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.
Ingredients
For the Dry Rub Seasoning:
- 3 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
Instructions
- 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.