With how easy these wings are, you’d be crazy not to try this recipe!
We opted for frying our chicken wings "naked" in this recipe, but it’d be just as good to smoke ‘em, oven roast ‘em, or cook ‘em up however the heck you like best! All you gotta do is toss some Dixie Rib Rub on 'em while they’re hot.
Unlike our Big Hoss Rub, which we put on meat before we cook it, Dixie Rib Rub is a finishing rub specially made for finishing ribs, wings and more - which means that’s the last step in cooking and coats the wings (or ribs... or chops...) with signature "Memphis-style" flavor.
8 cups peanut oil for frying
3lbs chicken wings
3 Tbs. Martin's Dixie Rib Rub
Martin's Alabama White Bar-B-Que Sauce for dippin'
Using either a fryer or a heavy-bottomed dutch oven, heat oil to 375 F.
Working in batches, fry a few chicken wings at a time until golden, crispy and cooked through, about 3 minutes. Remove from the hot oil and place in a large metal or glass bowl. While still piping hot, sprinkle the Dixie Rib Rub over the wings and toss to fully coat.
Serve with Martin’s Alabama White Bar-B-Que Sauce for dipping.