On any day in Memphis, you will always find a steady line of patrons waiting for their table at the famous Central BBQ. Located downtown in the shadows of the city’s famous Civil Rights museum, the restaurant is famous for its Memphis-style barbecue, serving everything from hearty racks of baby back ribs to pulled pork.
Out of everything on the menu, though, locals will recommend the smoked hot wings. The hot, peppery dry rub is an ode to the city’s famous barbecue style, and owner Craig Blondis’ unique smoking method gives the wings an aromatic kick. For Blondis, the secret to good hot wings comes down to three main components.
“Wings should have three layers of flavor. You should have the hot sauce it was marinated in, the smoke, and then however you finish it,” he says, also crediting his ability to house a large-scale smoke production.
In Memphis, no plate of hot wings tastes the same. Blondis is joined by countless Memphis chefs who have their own secret recipes for the classic dish. The city’s barbecue culture, specifically its famous dry rub, has helped defined Southern cuisine. Hot wings, in particular, are woven into the city’s rich culinary legacy, with many locals opening establishments to showcase their secret recipes.
