There’s just something about BBQ-sauced wings. I know they’re not traditional in the sense of Buffalo-style wings. They may not even be considered ‘restaurant wings’ or ‘bar wings’. In a way, they harken back to neighborhood grill-outs for me. Chicken on a charcoal or gas grill. Lots of sauce. Chicken with a little char on it. These air fryer Memphis barbecue wings don’t quite give me that cooked-outdoors feel but they definitely give me that BBQ flavor. The sauce is the big star here. And while it’s great on wings, it’s great on darned-near anything else too!
Is It Smoky In Here?
No, it’s not. Or at least it shouldn’t be when you make air fryer Memphis barbecue wings. But you might want a little smoky flavor to help mimic that cooked-outdoors experience. If so, just add a drop or two of liquid smoke to the sauce when you’re making it. It’s ok. Really. If you’re not a liquid smoke fan add a few pinches of smoked salt to both the wings and the sauce. Not quite as good as liquid smoke, but you’ll get that hint of smokiness.
Is It Hot In here?
Me, I like a little heat in most of my foods. Not crazy heat. Not scorch-my-mouth heat. But a little taste wake-up call. Something to liven things up a bit. That’s why I also like to add a few good shakes of hot sauce to the BBQ sauce while it’s cooking. Sometimes I may just use a bit. Sometimes I may use a lot. Depends on my mood. If you’re serving a crowd, no reason you can’t make a few variations of this sauce. Smoky. Hot. Neither. Or both.
Leftovers
Ok, on the off-chance you have leftover sauce just put it in a container or jar, cover and refrigerate it. Before you go to using it on just-cooked hot wings make sure it’s warmed up a bit. Either leave it out on the countertop for 30 minutes-1 hour or warm it in a saucepan.
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Also try my delicious air fryer creamy Cajun garlic wings!
Air Fryer Memphis Barbecue Wings
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes flats and drumettes separated, tips saved to make stock
- kosher salt to taste
- freshly ground black pepper to taste
- Memphis BBQ sauce to taste
For the Memphis barbecue sauce (makes extra)
- 2 ½ cups ketchup
- 1 ¼ cups water
- ⅓ cup apple cider vinegar
- ⅓ cup light brown sugar
- ⅓ cup sugar
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons dry mustard
- 1 tablespoon lemon juice I would start with 1/2 tablespoon and go from there
- 1 tablespoon Worcestershire sauce
Instructions
For the Memphis barbecue sauce (start 1 hour before cooking the wings)
- Place all ingredients except for the lemon juice and Worcestershire sauce in a large saucepan over medium heat.
- Bring to a boil and then reduce the heat to a simmer. Let simmer for 1 – 1 1/2 hours until thickened, stirring often.
- Stir in the lemon juice (to taste) and Worcestershire sauce. Continue simmering another 30 minutes.
- Serve warm or at room temperature.
For the wings
- Place the wings into a large bowl and season well with the salt and pepper.
- Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
- Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
- Let the charcoal get fully ashed over then add to the Vortex.
- Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
- Close the grill and cook for 15 minutes.
- Rotate the lid 90 degrees and cook for another 15 minutes.
- Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
- Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
- Transfer wings to a bowl and toss with the BBQ sauce. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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