Memphis Style Barbecue Dry-Rubbed Chicken Wings

These zesty Memphis Style Barbecue Dry-Rubbed Chicken Wings win big with the home team every time! First I dry rub the chicken wings with a blend of barbecue spices that has some heat and a plenty of flavors. We then serve them with a zesty barbecue sauce that mirrors those same flavors.
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8 servings


For the Dry Rub Seasoning:

  • Tbsp sweet paprika
  • 1.5 Tbsp dark brown sugar
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 3/4 tsp ground black pepper
  • 1/2 tsp dry mustard
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper (pinch)

For the Chicken:

  • 4 lbs chicken wing sections


  • Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/ovenproof cooling rack and lightly spray with nonstick cooking spray.
  • Combine all dry rub seasonings in a small bowl and stir to combine.
  • Pat chicken dry with paper towels. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on a prepared baking rack so they are not touching. Add remaining Dry Rub and wings to the freezer bag and repeat the process.
  • Bake on the upper middle rack for 40-45 minutes. Then, move the oven rack to approximately 6-8" from broiler and broil to desired crispiness (watch them closely so they don't burn!). Turn the chicken over and broil the other side until crispy.
  • Serve with either a Vinegar style hot sauce or,  as we did here, a spicy BBQ sauce made using some reserved dry rub.

Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.