If you've ever been to Nashville, then you know that there's absolutely nothing like Nashville hot chicken. This chicken is so spicy I can barely go in for a second serving (although, I do, every time!). I love spicy breaded chicken breasts on sandwiches or eating it plain as thighs or drumsticks, but I have a new favorite way to enjoy Nashville hot chicken. The recipe below combines two of my favorite things: crispy, breaded chicken wings with tasty, spicy Nashville hot chicken sauce.
To make the thickest, best breading, I like to dredge the chicken wings in eggs, milk, and hot sauce before coating them with seasoned flour. This embeds the spiciness into the breading itself (but then, of course, it's glazed with more sauce afterward). If the wings get a little bit too spicy, cool them down with the traditional side of sweet pickle slices.
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Cooktop Cove
Nashville hot chicken wings
4
15 minutes
30 minutes
45 minutes
Canola oil (for frying)
3 large eggs
1/4 cup milk
1 tablespoon hot sauce
2 cups flour
1/4 teaspoon black pepper
1/2 cup butter
2 tablespoons cayenne pepper
1 tablespoon molasses
1 teaspoon garlic powder
1 teaspoon salt
Sweet pickle slices
Preheat the oil in your deep fryer to 360 degrees F.
In a large bowl, combine the milk, eggs, and hot sauce.
In a separate bowl, combine the flour and black pepper.
Dredge the wings first in the milk mixture, then the flour. Then, repeat by dredging in the milk and the flour again. Shake off the excess flour.
Place the chicken wings on a wax paper-lined baking sheet and continue until all the wings are coated.
Fry the wings in batches until they are crispy and golden brown, about 10 minutes.
Meanwhile, make the hot sauce by combining the butter, cayenne pepper, molasses, garlic powder, and salt in a small saucepan.
Cook over low heat until the mixture is well combined, about 5 minutes.
Baste the cooked wings with the hot sauce and garnish with sweet pickle slices.
