Nashville Style Hot Wings


I like my wings grilled on the BBQ until crispy, then tossed with one of my famous wing sauces. But, I thought this was worth a try, and it definitely was! Also my first go at frying wings, and these turned out great. The double coating of flour, resting, then marinade plus spice blend really added to the texture and flavor. We found ourselves picking up the crumbs and eating them.

Prep time: 10 minutes

Resting time: 24-48 hours

Assembly time: 10 minutes

Cooking time: 6 mins/piece

Servings: 4-6


  • 3 lbs chicken wings
  • 1-1/2 Cup flour
  • 4 Cups buttermilk
  • 1/2 cup of lard (or vegetable shortening, or butter)
  • Spice blend:
    • 6 Tbsp Cayenne pepper
    • 6 Tbsp Onion powder
    • 6 Tbsp Garlic powder
    • 6 Tbsp Paprika
    • 4 Tbsp Brown Sugar
    • 2 Tbsp Kosher Salt
    • 2 Tbsp Black Pepper


    • Mix 1/3 of the spice blend (11 Tbsp, if you want to make it easy) with 4 cups of buttermilk in a large container
    • Mix in the chicken wings
    • Marinade for 24-48 hours in the fridge
    • Put 1/2 cup of flour in a container
    • Remove chicken from marinade, rinse and pat dry
    • Save the marinade! Put it back in the fridge
    • Coat each piece of chicken with flour, put them back in fridge for an hour or two
    • Heat a heavy pan with 1/2″ of peanut or canola (or your favorite frying oil) to 325°
    • Blend 1/3 of the spice blend (1/2 of the remaining, another 11 Tbsp) with 1 Cup flour in a container
    • Set up an assembly line with chicken, buttermilk marinade, and flour + spice blend
    • Dip each piece of chicken in marinade, then coat in flour + spice blend
    • Fry chicken in batches (don’t let the oil get too cool). 6-8 minutes works for 3-4″ wings
    • Check internal temp of a piece, should be at least 150°, remove and let drain on paper towels
    • Continue frying small batches until done
    • Melt lard/shortening/butter in a small saucepan, mix in last of the spice blend (10 Tbsp if you measured carefully). Add more lard/shortening/butter if you want the sauce a little thinner
    • Plate wings, drizzle on sauce
    • Serve with white bread, pickles, and ranch/blue cheese dressing

via Kencooking