Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe

If you’re a fan of crispy, flavorful wings with a twist, you’re going to absolutely love this Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe. It’s one of those recipes I turned to when I wanted wings that pack a punch with every bite but without the mess of frying. Plus, that creamy, tangy gorgonzola sauce? It’s the perfect cooling partner that balances the spicy, smoky dry rub. Stay with me—I’m going to share everything you need to know to nail this recipe every time.

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Ingredients You’ll Need

Each ingredient plays an important role here. The dry rub spices are thoughtfully balanced to enhance the chicken without overwhelming it, and the creamy gorgonzola sauce pulls everything together beautifully. When shopping, try to get fresh spices and good-quality gorgonzola for the best depth of flavor.

• Ancho chile pepper: Adds a mild smoky heat that’s subtle but essential for depth.
• Smoked paprika: Brings that lovely smoky note without any smoking needed.
• Onion powder: A great all-around flavor enhancer you’ll want to keep stocked.
• Kosher salt: Use kosher for better control over seasoning without clumping.
• Light brown sugar: Balances the spice with a touch of sweetness and helps caramelize the wings.
• Chili powder: Adds warming heat and complexity.
• Paprika: For color and subtle peppery flavor.
• Cumin: Brings earthiness and warmth to the rub.
• Garlic powder: A must-have for that classic savory punch.
• Cayenne pepper: Adjust to your preferred heat level — it’s what gives these wings a real kick.
• Dried mustard powder: Adds a sneaky tang and sharpness.
• Black pepper: Freshly ground if possible for maximum flavor.
• Dried oregano and thyme: Herbs that add herbal undertones, rounding out the spice blend.
• Chicken wings: Choose fresh or completely thawed wings for the best bake.
• Vegetable or canola oil: Helps the dry rub stick and keeps wings moist.
• Mayonnaise: Creates the creamy base for the sauce.
• Buttermilk: Adjust the amount to get your preferred sauce consistency and tang.
• Sour cream: Adds richness and smooth texture.
• Crumbled gorgonzola cheese: Pick a creamy yet flavorful variety — it’s the star of the sauce.
• Garlic clove: Fresh grated garlic brightens the sauce wonderfully.
• Lemon juice: A little zing to balance the richness.
• Black pepper and kosher salt: To season the sauce perfectly.

Variations

I love how flexible this Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe is. Whether you want to dial up the heat, switch up the sauce, or make it lighter, there’s room to play. These variations have helped me make the recipe feel fresh every time I return to it.

• Spicy Boost: Adding extra cayenne or a pinch of chipotle powder gives the wings a smoky, bold heat that my heat-loving friends rave about.
• Herb Swap: Experiment with fresh herbs like rosemary or thyme in the dry rub for a fragrant twist I discovered last fall.
• Blue Cheese Alternative: If gorgonzola isn’t your thing, try a classic blue cheese dressing or even a ranch dip for a crowd-pleaser.
• Make it Gluten-Free: Confirm that your spices and mayonnaise are gluten-free, and you’re all set for a gluten-friendly version.

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

Step 1: Prepare Your Oven and Wings for Crispy Perfection

Preheat your oven to 400°F. I like to line my baking sheet with two layers of foil because it makes cleanup a breeze—plus, the air circulates better when you add an oven-safe cooling rack on top. Give the rack a good spray with non-stick cooking spray so the wings don’t stick. Meanwhile, toss the thawed wings with 2 tablespoons of vegetable oil in a large bowl, making sure each piece is lightly coated. This little oil coating is what gives you a skin crisp enough to rival fried wings without all the oil.

Step 2: Mix and Massage in That Flavorful Dry Rub

Combine all the dry rub ingredients in a small bowl—this blend is where the magic happens! Sprinkle about half to two-thirds of the dry rub over your wings, then roll up your sleeves and really rub it into every nook and cranny. Trust me, hands work way better than a spoon here. If you want your wings extra bold, pile on all the rub, but I find this amount perfectly balanced. The spice mixture sticks to the oil, creating a gorgeous crust once baked.

Step 3: Bake Until Crispy and Golden

Arrange the coated wings in a single layer on your prepared rack. Pop them in the oven and bake for about 45 minutes. I usually check around 40 minutes just to make sure they’re not browning too fast. The wings should come out crispy and golden, not burnt. Using the rack allows air to circulate underneath, which keeps the skin from getting soggy—a game-changer compared to baking directly on the pan.

Step 4: Whip Up the Creamy Gorgonzola Sauce

Meanwhile, get your sauce ready. Into a food processor or blender, add the mayo, buttermilk, sour cream, half the gorgonzola cheese, grated garlic, lemon juice, black pepper, and salt. Blend until totally smooth and creamy. Then stir in the remaining gorgonzola chunks for lovely little bursts of bold flavor in every bite. Cover and refrigerate until your wings are ready—this sauce only gets better with a bit of rest.

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

Garnishes

Celery sticks and carrot sticks are my go-to garnishes here. Not only do they add a refreshing crunch and a slightly sweet flavor that contrasts beautifully with the spicy wings, but they also help cool your palate alongside that creamy gorgonzola sauce. Plus, they make the dish look vibrant and inviting on the platter—great for impressing guests!

Side Dishes

I’ve found that baked sweet potato fries or a crisp green salad work wonders as sides here. The sweet potatoes echo the subtle sweetness from the dry rub, while a salad with lemony vinaigrette helps balance the richness of the wings and sauce. For something heartier, roasted veggies or even corn on the cob are winners.

Creative Ways to Present

For fun occasions, I love serving these wings in a rustic wooden board surrounded by colorful veggies and small bowls of extra sauce. Sometimes I arrange the wings in a circular pattern and sprinkle fresh chopped herbs like parsley or chives on top for a fresh pop of color. If you’re serving a crowd, setting up a wing bar with different sauces and spice levels is always a hit!

Make Ahead and Storage

Storing Leftovers

I usually store leftover wings in an airtight container in the fridge for up to 3 days. To keep them crisp, I recommend reheating in the oven rather than the microwave. And keep the gorgonzola sauce in a separate container so it doesn’t get soggy.

Freezing

This recipe freezes well too! After fully baking and cooling the wings, pop them into freezer-safe containers or bags. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven at 375°F for about 15 minutes to bring back that golden crispness.

Reheating

I always reheat leftover wings in a hot oven—preheat to 375°F, spread them on a baking sheet, and bake for 10–15 minutes until warmed through and crispy again. Avoid the microwave if you can, because it often makes the skin rubbery. Pop the sauce out of the fridge and give it a quick stir before serving.

FAQs

Final Thoughts

I absolutely love how this Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe has become my go-to for game nights, family dinners, and casual get-togethers. It’s easy to prepare but delivers bold flavors that always impress. The balance of smoky, spicy wings with that rich, tangy sauce is something my family goes crazy for, and I’m confident you’ll feel the same. So next time you want a crowd-pleasing dish that’s fuss-free yet delicious, give this recipe a try—you won’t regret it!

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