Nashville Hot Wings Recipe

Trim & Brine

If not already separated, cut whole wings into drumettes and flats and discard tips (or save for stock). In a large bowl, stir together 6 cups cold water, 2 tbs kosher salt, 1 tbs sugar, smashed garlic cloves and peppercorns until salt dissolves. Submerge wings, cover and refrigerate for 1 to 4 hours (1 hour minimum for seasoning; up to 4 hours for juicier meat).

After brining, remove wings, pat very dry with paper towels. Let sit uncovered in the fridge on a tray 30 minutes if you have time — this helps skin crisp.

Combine all dry coating ingredients (flour, cornstarch, smoked paprika, cayenne, onion powder, garlic powder, black pepper, 1 tsp kosher salt) in a wide shallow bowl or rimmed baking sheet and whisk to evenly distribute. Dredge dry-brined wings in the dry mix, pressing lightly to adhere; shake off excess and set on a wire rack for 10 minutes to allow coating to set.

Pour oil into a large heavy pot or deep fryer to a depth of about 3 inches (about 1 L recommended). Heat oil to 350°F (175°C). Use a thermometer for accuracy. Fry wings in batches, do not overcrowd, for 8–10 minutes until golden and internal temperature reaches 165–175°F and skin is crisp. Remove to a wire rack set over a sheet pan to drain. If you prefer a double-fry (extra-crisp): fry first at 325°F (160°C) for 7–8 minutes, rest 5 minutes, then increase oil to 375°F (190°C) and fry 2–3 minutes until extra-crisp.

While wings fry, melt 4 tbs unsalted butter in a small saucepan over medium-low heat. Add 2 tbs gochujang and whisk until smooth. Stir in 2 tbs Korean BBQ sauce, 2 tbs hot honey, 1 tsp white vinegar, 1 tsp soy sauce and 1/2 tsp black pepper. Simmer gently 1–2 minutes to marry flavors, then remove from heat. Taste and adjust: more honey for sweetness, more gochujang for heat/umami, a pinch of salt if needed.

Reserve about one-quarter of this sauce for finishing (to mix with the Black Old Buffalo Bay drizzle if using).

Combine the chili powder, brown sugar, smoked paprika, blackened seasoning, and finishing salt in a small bowl and stir until a uniform powder forms. Transfer to a shallow bowl or plate for dusting.

In a small bowl, whisk together 1/4 cup buffalo sauce, 1 tsp black garlic, 1/2 tsp Worcestershire and 1 tbs melted butter until smooth. Taste and adjust—add a touch more buffalo for heat or more black garlic for umami. If you want a thinner drizzle, add 1–2 tsp water.

Place a batch of hot fried wings in a large mixing bowl. Pour about 2/3 of the warm Korean-Kentucky BBQ sauce over the wings and toss vigorously until evenly glazed. Immediately, while still hot, sprinkle a light even layer of Nashville Dust over the wings and toss once more or shake in a covered container to coat. Taste one wing and add more sauce or dust as desired (reserve some dust for final sprinkle).

For the Black Old Buffalo Bay variation: drizzle small amounts of the black buffalo mixture over a portion of the glazed wings (or serve on the side for dipping) and finish with a tiny extra pinch of the Nashville Dust for contrast.

Arrange wings on a platter with sliced pickles, celery sticks and a bowl of ranch or blue cheese. Serve immediately while hot and crispy.