Flamin’ Hot Nashville Chicken Wings

These Flamin’ Hot Nashville Chicken Wings combine two great flavors on one spicy wing. The chicken is breaded with Flamin’ Hot Cheetos and baked to crunchy goodness. They’re then glazed with a sweet, hot honey glaze for a taste that will be requested over and over by your friends and family.

Whenever I make these wings, I am always asked for the recipe. They’re addictive – especially since they’re baked instead of fried and then drenched in the hot honey glaze. Think about making a double batch because they always go quickly.

I make them for game day parties, tailgating, picnics, potlucks, or a random Saturday night. They are a flavor explosion! The Flamin’ Hot Cheetos add a layer of heat and a cheesy depth of flavor that is savory and unexpected. The Nashville glaze is sweet, buttery, and spicy. The two combine for layers of heat, and a savory flavor, with a hint of crave-worthy sweetness!

Ingredients Needed

• Chicken wings
• Buttermilk – the buttermilk helps to tenderize the wings.
• Hot sauce – I used Frank’s, but use your favorite brand.
• Pickle juice – adds flavor and helps tenderize the meat. You can save the pickle brine from your empty pickle jars or purchase the packaged pickle juice that you can find in the pickle aisle.
• Cayenne pepper, paprika, onion powder, garlic powder, cayenne pepper, and chili powder
• Salt and pepper
• All-purpose flour
• Eggs
• Butter
• Honey
• Brown sugar
• Flamin’ Hot Cheetos,

How To Cut The Wings Into Sections

A wing is comprised of three parts:

• Drumette – looks like a small drumstick and is the meaty section of the wing. It’s dark meat and is the part attached to the chicken’s body.
• Wingette – also called the flat. This is the middle part of the wing and has two small bones running the length of it. This is usually the preferred section of the wing because it crisps up the best – except for my family, who like the drumettes.
• Wing tip – end of the wing. There isn’t any meat, but it is full of cartilage, making it great for stock.

You can purchase sectioned wings from your grocery store or butcher, but it’s much cheaper to cut them yourself and save the wing tips for a pot of chicken stock.

Here’s how to do it:

1. Use a VERY sharp knife and a plastic or rubber cutting board – not wood. Wood will hold onto the bacteria from the chicken.
2. Dry the wing very well with paper towels.
3. Flip the wing over so it’s skin side down and locate the joints between each section. The joints are mostly cartilage and easier to cut through. It will feel knobby and rounded. Try to avoid cutting through the bone. You will feel a ridge and a crevice between each section.
4. Place your knife beside the ridge and in the crevice. Cut through the joint. Your knife should slice with little resistance.
5. Next, place the knife along the ridge between the wing tip and the wingette. Slice through the cartilage.

Confused? No worries. Here is a link to a great ‘how-to’ video:  https://youtu.be/gy5fNJTIq4g

Steps To Make This Recipe

1. Brine the chicken by mixing all the brine ingredients in a zip-top bag and add the chicken wings. Refrigerate and marinate for at least 4 hours.
2. Make the dredge by stirring the flour, salt, pepper, garlic powder, and onion powder in one bowl. Whisk the eggs, buttermilk, and hot sauce in a second bowl. In a third bowl, pour in the crushed Flamin’ Cheetos crumbs.
3. Bread the chicken wing pieces.
4. Spray the breaded chicken with cooking spray and bake until crunchy.
5. Boil together the glaze ingredients.
6. When the wings are done baking, brush them generously on all sides with the glaze.
7. Serve hot.

More Chicken Recipes To Consider

• Oven-fried Chicken Fingers
• Spicy Grilled Jerk Chicken
• Extra Crispy Bourbon Fried Chicken
• Baked Nashville Hot Chicken
• Green Tea Glazed Chicken Wings
• Sticky And Spicy Sriracha Chicken Drumsticks

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