Here are some tips for making these Nashville hot wings using my “kettle fried” grilling technique. Serve immediately over a slice of white bread with pickles. Remove the chicken from the grill and set it over a cooling rack. Add cooking oil to a medium saucepan and heat over medium-high heat for 5-10 minutes or until the oil starts to shimmer on top. If you like, you can move the chicken to the direct heat for a few minutes to crisp the exterior. Close the lid and cook for another 20 minutes or until the chicken reaches 170 degrees F as measured with an instant-read meat thermometer. Spray the wings with a high-heat oil (like avocado oil) until the flour is lightly coated. With your charcoal grill preheated to 450 degrees F for two-zone cooking, place the coated chicken directly on the grates over the indirect heat (away from the charcoal). Be sure to thoroughly coat the chicken in the flour. Use tongs to remove 1 chicken wing at a time from the brine and coat it in the flour mixture. Make the dredge mixture (ingredients found below in the recipe card) in a shallow pan. Brine the chicken wings in buttermilk and hot sauce for 4 hours in the refrigerator. The four basic steps are brine, dredge, grill, and oil. For a full ingredients list and further details, scroll to the printable recipe card below. Here are the basic steps to making these wings. These grilled Nashville hot wings take a few extra steps outside of your traditional grilled wings, but they’re worth it. If heat isn’t your thing (or you’re planning on making these for family or friends who can’t handle the heat), you can decrease the amount of cayenne pepper in the recipe to help tone down the spice. If I were to rate them on a scale of 1 to 10 with 10 being burn-your-mouth-off-spicy, these wings are around a 7-8. Not only are they brined in hot sauce, but they’re also dredged in a flour mixture with cayenne pepper and then dunked in a cayenne and chili powder oil. How Hot are Nashville Hot Wings?Īs you would expect, Nashville hot wings are HOT. I took the traditional flavors of Nashville hot wings and applied my method for “grill-frying” chicken to keep the texture and taste of these wings the same with an extra kiss of grilled goodness. You get the juicy, brined chicken inside, crunchy breaded coating, and that punchy kick of spices right on the outside. Nashville hot wings are breaded and fried chicken wings topped with roaring hot chili oil. Your lips will be tingling after each bite! A homemade hot chili oil baste ensures that your wings are juicy and crispy, and also loaded with flavor and heat. This recipe for grilled Nashville hot wings gives you all the flavors of Nashville hot chicken with a smoky twist from cooking over hot coals. You’ll also want to make these awesome wings:īuffalo Wild Wings Jammin’ Jalapeno WingsĬheck out my always-growing list of favorite store-bought wing sauces and seasonings.Jump to Recipe Jump to Video Print Recipe If you’re looking for a crazy hot Nashville chicken experience, you’ll get that classic flavor here but without the mouth-burning heat. Sweet Baby Ray’s Nashville Hot Wings sauce has a bit of a kick, but it’s definitely not a 4-alarm fire sauce. Get yourself soon before the bears find out about it! There are a lot of Nashville-inspired wing and BBQ sauces out there, but this one ranks way, way up at the top. I knew that any sauce from SBR would have the perfect balance of flavor and heat. And she was right, this is a great sauce. “It is just right!” And before she knew it, the wings were all gone. Goldilocks and the Three Bears was originally written about Nashville hot wing sauces! It’s right there in the book: “Goldilocks moved to the third plate of wings, with Sweet Baby Ray’s Nashville hot wings sauce, and took a bite. Please see the disclosure for more information. As an Amazon Associate I earn from qualifying purchases.
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