Nashville-Style Hot Chicken Wings Recipe

The Bourbon Country Cookbook recipe for Nashville Style Hot Chicken Wings

Nashville-style hot chicken has taken over the culinary world, both in fine dining and casual cuisine. There are plenty of variations on the dish, inspired by Music City hot spots such as Prince’s, Hattie B’s and Pepperfire. We caught up with David Danielson and Tim Laird, authors of The Bourbon Country Cookbook, to get their recipe for “Nashville Style Hot Wings.” You’re going to want to get caught red-handed with these fried chicken wings drenched in a cayenne-based sauce.

 

Nashville Style Hot Wings

• 2 tsp kosher salt

• ¾ tsp freshly ground black pepper

• ¼ tsp cayenne pepper

• ¼ tsp onion powder

• 2 ½ lbs chicken wings

• 1 cup all-purpose flour

• Vegetable oil, for frying

• Hot Chicken Sauce (see recipe)

• White bread, for serving

• Pickles, for serving

 

Hot Chicken Sauce

• 6 Tbsp cayenne pepper

• 2 Tbsp dark brown sugar

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp paprika

• 1 cup frying oil, reserved from cooking Nashville Style Hot Wings

 

In a medium bowl, whisk the cayenne, brown sugar, chili powder, garlic powder and paprika. Carefully whisk in the hot frying oil. Makes 1 ½ cups.

 

 

Technical Fowl

Legend has it, the first batch of Nashville-style hot chicken was made to punish an unfaithful boyfriend. But it backfired when he loved the extra-spicy fried chicken.

 

• In small bowl, combine salt, black pepper, cayenne and onion powder. Sprinkle wings with spice mixture.

 

• In medium bowl, add flour and dredge chicken wings, shake to remove excess flour.

 

• In large deep skillet, heat two inches of oil to 350°F. Working in batches to not crowd the pan, fry the wings for 3-to-4 minutes on each side, until an instant-read thermometer inserted into the thickest part of wings registers 165°F. Transfer wings to a paper towel-lined baking sheet. Reserve the frying oil for the sauce.

 

• Brush the fried chicken with the Hot Chicken Sauce. To serve, place white bread on platter and top with hot chicken. Serve pickles on the side.

 

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