Inspired by the Nashville classic, you won’t be able to stop eating this addictively spicy fried chicken. For a milder version, reduce the amount of ground red pepper in the hot coating. Pick up our new summer issue for five more delicious takes on chicken wings!
Hot Chicken Wings
2016-06-14 20:52:07
Makes about 4 servings
Chicken
- 2 cups whole buttermilk
- 2 tablespoons dill pickle juice
- 2 large eggs
- 1 tablespoon plus
- 2 teaspoons kosher salt, divided
- 11⁄2 teaspoons ground black pepper, divided
- 2 pounds chicken wings (about 8 wings)
- Canola oil, for frying
- 2 cups all-purpose flour
Hot coating
- 6 tablespoons oil (reserved from frying)
- 2 tablespoons ground red pepper
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon crushed red pepper
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon dried dill
- 1⁄2 teaspoon garlic powder
Instructions
- Place a wire rack on a large rimmed baking sheet; spray with cooking spray.
- For chicken: In a large bowl, whisk together buttermilk, pickle juice, eggs, 2 teaspoons salt, and 1⁄2 teaspoon black pepper until combined. Add chicken to bowl, turning to coat. Let stand at room temperature 30 minutes.
- In a large cast-iron Dutch oven, pour oil to a depth of 3 inches. Heat oil over medium heat until a deep-fry thermometer registers 350°.
- In a large shallow dish, whisk together flour, remaining 1 tablespoon salt, and remaining 1 teaspoon black pepper. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, shaking off excess.
- Working in batches, fry chicken, turning occasionally, until golden brown and a meat thermometer inserted in thickest portion registers 160°, about 12 minutes. Transfer chicken to prepared pan.
- For hot coating: In a small bowl, stir together 6 tablespoons reserved oil, ground red pepper, brown sugar, crushed red pepper, salt, dill, and garlic powder. Using a brush, dab oil mixture over one side of cooked chicken. Serve immediately.
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