If you love crispy, spicy flavors, you’ll adore these Nashville Hot Wings. They combine tender chicken with a kick of heat that makes each bite feel like a flavorful adventure.
This Nashville Hot Wings recipe resolves soggy skin, uneven cooking, flavor dullness, and moisture loss by applying proper brining, seasoning, smoking, and frying methods.
I’ve had my share of cooking challenges, like figuring out how to keep wings crispy without drying them out. This recipe really helps tackle that by focusing on marinating and frying techniques so you can avoid soggy wings.
What’s great about this recipe is how reliable it is. On a busy weeknight, you can prep these wings in about thirty minutes (minus brining time), and the smell alone will get everyone in the kitchen excited. If you want another chicken recipe, check out my Honey Garlic Chicken Breast.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, or rye-based ingredients commonly linked to gluten.
- The recipe contains butter, so it is unsuitable for vegan and dairy-free diets without substitution.
- This recipe is not low-carb or keto due to brown sugar and vegetable oil contributing additional carbohydrates.
- The recipe is nut-free, containing no ingredients derived from nuts or tree nuts in any form.
Why You Will Love This Recipe
- Big Flavor Impact The rich blend of spices in Nashville Hot Wings brings a bold heat that’s balanced with a touch of sweetness, making each bite a lively adventure for your taste buds. You’ll enjoy a powerful flavor that truly represents Nashville’s culinary vibe.
- Unforgettable Crunch The frying technique creates a crispy exterior that contrasts beautifully with the tender, juicy chicken inside. That crispiness is key to achieving the ultimate texture that keeps everyone coming back for more.
- Memorable Experience Making these wings isn’t just a recipe; it’s a chance to gather friends and family for a spicy feast. The aroma filling your kitchen and the anticipation of that first bite creates an atmosphere of excitement that’s hard to beat.
- Flavor Journey Brining the wings in pickle juice not only enhances moisture but also adds a surprising zing that pairs harmoniously with the kick of Nashville Hot seasoning. This step elevates the overall flavor profile, ensuring a juicy and zesty treat that’s unique to each batch.
How To Make Nashville Hot Wings
- Prep Time: 30 minutes
- Cool Time: 4 hours
- Cook Time: 1 hour 30 minutes
- Total Time: Approximately 5 hours 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Smoking and Frying
- Cuisine: American
- Diet: Halal
Description
Delicious Nashville Hot Chicken Wings with a crispy exterior and flavorful interior, perfect for any gathering.
Ingredients
Scale
- 2 lbs (907 g) chicken wings, mix of flats and drums, plump and moist recommended
- Frying oil (vegetable oil, canola, or peanut oil recommended for high smoke point), as needed
- 3 cups (720 ml) pickle brine
- ¾ cup (180 ml) mayonnaise
- 2 tbsp (30 ml) white vinegar
- 1.5 tbsp (22.5 ml) prepared horseradish
- 1.5 tbsp (22.5 ml) brown sugar (light brown sugar recommended)
- 1 lemon, juiced
- 1 cup (120 g) Nashville Hot Chicken Seasoning
- 3 tbsp (37.5 g) white sugar
- 1.5 tsp (4.5 g) cayenne powder
- 1 tsp (2 g) black pepper
- Kosher salt, to taste
- Chopped parsley, for garnish
Instructions
- Step 1: In a large bowl, combine the 3 cups (720 ml) pickle brine and 3 tbsp (37.5 g) white sugar. Stir until the sugar completely dissolves. Add the chicken wings, cover, and place in the refrigerator for at least 4 hours, ideally overnight. This brining process enhances moisture and infuses flavor.
- Step 2: Remove wings from brine and discard excess liquid. Pat wings completely dry with paper towels to ensure crispiness. Generously coat wings with ¾ cup (90 g) Nashville Hot Chicken Seasoning. Set aside until ready to cook.
- Step 3: In a small bowl, combine ¾ cup (180 ml) mayonnaise, 2 tbsp (30 ml) white vinegar, 1.5 tbsp (22.5 ml) prepared horseradish, 1.5 tbsp (22.5 ml) brown sugar, juice of 1 lemon, 1.5 tsp (4.5 g) cayenne powder, 1 tsp (2 g) black pepper, and kosher salt to taste. Mix well and refrigerate until serving to allow flavors to meld.
- Step 4: Set smoker to 250°F (121°C) for indirect cooking. Add hickory wood chunks if desired to impart a smoky flavor. Proper preheating ensures even cooking.
- Step 5: Place wings in the smoker and cook for approximately 1.5 to 2 hours, or until an internal temperature of 165°F (74°C) is reached. Rotate wings occasionally during smoking to promote even cooking and browning. Use an instant-read thermometer to confirm doneness.
- Step 6: Preheat frying oil in a Dutch oven or heavy pot to 325-350°F (163-177°C). Use a thermometer to maintain correct temperature, preventing burning or undercooking.
- Step 7: Carefully add smoked wings to hot oil and fry for about 2 minutes. Flip and stir occasionally until wings become crispy and golden brown. Visual cues for doneness include a firm, crispy exterior with no oily residue. Remove and let cool for a few minutes.
- Step 8: In a skillet, combine 2-3 tbsp (30-45 ml) frying oil with ¼ cup (30 g) Nashville Hot Chicken Seasoning. Toss fried wings in this mixture until thoroughly coated and glistening with sauce. Proper coating ensures the signature spicy flavor in every bite.
- Step 9: Arrange wings on a serving platter and garnish with chopped parsley and pickle slices. The contrast in colors and textures adds to presentation and taste experience.
Notes
- Room Temperature: Store wings in an airtight container at room temperature away from direct heat and sunlight, up to 2 days. Pat dry wings before storing.
- Refrigeration: Use airtight containers; consume within 4 days. Keep Alabama White Sauce separate to preserve wing crispiness and sauce freshness.
- Freezing: Wrap wings tightly in plastic wrap, then place in freezer bags or containers. Freeze up to 2 months. Thaw in refrigerator overnight only.
- If wings are not crispy after frying, verify oil temperature is maintained at 325-350°F (163-177°C) before adding wings.
- Rotate wings during smoking for even cooking and browning.
- Ensure brining is for at least 4 hours or overnight for optimal flavor penetration.
- Confirm wings reach 165°F (74°C) internal temperature with an instant-read thermometer before frying and serving.
- For moderation of heat, mix 1 tbsp (12.5 g) brown sugar with the Nashville Hot seasoning during tossing to balance spiciness.
- Reheat wings in a preheated oven at 350°F (177°C) for about 10-15 minutes or until warmed through, maintaining texture. Avoid microwaving to preserve crispiness.
- Serve wings with celery or carrot sticks for fresh crunch. Include a simple side salad with ranch dressing. Additional accompaniments may include Alabama White Sauce or a drizzle of hot honey.
- Add extra cayenne powder for more heat. Substitute brown sugar with light brown sugar for caramel notes. Use different hot sauces like Frank’s RedHot for varied flavor profiles.
- Select plump and moist chicken wings for juiciness. Choose a neutral oil with a high smoke point such as canola or peanut oil for frying. Use fresh garlic powder and light, fluffy onion powder to ensure balanced flavors in Nashville Hot seasoning. Smoked paprika should be vibrant red to guarantee freshness and smoky flavor. Unsalted butter is advised in sauce preparation to control seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Chicken wings: Go for a mix of flats and drums for variety. Look for wings that are plump and moist , that’ll give you juicy wings.
- Hot sauce: Use a good quality hot sauce like Frank’s RedHot. It offers the right balance of heat and flavor, crucial for that signature Nashville kick.
- Brown sugar: Choose light brown sugar for a hint of caramel sweetness. It helps balance the heat and gives a nice glaze to the wings.
- Garlic powder: Opt for fresh garlic powder rather than the granular kind. This enhances the flavor without becoming overpowering; fresh is key.
- Onion powder: A good quality onion powder adds depth. Make sure it’s light and fluffy; any clumps might not dissolve properly in the sauce.
- Smoked paprika: This adds a lovely smoky flavor that’s characteristic of Nashville hot wings. Go for a vibrant red color to ensure freshness and potency.
- Cayenne pepper: Adjust to your taste, but a good brand will have a fiery impact. This spice brings the heat, which is a must-have in Nashville wings.
- Vegetable oil: You’ll need it for frying. A neutral oil with a high smoke point, like canola or peanut oil, helps achieve that crunchy texture without burning.
- Butter: Use unsalted butter to control the seasoning level in the sauce; it adds creaminess and richness that helps the sauce stick to the wings.
Recipe Tips
- If wings aren’t crispy enough after frying, check oil temperature with a thermometer to ensure it’s at 325-350F before adding the wings.
- For wings with uneven cooking, rotate them occasionally during the 1.5-2 hours in the smoker to promote even heat distribution and browning.
- If your brine doesn’t penetrate well, brine the wings for at least 4 hours or ideally overnight to maximize flavor infusion before cooking.
- When wings appear undercooked, use an instant-read thermometer to check for an internal temperature of 165F before removing them from the heat.
- If the Nashville Hot seasoning seems overly spicy, mix in 1 tablespoon of brown sugar while tossing wings for a slight sweetness that balances the heat.
Serving Suggestions
Serve with celery sticks or carrot sticks for a fresh crunch. A simple side salad with ranch dressing complements the Nashville Hot Wings nicely.
Use to make spicy buffalo chicken dip for a flavorful twist. Add to a hearty pasta salad or mix into sliders for a fun party bite.
Top with Alabama White Sauce or a drizzle of hot honey for added flavor. A sprinkle of extra cayenne brings more heat if desired.
Recipe variations
- You can use boneless chicken thighs instead of wings for Nashville Hot Wings. Season with ¾ cup Nashville Hot Chicken Seasoning for bold flavor. Either fresh or frozen thighs work well. Scale up ingredients by 50% for 3 pounds.
- Add 2 tablespoons of honey to the seasoning mix for a sweet-spicy variation on Nashville Hot Wings. Use the base 1 cup seasoning for coating. Either raw or smoked paprika can be included. Double the batch for larger servings.
- You can replace the Alabama White Sauce with ranch dressing as a milder dip. Add 2 teaspoons cayenne powder to maintain heat. Either homemade or store-bought ranch works best. Adjust quantities proportionally if increasing wings.
- Either deep-fry or oven-bake the wings after smoking to finish. Heat oil to 325-350F for frying or bake at 425F for 20 minutes. Add heat with ¼ cup Nashville Hot Chicken Seasoning. Cook in batches if doubling the recipe.
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How to Store?
To keep your Nashville Hot Wings fresh and delicious, follow these storage tips:
Room Temperature: Place wings in an airtight container at room temperature. Store up to 2 days away from direct heat or sunlight. Pat dry before storing.
Refrigeration: Use an airtight container and refrigerate wings. Consume within 4 days. Keep sauce separate to maintain crispiness and heat.
Freezing: Wrap wings tightly in plastic wrap, then place in a freezer bag or container. Freeze up to 2 months. Thaw in the fridge overnight only.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Crispy Baked Chicken Thighs
- Baked Honey Mustard Chicken
- Baked Pesto Chicken
If you enjoyed this Nashville Hot Wings or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
