Nashville Hot Chicken is a real treat to heat seeking chicken lovers. I know, personally, I can’t get enough. However, it can be a mess trying to fry Nashville Hot Chicken, so today I show you how to combine the easy preparation of chicken wings with the flavor of Nashville hot oil to make Nashville Hot Grilled Chicken Wings with a good, crispy skin.
- 30-40 chicken wings
- Your favorite dry rub (optional)
- 3 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tsp black pepper
- 3/4 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 4 oz melted lard
Set up your grill for two zone cooking and let it heat up to 375-400 degrees while you prepare the wings.
Traditional Nashville Hot Wings only use salt and pepper, but we like to mix in some with a dry rub for a little bit of variety. Season the wings liberally on all sides whichever way you like.
Add the wings to the indirect heat side of the grill once it’s up to temperature, leaving space between them for air flow. Cook to an internal temperature of 165 degrees, about 20-25 minutes.
While the wings are cooking, prepare the sauce by combining the cayenne pepper, brown sugar, black pepper, sea salt, paprika, garlic powder, and melted lard, then combine with a whisk until consistent.
Move wings to the direct heat side of the grill and turn every 15-20 seconds until the skin is crispy, then remove from heat.
Once all of your wings are finished, toss in the Nashville Hot Sauce to coat. Serve with pickles and enjoy!
Check out the video below to see how we made them!