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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
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.
victoria l rudolph says
The only thing I eliminated was the sugar
Claudia says
This one is a keeper! I’ve made it three times now. Great in the Ninja Foodi air fryer! I add ghost pepper and a hair more brown sugar and make sure to double or triple the recipe so I don’t have to mix it as often! We like our wings HOT and this is my new go-to recipe. Thank YOU!
Melinda says
I made them last night. Absolutely delicious!
Linda says
This is so good, used dip also with chips. Thanks.
Wade says
The wings are great as they are but with the sauce they are next level awesome. One suggestion in the prep. Put the wings on a wire rack in the fridge a day in advance them proceed with the recipe. It will dry them out and make them even more crispy. I’d also boost the temp to 425. I am saving this rub recipe and sauce recipe as my new favorite.
Kevin says
This has become my go to. The family loves it and so do I.
Bobi says
Love the flavor and ease of these! Thanks
Tamara says
Ok. This is delicious. I didn’t make the dipping sauce. Next time. And her Mac and cheese recipe is amazing. I just added some dry mustard.
Deirdre Spinks says
This is a delicious rub for wings. The original recipe was too spicy so I cut back on the Ancho Chile and Cayenne Pepper. I haven’t made the sauce but the wings are delicious by themselves.
Amy says
Can these be cooked in an Air Fryer?
The Chunky Chef says
I’m sure they could be, but I’ve not tested this recipe in my air fryer, so I can’t be sure of the cooking temperature or time. You could always find an air fryer chicken wings recipe, and use the rub from this recipe 🙂
Chea says
This was freaking awesome! Can’t wait to make it again:)
Michael says
Could you recommend a brand of mustard powder to use in this rub? Please. Thanks for your time.
The Chunky Chef says
I use Colman’s (comes in a yellow tin), or McCormick brand 🙂
Michael says
Thank you very much.
Yvonne P. says
We love this spice mix. It’s part of our regular rotation. Thank you!
Gabriela M. says
These are by far the BEST ever! Every time I make them, people are completely and utterly shocked! Amazing on the grill if you’re patient— it’s worth it!
Planning to do this recipe x15 to divvy out into jars as gifts to family for thanksgiving. I’m wondering if I can “easily” just double the dry rub by multiplying each amount or if I should do multiple individual batches and add it to one bowl, then divvy out.
I know with baking, you often can’t “just double it”.
These are everybody’s favorite everything.
Don’t worry, I plan to make a cute laminated card with your recipe and credit to you! & it’s a free gift!
Sooooo darn good not to share!
The Chunky Chef says
Hi Gabriela! Yes, the rub can easily be doubled, I do it often just so I don’t have to mix it up as often 🙂 Sounds like a great gift idea!
Laura says
My husband is a wings aficionado! He said these are the best I’ve ever made!
Nancy says
This recipe is epic! Made these last night and this recipe is definitely in my meal rotation!
KD says
I had everything except ancho chile pepper & these were a hit, finger licking good.
Karen says
Made these today and they were delish! I put on my Cuisinart Clermont smoker. Yummy!!!
Ann OToole says
Can I make the day ahead and put in crockpot next day to reheat?
The Chunky Chef says
I’ve not tested this recipe that way, so I can’t say for certain how well that would work.
Miyochun says
Amazing! Everyone at my party raved about them! I like spicy, so I went a little heavier on the Cayenne. Adding to my “go to” recipes! A definite for Sunday Football!