Description

These Nashville Fusion Wings combine the fiery, buttery heat of Nashville hot chicken with a touch of Asian flair, featuring a sticky soy-ginger glaze and a cooling sesame-ranch dipping sauce. Perfect for game day or a bold appetizer.

Ingredients

For the Wings:

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 cup buttermilk
  • 1 tbsp hot sauce (e.g., Frank’s RedHot)
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil, for frying

For the Nashville Hot Sauce:

  • 1/2 cup unsalted butter, melted
  • 1/4 cup cayenne pepper (adjust for heat preference)
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • 1 tbsp rice vinegar

For the Soy-Ginger Glaze:

  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 1 tbsp sesame oil
  • 1 tsp gochujang (Korean chili paste, optional for extra heat)
  • 1 tbsp rice vinegar
  • 1 tsp sesame seeds, toasted

For the Sesame-Ranch Dipping Sauce:

  • 1/2 cup ranch dressing
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tbsp chopped green onions
  • 1 tsp sesame seeds, toasted

Garnish:

  • Chopped green onions
  • Toasted sesame seeds
  • Pickled ginger (optional)

Equipment

  • Large mixing bowls
  • Deep fryer or heavy-bottomed pot
  • Tongs
  • Wire rack
  • Small saucepan
  • Whisk
  • Baking sheet

Instructions

Step 1: Marinate the Wings

  1. In a large bowl, combine buttermilk and hot sauce.
  2. Add chicken wings, toss to coat, cover, and refrigerate for at least 1 hour (or up to overnight for best flavor).

Step 2: Prepare the Dredge

  1. In another large bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
  2. Remove wings from the buttermilk marinade, letting excess drip off, and dredge in the flour mixture until fully coated. Shake off excess flour.
  3. Place coated wings on a wire rack and let rest for 15 minutes to set the coating.

Step 3: Fry the Wings

  1. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
  2. Fry wings in batches (avoid overcrowding) for 8-10 minutes, or until golden brown and crispy, with an internal temperature of 165°F (74°C).
  3. Transfer fried wings to a wire rack to drain excess oil.

Step 4: Make the Nashville Hot Sauce

  1. In a small saucepan over low heat, melt butter.
  2. Whisk in cayenne pepper, brown sugar, smoked paprika, chili powder, garlic powder, soy sauce, and rice vinegar until smooth.
  3. Keep warm on low heat, stirring occasionally.

Step 5: Make the Soy-Ginger Glaze

  1. In another small saucepan, combine soy sauce, honey, grated ginger, sesame oil, gochujang (if using), and rice vinegar.
  2. Simmer over medium heat for 3-5 minutes, stirring until slightly thickened.
  3. Remove from heat and stir in toasted sesame seeds.

Step 6: Prepare the Sesame-Ranch Dipping Sauce

  1. In a small bowl, whisk together ranch dressing, sesame oil, soy sauce, green onions, and sesame seeds.
  2. Refrigerate until ready to serve.

Step 7: Coat the Wings

  1. Divide the fried wings into two portions.
  2. Toss half the wings in the Nashville hot sauce until evenly coated.
  3. Toss the other half in the soy-ginger glaze until well-coated.
  4. For a fusion twist, you can lightly drizzle some soy-ginger glaze over the Nashville hot wings for added depth (optional).

Step 8: Serve

  1. Arrange wings on a platter, garnishing with chopped green onions, toasted sesame seeds, and pickled ginger (if using).
  2. Serve immediately with the sesame-ranch dipping sauce on the side.

Serving Suggestions

  • Pair with celery sticks and carrot sticks for crunch.
  • Serve with a side of jasmine rice or coleslaw for a complete meal.
  • Offer extra dipping sauce for those who love a creamy contrast.

Tips

  • Adjust the cayenne in the Nashville hot sauce to control the heat level.
  • For extra crispy wings, double-fry them: fry at 325°F (165°C) for 6 minutes, cool, then fry again at 375°F (190°C) for 4 minutes.
  • Make the sauces ahead of time and reheat gently before tossing with wings.

Nutritional Information (Approximate, per serving)

  • Servings: 4 (about 5-6 wings per person)
  • Calories: 650 kcal
  • Protein: 30g
  • Fat: 45g
  • Carbohydrates: 25g
  • Sodium: 1200mg