In this recipe, Chef Marc Dix takes over Pacific Spice’s kitchen! Follow his recipe to enjoy these Nashville Air-Fried Hot Chicken Wings from your kitchen. Click here to watch the recipe video or scroll down.
Crispy on the outside, juicy on the inside, and air-fried to perfection, these chicken wings are brilliantly seasoned and sure to appeal to any chicken wing enthusiast. Under the expert hand of Chef Marc Dix, these chicken wings are prepared with liquid brine and cooked in an air fryer to create a tender and flavorful wing with very crispy, perfectly-browned skin.
Chef Marc Dix builds the flavor of these chicken wings using PSC Red Chili Vinegar Blend, PSC Hickory BBQ Blend, and PSC Cayenne Pepper. The result is an explosive flavor that is tangy, spicy, and memorable in all the best ways.
This recipe is classic enough to add to any menu and creative enough to make it stand out.
With instructions for making homemade dipping sauce and Lexington slaw, Chef Marc Dix includes everything you need to make these Nashville Air-Fried Hot Chicken Wings a full meal.
About Chef Marc Dix: Chef Marc grew up in L.A. and is now a resident of Redondo Beach, CA. He is a classically trained R&D Chef who graduated from the L.A. Culinary Institute in 1999 and has logged over 20 years of experience in the restaurant industry. Holding titles such as General Manager, Head Chef, R&D Chef, and Proprietor, Chef Marc is an expert in his field.
About PSC Red Chili Vinegar Blend: A simple, fiery blend that adds a complex, acidic pop of flavor to salad dressings, meat dishes, and veggies.
Recipe Video with Chef Marc Dix
Nashville Air-Fried Hot Chicken Wings from Pacific Spice Company on Vimeo.
Ingredients
2 lbs chicken wings
Ingredients for Liquid Brine
4 cups room temperature water
1/4 cup PSC Seasoning Salt
1/4 cup brown sugar
Ingredients for Hot Chili Oil
1 cup safflower oil
2 tsp PSC Cayenne Pepper
1 tbsp PSC Red Chili Vinegar Blend
1 tbsp PSC Hickory BBQ Blend
Ingredients for Dipping Sauce
½ cup dairy-free yogurt
1 tbsp PSC Jalapeño Cilantro & Veggie Blend
1 tbsp PSC Red Chili Vinegar Blend
Ingredients for Lexington Slaw
½ head red cabbage, julienned
¼ white onion, sliced
1/2 jalapeño, de-seeded, julienned
2 mini bell pepper, multi-colored
2 radishes, thinly sliced
¼ cup cilantro, chopped
2 tbsp safflower oil
1 tsp red wine vinegar
1 tbsp PSC Red Chili Vinegar Blend
salt and pepper to taste
Steps
Prepare the Liquid Brine: Whisk water with PSC Seasoning Salt and sugar, until dissolved. Place wings in the liquid brine and refrigerate for 24 hours.
Dry the Chicken:
- After 24 hours, remove the wings from the liquid brine and pat dry. Place wings on a cooling rack and refrigerate for another 24 hours. This process dries the skin for a crispier wing.
- After 24 hours, remove the wings from the fridge and leave out at room temperature for about 30 minutes.
Prepare the Hot Chili Oil: In a medium saucepan, heat oil over medium heat for about 3 minutes.. Add all ingredients without letting it boil. Remove the saucepan from heat and let it cool.
Cook the Chicken Wings: Coat chicken wings with Hot Chili Oil and cook in the Air Fryer at 400° for 30 minutes.
Prepare the Dipping Sauce: In a mixing bowl, mix all the ingredients, cover, and place in the fridge.
Prepare the Lexington Slaw: In a mixing bowl, combine red cabbage, onion, mini bell peppers, jalapeños, radishes and cilantro. Add oil, PSC Red Chili Vinegar Blend, and a pinch of salt and pepper to taste. Mix well. Add vinegar, mix well, and set aside.
Serve the Chicken Wings:
- After 30 minutes, place chicken on a cooling rack and lightly season with PSC Red Chili Vinegar Blend.
- Serve with a generous scoop of Lexington Slaw and a ramekin of Dipping Sauce.
Details
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Makes: 4 servings