Description
These Epic Dry-Rubbed Baked Chicken Wings are perfectly seasoned with a smoky, spicy dry rub and baked to crispy perfection. Served with a creamy, tangy Gorgonzola sauce, they make an irresistible appetizer or game day snack.
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 Dry Rub and Oven Setup: Preheat the oven to 400°F. 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.
- Mix Dry Rub: In a small mixing bowl, combine all the dry rub ingredients thoroughly and set aside.
- Coat Wings with Oil and Dry Rub: In a large mixing bowl, add the chicken wings and vegetable oil. Toss gently with a rubber spatula to coat all wings evenly. Sprinkle about half to two-thirds of the dry rub over the wings and massage it in with your hands until evenly coated. Use more rub if you prefer a stronger coating.
- Arrange Wings and Bake: Place the coated wings on the prepared baking rack in a single layer to allow heat circulation. Bake in the preheated oven for 45 minutes until wings are crispy and cooked through.
- Make Gorgonzola Sauce: In a food processor or blender, combine mayonnaise, 3 tablespoons of buttermilk, sour cream, 1.5 oz crumbled gorgonzola cheese, grated garlic, lemon juice, black pepper, and kosher salt. Blend until smooth and creamy. Transfer to a serving bowl and gently stir in the remaining gorgonzola cheese. Cover with plastic wrap and refrigerate until ready to serve.
- Serve: Serve the wings hot with the chilled creamy gorgonzola sauce on the side. Accompany with celery and carrot sticks if desired.
Notes
- For less heat, reduce the cayenne pepper in the dry rub.
- Using a cooling rack on the baking sheet helps wings crisp up evenly.
- Adjust buttermilk quantity in the sauce to achieve desired sauce consistency.
- Serve with celery and carrot sticks for a classic wing platter experience.
- Leftover wings can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: Approx. 4-5 wings per serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 26 g
- Cholesterol: 95 mg
