Memphis Wings Recipe

Prep

Pat the wings dry with paper towels. If not already split, cut each wing at the joint to separate drumette and flat; discard tips or save for stock.

Place the wings in a large bowl. Sprinkle 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper over them. Toss thoroughly to coat every piece. The baking powder helps crisp the skin during cooking.

Transfer wings to a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 1 hour (or up to overnight). This helps dry the skin for extra crispness. If short on time, rest at room temperature for 15–30 minutes.

While wings rest, combine the dry rub ingredients in a small bowl: 2 tsp smoked paprika, 1 tbsp packed brown sugar, 1 tsp granulated garlic, 1 tsp onion powder, 1 tsp dry mustard, 1 tsp cayenne pepper, 1 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk to blend evenly.

After the wings have dried in the fridge, pat them lightly to remove any excess moisture, then sprinkle and rub the dry rub mixture evenly over all sides of the wings. Use your hands to press the rub so it adheres.

Preheat oven to 425°F (220°C). Position racks so there's space for airflow; place a wire rack on a rimmed baking sheet and spray the rack lightly with oil to prevent sticking.

Arrange the seasoned wings in a single layer on the prepared rack, leaving small gaps between pieces for air circulation. Bake for 20 minutes.

After 20 minutes, flip each wing and continue baking another 15–20 minutes until deep golden and crisp and internal temperature reaches 165°F (74°C). If you prefer extra crispness, broil 2–3 minutes at the end while watching closely to avoid burning.

While wings bake, make the sauce. In a small saucepan over medium-low heat, melt 2 tablespoons unsalted butter with 1 tablespoon apple cider vinegar. Add 1/4 cup ketchup, 1 teaspoon molasses, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 2 teaspoons honey, 1/2 tsp smoked paprika and 1 minced garlic clove.

Bring sauce to a gentle simmer, stirring frequently. Reduce heat to low and simmer 2–3 minutes until glossy and slightly thickened. Taste and adjust salt and black pepper to your preference. Keep warm and set aside.

When wings are cooked, transfer them to a large mixing bowl. Pour most of the warm Memphis sauce over the wings (reserve about 2 tablespoons for serving) and toss gently to coat evenly. For a caramelized glaze, you can return sauced wings to the oven at 425°F for 3–5 minutes, then remove.

Arrange sauced wings on a platter. Sprinkle chopped fresh parsley and serve with lemon wedges and the reserved sauce on the side for dipping.

Serve immediately while hot and crispy.