Divide in half and add butter and ketchup to one half, leave over medium low heat, and allow to reduce to about half. Step 5: Add all ingredients for the mop sauce (except butter and ketchup) to a sauce pan and bring to a boil, whisking occasionally. Then season the wings evenly with the dry rub. Step 4: Place the wings into a mixing bowl and toss with oil. Step 3: While the wood is burning down, whisk together all ingredients for the dry rub in a small bowl. Place the cooking grate at least 15 inches above the oak wood coals. Using a charcoal rake, scrape the coals over to one side of the grill, leaving a cool indirect heat zone on the other side. Step 2: Light your grill by burning down two splits of oak wood until they form a bed of coals in the bottom of the grill. Place wings on a paper-towel lined baking sheet and put in the refrigerator for at least 4 hours. Mix the wings around to ensure even coating. Step 1: Place wings in a large mixing bowl and coat with salt and baking powder. Serves 4 | Prep Time: 4 hours | Cook Time: 25 minutesĥ lbs chicken wings (either whole or cut into sections)Ģ tbsp unsalted butter How to Make Memphis-Style Chicken Wings Give this a try, the dark meat won’t dry out, and I find it provides a much better bite texture. That said, I like to take my wings to 185° F as indicated with a reliable instant read thermometer. Most people are fine with that, and it’s not bad. The Temp: The USDA recommends 165° F for dark meat chicken. It draws the moisture out of the chicken skin and allows it to crisp up nicely over the oak coal bed. The Baking Powder: This is a crucial step for getting crispy wings on the grill. That steam helps cook the wings and imparts flavor, so be generous when mopping the Memphis-style chicken wings. Second, the mop sauce dripping down on the hot oak coals creates a flavored steam. First, the Memphis mop sauce on its own is flavorful and I use it on all kinds of things. The Mop: It packs these wings with flavor two ways. Just place the cooking grate on top of the rotisserie ring to provide the distance. I use the Kalamazoo Shokunin grill for this, but it can be done with a Weber Smoky Mountain, most barrel cookers, or even a standard Weber kettle, if you have the rotisserie ring for that grill. The Set Up: You need your coal bed to be at least 15 inches below your cooking surface 18-24 inches is even better. You can certainly use charcoal if that’s all you have, but these oak splits from Cutting Edge Firewood burn down nicely and provide not only excellent dry heat, but also amazing flavor. The Coals: Do yourself a favor and try grilling these wings over a bed of oak coals, as opposed to charcoal. Jump to Recipe Tips for Making Memphis-Style Chicken Wings The raised direct method is very forgiving and a great way to benefit from wood-fired cooking. This offers the benefits of direct heat, without the drawbacks: flare ups, over charring, etc. This method uses direct heat, with the food placed well above the heat source. The raised direct grilling method is synonymous with Memphis ribs. This is a technique I love, especially for chicken. Next, the style in which they are cooked. In keeping with the style, these wings won’t be getting a sticky bbq sauce on them instead they’ll be treated to a traditional mop sauce. Memphis-style dry rub is slightly sweet, but mostly savory. In terms of preparation, traditional Memphis style is done with a dry rub only, without sauce. The term “Memphis style” means a couple of things. This imparts an amazing flavor, and the technique used (I’ll get into that in a second) along with the seasoning and mop creates a crispy wing with a kiss of wood-fired flavor. I grill these wings directly over a bed of oak coals after burning down a couple of oak splits from Cutting Edge Firewood. Crispy, slightly spicy and just smoky enough. I’m telling you, these wings are my new favorites. I’m basing these Memphis-style chicken wings on the Memphis-style ribs I do so the recipe and technique are similar, but with some slight changes to make the perfect, crispy grilled Memphis-style chicken wings. it hit me that of all the flavor profiles done with wings, Memphis-style chicken wings are some that I’ve never seen on a menu.įor me, that’s an opportunity. As I was eating another combination platter of the traditional buffalo wings, garlic butter wings, Asian wings, etc. There’s just something perfect about grabbing a flat or a drummie, dipping it into your favorite sauce, and gnawing away. Wings are an all-time favorite of mine and countless others. That said, I only work with products and brands that I personally use and would feel proud to give as a gift. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. This post is sponsored by Cutting Edge Firewood.
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