Crispy wings coated in a savory paprika-based dry rub and finished with a light vinegar mop.
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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a wire rack.
Pat the chicken wings thoroughly dry with paper towels to ensure maximum crispiness.
In a small bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and black pepper.
In a separate small bowl, mix the apple cider vinegar and yellow mustard to create the vinegar mop.
Toss the wings in a large bowl with half of the dry rub mixture until they are evenly coated.
Arrange the wings on the baking sheet and bake for 45-50 minutes, flipping halfway through.
Five minutes before the wings are finished, lightly brush them with the vinegar mop mixture.
Remove from the oven and immediately toss with the remaining dry rub for that signature Memphis texture.
