Dry Rubbed Baked Chicken Wings with Gorgonzola Sauce Recipe

If you’re anything like me, you’re always on the lookout for a chicken wing recipe that’s not just tasty but also packed with flavor and easy to pull together. That’s why I’m so excited to share this Dry Rubbed Baked Chicken Wings with Gorgonzola Sauce Recipe — it’s seriously fan-freaking-tastic. Crispy, smoky wings kissed with a perfectly balanced spice mix, paired with a creamy, tangy gorgonzola sauce that’s downright addictive. Trust me, once you try this combo, your game day and weeknight dinners will never be the same.

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Ingredients You’ll Need

This recipe brings together a carefully balanced dry rub and a luscious gorgonzola sauce that work beautifully together. I always make sure to stock my pantry with the spices needed for this rub — it’s such a versatile blend that I also use on other proteins like pork or even roasted veggies.

• Ancho chile pepper: Adds a subtle smoky warmth without overwhelming heat.
• Smoked paprika: Gives a deep, smoky flavor that complements the ancho chili perfectly.
• Onion powder: A must for a savory, aromatic base.
• Kosher salt: Essential for seasoning and bringing out all the flavors.
• Light brown sugar: Adds just the right touch of sweetness and helps with caramelization.
• Chili powder: Another layer of kick, but balanced for flavor.
• Regular paprika: For color and mild pepper flavor.
• Cumin: Earthy and warm, it gives the rub depth.
• Garlic powder: Because everything’s better with garlic.
• Cayenne pepper: Adjust this for your preferred heat level — I usually cut it in half if serving to kids.
• Dried mustard powder: Adds a subtle sharpness that wakes up the palate.
• Black pepper: For that bite you expect in good wings.
• Dried oregano and thyme: These herbs introduce a lovely, herby complexity.
• Chicken wings: Thawed fully if frozen, because you want even seasoning and cooking.
• Vegetable or canola oil: Helps the dry rub stick and promotes crispy skin.
• Mayonnaise, buttermilk, sour cream: These creamy elements make the sauce silky and smooth.
• Gorgonzola cheese: The star of the sauce — creamy with just the right tang and bite.
• Garlic clove, lemon juice, and seasonings for sauce: For freshness, zing, and balanced seasoning.

Variations

I love that this Dry Rubbed Baked Chicken Wings with Gorgonzola Sauce Recipe is a great foundation to play with. Sometimes I tweak the rub to bring out different notes or swap the sauce for a blue cheese dip for a more classic pairing. You can make it as mild or as spicy as you like — it’s totally customizable.

• Spicy Kick: I’ve added extra cayenne and even a pinch of chipotle powder for smoky heat — my husband loves that fiery twist.
• Honey glaze: For a sweeter finish, drizzle some honey mixed with a dash of the dry rub after baking — it balances heat and adds shine.
• Dairy-free sauce: I’ve swapped the creamy gorgonzola sauce for a tangy avocado cilantro dip for friends with dairy restrictions.
• Grilled instead of baked: When weather permits, grilling the wings after applying the rub creates a wonderful char and extra smoky flavor.

How to Make Dry Rubbed Baked Chicken Wings with Gorgonzola Sauce Recipe

Step 1: Prep the Dry Rub and Chicken Wings

Start by preheating your oven to 400°F — this temperature is spot on for crisping the skin without drying out the meat. While that’s warming up, mix together all the dry rub ingredients in a small bowl. I like to use a whisk to make sure the spices are evenly combined. Next, in a large bowl, toss your thawed chicken wings with the oil — this is key for helping the rub stick well and ensures that crispy finish you want. Then sprinkle in about half to two-thirds of the dry rub and massage it into every wing. I usually use my hands here because it’s the best way to get an even coating. If you like a stronger spice hit, go ahead and use all the rub.

Step 2: Bake Those Wings to Crispy Perfection

Line a baking sheet with foil for easy cleanup, then place an oven-safe cooling rack on top and give it a good spray of non-stick cooking spray. This is such a great trick because it lets the hot air circulate around the wings, making them crisp on all sides. Arrange your wings in a single layer on the rack, and pop them in the oven for 45 minutes. Don’t rush this part — patience means perfectly cooked wings with tender meat and crispy skin.

Step 3: Whip Up the Creamy Gorgonzola Sauce

While your wings bake, let’s talk sauce — one of my favorite parts. Grab a food processor or blender and toss in the mayo, buttermilk, sour cream, about half of the crumbled gorgonzola cheese, grated garlic, lemon juice, salt, and pepper. Blend it all until silky smooth — this is key to get that luscious sauce texture. Then transfer it to a bowl and stir in the rest of the gorgonzola for little pockets of cheesy goodness. Cover it and pop it in the fridge until your wings are done.

How to Serve Dry Rubbed Baked Chicken Wings with Gorgonzola Sauce Recipe

Garnishes

Personally, I like to serve these wings with fresh celery and carrot sticks — they add a crisp, cooling contrast that’s just so refreshing with the spicy rub and creamy sauce. A sprinkle of chopped fresh parsley over the wings before serving also adds a nice pop of color and a herby note.

Side Dishes

My go-to sides are simple and crowd-pleasing — think crunchy coleslaw, garlic roasted potatoes, or a fresh green salad with a bright vinaigrette. On game days, I often throw together some baked sweet potato fries for a little sweetness to balance the flavor profile.

Creative Ways to Present

For a party, I’ve served the wings on a big wooden board lined with parchment, surrounded by bowls of the gorgonzola sauce and fresh veggie sticks. It makes for a great communal feel. Another idea is to portion the wings and sauce into small individual cups for easy grab-and-go bites, perfect for mingling.

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep leftover wings in an airtight container in the fridge. They usually last 3–4 days, and the flavors meld even more overnight, which I actually love.

Freezing

I’ve had success freezing these wings cooked — just flash cool them, then store in a freezer bag with plenty of air squeezed out. When you’re ready, thaw in the fridge overnight before reheating for best texture.

Reheating

To keep the skin crispy, I reheat the wings in a 375°F oven on a wire rack for about 10-15 minutes. Microwave can make them soggy, so try to avoid that when possible. The gorgonzola sauce is best served cold or at room temperature, so I usually dollop that on right before serving.

FAQs

Final Thoughts

I absolutely love how these Dry Rubbed Baked Chicken Wings with Gorgonzola Sauce Recipe turn out every single time. The balance between the smoky, spicy wings and the creamy, tangy sauce is just irresistible. When I first tried this combo, my family went crazy — it quickly became a staple for gatherings and casual dinners alike. If you’re looking for a wing recipe that’s easy but feels special, trust me, this is it. Grab your spices, preheat that oven, and enjoy the deliciousness coming your way!

Dry Rubbed Baked Chicken Wings with Gorgonzola Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 96 reviews

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

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Description

This Epic Dry-Rubbed Baked Chicken Wings recipe features crispy, flavorful wings coated in a smoky and spicy homemade dry rub, baked to perfection. Paired with a creamy, tangy Gorgonzola cheese sauce, these wings make a perfect appetizer or game day snack. The wings are baked in the oven on a wire rack to ensure crispiness without frying.

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Ingredients

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Epic Dry Rub

• 1/2 Tbsp ancho chile pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp kosher salt
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp paprika
• 3/4 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (less if you’re worried about the heat level)
• 1/2 tsp dried mustard powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme

Wings

• 4 lbs chicken wings, thawed completely if using a frozen bag
• 2 Tbsp vegetable or canola oil

Creamy Gorgonzola Sauce

• 1/2 cup mayonnaise
• 3–6 Tbsp buttermilk
• 1/4 cup sour cream
• 2 – 3 oz crumbled gorgonzola cheese
• 1 clove garlic, grated
• 1/2 Tbsp lemon juice
• 1/4 tsp black pepper
• 1/4 tsp kosher salt

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Instructions

1. Prepare the oven and rack: Preheat your oven to 400°F (200°C). Line a large baking sheet with two sheets of aluminum foil or one heavy-duty sheet. Place an oven-safe cooling rack on top and spray it with non-stick cooking spray. Set aside.
2. Make the dry rub: In a small bowl, combine all the dry rub ingredients including ancho chile pepper, smoked paprika, onion powder, kosher salt, light brown sugar, chili powder, paprika, cumin, garlic powder, cayenne pepper, dried mustard powder, black pepper, oregano, and thyme. Mix well and set aside.
3. Coat the wings: In a large mixing bowl, add the thawed chicken wings and drizzle with vegetable or canola oil. Toss gently with a rubber spatula to coat evenly. Sprinkle about half to two-thirds of the dry rub mixture over the wings and massage it into the skin with your hands until all wings are evenly coated. Use all of the rub if you desire a stronger flavor.
4. Bake the wings: Arrange the seasoned wings evenly on the prepared baking rack. Place the baking sheet in the preheated oven and bake for 45 minutes, or until the wings are crispy and cooked through.
5. Make the gorgonzola sauce: In a food processor or blender, combine mayonnaise, 3 tablespoons of buttermilk (add more if needed to reach desired consistency), sour cream, 1.5 oz of crumbled gorgonzola cheese, grated garlic, lemon juice, black pepper, and kosher salt. Blend until smooth. Transfer the sauce to a serving bowl and stir in the remaining gorgonzola cheese crumbles. Cover and refrigerate until ready to serve.

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Notes

• Serve the baked chicken wings with celery and carrot sticks for a classic combo.
• Adjust cayenne pepper quantity in the dry rub according to your preferred heat level.
• For crispier wings, you can broil for 2-3 minutes at the end of baking, but watch carefully to avoid burning.
• The gorgonzola sauce can be made a day ahead to allow flavors to meld.

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Nutrition

• Serving Size: Approximately 6 wings with 2 tbsp sauce
• Calories: 380 kcal
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 95 mg