Nashville Hot Mac N Cheese Wings Recipe

Brine/Marinate

Pat tenders dry. In a bowl whisk buttermilk and eggs until combined. Add 1/2 teaspoon kosher salt and 1/4 tsp black pepper. Submerge chicken in the buttermilk-egg mixture, cover, and refrigerate 30–60 minutes (can do up to 4 hours).

Prepare Dry Mix

In a shallow dish combine 2 cups flour, 1/2 cup cornstarch, 1/2 cup breadcrumbs, 2 tsp kosher salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp cayenne. Whisk to distribute spices evenly.

Dredge & Rest

Remove chicken from marinade, letting excess drip off. Dredge each tender in the dry mix pressing firmly so the breading adheres. For extra-crispy double-coat: dip back into buttermilk briefly and coat again in the dry mix. Place on a rack and rest 10 minutes to help the coating set.

Fry

Heat 1"–1.5" of neutral oil in a heavy skillet or deep fryer to 350°F (175°C). Fry tenders in batches, without overcrowding, 3–5 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining pieces.

While tenders rest, melt 1/4 cup butter with 1/4 cup vegetable oil in a small saucepan over low heat. Whisk in 1 tbsp brown sugar, 1 tbsp sweet paprika, 1 tsp smoked paprika, 2 tsp cayenne, 1 tsp chili powder or gochugaru, 1/2 tsp garlic powder, 1 tsp apple cider vinegar, 1 tsp honey and 1/2 tsp kosher salt. Warm gently 1–2 minutes to bloom spices and dissolve sugar; do not boil. Taste carefully and adjust heat (add more cayenne for hotter) or sweetness.

Brush or toss fried tenders in the hot seasoning oil to fully coat. For an extra-crispy lacquer, place tossed tenders back in the oven 2–3 minutes on the rack to let the sauce set slightly.

Cook Pasta

Bring 8 cups water to a rolling boil in a pot, season with a pinch of salt. Add 2 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Drain and reserve 1/4 cup pasta water.

Make Cheese Sauce

In the same pot melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute to make a roux. Slowly whisk in 1.5 cups whole milk until smooth. Simmer gently 2–3 minutes until sauce thickens. Reduce heat to low and whisk in 1.5 cups sharp cheddar, 3/4 cup Colby-Jack, 2 tbsp cream cheese, 1/2 tsp Dijon, 1/2 tsp hot sauce (optional), 1/2 tsp kosher salt and 1/4 tsp black pepper until melted and glossy. If too thick, add up to reserved pasta water 1 tbsp at a time to loosen.

Finish Mac

Fold drained pasta into the cheese sauce until evenly coated. Keep warm. For a slightly baked finish (optional): transfer mac to a shallow dish, top with a little extra cheddar and broil 1–2 minutes until bubbly and lightly browned—watch closely.

Portion: Place 3–4 Nashville hot mac n' cheese tenders per serving on a platter or plate. Spoon 1/2–3/4 cup warm mac and cheese over or alongside the tenders depending on presentation. Alternatively, lightly mound mac on top of the tenders for the classic 'hot mac n cheese wings' look.

Garnish: Scatter pickled jalapeño slices, sliced green onions, and crispy fried shallots over the mac and tenders. Sprinkle sesame seeds if using. Serve with lemon wedges on the side to brighten flavors.

Optional Sauce Flight: Offer small rameons of Korean BBQ, buffalo, maple bourbon glaze, and Alabama white sauce for dipping or drizzling so guests can sample the other flavors listed on the menu description.