Brant’s Nashville Hot Chicken Wings
Brant’s perfectly smoked, juicy, flavorful chicken wings with an airfry finish for the right crispy crust on the outside! Here’s how he does it.
In the heart of Tennessee, where twinkling lights dance to the vibrant beats of country music, you’ll discover a taste sensation that’s hard to beat: Nashville Hot Chicken Wings! These wings are drenched in a fiery blend of cayenne pepper, smoky spices, and a dash of Southern charm, embodying the bold spirit of Nashville itself. If you love smoked wings with a kick of heat, then get ready for an explosion of flavor that will leave your taste buds singing!
Meet the Wing Maestro: Brant
This mouthwatering recipe comes straight from my husband, Brant. Let me tell you, if there’s ever been a more god-fearing, women-lovin’ man, I’d be shocked. Not only does he have a heart of gold, but he can also whip up chicken wings that dance on your tongue! These wings deliver an upfront heat paired with a smoky-sweet aftertaste that keeps you coming back for more.
So, How Does He Make His Nashville Hot Chicken Wings?
First Things First: The Brining Process
It all begins with brining the wings in a mixture of buttermilk and hot sauce for 3-4 hours. Why brine? Well, the acidity of buttermilk tenderizes the meat, making it juicier and bursting with flavor. Plus, it adds a subtle tanginess to the chicken and helps retain moisture during cooking. The soaking process also allows the wings to absorb the hot sauce, paving the way for that killer flavor. This technique results in chicken wings that are tender, flavorful, and perfectly textured!
Next Up: The Special Nashville Hot Wing Rub
Brant’s Nashville Heat Rub features a dynamic blend of ingredients that come together to create the signature flavor Nashville is famous for. Here’s the magic: cayenne pepper delivers intense heat, balanced by the sweetness of brown sugar. Smoked paprika adds that irresistible smoky depth, while chipotle powder gives a kick of earthy spiciness.
To amp up the savory notes, he throws in granulated garlic and onion powder, while cumin contributes warm, earthy tones. Finally, a mix of herbs like oregano, rosemary, and powdered sage brings complexity and freshness to the rub. Trust me, this combination captures the essence of Nashville’s spicy culinary tradition. And if you’re a heat lover like Brant, don’t hesitate to sprinkle on some extra cayenne for that fiery kick!
The Real Secret to Perfect Chicken Wings: Smoke Then Air Fry
Now, let’s talk technique. The secret to achieving those beautifully smoked wings with crispy skin? Traditionally, you’d deep-fry them after smoking. That’s totally acceptable, but I prefer a healthier twist. We smoke the wings at 400℉ for about an hour, allowing that rich flavor to develop.
Next, we transfer them to the air fryer basket and air fry at 350-375℉ for 10-15 minutes until they’re nice and crispy on the outside. You won’t believe how incredible the texture turns out! These Nashville Hot Chicken Wings are truly a game-changer, and they’ll be the star of your next gathering.
Our Other Wing Recipes
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Brant’s Nashville Hot Chicken Wings
Equipment
- Smoker
- Air Fryer
Ingredients
- 24 chicken wings
- 2 cup buttermilk
- ½ cup hot sauce
Rub Ingredients
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 2 tbsp Light Brown Sugar
- 1 tbsp chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 1 teaspoon oregano
- ½ teaspoon rosemary
- ½ teaspoon powdered sage
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large bowl (big enough for all your wings), combine buttermilk and hot sauce. Add wings and allow them to marinate for 3-4 hours in the fridge.
- Combine all the ingredients for the dry rub: 1 teaspoon cayenne, 1 teaspoon cumin, 2 tbsp Light Brown Sugar, 1 tbsp chili powder, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon chipotle powder, 1 teaspoon oregano, 1/2 teaspoon rosemary, 1/2 teaspoon powdered sage, 1/2 teaspoon salt and 1/4 teaspoon pepper.1 teaspoon cayenne, 1 teaspoon cumin, 2 tbsp Light Brown Sugar, 1 tbsp chili powder, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon chipotle powder, 1 teaspoon oregano, 1/2 teaspoon rosemary, 1/2 teaspoon powdered sage, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Remove the wings from the marinade and dry them off with paper towels. Discard the buttermilk marinade and rinse the bowl. Dry the bowl thoroughly. Add wings back to the bowl and toss with 2 tbsp olive oil and the dry rub. Allow the wings to rest for 15 minutes at room temperature.
- While the wings rest, preheat your smoker to 400℉.
- Arrange the wings on the smoker and cook until they reach an internal temperature of approximately 195℉, about 1 hour.
- Preheat airfryer to 350℉. Place wings on an airfyer try and airfry until crispy, about 5-10 minutes.
- Serve warm with blue cheese or ranch.