Crispy Nashville Hot Wings

Name: Crispy Nashville Hot Wings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 lbs chicken wings; 1 cup buttermilk; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; Salt and pepper to taste; 1/2 cup cayenne pepper; 1/4 cup brown sugar; 1/4 cup melted unsalted butter; 1 tsp garlic powder; 1 tsp smoked paprika; Salt to taste

Highlighted under: Comfort Food

I absolutely love making Crispy Nashville Hot Wings for gatherings or just a fun night in. The blend of spices really kicks the flavor up a notch, and the crunchy texture is simply irresistible. I find that marinating the wings for a few hours not only enhances the taste but also helps achieve that perfect crispy skin when fried. Whether dipping in ranch or enjoying them solo, these wings never fail to impress my family and friends. Trust me, once you try these, you'll be hooked!

Created by

Emily

Last updated on 2026-01-17T14:04:28.024Z

When I first tried Nashville hot chicken years ago, I couldn't believe the depth of flavor that came from just a handful of spices. It inspired me to recreate that experience at home with wings instead. The key to achieving that iconic heat is a special blend of cayenne pepper and a touch of brown sugar. The sweetness balances the heat in a way that's absolutely addictive.

I've experimented with different frying techniques, but I’ve found that double frying the wings results in an unbeatable crispiness. It locks in moisture and creates that signature crunchy exterior that keeps everyone coming back for more. This method truly elevates the dish, making these wings the star of any meal.

        Why You'll Love These Wings
        Perfect balance of spicy and sweet
Crispy texture that satisfies every bite
Easy to customize your heat level

      

Mastering the Marinade

The marinade for these wings plays a crucial role in developing moisture and flavor. The buttermilk not only tenderizes the chicken but also helps the spices adhere better during frying, resulting in a more flavorful wing. I recommend letting the wings marinate for at least two hours, but if you can, leave them overnight. This gives the spices time to penetrate deeply into the meat, ensuring every bite is packed with flavor.

For those who want to vary the spices in the marinade, consider adding a teaspoon of cayenne or your favorite hot sauce directly to the buttermilk. This small adjustment introduces an extra layer of heat that complements the hot sauce you'll coat the wings with later. Just be mindful about balancing the heat, as the final sauce can be quite spicy.

Perfecting the Fry

Frying is where the magic happens, so it’s vital to get the oil temperature right. Ideally, you should maintain the oil at 350°F (175°C). If the temperature drops too low, the wings can become greasy rather than crispy. Invest in a good kitchen thermometer to ensure accuracy. Frying in small batches prevents the oil temperature from plummeting and results in evenly cooked wings with a beautifully golden exterior.

Visual cues are essential during frying. Look for a golden-brown color and a satisfying crisp on the edges when the wings are done. This takes about 10-12 minutes, but make sure to check that the meat registers at least 165°F (74°C) for safety. If you’re worried about overcooking, you can check a few wings' internal temperature toward the end of the frying time.

Serving Suggestions

While the classic pairing is celery and ranch dressing, consider elevating your serving options with some homemade slaw or pickled vegetables for a crunchy contrast. The coolness from these sides helps balance the heat of the wings. If you're serving a crowd, presenting the wings on a large platter with a variety of dipping sauces can make the dish visually appealing and allow guests to customize their experience.

These crispy wings also make excellent leftovers. Store any uneaten wings in an airtight container in the fridge for up to three days. To reheat, I recommend using the oven at 375°F (190°C) for about 10-15 minutes to retain the crunch. Microwave reheating can result in soggy wings; the oven method preserves texture better.

Ingredients

Ingredients for Crispy Nashville Hot Wings

For the Wings

2 lbs chicken wings
1 cup buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper to taste

For the Hot Sauce

1/2 cup cayenne pepper
1/4 cup brown sugar
1/4 cup melted unsalted butter
1 tsp garlic powder
1 tsp smoked paprika
Salt to taste

Equipment Needed

Frying pan, thermometer for oil, mixing bowls.

Instructions

Marinate the Wings

In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken wings and coat well. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Prepare the Hot Sauce

In a small saucepan over medium heat, melt butter. Stir in cayenne pepper, brown sugar, garlic powder, smoked paprika, and salt. Cook until well combined, then remove from heat.

Fry the Wings

Heat oil in a deep frying pan to 350°F (175°C). Remove wings from marinade and fry in batches for about 10-12 minutes or until golden brown and cooked through. Drain on paper towels.

Coat and Serve

Toss the freshly fried wings in the hot sauce until well coated. Serve immediately with celery sticks and your favorite dipping sauce.

Enjoy your homemade Crispy Nashville Hot Wings with friends and family!

Pro Tips

For a lighter option, try baking the wings instead of frying. Coat them with the marinade, place them on a baking sheet, and bake at 400°F (200°C) for about 40 minutes, flipping halfway through until crispy.

Ingredient Insights

Choosing the right chicken wings is essential for achieving that perfect crispy texture. Go for fresh or high-quality frozen wings that are uniform in size. If using frozen wings, ensure they are completely thawed and patted dry before marinating; moisture on the skin can create steam during frying, preventing crispiness.

Cayenne pepper is the star in the hot sauce, delivering the signature Nashville heat. For those less tolerant of spice, you can reduce the amount or mix it with smoked paprika for a gentler kick. Alternatively, use a hot sauce blend to complexify flavors; just make sure to balance the sweetness from the brown sugar in the recipe.

Scaling the Recipe

This recipe is easily scalable, whether you’re preparing for a small gathering or a larger party. Simply double or triple the quantities, keeping in mind that you may need to fry the wings in batches to maintain oil temperature. Consider using a larger frying pot to accommodate more wings at once, reducing your overall frying time.

When scaling up, prepare additional hot sauce to match the increase in wings. Adjust the spice levels based on the crowd's preference and keep extra sauce on the side for those who love their wings extra saucy. I always suggest planning for a bit more than you think you'll need—these wings tend to disappear fast!

Questions About Recipes

→ Can I use frozen chicken wings?

Yes! Just thaw them thoroughly before marinating and frying.

→ How can I adjust the heat level?

To reduce the heat, cut back on the cayenne pepper in the hot sauce or add more brown sugar for sweetness.

→ Can I bake these wings instead?

Absolutely! Bake them at 400°F (200°C) for a healthier alternative. Just coat with oil for crispiness.

→ What's the best way to store leftovers?

Store the wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.