Nashville Hot Chicken Wings Recipe

🧂 Ingredients

• 1 cups pickle juice

  or use the brine from pickled peppers, or both
• ½ cup water

  enough to cover the chicken
• 3 tablespoons salt
• 2 pounds chicken wings

  separated and wing tips removed
• Salt and black pepper

  to taste
• 2 cups buttermilk
• 2 large eggs

  beaten
• 1-2 tablespoons hot sauce
• 1 cup flour

  all-purpose
• 1 cup cornstarch
• 1 tablespoon smoked paprika
• 1 tablespoon cayenne
• 4 cups vegetable oil

  or use peanut or canola, for frying
• 4 tablespoons cayenne
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1/2 teaspoon cumin
• 1 tablespoon honey

  optional, if desired
• Salt and pepper

  to taste
• FOR SERVING: Pickled slices, white bread

Instructions

• 1 Add the chicken wings to a large bowl and add the pickling juices and salt. Add
  enough water to cover, about ½ cup. Cover and refrigerate to brine for at least
  4 hours. Overnight is best for the most flavor penetration.
• 2 When you’re ready to cook, remove the chicken wings and pat them dry. Season
  with salt and pepper.
• 3 In one large bowl, whisk together the buttermilk, eggs and hot sauce.
• 4 In another large bowl, stir together the flour, cornstarch, paprika and cayenne.
• 5 Heat the oil in a large wide pot over medium-high heat to 350 degrees F. If you
  are unable to measure the temperature, add a droplet of batter to the oil. It is
  ready when the batter sizzles. Do NOT bring the oil to a boil.
• 6 Dredge the chicken wings in the seasoned flour, then into the buttermilk
  mixture, then into the flour one more time.
• 7 Fry the chicken wings in the oil 7-8 minutes, or until they turn golden brown,
  stirring here and there to ensure even cooking. An instant read thermometer
  inserted should measure 165 degrees F internally. Remove and drain on a paper
  towel lined plate, or on a wire rack.
• 8 Add the cayenne, brown sugar, ghost pepper flakes, paprika, garlic, cumin and
  salt and pepper to a heatproof bowl.
• 9 Carefully scoop out ¾ cup of the hot frying oil. Whisk it into the seasonings
  until well combined.
• 10 Brush the hot oil over the chicken and serve with pickle slices and white bread.
  And extra hot sauce!

Nutrition Info