Festival Classic Dinner: Memphis BBQ Chicken Wings with Smoky Coleslaw

Allergens

Contains gluten, dairy, and eggs.

Ingredients

• 8 pounds chicken wings, tips removed
• 1 cup Memphis BBQ rub (see recipe below)
• 1/2 cup melted butter
• 1 tablespoon hot sauce
• 4 cups shredded coleslaw mix
• 1/2 cup Smoky Coleslaw dressing (see recipe below) Memphis BBQ Rub:
• 1/4 cup paprika
• 2 tablespoons brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin Smoky Coleslaw Dressing:
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

1. Preheat grill or oven to 350°F (180°C).
2. In a large bowl, mix together the Memphis BBQ rub ingredients. Coat the chicken wings evenly with the rub mixture, ensuring they are well seasoned.
3. Arrange wings on a baking sheet or grill rack and bake or grill for 45 minutes, turning halfway through. In a small bowl, mix together melted butter and hot sauce. Brush onto wings during the last 10 minutes of cooking, turning frequently to ensure even coating.
4. For coleslaw, in a large bowl, combine shredded coleslaw mix with Smoky Coleslaw dressing, tossing well to coat. Chill until ready to serve.
5. Serve wings hot and crispy, alongside the chilled smoky coleslaw for a complete Memphis BBQ experience.

Chef’s Insight

For an extra smoky flavor, consider using hickory wood chips for grilling.

Notes

This recipe is inspired by the famous ribs and wings from Rendezvous BBQ in Memphis, Tennessee.