Description
These Epic Dry-Rubbed Baked Chicken Wings deliver a perfect balance of smoky, spicy, and savory flavors with a crispy baked texture. Coated in a flavorful homemade dry rub and paired with a creamy, tangy Gorgonzola dipping sauce, this recipe transforms simple chicken wings into an irresistible appetizer or snack that’s perfect for game day or any casual gathering.
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 (adjust to heat preference)
- 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 frozen
- 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 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 foil sheet. Place an oven-safe cooling rack on top, and spray it with non-stick cooking spray. Set this aside.
- Make Dry Rub: In a small mixing bowl, combine all dry rub ingredients thoroughly and set aside.
- Coat Chicken Wings: In a large mixing bowl, toss the chicken wings with 2 tablespoons of vegetable or canola oil using a rubber spatula to coat them evenly. Sprinkle about half to two-thirds of the dry rub mix over the wings, then massage with your hands to evenly coat each wing. Optionally, use all the dry rub for a more intense flavor.
- Arrange Wings and Bake: Place the coated wings evenly on the prepared baking rack-lined sheet pan. Bake in the preheated oven for 45 minutes, allowing the wings to crisp and cook through.
- Prepare Gorgonzola Sauce: In a food processor or blender, add the mayonnaise, buttermilk (start with 3 Tbsp and adjust for desired consistency), sour cream, 1.5 oz of crumbled gorgonzola cheese, grated garlic clove, lemon juice, black pepper, and kosher salt. Blend until smooth and creamy. Transfer to a serving bowl and fold in the remaining 1.5 oz of gorgonzola cheese. Cover with plastic wrap and refrigerate until ready to serve.
- Serve: Serve the crispy baked chicken wings hot with the chilled creamy gorgonzola sauce alongside celery and carrot sticks for a classic pairing.
Notes
- Adjust cayenne pepper quantity in the dry rub based on your preferred heat level.
- For crispier wings, use a cooling rack to allow air circulation underneath during baking.
- Feel free to use all the dry rub mixture if you prefer a stronger coating and flavor.
- Serve with celery and carrot sticks to balance the rich and spicy flavors.
- The gorgonzola sauce can be made a few hours ahead and refrigerated to enhance flavors.
Nutrition
- Serving Size: 1 serving (approximately 6-7 wings with sauce)
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
