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Memphis Crispy Baked Chicken Wings

Here's how you make Memphis Crispy Baked Chicken Wings
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  • Servings: 2-4
  • Prep: 15-20m
  • Cook: 25-30m
    • The following recipe serves 2-4 people.

Ingredients

The ingredients are:
  • FOR WINGS
  • 1 tablespoon oil (vegetable oil)
  • 2 pounds chicken wings (separated into drumettes and flats)
  • 1 tablespoon baking powder
  • 2 teaspoons Kosher salt (or Sea salt)
  • FOR MEMPHIS DRY RUB (See Note)
  • 1/2 cup light brown sugar
  • 2 tablespoons kosher salt (I omit the salt. Refer to Note)
  • 1 tablespoon cracked pepper (butcher's grind cracked black pepper)
  • 2 tablespoons granulated sugar
  • 1 tablespoon paprika (Hungarian)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • Celery seeds, pinch of (or more, ~ 2-3 teaspoons is what I use)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Memphis Dry Rub:

  • Step 3: 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 4: 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.

We hope you enjoy this recipe!

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