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30 Minute Nashville Hot Chicken

Author Warren Bell


  • 1-1.5 pounds chicken wings about a dozen
  • 2 eggs
  • 1 cup flour
  • 1 tbsp. salt
  • 1 tbsp. garlic powder
  • 1 tbsp. paprika
  • Ground pepper
  • Canola oil as needed

For the sauce:

  • 3 tbsp. cayenne powder
  • 2 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 cup of the cooking oil


  1. Combine the flour, salt, garlic powder and paprika in a bowl. Whisk the eggs in a second bowl with a generous amount of freshly ground pepper.
  2. Pat dry the chicken wings with a paper towel. Dredge the wings in the flour mixture, shake off the excess, then dip into the egg. Again, shake off the excess and dredge in the flour mixture, then set aside. Repeat until all the wings are ready. (This process will be a mess. I wear disposable gloves.)
  3. Put a large skillet or Dutch oven on medium high heat. When hot, add oil to fill to about ½ inch deep. When the oil is hot (a drop of water sizzles immediately), add wings to oil and fry, turning occasionally.
  4. While wings cook, combine the cayenne, chili powder and brown sugar in a bowl.
  5. When wings are browned and crispy on all sides and thickest part of drummettes register 165 degrees on an instant-read thermometer, remove and place on a platter or small baking sheet lined with paper towels.
  6. Carefully scoop a cup of the hot cooking oil from the pot and whisk into the spice mixture. With a barbecue brush, paint the wings on all sides with a glaze of the spices and oil. Serve immediately.