Get ready to elevate your game day gatherings or weekend feasts with these mouthwatering Memphis Barbecue Chicken Wings! Perfectly seasoned and baked to crispy perfection, these wings are slathered in a rich, tangy barbecue sauce that will have your taste buds dancing. Whether you're a barbecue aficionado or just looking for a crowd-pleaser, this recipe is a must-try. With just 40 minutes from prep to plate, you’ll discover how easy it is to whip up a batch of these irresistible wings that will leave everyone asking for seconds. Ready to impress your friends and family? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds chicken wings
- 1/2 cup barbecue sauce
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken wings cook evenly and become crispy.
- Rinse the chicken wings under cold water and pat them dry with paper towels. This helps to remove any excess moisture, which is key for achieving a crispy texture.
- In a large mixing bowl, combine the paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well to create a dry rub.
- Add the chicken wings to the bowl with the spice mixture. Use your hands or a spatula to coat the wings evenly with the dry rub, ensuring that every wing is well-seasoned.
- Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top of the baking sheet. This allows air to circulate around the wings, helping them to cook evenly and become crispy.
- Arrange the seasoned chicken wings in a single layer on the wire rack. Make sure they are not touching to allow for proper airflow.
- Place the baking sheet in the preheated oven and bake the wings for about 30 minutes, flipping them halfway through the cooking time to ensure they cook evenly.
- While the wings are baking, prepare the barbecue sauce. In a small saucepan, heat the barbecue sauce over medium heat until warmed through, stirring occasionally. You can add a touch of water if you prefer a thinner consistency.
- Once the wings are done baking and have reached an internal temperature of 165°F (74°C), remove them from the oven.
- Transfer the baked wings to a large mixing bowl and pour the warmed barbecue sauce over them. Toss the wings until they are evenly coated in the sauce.
- For an extra touch, you can return the sauced wings to the oven for an additional 5 minutes to caramelize the sauce slightly.
- Remove the wings from the oven and let them cool for a few minutes before serving. This will help the sauce set and enhance the flavor.
- Serve the Memphis Barbecue Chicken Wings hot with your favorite dipping sauces and sides, such as celery sticks and ranch or blue cheese dressing.
Tips
- Pat Dry for Crispiness: After rinsing your chicken wings, ensure you pat them dry thoroughly with paper towels. Removing excess moisture is crucial for achieving that coveted crispy texture.
- Use a Wire Rack: Elevate your wings on a wire rack placed over a baking sheet. This allows hot air to circulate around the wings, ensuring they cook evenly and become crispy all around.
- Don’t Crowd the Wings: When arranging the wings on the wire rack, make sure they are in a single layer and not touching. This helps them cook evenly and prevents steaming.
- Flip for Even Cooking: Remember to flip the wings halfway through the baking time. This ensures that both sides get that perfect golden-brown finish.
- Customize Your Sauce: Feel free to experiment with different barbecue sauces or add your favorite spices to the sauce for a personalized touch. A hint of honey or a splash of hot sauce can take the flavor to the next level!
- Serve with Dipping Sauces: Pair your wings with classic sides like celery sticks and ranch or blue cheese dressing for a delightful contrast that complements the smoky flavors.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 38g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 160mg
