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Memphis Dry-Rubbed Wings
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Description
The rub gives these wings a perfect balance of salt and sweet, with just a bit of spicy goodness.
They are perfect for a gameday get-together, or nearly any other occasion, really.
Ingredients
- 10 pounds Chicken Wing Sections, Defrosted
- Canola Oil Spray
- FOR THE RUB:
- 1 cup Sea Salt, Medium Fine (no Table Salt, Please)
- ½ cups Unrefined Evaporated Cane Sugar (no Table Sugar, Please)
- ½ cups Brown Sugar, Golden/light
- 2 Tablespoons Sweet Hungarian Paprika
- 2 Tablespoons Chili Powder, Medium Heat
- 2 Tablespoons Granulated Onion (not Onion "powder")
- 2 Tablespoons Dry Mustard
- 1 Tablespoon Granulated Garlic (not Garlic "powder")
- 2 teaspoons Dry Thyme
- 2 teaspoons Dry Oregano
- 2 teaspoons Black Pepper, Ground Fresh
- 2 teaspoons Celery Salt
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cayenne (optional)
Preparation
Combine all of the rub ingredients in a large mixing bowl and mix well with a hand mixer or stand mixer.
Divide the wings into three equal batches in gallon sized zip-top bags. Add 1/3 cup of the rub to each bag, seal and shake to coat the wings evenly.
Refrigerate the bags of wings on a lipped sheet pan for at least two hours, or overnight.
Start your grill or smoker and prepare for indirect cooking at 250-275ºF.
Grease your cooking grates well with canola oil spray.
Add two small chunks of fruit wood (apple or cherry) to the fire about 10 minutes before you’re ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you’re using a gas grill, make a smoker pouch out of aluminum foil and put the chips in there, then put the pouch on the heat.
Drain the liquid from the bags of wings. Add two tablespoons of additional rub to each bag, seal bag and shake to coat the wings evenly.
Cook the wings over indirect heat for one hour.
Flip the wings over, spray them with a light coat of canola oil, dust them very lightly with some more rub, and cook over indirect heat for one hour more.
Serve and enjoy!
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3 Comments
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Nasar on 2.3.2015
John – I’ve been looking for a recipe for “Memphis Dry Rubbed Wings” to reproduce / modify for serving in a Restaurant here in the UK.
I don’t have a problem with marinating / leaving overnight, but indirect cooking for a total of 2 hours is concerning me a little unless of course a big batch is cooked ahead of time in an oven and then char-grilled before serving. If it was done this way do you think the taste would be impaired?
Smoking is potentially another problem. I do not have a dedicated smoker and putting soaked wood chips over charcoal within the main cooking area may fill out the room with smoke? There is an air extraction canopy over though.
I’d appreciate your comments and guidance.
patiodaddio on 10.31.2011
Kitty – Yes, you can bake them and crisp them up under the broiler for a couple minutes per side.
kitty18 on 10.31.2011
Could this be done in the oven too? If so, how?