Memphis Dry Rub Wings
Crispy-skinned chicken wings coated in a bold, slightly sweet spice blend with cayenne heat and smoky paprika. Baked until golden and tossed in melted butter for richness.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 41g
Ingredients
- 2 tablespoons paprika
- 1.5 tablespoons brown sugar
- 1 tablespoon garlic powder
- ¾ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
- 3 pounds chicken wings (about 3 pounds, wing flats and drumettes separated)
- 3 tablespoons butter
Instructions
- 1
Pat the chicken wings dry using paper towels, pressing gently against each piece to remove surface moisture so the skin will crisp properly when baked.
- 2
In a small bowl, whisk together the paprika, brown sugar, garlic powder, cayenne pepper, black pepper, and salt until evenly combined with no lumps.
- 3
Spread the wings in a single layer on two large baking sheets, leaving space between each piece so heat can circulate.
- 4
Sprinkle the spice rub evenly over all the wings, using about half the mixture on each sheet, then toss gently with your hands to coat every piece.
- 5
Set the oven to 425°F and wait until the indicator light or beep signals it has finished preheating, about 10 minutes.
- 6
Place the baking sheets in the oven on the upper and lower racks, then bake for 20 minutes.
- 7
Flip each wing piece over, then swap the positions of the two baking sheets (lower to upper, upper to lower) and bake for another 15 to 20 minutes until the skin is deep golden brown and crispy.
- 8
Melt the butter in a small saucepan over low heat, watching until it stops sizzling and turns liquid, about 1 minute.
- 9
Transfer the hot wings to a large bowl, drizzle the melted butter over the top, and toss gently until every piece is lightly coated.
- 10
Divide the wings among serving plates or a large platter and serve immediately while the skin is still crispy.
Tools you’ll need
- two large baking sheets
- paper towels
- small bowl
- whisk
- small saucepan
- large mixing bowl
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