoon onion powder
- 1/3 cup hot sauce
- 4 cups buttermilk
Batter
- 4 cups self-rising flour
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- vegetable oil, for frying
Nashville Hot Sauce
- 2 tablespoons brown sugar
- 2 tablespoons cayenne pepper
- 1 teaspoon crushed red pepper flakes (or to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup of the oil used to fry chicken
Here's how to make it:
- To make the marinade, combine all the ingredients in a bowl or plastic food storage bag. Add the chicken and marinate in the refrigerator for at least 4 hours.
- When ready to cook, combine the flour, onion powder and garlic powder. Remove the chicken from the marinade. Dredge in the flour mixture. Heat about 2 inches of oil in a large skillet to 350 degrees F. Add the chicken and fry until golden and cooked through, about 8 minutes (165 degrees F internal temperature). Remove the chicken to paper towels or a wire rack.
- To make the hot sauce, combine all the ingredients in a bowl. Carefully add in the hot oil (1/2 cup) from frying the chicken. Whisk together. Brush the mixture on the chicken wings.
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