The Big Game Recipe: Memphis Style Dry Rubbed Chicken Wings 

The big game is coming up this Sunday and because I could care less about seeing The Patriots and Brady take to the field, I have decided to focus my game on the food. 

Luckily, I got my buddy to host this year and all I have to do is fire up the oven (yeah, it’s too cold for my grill) with this dry rub recipe for chicken wings. 

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.

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