What is the Nashville hot flavor?

Nashville hot is a combination of sweet, savory, and spicy, with the kick of spice hitting you first. The predominant source of heat comes from cayenne which wakes up your taste buds instantly. Our Nashville Hot Seasoning mix also utilizes the smoky and earthy bite of chipotle, causing the heat to build as you eat it. However, if you use our recipe for the seasoning it shows you how to customize it to your preferred level of heat.

Should I oil my wings before grilling them?

There is no need to oil your wings for this method. The grill-fried chicken wings are lightly basted with oil during the cooking process. Combined with the high heat and the light coating of flour that was allowed to dry, the result is crispy wings. Adding oil prior to cooking will give you soggy wings instead of that crunchy bite you crave.

Is Nashville hot grill-fried chicken healthy?

Traditional Nashville hot chicken is deep fried and then coated in the spicy seasoned oil. Is it delicious? Absolutely. This recipe for grill-fried chicken wings eliminates the frying instead using the high indirect heat of the grill combined with just a light dusting of seasoned flour to give you the same flavor profile and experience. These are a much healthier option without sacrificing any of the essences of the Nashville hot chicken experience.

Will the flour burn on the grill?

No. These Nashville hot grill-fried chicken wings are cooked on indirect heat for the entire process. Like a convection oven the heat circulates without the flames ever coming into contact with the chicken itself.

Nashville Hot Grill-Fried Chicken Wings

Ingredients

Scale

Chicken Wing Brine

2–3 pounds of chicken wings
1 cup dill pickle juice
1/2 cup water
1/4 cup Nashville Hot Seasoning

Seasoning Dredge

1 3/4 cups all-purpose flour
1/2 cup Nashville Hot Seasoning

Spicy Oil Baste

1/2 cup Nashville Hot Seasoning
1 cups neutral oil (vegetable, grapeseed, etc.)

Instructions

Brine the chicken wings. Place the wings in a large plastic bag, or resealable container. Add in the dill pickle juice, water, and seasoning. Seal the bag while removing as much air as possible, and shake carefully to mix everything. Allow the chicken wings to marinade for 2-4 hours.
Batter the wings. Add the flour and seasoning to a large paper bag or resealable container. Remove the wings from the brine and pat them dry with a paper towel. Add them into the bag and close the top. Shake aggressively to toss the wings in the spices and flour. Check them, they should all have an even coating. Place them on a wire rack on a baking sheet and set them in the fridge, uncovered for 30 minutes.
Prepare the spicy oil baste. You can do this step ahead of time, or while the wings are chilling. Add the seasoning mix into a small saucepan and place it over medium heat. Use a basting brush to stir the spices, toasting them for just a couple of minutes until they become aromatic. Carefully stream in the oil and stir the spices. Turn off the heat and allow the spicy oil to come to room temperature.
Fire up the grill. Preheat a grill for indirect grilling. If you’re using a kettle grill, build the hot coals in the center so the wings can sit in a circle around the heat. If you’re using a gas grill or other grill, light one side of the grill to a medium-high heat. Aim for about 375°F internal temperature.
Cook the wings for 20 minutes, undisturbed. Set the wings around the coals, or on the cool side of the grill. Allow them to cook for about 20 minutes to set the flour into the skin. Check them and feel, the flour should be fairly dry and almost crisp.
Baste and flip the wings. Once the wings are dry on the outside, use the spicy oil baste and brush the outside of the wings. Flip each of them, and lightly baste the top. You don’t need to use copious amounts of oil, a light brushing will do. Leftover spicy oil baste will be used at the end. Allow them to continue to cook for another 15 minutes.
Check on the wings and baste once more. Baste and flip as needed. The target temperature for the inside should be about 185°F, and the outside should be crispy.
Remove the wings and brush with the rest of the spicy oil baste. Serve with white bread and a side of homemade pickles.

Notes

Make sure you do not marinate the wings for more than 4 hours max.
The flour will not burn, unless you grill the wings directly over the heat. Don’t do that.

Author: Brad Prose
Prep Time: 10 minutes
Marinate Time: 2 hours
Cook Time: 40 minutes
Category: Chicken & Poultry
Method: Grilling
Cuisine: Appetizer