Inspired by the Nashville classic, you won’t be able to stop eating this addictively spicy fried chicken. For a milder version, reduce the amount of ground red pepper in the hot coating.
Hot Chicken Wings
Serves: 4 servings
Ingredients
- Chicken
- 2 cups whole buttermilk
- 2 tablespoons dill pickle juice
- 2 large eggs
- 1 tablespoon plus
- 2 teaspoons kosher salt, divided
- 1½ teaspoons ground black pepper, divided
- 2 pounds chicken wings (about 8 wings)
- Canola oil, for frying
- 2 cups all-purpose flour
- Hot coating
- 6 tablespoons oil (reserved from frying)
- 2 tablespoons ground red pepper
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon crushed red pepper
- ½ teaspoon kosher salt
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
Instructions
- Place a wire rack on a large rimmed baking sheet; spray with cooking spray.
- For chicken: In a large bowl, whisk together buttermilk, pickle juice, eggs, 2 teaspoons salt, and ½ teaspoon black pepper until combined. Add chicken to bowl, turning to coat. Let stand at room temperature 30 minutes.
- In a large cast-iron Dutch oven, pour oil to a depth of 3 inches. Heat oil over medium heat until a deep-fry thermometer registers 350°.
- In a large shallow dish, whisk together flour, remaining 1 tablespoon salt, and remaining 1 teaspoon black pepper. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, shaking off excess.
- Working in batches, fry chicken, turning occasionally, until golden brown and a meat thermometer inserted in thickest portion registers 160°, about 12 minutes. Transfer chicken to prepared pan.
- For hot coating: In a small bowl, stir together 6 tablespoons reserved oil, ground red pepper, brown sugar, crushed red pepper, salt, dill, and garlic powder. Using a brush, dab oil mixture over one side of cooked chicken. Serve immediately.
