Fried and True
Crispy Nashville-Style Chicken Wing Lollipops with Buttermilk Slaw
1 hour
Serves 4
AppetizerAmericanShellfish-freeSoy-free
Herb's take
Channeling the fiery spirit of Nashville hot chicken, this appetizer transforms chicken wings into easy-to-eat lollipops, fried until shatteringly crisp and tossed in a spicy cayenne butter sauce. You’ll learn to french wings (it’s easier than it sounds), master hot oil frying, and whip up a cooling buttermilk slaw that’ll save your tastebuds from the heat.
Equipment needed
- Deep-fry thermometer
- Wire rack
- Dutch oven or deep heavy pot
Ingredients
Yield
4
Instructions
- 01Using a sharp paring knife, french the chicken wings: cut around the thin end of each drumette and push the meat down to form a lollipop shape. Repeat with the flats, removing one bone and pushing the meat to one end.
- 02In a large bowl, whisk together the buttermilk and 1 tablespoon hot sauce. Add the wing lollipops and toss to coat. Cover and marinate in the fridge for at least 30 minutes, up to 2 hours.
- 03While the wings marinate, combine the shredded cabbage, grated carrot, and celery seed in a mixing bowl.
- 04In a separate small bowl, whisk together mayonnaise, 1/4 cup buttermilk, and 1 tablespoon apple cider vinegar. Pour over the cabbage mixture and toss until well combined. Season the slaw with 1/2 teaspoon kosher salt and black pepper. Chill until ready to serve.
- 05In a shallow dish, whisk together the flour, cornstarch, paprika, 1 teaspoon cayenne pepper, garlic powder, onion powder, 1 1/2 teaspoons kosher salt, and black pepper.
- 06Remove the wings from the marinade, letting excess drip off. Dredge each lollipop thoroughly in the flour mixture, pressing to adhere. Transfer to a wire rack while you finish dredging.
- 07Heat the oil in a deep Dutch oven or heavy pot to 350°F. Fry the wings in batches, turning occasionally, until deep golden and crisp, about 7 to 9 minutes per batch. Drain on a wire rack set over a sheet pan.
- 08Meanwhile, make the Nashville hot sauce: In a small saucepan, melt the butter over low heat. Stir in brown sugar, remaining 1 teaspoon cayenne, 1 tablespoon hot sauce, and 1 tablespoon apple cider vinegar. Whisk until smooth and just bubbling, then remove from heat.
- 09Toss the hot fried wing lollipops with the spicy butter sauce in a large bowl just before serving.
- 10Arrange the hot lollipops on a platter and serve immediately with a generous mound of buttermilk slaw on the side. Prepare to feel the burn, then the cool.
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