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 pounds chicken wings; 1 cup buttermilk; 1 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon cayenne pepper; 1/2 cup vegetable oil; 2 tablespoons cayenne pepper; 1 tablespoon brown sugar; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt

Highlighted under: Comfort Dinner Recipes

I absolutely love making these Crispy Nashville Hot Wings for gatherings or game days. The spicy, crunchy exterior paired with a tender, juicy inside creates an unbeatable combination that always leaves an impression. After several attempts to perfect the seasoning and frying technique, I've finally nailed it! The key is in the double-frying method which ensures maximum crispiness while allowing the chicken to absorb the bold flavors. Trust me, once you try these wings, you'll never want to go back to store-bought ones.

Created by

Emily

Last updated on 2026-01-17T15:36:30.492Z

I remember the first time I had Nashville Hot Chicken; the combination of heat and flavor was unforgettable. This recipe is my attempt to replicate that magic in wing form. It took a few tweaks to get the heat just right, but now I make sure to include both cayenne and paprika for a balanced profile. When hosting friends, these wings are always the highlight of the evening, sparking joy and delicious conversation.

One tip I always share is to let the wings rest after frying before tossing them in sauce. This helps the coating stay crispy and allows the flavors to meld beautifully. Plus, controlling the heat level in the sauce means everyone can enjoy them, whether they prefer mild or fiery hot wings!

        Why You'll Love These Wings
        Crispy, crunchy texture with every bite
Bold, spicy flavor that keeps you coming back for more
Perfectly juicy chicken wings, never dry

      

Mastering the Marinade

Marinating the wings in buttermilk is crucial for achieving tender, juicy results. The acidity in buttermilk helps break down the proteins in the chicken, making it exceptionally moist. For best results, aim for an overnight marination which allows the flavors to penetrate deeply. However, if time is short, a minimum of one hour will still impart a noticeable improvement. You can enhance the marinade by adding a few dashes of hot sauce for an extra kick right from the start.

Incorporating additional spices into your buttermilk marinade, such as paprika or a pinch of cayenne, can infuse more flavor into the wings. Just be sure to balance it with the cayenne pepper in the spice coating to avoid overwhelming the palate. After soaking, let the wings sit at room temperature for about 15 minutes before coating to help them fry evenly.

Perfecting the Fry

The double-frying technique is key to achieving maximum crispiness for your wings. The first fry cooks the chicken through at a lower temperature, while the second fry at a higher temperature ensures a golden brown crust. When heating your oil, an accurate thermometer is essential; aim for a consistent 350°F (175°C). If your temperature fluctuates, the wings may absorb too much oil or end up soggy instead of crispy.

It's important to avoid overcrowding the fryer, as this drops the oil temperature and results in uneven cooking. Fry in batches, allowing for ample space around each wing. Once fried, let the wings drain on a wire rack instead of paper towels; this prevents moisture build-up and helps maintain their crispiness until serving.

Flavorful Saucing Tips

When making the spicy sauce, using hot oil directly from frying the wings intensifies the flavors of the cayenne and paprika, creating a rich, aromatic blend. Allow the oil to cool slightly before mixing in the spices to prevent clumping. The brown sugar in the sauce balances the heat, so feel free to adjust the amount based on your personal spice tolerance – less sugar for an extra kick, more for sweetness.

After tossing the wings in the sauce, it's best to serve them immediately to retain that crisp crust. If you're preparing these ahead, keep the sauce on the side and toss them just before serving. This prevents the wings from becoming soggy and ensures that each bite retains that awesome crunch.

Ingredients

For the Wings

2 pounds chicken wings
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper

For the Spicy Sauce

1/2 cup vegetable oil
2 tablespoons cayenne pepper
1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt

Instructions

Directions

Marinate the Wings

In a large bowl, combine chicken wings with buttermilk. Cover and refrigerate for at least 1 hour, preferably overnight.

Prepare the Coating

In another bowl, mix flour, salt, black pepper, garlic powder, paprika, and cayenne pepper. Remove wings from the fridge and shake off excess buttermilk.

Coat the Wings

Dredge each wing in the flour mixture, ensuring they are well-coated. Set aside on a wire rack.

Fry the Wings

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry wings in batches for about 10-12 minutes until golden brown and crispy. Remove and drain on paper towels.

Make the Spicy Sauce

In a separate bowl, mix hot oil, cayenne pepper, brown sugar, smoked paprika, garlic powder, and salt. Stir until fully combined.

Toss and Serve

Once wings have rested for a few minutes, toss them in the spicy sauce until well-coated. Serve hot.

Pro Tips

For extra crunch, consider using a cornstarch and flour mix in your coating. Adjust the cayenne based on your heat preference—start with less and add more as needed for an optimal experience.

Storage and Reheating

If you have leftovers, store the wings in an airtight container in the refrigerator for up to three days. However, to keep them crispy, it’s better to store them without the sauce. When ready to enjoy again, preheat your oven to 375°F (190°C) and place the wings on a baking sheet for about 10-15 minutes. This method revives the crispiness while ensuring the chicken reheats evenly.

For longer storage, you can freeze the cooked wings. Place them in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe bag. Properly stored, they can last up to three months. To reheat, bake from frozen at 375°F (190°C) for about 25-30 minutes, tossing them halfway through.

Serving Suggestions

Pair your crispy Nashville hot wings with fresh veggies like celery and carrot sticks, along with a cool and creamy ranch or blue cheese dressing for dipping. Not only do these sides help balance the heat, but they also add a fresh crunch that contrasts beautifully with the spiciness of the wings.

For an exciting twist, consider serving your wings in a sandwich with coleslaw and pickles. The creamy slaw complements the fiery wings perfectly, while the pickles add a delightful acidity. This can be a fantastic option for game day gatherings or casual parties.

Questions About Recipes

→ Can I bake these wings instead of frying?

Yes, you can bake them at 425°F (220°C) for about 30-35 minutes. They may not be as crispy as fried wings, but they'll still be delicious.

→ How can I store leftover wings?

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

→ What can I serve with Nashville Hot Wings?

These wings pair beautifully with coleslaw, pickles, and a refreshing dip like ranch or blue cheese dressing.

→ Can I make these wings in advance?

Yes, you can prepare and fry them in advance, then toss them in the sauce right before serving.