We became big fans of Nashville hot chicken while Janette was shooting at Hattie B’s in Nashville for Food Network. The contrast of crisp fried chicken and a bold, spicy glaze is irresistible — spicy, slightly sweet, and smoky, with pickles and white bread to cool things down.
For game day this year we wanted a bite-size, shareable version of that classic flavor, so we turned it into wings. These Nashville Hot Chicken Wings are crispy, well-seasoned, and finished with a bright cayenne-based coating. They’re perfect for a crowd, easy to scale, and pair wonderfully with cold beer, sliced white bread, and dill pickles.
Below you’ll find the full ingredient list and simple instructions to make these at home. Read through the steps before you begin so your frying station is organized and safe. If you prefer a milder version, reduce the cayenne in the hot coating — Nashville hot is traditionally pretty fiery, but you can easily tailor it to your taste.
Nashville Hot Chicken Wings Recipe
Ingredients
- 2 lbs Chicken Wings
- 3 Eggs
- 1/4 Cup Milk
- 1 Tablespoon Hot Sauce (optional)
- 2 Cups Flour
- 2 Tsp Salt (for the flour)
- Oil for frying (canola or vegetable)
- 1/2 Cup Lard or butter-flavored shortening (or butter) for the hot coating
- 3 Tablespoons Cayenne Pepper (reduce to 1 Tbsp for milder heat)
- 1 Tablespoon Brown Sugar
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 3/4 tsp Salt (for the hot coating)
- 1 tsp Black Pepper
- Sliced White Bread, for serving
- Dill Pickle Slices, for serving
Instructions
- Prepare your frying oil: heat oil in a deep fryer or a heavy skillet to 360°F (use a thermometer to be accurate). A steady medium-high heat will give you crispy wings without burning them.
- Make the dredging station: In a medium bowl, whisk together the milk, eggs, and hot sauce until combined. In another bowl, whisk the flour with 2 teaspoons of salt.
- Dry the wings: Pat the chicken wings thoroughly with paper towels. Removing surface moisture helps the breading adhere and produces a better crunch.
- Double-dredge the wings: Dip each wing first into the egg mixture, then into the flour, back into the egg mixture, and finally into the flour again. Shake off excess flour between steps to avoid clumps.
- Fry in batches: Carefully lower wings into the hot oil, making sure not to overcrowd the pan. Fry in batches until golden brown and crisp, about 8–12 minutes depending on size. Use a wire rack set over a sheet pan to drain and keep the wings crisp as you finish frying the rest.
- Make the hot coating: In a heatproof bowl, melt the lard, shortening, or butter. Stir in the cayenne pepper, brown sugar, 3/4 teaspoon salt, black pepper, paprika, and garlic powder. Whisk until smooth and combined. Taste carefully and adjust the cayenne if you want milder heat.
- Coat the wings: While the wings are hot, baste or brush the cayenne mixture over both sides of each wing so the heat clings to the crispy surface. Work quickly so the coating glazes the skin evenly.
- Serve: Arrange wings with slices of white bread and dill pickles. The bread soaks up excess heat and oil, and the pickles add a bright, acidic counterpoint that balances the spice. Serve immediately while hot and crispy.
Nutrition
Calories: 606 kcal (per serving, approximate)
Tips and variations: To cut the heat without changing the flavor profile dramatically, reduce the cayenne in the coating and increase the brown sugar slightly. For extra-crispy wings, let fried wings rest briefly on a rack and finish at high heat for a minute. Leftovers keep well in the refrigerator; reheat in a hot oven to bring back crispiness rather than using a microwave.
Serving suggestions: Provide plenty of napkins, offer sliced white bread and dill pickles on the side, and pair with cold beverages. These wings are great for parties and can be scaled up easily for larger groups.