Nashville Hot Chicken Wings
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Nashville Hot Chicken Wings is a local specialty of Nashville, TN. It comprises marinated chicken wings that can be cooked, air fried, grilled, or (in this case) deep fried. Of course, every chef has their own secret recipe. There are so many restaurants that offer Nashville Hot Chicken Wings that the city has a special celebration in its honor in mid-May.
I love the fact that chicken wings are so versatile. Using my rub, you can make a batch of flashy Lemon Pepper Chimichurri Wings. Or, you might want to try Honey Sriracha Smoked wings.
While I normally grill or smoke everything, I wanted something new, and it was a delicious success. Add this recipe to your collection of family favorites.
Ingredients (wings & marinade)
- 3 lbs chicken wings
- 4 cups dill pickle juice
- 3 cups buttermilk
- 3 tsp. Cuso’s Smoky Garlic Buffalo BBQ Rub
- 1 cup hot sauce
Instructions (wings & marinade)
- Rinse the wings
- Place them in a large mixing bowl
- Add the pickle juice and buttermilk
- Mix until the wings are covered
- Add Cuso’s Smokey Garlic Buffalo BBQ rub and hot sauce
- Mix again.
- Check to see that the wings have an even distribution of spices
- Place in the refrigerator overnight (this is important. It makes the flavor pop)
- Bring to room temperature before frying
Dredge: Blend 2 cups flour with
Ingredients Sauce
- ½ cup unsalted butter
- 3 tbs hot sauce
- 2 tbs brown sugar
- 2 tsp Cuso’s Hot Honey BBQ Rub
- 2 tsp Cuso’s Smokey Garlic Buffalo BBQ rub
- 1 tsp garlic powder
Instructions
- Bring your deep fryer with peanut oil to 375 degrees F.
- Put a cooling rack on a lined baking sheet
- Dredge the wings, tapping off the excess
- Deep fry in batches for about 15 minutes until golden brown
- Transfer the wings to the cooling rack, so the oil drips off
- Serve!
Jack’s Tip: Throw a few large pickles into the batter with your chicken. Then deep fry them. Put them on a plate as a decorative and succulent side.
Pit Master’s Memo
So, where did Nashville Sauce originate? Many believe the African-American community in the area has been using it for generations in one form or another. A more formal attribution goes to Andre Prince Jeffries, a restaurant owner. In the mid-1930s, he began concocting a recipe with his brothers and serving it in their establishment.
Sides
Celery, carrots, and ranch dip
Cole slaw
Crispy sweet potatoes
Cucumber salad
Fried kale chips
Stuffed mini peppers (sweet or hot)
Vegetable platter
From the Bar
IPA
Lambrusco
Pale Ale
Rose
Scotch
Sparkling white grape juice
Whisky
