Dry Rub Wings - Memphis BBQ style

These wings are done in the style of Memphis Dry Rub Ribs. We toss in just a very small amount of sauce to help the rub stick to the wings after cooking. But otherwise they are dry.

This short video shows the technique:

We coated our wings for this cook with Zest Coast Original and Zest Coat Cannon Fire to heat things up a bit.  I have cooked wings every way possible but my favorite method is on the gas grill for speed and convenience.  Medium-high indirect heat is the best to crisp up the skin and get to final internal temp of 195 to 215.  I like wings as crispy as possible without getting dry inside.

We seasoned our wings and placed on a 375F indirect grill.  My grill has three burners and I had the middle burner OFF.

 Turn after 10 to 15 minutes and start checking temps.

  Cap'n Tip:  So the whole key to successful grilling is the proper "cook to" temperatures.  So you gotta have a quality quick read thermometer.  We use the Thermapen® Mk4

Pull the wings between 195 to 215F depending on how crispy you like your wings. 

Optional: Toss in small amount of wing sauce to lightly coast wings.Just enough sauce to adhere rub to wings.

Coast wings with BBQ Rub like Zest Coast Memphis BBQ.  The finishing rub should have some savory elements to it.  Zest Coast Savory Blast works well here as well.

 

Serve hot but these wings are good at room temp or even cold.

ThermoWorks Thermapen Mk4