Description
Crispy dry rub baked chicken wings paired with a rich and creamy homemade gorgonzola sauce, perfect for game day or a flavorful snack. This recipe combines a spicy, smoky seasoning blend with an easy oven-baking method, resulting in wings that are full of bold flavor and perfectly cooked without frying.
Ingredients
Scale
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
Main
- 4 lbs chicken wings, thawed completely if frozen
- 2 Tbsp vegetable or canola oil
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 your oven to 400°F (204°C). Line a large baking sheet with two sheets of aluminum foil or one heavy-duty sheet to make cleanup easy. Place an oven-safe cooling rack on top of the baking sheet and spray it lightly with non-stick cooking spray. This setup helps the wings bake evenly and get crispy all around.
- Mix Dry Rub: In a small bowl, thoroughly combine all the dry rub ingredients — ancho chile pepper, smoked paprika, onion powder, kosher salt, brown sugar, chili powder, regular paprika, cumin, garlic powder, cayenne pepper, dried mustard powder, black pepper, oregano, and thyme. Set this flavorful mixture aside.
- Coat Wings with Oil and Dry Rub: Place the thawed chicken wings in a large mixing bowl. Add the vegetable or canola oil and toss gently with a rubber spatula to lightly coat all the wings. Sprinkle about half to two-thirds of the dry rub over the wings, then massage it evenly into the wings with your hands. Add more rub if you prefer a spicier, stronger coating.
- Arrange Wings and Bake: Arrange the seasoned wings in a single layer on the prepared cooling rack to allow heat to circulate fully around each wing. Bake in the preheated oven for 45 minutes or until the wings are golden brown, crispy on the outside, and cooked through inside.
- Make Gorgonzola Sauce: While the wings bake, prepare the gorgonzola sauce. In a food processor or blender, combine the mayonnaise, 3 tablespoons of buttermilk (add more if needed for desired consistency), sour cream, 1.5 oz crumbled gorgonzola cheese, grated garlic, lemon juice, black pepper, and kosher salt. Blend until smooth and creamy. Transfer the sauce to a serving bowl and fold in the remaining crumbled gorgonzola cheese. Cover and refrigerate until ready to serve.
- Serve: Once the wings are crispy and out of the oven, serve them hot alongside the chilled, creamy gorgonzola sauce. For a classic touch, offer celery and carrot sticks on the side to complement the flavors and add crunch.
Notes
- For less heat, reduce or omit the cayenne pepper in the dry rub.
- Using an oven-safe rack allows hot air to circulate around the wings, ensuring crispiness without frying.
- The homemade gorgonzola sauce can be made a day ahead and stored covered in the refrigerator.
- Adjust the buttermilk quantity in the sauce to reach your preferred consistency, adding more if needed.
- Allow wings to rest a few minutes after baking before serving to lock in juiciness.
- Make sure wings are completely thawed if using frozen to ensure even cooking.
