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.
Jackie says
This dry rub is awesome! So flavorful. I made a couple substitutions because I didn’t have all of the different chilis and Paprikas and it still came out great.
Stormy Blue says
Made these tonight (08/07/24) on a whim, looking for unique flavor for our meal. Holy moly, this is ittttt. My substitutions were minimal, if just me omitting a few spices I didn’t have. I added Sazon for color and tenderizing, which works for me every time. Sweet and spicy, tangy and flavorful, crispy on the outside and juicy on the inside, delightful to enjoy. I also air fried our wings and *chefs kiss*.
I did not make the sauce, since this was an initial search for just a dry rub. But saving for next time, it sounds like it would be the perfect combination. From one foodie to another, thank you so much for sharing!!!
Zane says
I totally agree with 80% of this recipe. I have had very good resluts by lining a cookie sheet w/ parchment paper and putting my wing directly on the sheet (not on a rack). When I bake my wing, I bake the “drummies” sperate from the “flats” for more even cooking. Same rub – or one of your choice works fine. Cooking time is also the same for the drummies. I check the flats at about 30 – 35 minutes. There is NO NEED to flip the chicken. It will turn out chrispy on both sides. (as stated – one of the main keys to chrispy is patting dry the wings as much as possible before applying the oil and rub. One last thing: I always taste test right out the oven to see if a pinch of extra salt is need.
Holly says
I’ve been using your recipe on repeat for years now. I bake them and then fry them. Served as is or coated in sauce. Always a hit.
Jake says
Tried these last night. They were okay
Kelly D says
Should the recipe be 3/4 cup of brown sugar packed or tbsp?
The Chunky Chef says
Tbsp, as written. Using 3/4 cup would make this way too sweet.
Lynn says
My go to for wings. I make a homemade ranch seasoning and use in conjunction with yours; OMG so good.
Kate says
Our favourite go-to wing recipe!!!:) So tasty and easy to make. I’ve also put some seasoned raw wings in the freezer and baked from frozen. Turned out fine!! Easy work day dinner with salad!!
natasha says
Awesome rub! Perfect blend of heat with a little sweet!
Sean Christopher Nichols says
I have been using this recipe for about three years now and it gets rave reviews! Thank you! People ask me if it’s my family recipe, LOL. Also good with wing sauce and ranch too!
Marz says
Yummo
Jennifer says
These are by far our favorite wings. I usually buy fresh, then I coat as directed, lay out on a cookie sheet, freeze, then package them in portion size bags. I bake them frozen at 400 for around 45 minutes. Works great for us!
Terry says
These wings were absolutely delicious. This recipe is a keeper and I can’t wait to make them again for company.
J. Kelly says
I’ve made these wings 4 or 5 times now and I’m making them again today. These are the only wings we have at home because husband only likes dry and crispy which these are every time. You can’t improve on perfection, they are EPIC. I make about 2 lbs. of wings for 2 people and use all of the rub mix. We don’t do sauce, we like the dry crisp. I serve them with a salad or french fries.
Bill says
Made the Epic Dry Rub recipe on Chicken Legs and fried them in an air fryer. Excellent! Planning to make wing drumetts/paddles for family Christmas gathering.
Mona says
This has become my go to recipe for wings. I sometimes melt butter with hot sauce and drizzle it over the wings when they come out of the oven but they are great exactly as written.
Jessica says
My five year old said, “you definitely have to make these again!”, which coming from her is the biggest compliment. These are delicious! I might try this rub on other pieces of chicken.
Caryn says
I’m not a saucy wing fan and these are the only wings I make at home! The rub is awesome & if I don’t make the Gorgonzola sauce, ranch works great too. A Sunday staple during football season.
Karen says
I make these wings once or twice a month, we LOVE them! I’m not a “spicy” person, so don’t use the cayenne at all. And I use the entire rub amount on the wings for a strong flavor. 30 minutes in these oven on each side (total of 60 min) and they’re crispy and DELICIOUS! So much better than you get in restaurants.
Angel says
These were amazing. I followed all directions but doubled the spice and omitted the salt. It doesn’t need it. Everyone loved them.