Use more or less hot sauce to control how much heat you want these Nashville-Style Hot Fried Chicken Wings to have.
Nashville-Style Hot Fried Chicken Wings
Makes about 6 servings
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- Vegetable oil, for frying
- 3 cups all-purpose flour
- 1½ tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons onion powder
- 2 cups whole buttermilk
- 3 pounds chicken wings, halved
- at the joint (tips left on)
- 4 to 5 tablespoons hot sauce
- 2 tablespoons firmly packed light brown sugar
- 4 teaspoons distilled white vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- For chicken: In a large Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a shallow dish, stir together flour, salt, pepper, and onion powder. In a medium bowl, place buttermilk. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk; dredge in flour mixture, pressing gently to adhere coating. Place chicken on a wire rack.
- Fry chicken in batches until a meat thermometer inserted in thickest portion registers 165°, about 8 minutes, turning occasionally.
- Let drain on paper towels. Place on a wire rack. Reserve ¾ cup cooking oil from pan for sauce.
- For sauce: In a medium bowl, whisk together reserved ¾ cup oil and all remaining ingredients. Brush over both sides of chicken. Serve remaining sauce with chicken.
Taste of the South http://www.tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South‘s January/February 2017 issue!