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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
