Description
Crispy oven-baked chicken wings coated in a flavorful dry rub and served with a rich, creamy gorgonzola dipping sauce. Perfectly balanced spice and smoky notes make these wings an irresistible appetizer or game day treat.
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 (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
Chicken Wings
- 4 lbs chicken wings, thawed completely if using a frozen bag
- 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 (divided)
- 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. Line a large baking sheet with two sheets of aluminum foil or use a heavy-duty foil sheet. Place an oven-safe cooling rack on top and spray it with non-stick cooking spray to prevent sticking. Set this aside while you prepare the wings.
- Mix Dry Rub. In a small bowl, thoroughly combine all the dry rub ingredients — ancho chile pepper, smoked paprika, onion powder, kosher salt, light brown sugar, chili powder, paprika, cumin, garlic powder, cayenne pepper, dried mustard powder, black pepper, oregano, and thyme. This will create a fragrant and flavorful seasoning blend for the wings.
- Coat Wings with Oil and Dry Rub. In a large mixing bowl, add the thawed chicken wings and pour in the vegetable or canola oil. Toss gently with a rubber spatula or your hands to coat each wing evenly. Sprinkle about half to two-thirds of the dry rub over the wings and massage it in thoroughly to ensure every piece is well-coated. Add more rub if a stronger flavor is desired.
- Arrange Wings and Bake. Lay the coated wings in a single layer on the prepared baking rack. This setup allows air and heat to circulate evenly around the wings, ensuring a crispy finish. Bake them in the preheated oven for approximately 45 minutes or until the wings are crispy on the outside and fully cooked through.
- Make Gorgonzola Sauce. While the wings bake, prepare the dipping sauce. In a food processor or blender, combine the mayonnaise, 3 tablespoons of buttermilk, sour cream, half of the crumbled gorgonzola cheese (about 1.5 oz), grated garlic, lemon juice, black pepper, and kosher salt. Blend until the mixture is smooth and creamy. Transfer to a bowl, gently fold in the remaining gorgonzola cheese chunks to add texture, cover with plastic wrap, and refrigerate to chill until serving.
- Serve. Once baked, serve the wings hot with the chilled gorgonzola sauce on the side for dipping. For a classic accompaniment, add celery and carrot sticks to your platter.
Notes
- For a milder wing, reduce or omit cayenne pepper.
- Line the baking sheet with foil for easier cleanup.
- Ensure wings are spaced out on the rack to get maximum crispiness.
- Adjust the amount of buttermilk in the sauce to achieve your preferred consistency.
- Leftover sauce can be stored covered in the refrigerator for up to 3 days.
- Can substitute gorgonzola cheese with blue cheese if preferred.
- Use vegetable or canola oil for a neutral flavor; olive oil may change the taste.
