Memphis-Style Dry-Rubbed Chicken Wings

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 

Ingredients: 

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.