Memphis Dry-Rubbed Wings

1. 1

   Combine all of the rub ingredients in a large mixing bowl and mix well with a hand mixer or stand mixer.

2. 2

   Divide the wings into three equal batches in gallon sized zip-top bags.

3. 3

   Add 1/3 cup of the rub to each bag, seal and shake to coat the wings evenly.

4. 4

   Refrigerate the bags of wings on a lipped sheet pan for at least two hours, or overnight.

5. 5

   Start your grill or smoker and prepare for indirect cooking at 250-275 degrees F.

6. 6

   Grease your cooking grates well with canola oil spray.

7. 7

   Add two small chunks of fruit wood (apple or cherry) to the fire about 10 minutes before youre ready to cook.

8. 8

   Wood chips soaked for 30-60 minutes will work well, too.

9. 9

   If youre 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.

10. 10

    Drain the liquid from the bags of wings.

11. 11

    Add two tablespoons of additional rub to each bag, seal bag and shake to coat the wings evenly.

12. 12

    Cook the wings over indirect heat for one hour.

13. 13

    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.

14. 14

    Serve and enjoy!

No additional tips available.