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.
For the Dry Rub Seasoning:
3 Tbspsweet paprika
1.5Tbspdark brown sugar
3/4tspground black pepper
For the Chicken:
4lbschicken 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.