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Epic Dry-Rubbed Baked Chicken Wings

Craving crispy, juicy chicken wings that are packed with flavor, but without the mess of deep frying? These Epic Dry-Rubbed Baked Chicken Wings are coated in a mouthwatering homemade spice blend that delivers the perfect balance of heat, sweetness, and smokiness.
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Course: Appetizer, Main Course
Cuisine: American
Keyword: Epic Dry-Rubbed Baked Chicken Wings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
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Ingredients:

For the 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 packed light brown sugar
  • 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 mustard powder
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme

For the Wings:

  • 4 lbs chicken wings (fully thawed if using frozen wings)
  • 2 Tbsp vegetable or canola oil

For the Creamy Gorgonzola Sauce:

  • 1/2 cup mayonnaise
  • 3-6 Tbsp buttermilk (adjust for desired thickness)
  • 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:

  1. Prepare the Chicken Wings:
    • Preheat the oven to 400°F. Line a large baking sheet with two sheets of aluminum foil (or one heavy-duty sheet), and place an oven-safe cooling rack on top. Spray the rack with non-stick cooking spray.
  2. Make the Dry Rub:
    • In a small bowl, combine all dry rub ingredients and mix well. Set aside.
  3. Coat the Chicken Wings:
    • In a large bowl, toss the chicken wings with the vegetable oil, making sure they're well coated.
    • Sprinkle about half to two-thirds of the dry rub over the wings and massage it into the chicken until evenly coated. You can use all of the rub, but for a lighter coating, 1/2 to 2/3 will work perfectly.
  4. Bake the Wings:
    • Arrange the wings on the prepared rack and bake for 45 minutes, or until golden and crispy.
  5. Make the Gorgonzola Sauce:
    • In a food processor or blender, combine mayonnaise, buttermilk, sour cream, 1.5 oz of the gorgonzola, garlic, lemon juice, black pepper, and salt. Blend until smooth.
    • Transfer to a serving bowl and stir in the remaining gorgonzola cheese. Cover and refrigerate until ready to serve.

 

Chef's Tips:

  • Serve with some fresh celery and carrot sticks for the perfect appetizer.


Nutrition

Calories: 75 kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 109mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231 IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.3mg

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