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Nashville Hot Chicken Wings Recipe

American · Main course · 45 min total

Crispy fried chicken wings coated in a fiery, buttery cayenne pepper sauce, inspired by the iconic Nashville hot chicken. This recipe delivers authentic heat and crunch at home.

Ingredients

• 2 lbs chicken wings, separated into drumettes and flats
• 1 cup buttermilk
• 1 large egg
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (for flour)
• 1/2 cup cayenne pepper (for sauce)
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup unsalted butter
• Peanut or vegetable oil for frying

Instructions

1. In a large bowl, whisk together buttermilk and egg. Add chicken wings, toss to coat, cover, and refrigerate for at least 1 hour or up to overnight.
2. In a shallow dish, whisk together flour, cornstarch, salt, black pepper, paprika, and 1/2 teaspoon cayenne pepper.
3. Heat 2 inches of oil in a deep pot to 350°F (175°C). Line a baking sheet with paper towels.
4. Working in batches, dredge each wing in the flour mixture, shaking off excess. Fry for 10-12 minutes until golden and cooked through (internal temp 165°F). Drain on paper towels.
5. For the sauce: In a small saucepan, melt butter over low heat. Whisk in 1/2 cup cayenne pepper, brown sugar, garlic powder, and smoked paprika until smooth. Keep warm.
6. Place fried wings in a large bowl, pour sauce over, and toss to coat evenly. Serve immediately.

Tips

• For extra heat, add a teaspoon of hot sauce to the buttermilk brine.
• Serve with pickles and white bread to balance the spice.
• Leftover wings can be reheated in an air fryer at 375°F for 5 minutes.

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