Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe

If you’re on the hunt for a snack that’s bursting with bold flavor but still easy to make at home, my Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe is about to become your new obsession. These wings come out perfectly crispy on the outside, tender and juicy inside, all coated with a dry rub that packs just the right punch. Plus, the creamy, tangy Gorgonzola sauce takes them from great to absolutely unforgettable. Trust me, once you try this combo, you’ll want to make it again and again.

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Ingredients You’ll Need

The magic in this Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe lies in the balance of spices in the dry rub and the creamy coolness of the dipping sauce — plus quality wings for the best texture. Here are the key ingredients you’ll want to have on hand.

• Ancho chile pepper: Gives a smoky, slightly sweet heat that sets the flavor tone.
• Smoked paprika: Adds depth and complements the ancho’s subtle smokiness beautifully.
• Onion powder: A savory backbone without the moisture of fresh onions.
• Kosher salt: Essential for seasoning and bringing out all those flavors.
• Light brown sugar: Just enough sweetness to balance the spice and help create a lovely crust.
• Chili powder & Paprika: Layering these spices builds a rich, complex flavor profile.
• Cumin: Brings an earthy, warm note that plays nicely with the chile and paprika.
• Garlic powder: Garlic lovers, this is your friend — adds pungent depth easily.
• Cayenne pepper: Adds heat, but you can dial it back if you’re sensitive to spice.
• Dried mustard powder: A subtle tang that punches up the overall seasoning.
• Black pepper, oregano, and thyme: Classic herbs and spices that add complexity without overpowering.
• Chicken wings: Fresh or fully thawed frozen wings for best texture.
• Vegetable or canola oil: Helps the dry rub stick and crisp up the skin in the oven.
• Mayonnaise, buttermilk, sour cream: The creamy base for the Gorgonzola sauce that’s both tangy and rich.
• Crumbled Gorgonzola cheese: Adds bold, salty, and tangy flavor with great texture.
• Garlic, lemon juice, salt, and pepper: For brightening and seasoning the sauce just right.

Variations

I love how versatile this Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe is — I often tweak it based on what my family’s mood is or what I have in the pantry. Don’t be afraid to make it your own!

• Spice Level: If you want it milder, reduce the cayenne and ancho chile powder; for extra heat, add some chipotle or cayenne to taste. I’ve found a little goes a long way!
• Herb Swaps: Swap out dried oregano and thyme for rosemary or sage for a different herbal note.
• Dairy-Free Sauce Option: For a dairy-free twist on the Gorgonzola sauce, try mixing vegan mayo with some ground nuts and lemon for tanginess — I did this once when I was out of dairy, and it was surprisingly good.
• Grilled Wings: If you have the patience and want smoky charred flavor, try grilling instead of baking — just watch the heat closely.

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

Step 1: Prep Your Oven and Dry Rub

Start by preheating your oven to 400°F. I like to line a large baking sheet with two sheets of aluminum foil for easy clean-up, then place an oven-safe cooling rack on top coated with non-stick spray. This setup helps the heat circulate around the wings so they crisp up beautifully without sitting in their juices.

Next, combine all your dry rub spices in a small bowl — smells amazing already, right?

Step 2: Coat the Chicken Wings

Place your chicken wings in a large mixing bowl, drizzle the vegetable oil over them, and give them a gentle toss with a rubber spatula to coat evenly. Then sprinkle in about half to two-thirds of your dry rub. Now comes the fun part — use your hands to massage the seasoning into every nook and cranny of each wing. This helps the flavors really infuse and gives you that irresistible crust after baking. You can use all the dry rub if you want a more intense seasoning, but I usually like leaving a bit for a lighter coating.

Step 3: Bake Until Crispy

Arrange the wings in a single layer on the rack and bake for 45 minutes. Here’s what I’ve learned: don’t flip the wings during baking — resist the urge! The rack and heat circulation do all the work, and flipping can sometimes cause breakage or less crunch. You’ll see the wings turn a gorgeous golden brown and smell absolutely irresistible.

Step 4: Whip Up the Gorgonzola Sauce

While the wings are baking, it’s the perfect time to make that luscious Gorgonzola sauce. Toss the mayo, buttermilk, sour cream, half the crumbled cheese, grated garlic, lemon juice, salt, and pepper into your food processor or blender. Pulse until smooth, then stir in the remaining Gorgonzola by hand for texture. Chill it in the fridge, and get ready for that creamy tang to hit your taste buds!

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

Garnishes

I usually serve these wings with crisp celery and carrot sticks on the side. The crunch and freshness cut through the richness of the wings and Gorgonzola sauce perfectly. Sometimes, I finish with a sprinkle of chopped fresh parsley or chives—just for that pop of color and a subtle herbal note.

Side Dishes

When I’m making this Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe for dinner, I love pairing it with simple sides like roasted sweet potato wedges, crispy oven-baked fries, or a cool cucumber salad with a lemon vinaigrette. The balance keeps the meal light and enjoyable.

Creative Ways to Present

For game-day parties, I’ve arranged the wings on a large wooden board with separate little bowls of the Gorgonzola sauce and some extra dry rub for dipping. Adding some blue cheese crumbles and fresh herbs scattered around amps up the visual appeal. This presentation always impresses guests and invites them to dig in with their hands!

Make Ahead and Storage

Storing Leftovers

I store leftover wings in an airtight container in the fridge. They stay flavorful and tender for up to 3 days, though they’re almost never around that long in my house! Just make sure to keep the wings and sauce separate to maintain the best texture.

Freezing

I’ve frozen wings before they’re baked — just toss them with the dry rub and oil, then freeze flat in a single layer on a tray before transferring to a freezer bag. When I want to use them, I thaw them overnight and bake as usual. The Gorgonzola sauce doesn’t freeze well, so I always make that fresh or keep it refrigerated.

Reheating

Reheating wings is best done in the oven at 350°F for about 10-12 minutes to bring back their crisp skin without drying them out. I avoid microwaving whenever possible because it can make the wings soggy and rubbery. The sauce is best served cold or at room temp, so just scoop it out fresh when you reheat the wings.

FAQs

Final Thoughts

This Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe is one of those dishes I reach for when I want something that feels special but doesn’t keep me stuck in the kitchen all day. It’s the perfect balance of crispy, spicy, and creamy with a little tang that keeps your palate excited. I love how approachable it is — no fryer needed, just simple ingredients and a little love in the kitchen. I hope you enjoy making this as much as my family and I do. Give it a try and get ready for some serious wing envy from your friends!

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