Tender, juicy baked chicken wings coated in a mouthwatering homemade dry rub that will have your tastebuds singing! Pair it with a creamy gorgonzola dipping sauce and it’s a party hit!
These baked chicken wings are SO good, you won’t miss the deep fryer OR the sauce!!
This post was partially brought to you by the makers of Sutter Home. All opinions expressed are my own.
Who’s starting to get excited for the big game in a couple of weeks? I am!! Not necessarily for the football (my team is the Bengals, and let’s face it, they’re definitely no where near championship material), or the commercials… but for the food!
Game day foods are the most mouthwatering, and can be so creative. Usually, there’s a chicken wing or two on everyone’s game day plate, but this year, I’m inviting you all to take a break from the traditional, and try these epic dry-rubbed baked chicken wings!
I know, I know… chicken wings are supposed to be deep fried and tossed in a spicy sauce right? But what if I told you that these baked chicken wings are every bit as tasty as the traditional variety… in fact, they’re utterly fantastic? Seriously, I’m a huge wing fan, and these knocked my socks off. I meant to save some for my husband after the photoshoot was finished… and well, let’s just say there was nothing left for him to try!
While not a copycat recipe, this dry rub is inspired by one of my favorite local treats. Ohioans love chicken wings… like a lot! We also love our unique chili recipe too 😉
I titled this recipe Epic Dry-Rubbed Baked Chicken Wings, because I truly feel they are epic. They hit nearly every flavor component, and are the perfect little crispy bites of flavor! Even better when this spicy dish is paired with a sweet wine like Sutter Home Riesling!
No chicken wing is complete without a dipping sauce, and this one is truly fantastic. Instead of the traditional blue cheese, I went with a homemade creamy gorgonzola cheese sauce, which is not as sharp, and more buttery. It perfectly balances the heat from the wings… you don’t want to skip it. However, if you don’t have time or the ingredients to make it, a good quality blue cheese dressing could be swapped in for it.
HOW LONG DOES IT TAKE TO BAKE CHICKEN WINGS IN THE OVEN?
Let’s get down to brass tacks here… how long before you can be munching on these delicious wings? I like to bake my wings at 400 F degrees and it takes about 45 minutes. So yes, it takes a little while, but it’s totally hands-off time… so you can go about your day until the oven timer goes off.
BUT REALLY? WINE WITH BAKED CHICKEN WINGS??
I know… I know. I’m breaking just about EVERY chicken wing rule here… there’s no beer. While you might be thinking I’ve lost my marbles… just hear me out okay? Sutter Home Riesling has an amazing almost tropical fruit taste, which when paired with a spicy dish, is absolutely delicious and memorable! I promise! After pairing it with a sweet wine, I was blown away. Remember back when I paired this spicy chicken meal with white zinfandel? Wine is the way to go here friends!
TIPS AND TRICKS FOR MAKING BAKED CHICKEN WINGS:
- If you’re using frozen wings (I usually do), make sure they’re completely thawed.
- Be sure to pat the wings dry with a paper towel. This helps the oil and rub coat them really well.
- For the most even cooking (and easy cleanup), line a baking sheet with heavy duty aluminum foil (or two sheets of regular), then top that with and oven safe metal cooling rack (like the one below). Spray that with non-stick cooking spray and you’re good to add the wings.
- This rub is insanely flavorful, so make extra and keep it in an airtight container with your other spices. It’s great on chicken of any kind!
- The gorgonzola sauce can be made ahead of time, or while the chicken wings are baking.
So this game day season, treat yourself and make these EPIC dry-rubbed baked chicken wings!
HELPFUL TOOLS:
- Extra large baking sheet AND rack – this is a fantastic combo! I’ve been using this combo for years and it still works like new.
- Nitrile gloves – to keep your hands from being stained from the rub, these gloves are perfect! I like nitrile as it feels stronger than traditional latex.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
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
MAKE DRY RUB AND CHICKEN WINGS:
- Preheat oven to 400 F degrees. Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet). Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.
- Combine all dry rub ingredients in a small mixing bowl, set aside. In a large mixing bowl, add chicken wings and vegetable oil. Use a rubber spatula to toss gently to coat.
- Sprinkle in about half to 2/3 of the dry rub mixture and use your hands to massage it into all of the chicken wings, coating evenly. Feel free to use all the dry rub, but for a coating like in the photos, 1/2-2/3 of the mixture does just fine.
- Add chicken wings to prepared baking sheet and bake for 45 minutes.
MAKE GORGONZOLA SAUCE:
- To your food processor or blender, add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper and salt. Process until smooth.
- Transfer to serving bowl and stir in remaining gorgonzola cheese. Cover with plastic wrap and refrigerate until ready to use.
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Chef Tips
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
DHoward says
This is a wonderful recipe. We did not have ancho chili peppers but we substituted with chile flakes. It was a perfect mix of sweet and spicy. We used our air fryer for the chicken wings, once cooked we tossed the wings in the dry rub and cooked in the air fryer for 5 more minutes. It was a huge hit
Michael Breindel says
I’ve been using this Epic dry-rubbed Chunky Chef baked Chicken wing recipe down in Florida for the last 4 or 5 years especially during football season. My wife is from Buffalo, and she thinks these the best baked chicken wings she’s ever had. Perfect blend of dry herbs. I’ve tried plenty of different recipes, but this one is the best hands down. I’ll be baking a batch of these chicken wings tomorrow for the Bills/Dolphins game tomorrow 11/3!!!
Kevin Glass says
Trying this tonight and giving it 5 stars because everything I have made from your recipes has been mind-blowingly delicious! Thank you! Here’s to a great wing Thursday! Thanks, Amanda!
Rich Ollier says
I have used the rub and Gorgonzola sauce from this recipe and have done the wings in the ove,n in the air fryer, on the grill, and on the smoker and every single combination was absolutely delicious! This rub and this sauce are epic as mentioned in the name of the recipe great job, and oh by the way, go Bengals, I am also a fan.
The Chunky Chef says
So happy to hear how much you’ve enjoyed these wings! Who Dey!!
Katie Butler says
I make these all the time, my family will only eat these wings. Thanks for the incredible recipe
Betsy Bateman says
I’m under the age of 16 and this dry rub recipe was so easy to make! 10/10 recommend. I wolfed down these wings. 😉
Elle says
Would these work made ahead? I’m trying to reduce my time in the kitchen before a party and am hoping that I could just warm these up the next day. Thank you!
The Chunky Chef says
I find that chicken wings have a tendency to dry out when made ahead and reheated. You can make the spice blend completely ahead of time though, saving you prep time on the day of 🙂
Dry Rub LOVER says
I have made this dry rub so many times because it’s SO good! I make like 10 batches at a time to make sure we never run out! Thank you SO much for sharing this!