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.
Jessica says
I think this is the first time I’ve ever commented on a recipe, but I just HAD to let you know that this rub is FANTASTIC! We did sweet chili sauce instead of gorgonzola and they way the flavors complemented each other was like magic ✨
M.Cox says
The flavor was good but my results produced nothing like what was pictured. I had 3.96lbs of wings, and even used the entire amount of rub. They were very light in color, almost like a naked wing. Not even close to the rich colors in the pic. The taste was good but way too light – just as they looked. I read it three times to make sure I didn’t miss something on the ratio. I finished by tossing in some traditional buffalo sauce to get some flavor, which worked well. If/when I try again, I’ll try double the rub, at least, per 4lbs to see if I get better results.
Jennifer says
Hi! So glad I found this recipe. Is the ancho chili pepper a powder, like chili powder, or is it chopped up ancho chili peppers?
The Chunky Chef says
It’s a powder, like a darker version of chili powder 🙂
Sharon S says
I’ve never seen ancho chili pepper in my local supermarket. But we do have ancho chili powder. Is that the same thing? Or completely different?
The Chunky Chef says
Without seeing what the spice itself looks like, I can’t say for absolute certain, but I think they’re the same 🙂
Andres D says
These wings and rub were amazing!!! If you follow the recipe to the T, you will be rewarded with crispy amazing flavored wings! I was hesitant at first and made them as part of a large dinner I was hosting and everybody raves about them! Make sure you pay attention to the spice amounts as 1/2 a tbsp / tablespoon is sometimes overlooked and may be confused with half a teaspoon of not paying close attention. Thank you very much for sharing this wonderful recipe!
Carla says
I’m planning to make these to take to a Game Day party. My drive is about 30 minutes. What do you recommend for transporting? Should I ask the host if I can heat them up in the oven when I get there? Thanks. Looking forward to trying this recipe out.
The Chunky Chef says
I would probably ask the host ahead of time if you could use their oven for a little bit when you get there, as they shouldn’t need to heat up that much. Keeping them warm in a crockpot or foil covered dish could risk having the skin get soggy, unfortunately.
Patricia says
I am really excited to try this recipe. I have “granualted” brown sugar (it pours like white sugar), Do you think this will work as well as the packed brown sugar?
The Chunky Chef says
I haven’t tried it, but I think it would work just fine 🙂
Odessa says
These wings were a hard NO for me. And I love spice and seasoning and pretty much every recipe I’ve tried on this site. I followed the recipe to a T, did not deviate and I am not a novice cook. But I just hated it. Boyfriend and his kid liked it, but it wasn’t for me. That doesn’t mean it’s a bad recipe, but we can’t like everything we try, look at all these rave reviews. Just a personal preference this time. I’d still recommend people try it based on all the good reviews and based on how good everything ln thie site is, it just didn’t agree with my palette.
Patricia Gleckler says
This is the first time I have commented on a recipe….BUT….this is so good and easy. I do not agree with not using the oil, as I believe that is one of the secrets to this recipe. all of the spices The only thing I changed was the preparation. I mixed the dry ingredients in a large plastic bag, then added the oil and mixed well. Added the wings to the plastic bag and mixed and rubbed until well covered. No mess…so easy! Thanks so much for this recipe, I will never fry chicken wings again.
Carla says
Good idea!
CPullins says
I ate two. Then put them back in because they weren’t crisp enough after 45 mins… I think the wings should be cooked in total of 1 hr, and skip the oil when seasoning. The fat makes it’s own oil. And seasoning will stick if it’s still wet from washing it. Also, I wasn’t so impressed with the rub. I think because of the amount the recipe called for. And I LOVE a ton a seasoning but less would’ve been more in this case. The dipping sauce was really really good. I didnt have a blender at the moment, but it I liked it!
Loz says
Never wash chicken, unless you want salmonella all over kitchen. Try turning your oven up
Eve says
What….you should always wash all meats before preparing it…
Matt says
No, you shouldn’t, especially chicken.
Mark says
My wife is a chef and you should always wash your meat, pat it dry really well. I don’t know how you wash things but how would you get salmonella all over your kitchen? Just wash your ha damn afterwards and anything that was in your sink when you washed the chicken. 100% wash and pay dry, anyone who says otherwise has gotten bad advice.
Matt says
I’ll trust the CDC over your wife, thanks.
Simone says
My husband is also a chef and he never ever washes chicken. My mom had that mentality when I was growing up but I don’t hear much about that anymore.
Birdie says
A good chef knows you always brine your chicken. Funny, CDC website also says to steer clear of cookie dough. Are you really going to say you’ve never had cookie dough?!
LM Mccormick says
I agree with you, Eve, and I don’t care about this new popular opinion.
John says
It’s not like a random internet opinion. It’s a proven fact and not recommended by the CDC. Don’t wash your meat, especially chicken. https://www.cdc.gov/foodsafety/ten-dangerous-mistakes.html
ashley perryman says
The same CDC who was running syphilis tests on marginalized, rural minority populations?
The same CDC responsible for the 1976 swine flu vaccine scandal? The same CDC who have continuously been called out 10s of millions of dollars?
The same CDC who approved patient zero of ebola to board a commercial airline in 2014? The same CDC who had a scandal around their leadership investing in Big Tobacco?
The same CDC who made serious mistakes with (lack of) COVID-19 prep for the U.S. ?
Recipe sounds delicious. can’t wait to try it with my pre-washed chicken.
Bleach your chicken lol says
@Ashley Perryman, @Mark, @Eve do you wash your ground chicken? Ground beef? I didn’t think so. Don’t be obstinate and profess your opinions passed down from family members. Look into what is actually current practice and understand why you’re wrong. Just because mama did it 30 years ago, doesn’t mean it’s right or best practice.
BikenL says
These are the best homemade oven-fried chicken wings I’ve ever made!!! The dipping sauce was amazing as well. I absolutely cannot eat wings at a restaurant ever again. I did need to turn over the wings at the end, sprinkle with dry rub, and then toast under the broiler on high for 4 min to brown up the other side of the wings. If it’s even possible to improve perfection, I will try the advice in another comment recommending doubling the rub, dredging wings in the rub, and then toasting the opposite side at the end of cooking. Regardless, you just can’t lose with this recipe!!! Thanks for such an epic and healthy recipe!!!
BHolland says
I made these exactly as the recepie calls for. Huge hit. Thank you for the great recipe.
Veronica says
OMG! So good my hubby won’t eat anything else. Only change was I didn’t have the ancho chili pepper.
Lita says
Did you just omit the pepper all together not sub doe something else?
I’m just curios bc I don’t have ancho chili on hand.
Melodie says
If I put potato starch on chicken then add spices would the wings be crispier.
The Chunky Chef says
I’ve only tested the recipe as written, so I can’t say for certain.
AP says
A light, light dusting of baking powder does the trick well.
Tina says
For the most perfectly crispy oven roasted wings (like they’ve been fried), let your wings soak in buttermilk for 4 hours to overnight. One of the BEST tips i’ve ever learned. I’m going to do this rub recipe tonight because the comments are so positive, but I’m going to brine the wings in buttermilk first because I know it makes them perfectly crispy.
Kitty says
Delicious. They were a hit. I followed the recipe exactly. Cooked 30 plump wings for 4 people; there were no leftovers! The wings were nice and crispy and used the dipping sauce for raw veggies,. Oh, I did substitute the cheese for a cheaper version as the wedge of Gorgonzola cheese was $67!!
Sandra says
Yes, that cheese is a fortune! I would use Blue Cheese!
CPullins says
Wow. Where do you live? I found crumbled gorgonzola for about $2.
April Smith says
Throw away your old wing recipe. This is awesome! Made with half as much cayenne, but that’s my preference. It’s a winner recipe. Made a large batch of rub and put into mason jar for all my wing nights to come.
Andy Moondschine says
I’ve tried some chicken wings recipes. But I can tell, this one is just out of this world. The taste made us non-stop wings eater with clean chicken bones left. And even I don’t have all of the ingredients, the result was super. I can imagine what the taste will be if I have complete set. Big thanks for this marvelous recipe!!!
Troy says
I have made this recipe so many time now, it is absolutely delicious. I turn on the oven to grill for the last 5 minutes to give it a crispy baked texture. It is so simple to make and is a winner with the whole family.
Elizabeth Casmirri says
This recipe is the best. May I suggest what I do. I double the dry rub and dredge each wing in the rub then cook and flip half way through. If wings are bigger I cook a little longer.
Shavon says
This recipe was so delicious. I did not make the sauce, just the dry rub and my chicken came out so juicy and tasty. Great recipe.
Emily says
Can you use this seasoning and then deep fry them ?
The Chunky Chef says
I haven’t tried it, but I think that would work well.
Karrie says
If i were you I would deep fry them first and then toss immediately in the rub after they come out.