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.
Carol says
This was the first time I made wings with a rub. We loved it. The only thing was that cooking the wings at 400 degrees for 45 minutes seemed a bit long. I pulled them at 38 minutes and they were certainly done. I might just cook them for 35 minutes next time. Also, I don’t have ancho chili pepper so i omitted that. And doubling up on the paprika seemed unnecessary so I just used the smoked. But that’s what’s fun about this stuff–making the recipe work for you. Thanks for posting this.
Nate says
One of the best rubs! Aso the gorgonzola dipping sauce was a hit, and not just with the wings. Sorry, though, I skipped the wine and went with a beer 🙂
JCalimlim says
Oh man! This was the easiest and yet most delicious oven baked chicken recipe with the least amount of effort! My wife and daughters couldn’t stop eating it. I had to point out that there was grilled asparagus as their vegetable portion that they were somehow blinded to. Glad I came across this recipe during this shelter in place covid19 pandemic. Second time baking this. Thank you very much for this post! Be safe, stay healthy!
Raquel Martin says
These were amazing! Will definitely make again. Thanks for the recipe 🙂
Jimmie Ann Khoury says
Yum, yum, yummy, yummo, best wings ever!!!! Better than any restaurant wings I have ever had!!!!
Diana says
The best recipe for wings I have ever tried. This is my new go to. I love the sauce! Its paired well with the spice of the cayenne and the dairy in the sauce cool it off. Perfect combo!
Michelle says
I follow recipes all the time but I have never reviewed one. This was amazing!! I didn’t change anything. It was perfect. I printed it out AND bookmarked this page. Will be making it again!
Thank you!
Emily McCann says
Made these for dinner last night and they were amazing! So glad I found this recipe. Its a keeper!
Diane says
These wings are very good, tasty yet not too greasy.
John says
Made these tonight in the air fryer (Cosori). 380F x 20m with a couple spritzes of oil. Did the rub exactly as described and the flavors are perfect! Will absolutely make these again. I didn’t do the dressing bc I love Ken’s chunky blue cheese dressing and rarely get an excuse to eat it!
Barbara Sparnell says
Made these tonight for family/ friends and they got rave reviews! Used fresh wings and baked for 45 minutes like recipe stated. They were crispy and beautiful just like the ones shown. I will snap a picture next time. Thanks sooo much for the
awesome recipe.
Erasmus says
wow these wings made my toes curl
Sheryl says
These wings are soooo good! First time we made them we knew we had to make them again! Second time making them. I highly recommend this recipe. It gas easy and awesome flavor!
DiAnne Slater says
Yes. Its True. Do not wash raw chicken.
Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing chicken and before you prepare the next item. Use a food thermometer to make sure chicken is cooked to a safe internal temperature of 165°F.4 days ago
https://www.cdc.gov › foodsafety
Chicken and Food Poisoning | Food Safety | CDC
Lauren Behl says
I love the flavor of the spice mix and recommend doubling as it makes measuring so much easier.
I also love baking in the oven as well but found that this produced excessive smoke,the smoke alarms went off. I ended up with rather dry wings that had a good flavor and were crispy as well.
I will definitely make again but I think 45 minutes is too long.
Brittany says
These wings came out amazing. My entire family enjoyed them. I turned them over and they lost their crunch (sad face) but they were still really good. I doubled all the spices except the cayenne (my mom isn’t a fan of spicy) and used 5 lbs of wings and all of the rub. I have about 5 wings left that I’ll cook tomorrow w/o turning because I really want to taste them with the crunch. Will definitely make these again.
Tracy says
I go the extra step and broil them on high a few minutes to have them crispy. Worth the effort.
Patricia Robinson says
While preparing this dish, everything was coming together so well, I wished I had more chicken. After preparation and cooking, I was amazed at how wonderful this dish was. My spouse decided to go to the store and get more chicken for me to repeat this extravaganza. I had all ingredients except for ancho chile pepper and it didn’t matter. Thank you for sharing.
Cary says
These look amazing! Have you tried doing them in the air fryer?
The Chunky Chef says
I’ve not tested them in the air fryer, so I can’t say at what temp and for how long, but I do think they would work in the air fryer 🙂 If you try it, let me know how it goes!
Jung Hee Holley says
I tried your recipe in the air fryer and it was so so good!!!
I set the temperature at 400F for 15 minutes on the thicker side of the skin first and then about 6-7 more minutes after I flipped them.
Thank you for your great recipe!!!
Chris Mueller says
Great!
Beverly says
Excellent!!! Perfect seasoning! I used fresh wings. I didn’t make the blue cheese because Kens is very good and I mixed Louisiana hot sauce in with it. Perfect combination with the rub! The skin was crispy and the chicken was tender and juicy and fell off the bone!! Perfect amount of heat! This is now my permanent chicken wing recipe!
Thank You