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.
Naomi Martin says
Used all ingredients with the exception of the ancho pepper and brown sugar. Excellent. I used Hot Paprika from India and finished off with Mike’s Hot Honey.
Bindu says
Tried this yesterday and it was mind blowing, the whole house smelt great and my boys loved it more than their restaurant wings.
Brooke says
These wings were AMAZING!! Im going to make these all the time!!
Shnov says
It was a hit, my husband loved it. The spices are all great together. Could add pepper flakes for extra heat and or personalize it a bit. Overall good crowd pleasers. Thanks so much
Angela Wiley says
I’m hooked on this wing recipe – I’ve shared it with friends & family
Kathy says
Delicious recipe! I doubled it and used 5 lbs of wings. I did not double the cayenne pepper, but the feedback from the family says I could have used the full amount as called for. Next time it will be. Also plan on making the dip because it looks amazing as well. Thank you for sharing this recipe.
Thao says
This is my go to recipe for chicken dry rub. The chicken wings are flavorful, moist, and delicious! I definitely recommend this recipe and don’t forget to make the blue cheese dip to go along, yummy!
Rebecca says
Turned out fantastic!! Doubled the recipe for a family get together and there was none left! Can you use thighs and how long would they take?
The Chunky Chef says
So happy everyone enjoyed these! You can definitely use thighs… I’d use bone-in skin-on thighs for the best flavor, and bake at 400°F for about 40 minutes, or until chicken is at least 165°F internal temperature 🙂
Ralph says
My wife loved these! I could use more heat and deeper flavor but they were really good! I loved the couple of the sweet and savory and hint of heat all dancing on your tongue. Thanks for sharing this recipe. Much appreciated
Let me also add, let’s all please remember black people in the Western Hemisphere are descendants of
Captives living in the world of the descendants of their captors. It’s a daily psychological terror unleashed on them. Keeping it to talking trash about seasoning your food speaks to a kindness and grace that humans are capable of.
Thanks again for sharing this tasty recipe
I
Descendent of the African Diaspora says
Really Ralph? Do you honestly feel it necessary to turn a recipe about baked chicken wings into an irrelevant racial issue? It’s just chicken wings!
John says
Come on Ralph, why do you racist people always relate chicken to black people? And btw, not all black people living in the Western Hemisphere are descendants of slaves.
Recipe turned out great!
Jennifer says
Delicious!!!
Denise Pool says
Hi! Any suggestions on making these in a air fryer?
Thanks!
The Chunky Chef says
Without testing it myself, I can’t say exactly what temperature or for how long. My advice would be to find another chicken wing recipe that’s written specifically for the air fryer, and use this rub 🙂
Laura says
I use the air fryer (Cuisinart) at 350 for 12 minutes, flip, then another 12 min. But cuisinarts run a little hot I think.
Valerie says
Loved these wings ! I have blown up 2 ovens broiling my wings I love that these are baked. These came out crispy delicious. I added extra cayenne and black pepper . Yummy
Liseta says
I’m i supposed bake the wings on the rack?
The Chunky Chef says
Yes, it ensures even cooking.
Kym Petray says
WoW! These were indeed epic! I’ll only up the cayenne next time. Thanks!!
Gina says
These are the best wings EVER! They are perfectly cooked every time and seasoning is so good!
FaithZ says
Delicious and easy recipe. I cooked mine in the air fryer and turned out amazing.
Tameca says
Great flavor without a lot of sodium!
Darlene says
Is it okay to make these ahead of time? I have a get together coming up and was wondering. Thnaks! 🙂
The Chunky Chef says
Hi Darlene 🙂 I’ve never made them entirely beforehand because I’m not sure how well the crispy skin would hold up… but you can definitely season the wings with the rub ahead of time.
Rose says
We have made these many time and really like them. However I have found that we prefer baking them right on a sprayed roasting pan (and no aluminum foil) We found they brown much nicer this way than on a rack.
I also find using a large spatula to stir them works better than using my hands. The hands take off some of the seasoning and of course messy. And as long as they are stirred really well with the spatula they taste no different.
We don’t do the dip and find them plenty flavourful that way.
Andy says
Great recipe! i substituted 1 tsp chipotle pepper for the ancho pepper (we didn’t have any) and doubled the black pepper (I was conceived in texas, so I love black pepper). I cooked them in the smoker at 375 for 30 minutes and cranked it to 500 for the last 15 minutes. Turned out spectacularly! I love this recipe! Thanks for sharing