World Champion Wings
‘Squatchin’ in Memphis: The Winning Recipe from Memphis in May
Fire up your grill and taste what championship BBQ is made of. This is the exact sauce and rub combo that helped Russell’s take home the win for World Champion Chicken Wings at Memphis in May 2023.
We packed up our smokers and took our BBQ skills to one of the biggest stages in the world — Memphis in May — and came home with some serious bragging rights. Our team snagged 1st Place Overall in the Chicken Wing Contest using the very combo you see above. The wild part? We created these sauces and rubs on the spot, right before turn-in.
World Champion Wings: 'Squatchin’ in Memphis
These are the World Champion Chicken Wings from Memphis in May 2023. Brined in pickle juice for tenderness and tang, smoked low and steady, then crisped and tossed in warm Hot Squatch sauce for that bold, sticky finish. A final dusting of Squatch Dust locks in the flavor. Smoky, saucy, and built to win.
Ingredients
Instructions
- In a pan or large bag, combine pickle juice and Butt Rub. Add wings and brine for at least 30 minutes and up to 4 hours.
- Bring smoker to 275–300°F.
- Remove wings from brine and place in a foil pan. Generously season with Butt Rub.
- Smoke for 1.5–2 hours, stirring every 20–30 minutes.
- Cook to an internal temp of 160–165°F (they’ll finish cooking later).
- Remove wings from the pan and drain excess juices. Let rest for 15–30 minutes.
- Warm a bottle of Hot Squatch on the smoker or in a sauce pot. Heating brings out the flavors and helps create that sticky finish.
- Deep fry for 4–7 minutes depending on desired crispiness.
- Alternative finishes: air fry, bake with a drizzle of olive oil, or finish directly on smoker/grill grates.
- Toss hot wings in warmed Hot Squatch sauce.
- Plate and lightly dust with Squatch Dust.
Notes
Pro Tip
If you’re local, pair with Russell’s homemade ranch for the ultimate finish.
