Memphis Crispy Baked Chicken Wings

2-4
Servings
15-20m
Prep Time
25-30m
Cook Time
40m
Ready In


"These wings went over really well with my family. They came out fantastically crispy and the dry rub seasoning blend is oh-so-good, adding lots of good flavor. Note that the dry rub seasoning blend is not intended to use the whole amount in this recipe, so the nutrition facts will be off."

Original recipe yields 2-4 servings
OK
  • FOR WINGS
  • FOR MEMPHIS DRY RUB (See Note)

Nutritional

  • Serving Size: 1 (571.4 g)
  • Calories 777
  • Total Fat - 17.7 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 1088.6 mg
  • Sodium - 10233.2 mg
  • Total Carbohydrate - 73.1 g
  • Dietary Fiber - 4 g
  • Sugars - 63.3 g
  • Protein - 82.2 g
  • Calcium - 618.5 mg
  • Iron - 15.2 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.2 mg

Wings:


Step 1

Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.

Step 2

Pat the wings dry with paper towels. In a small bowl, mix the baking powder and salt and sprinkle evenly over the wings and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through. Depending on your oven, you may need to leave it in longer or not. It's all about crispness and done-ness, but make sure to not over do it so as not to dry the wings out.

Step 3

*Memphis Dry Rub*:

Step 4

Combine the brown sugar, salt (if using, but highly recommend not to use it in this recipe), black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.

Step 5

Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

NOTE: I do not add any salt to the dry rub for the reason that, when there is salt, you don't have the control over how much seasoning to use. Given that I've added salt to the chicken wing preparation, adding salt to the dry rub will produce an over salted wing anyway. In addition, this makes quite a bit of seasoning that is wonderful over many a dish (it's so tasty), but you may want to cut down the amount given that the whole amount is not used in this recipe.


Tips & Variations


No special items needed.

Related

ImPat

I scaled the rub back and still have enough left to put on a chicken thigh bone in and skin on or a drumstick for it was absolutely delicious on the wings that I had for lunch, thank you ForeverMama, then I will make a full batch for I can see this been a staple and will try and convince the DH to use it next time he smokes baby back pork ribs, made for Billboard Recipe tag game.

review by:
(21 Apr 2021)

NELady

Loved this rub! I made the wings as directed -- and the results were terrific. My kiddos are used to saucy chicken wings, so they dipped theirs in some BBQ sauce and were happy as two little messy larks. My husband and I ate them with just the rub. No wings (or paper towels!) left after this delicious lunch.

review by:
(18 Apr 2021)

Shar Pei

Yummy on chicken and ribs both. I will use this plenty this summer. Great results with this rub. We love the flavors together!

review by:
(13 Apr 2021)