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.
Lauren W says
Made them on New Year’s and so glad to have another excuse to make them again! These will be the perfect Super Bowl wings!!
Ted says
I’m trying this rub today for SB could I season the wings for a hour before cook them?
The Chunky Chef says
Yes, you can do that 🙂
Ashley says
I’ve made these wings several times and the sauce is the best part. I forgot buttermilk so can I sub with regular milk?
The Chunky Chef says
Sure can 🙂
Lois says
Oh my gosh! Had this last night and it was delicious and oh so easy. The Gorgonzola sauce is out of this world. Thank you!
Chad says
Can you cook these dry rub wings in a smoker instead of the oven for added flavor? If so, how would I adjust the recipie/cooking time?
The Chunky Chef says
I’m sure they could, and I would follow these smoking guidelines https://www.thechunkychef.com/bourbon-bbq-smoked-chicken-wings/
Nicholena says
Go Bengals! Thanks for sharing this recipie so we can celebrate with you this weekend!
Greg says
Getting ready for Super Bowl. Will make a few pounds of these. There is boneless fan among us. Got any tips for boneless?
The Chunky Chef says
You can definitely use the same rub, but without knowing the size of your boneless chicken pieces, I can’t say how long they would take to cook through. A meat thermometer would be your best bet to make sure they’re cooked to 165°F 🙂
Jackie says
Going ahead and giving this 5 stars because I can tell it will be fantastic, but I have a question. For the ancho chile pepper can we substitute regular chile powder? Does it taste pretty much the same? I can’t find ancho chile powder.
The Chunky Chef says
It does taste different, and has a smokier flavor. You could likely swap for regular chili powder, but it will alter the overall taste of the wings a bit.
Mark says
Awesome dry rub recipe but I am making it while watching your Bengals so this must not have been written this year. Who Dey! Go 9ers!!!
The Chunky Chef says
Glad you loved the wings! Yeah this is a post from 4 years ago, but I’m definitely busting out my Bengals crock for the big game this year 🙂
Robbie McClung says
Wonderful….the best dry rub wings!
Ethan says
The best dry rub wings. Crispy and savory.
wade v says
I love wings so when I saw this recipe I had to try it. I also just so happened to have all 5000 spices in my cabinet that this recipe requires. My whole family loved it!!! So much flavor. Don’t forget to make the sauce. It’s amazing. Thank you for bringing us this.
Hollie says
My brother sent me this recipe and I’ve used it numerous times with company! Always a hit…and so easy. I make a big batch of the seasoning and keep it on hand. I even had an 8 year old grandson who hated “wings”…(not sure where he came from…😂). His dad made him try these…. He loves them and asks for them often.
Tonight I wasn’t able to get to the store to get Gorgonzola due to a snow storm. BUT, I did have some Feta cheese. Loved the substitute and will also use this for a salad dressing… yum!
Carey says
In my house, my husband has the reputation for making the better wings. Thanks to your recipe, tonight I’m getting rave reviews. My kids and husband loved them.
Jesse says
Oh my goodness this was soooo good! My husband said it was a ten and he doesn’t give tens easily!! Thanks so much 🙂
Denise says
I can’t remember if I’ve reviewed these wings before, but I just made them (again) last night for a New Year’s Eve gathering. They are always the hit of every party, and always consistently good. The recipe is perfect as is. Preparation and clean-up time is minimal. Even the dip, which I highly recommend making, requires little effort. This one is on repeat in my house!
Sandra Donders says
I am wondering if they can be cooked in advance and reheated as the temperature doesn’t match with other foods I am cooking.
The Chunky Chef says
I’ve not tested this recipe that way, so I’m not sure how the texture would hold up.
Jonathan Rodriguez says
I love to cook and make new things in the kitchen, when I tried this recipe for the first time today, I honestly couldn’t believe how good the different flavors of spice combined so well together and when added to the wings, it was delicous.
Cindy Sockol says
These wings are absolutely delicious! It’s an easy recipe and your spicy rub is fantastic! Thank you! (and I’m usually a vegetarian!)
Jeanine Dutenhafer says
All I can say is amazing, brilliant cooking method, only way I make them, I also do chicken thighs,yum!