Contact — Nashville, TN
Contact Wings Snob
Questions about the Nashville hot chicken course, group enrollment, or gift enrollment go straight to the team. Here is how to reach us, what to include so we can answer properly, and where the course is filmed.
Course kitchen, 1204 4th Ave S — filming space, not a retail counter.
Reach us the fast way
Two direct lines reach the team during business hours: phone for anything time-sensitive, email for detailed questions we can answer with links and lesson notes. If your question is about an active enrollment, mention that first so it does not sit behind general inquiries.
Phone
Call +1-615-555-0182 Monday to Friday, 9:00 AM – 6:00 PM. If you are asking about a specific lesson or heat level, have the module name handy — it speeds things up considerably.
Call the teamSend course questions to [email protected]. Tell us what you are trying to cook and where you got stuck. A short note about your equipment helps, because the answer often depends on your range and pan.
Email usGood questions get real answers here — oil temperature, pan type, batch size, and heat level are the four details that change every fix.
Send a written message
If phone or email is not convenient, use the form. It lands in the same inbox as our email, and we answer in the order messages arrive — weekends can run slower.
- What you are trying to cook — tenders, sliders, or wings.
- Which heat level you are aiming for, from mild up to Reaper.
- Your range, pan, and typical batch size.
- The module name if a lesson did not make sense.
Group and gift enrollment
Offices, clubs, events, and one very lucky recipient
Group enrollment is for offices, cooking clubs, and events where several people want access. Gift enrollment is for buying the course for someone else. Both are handled directly by the team rather than through an automated checkout, so tell us the headcount or the recipient and we will follow up with the details — how many seats, how access is shared, and what to send the recipient if it is a gift.
Ask about group enrollmentCourse and lesson questions
If a lesson did not make sense, say which module and what happened in your kitchen. Oil temperature, pan type, and batch size are the usual culprits, and knowing them means we can give you a real answer instead of a generic tip.
- Tenders came out dry
- Usually the brine time or the oil temperature. Tell us how long they soaked and what temperature you fried at, and we can point at the step that shifted.
- Crust slid off the wings
- The dredge rested too long or the oil cooled between batches. Note your pan and how many wings went in at once — batch size is the detail that matters here.
- The heat level landed wrong
- Sauce ratio and cayenne freshness decide where a batch lands on the ladder, from mild up to Reaper. Tell us which level you wanted and which you tasted.
- Sliders fell apart
- Assembly order and bun toasting are the common fixes. Describe the order you stacked them in and we will suggest the change.
Course content questions belong in a message or an email, not at the door — this page is for reaching the team, and our FAQ covers the questions we answer most often about access, enrollment, and how the lessons are organized.
Response times and where to find us
We answer in the order messages arrive, and weekends can run slower. If your question is about an active enrollment, mention that in the subject line so it does not sit behind general inquiries.
- Address
- 1204 4th Ave S, Nashville, TN 37210, USA
- Phone
- +1-615-555-0182
- [email protected]
- Hours
- Monday to Friday, 9:00 AM – 6:00 PM
The kitchen is where the course is filmed, not a retail counter, so drop in only if we have arranged a time. For anything about the course itself, phone or email is faster.
Questions we get before people write
Can I buy the course as a gift?
Yes. Gift enrollment is handled by the team directly, so contact us with the recipient's details and we will send back what is needed to set it up.
Do you offer group rates?
Group enrollment exists for offices, clubs, and events. Tell us the headcount and we will follow up with the details — seats, access, and timing.
How fast do you reply?
In the order messages arrive, with slower responses on weekends. Active-enrollment questions move ahead when the subject line says so.
Still deciding? Start with the course overview.
See what the tenders, sliders, and wings lessons cover, how the heat ladder runs from mild to Reaper, and how the sauces are built — then write to us with whatever is still open.