It’s grilling season and do we have the perfect recipe for dry-rubbed chicken wings. And not just dry, but Memphis-Style for a maximum flavor and smell that will make you want to make a cologne out of it.
Memphis-Style Dry-Rubbed Chicken Wings
3-5 lbs of chicken wings
4 tablespoons of paprika
2 1/2 tablespoons of dark brown sugar
2 teaspoons of chili powder
1 1/2 teaspoon smoked paprika
3/4 tsp ground black pepper
1 teaspoon dry mustard
1 teaspoon of onion powder
1 teaspoon salt
Chicken wing prep:
Combine all your dry spices and ingredients in a small bowl—making sure to completely blend. Go ahead and pre-heat your oven to 400F degrees. Put about half of your seasoning in a large freezer bag (the kind that zips closed). Pat down your chicken with a paper towel and drop a few pieces into that freezer bag. Shake the bag until the chicken is well-coated.
Using a large baking sheet, line with foil and place your coated chicken on the sheet. Place on middle rack and bake for approximately 40-45 minutes. If you want your chicken to be crispier, you can remove from oven, turn on low broil and then broil your chicken for about 5 minutes.
Serve with your favorite BBQ seasoning on the side or just eat it as a dry rub.