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.
Darthchai says
These are so delicious. I’ve made them twice in 1 week. Good thing wings are a little pricy or I’d be making these every day. Thumbs up from my whole family
Allie says
One of the best recipes I’ve ever used! So delicious, still crispy, with so much flavor!
Deb says
Very good rub! We had every ingredient. I just ran the wings under the broiler for a couple of minutes at the end of baking to crisp up the tops a little. Liked the little bit of heat from the cayenne. We didn’t make the dipping sauce. Thanks!
Pat says
Outstanding! The rub was so good! I had chicken thighs so I just increased the cook time to 60 minutes. Otherwise followed the recipe as written.
Will says
Can this be made as a wing dust seasoning after the wings are deep fried?
The Chunky Chef says
I haven’t tested it that way, but if you enjoy a good dusting of spices on fried wings, then I think it would work well 🙂
Taise says
Had every ingredient but ancho chili it was easy & delicious. Don’t hesitate to make! I love recipes that are easy and with ingredients you use on a regular basis this makes it even better.
Nichole says
I go to these wings again and again! My son who’s picky loves them! Made then way back for Superbowl qnd they were a hit! Tonight in gonna go with someone elses comment and try 425 for 35 mins. Cause I’m finding I have to over bake them for the crisp. And then they come out tasting great but very dark in color. Best recipe ever though!! Don’t skip the ancho or smoked paprika or brown sugar. Actually all of it.. perfect mix!!
Christy Ourris says
A wonderfully quick and yummy recipe.
Angie D says
I love to grill wings.. esp dice it’s so hot right now. Have you tried grilling these?
The Chunky Chef says
I haven’t, but a few readers have emailed me and let me know they work great on the grill!
Dori W. says
I made them tonight. I was a little skeptical because of the rub ingredients. But, OMG! They were awesome! Thanks for the recipe!
Kris says
Tasty wings. Made directly as written except sauce . I had a sweet bbq sauce with jalapeño jam which went over well, wings were crunchy and easy. Thanks
Christy Boston says
The house smelled so good when these were baking and they tasted even better. The dipping sauce is amazing, too. A nice combination of flavors and so easy to make!
Faith says
These really are the best. Even all my kids like these wings, including my 20 month old. Friends have asked for this recipe too. We make these wings almost weekly. I typically triple the seasoning and save in a mason jar, then it’s super easy to throw dinner together whenever I make these.
Tiffany says
My family loved this! Thanks!!!
Debbie says
I discovered this recipe about a year ago. I have been using it ever since. I also use it on my ribs and on chicken. This is the best rub ever. It really is Epic. I make up a jar triple plus the recipe so I have it on hand all the time. Thanks so much for a great recipe
Phil says
Will this chicken wings recipe work with a smoker ?
The Chunky Chef says
Yes, that would taste amazing!
stuart fisher says
I would like to make them ahead of time at home then take them camping and put a final crisp to them on bbq, how long would the wings last in the fridge.
The Chunky Chef says
I’ve never made the recipe like that so I can’t say for certain, but I would guess 1-2 days.
Maria says
These were amazing! Will be making again
Jeff says
Delicious. For me, 425 for 35 minutes yielded a crispier wing in a shorter amount of time. 5 star recipe though.
Gina says
My family made it a point to tell me to make sure I save this recipe! The ultimate compliment to you. Thank you for a great recipe 🙂