We became big “Nashville hot” fans while Janette was shooting at Hattie B’s in Nashville for Food Network.
I mean, delicious fried chicken brushed with the perfect spicy glaze…what’s not to love??
Last fall we put a twist on it and made Nashville Hot Softshell Crab. We were in love and decided all things should become Nashville Hot.
With the Superbowl coming up, I decided to put it into a bite-size snack suitable for a game day crowd.
Be sure to pair with pickles, white bread, plenty of beer, and lots of paper towels. ??
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Nashville Hot Chicken Wings Recipe
Ingredients
- 2 lbs Chicken Wings
- 3 Eggs
- ¼ Cup Milk
- 1 Tablespoon Louisiana Style Hot Sauce
- 2 Cups Flour
- 2 Tsp Salt
- Oil, for frying (I use Canola, Vegetable also works great)
- ½ Cup Lard, I used Butter Crisco, or Butter
- 3 Tablespoons Cayenne Pepper, Nashville Hot is really hot, if you want a milder version use 1 Tablespoon of Cayenne
- 1 Tablespoon Brown Sugar
- ½ tsp Paprika
- ½ tsp Garlic Powder
- 3/4 tsp Salt
- 1 tsp Black Pepper
- Sliced White Bread
- Dill Pickle Slices
Instructions
- Preheat the oil in your deep fryer or a cast iron skillet to 360°.
- In a medium bowl, whisk the milk, eggs, and hot sauce until combined. In another medium bowl, whisk together the flour and 2 tsp salt.
- Pat chicken wings dry. Dredge each wing in the milk/egg mixture, then in the flour, then back in the egg mixture and again in the flour. Make sure to shake the excess off after each step.
- Fry the wings in batches. Fry them until crispy and golden brown, about 10 minutes. Remove from fryer and place on a baking rack.
- To make the hot coating, melt the butter or Crisco in a heatproof bowl. Add the cayenne pepper, brown sugar, salt, black pepper, paprika, and garlic powder. Whisk together until well combined.
- Baste the hot mixture over each side of the wings. Garnish with pickles and white bread. Serve immediately.
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