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.
Brittany says
Hi! If you cut the recipe in half, would the cooking time still remain the same? Around 40 minutes? Thanks in advance 🙂
The Chunky Chef says
Yes the cooking time should remain pretty much the same, just to make sure the chicken is fully cooked through 🙂
Andrew says
Really enjoyed the rub. We grilled ours instead of baked, and were very pleased. Only thing I’ll change for the next batch is probably leave out the brown sugar and add some more heat. I like my wings on the spicier side, so this flavor was great, but lacking in kick.
Sam says
Great recipe. I love dry rubs. Wing sauces are often really acid. I’m sensitive to vinegar so I prefer just rub.
I rather put some BBQ sauce on the side and dip in it.
Amaal says
This recipe has become a family favorite!
Doug says
This rub recipe is amazing. Great on wings and everything else I have tried it on.
Darryl Darty says
Good shit
Carrie says
I’ve altered this recipe a bit and I rarely measure (just eyeball), but it hasn’t let me down yet! ITs a hit with everyone I serve it to and it’s so simple to throw it in the oven and walk away. Thanks for sharing!
Dan Abramowski says
Tried this recipe and I have to agree that it is one of the best. Wings were not dried out and they were mouthwatering. Depending on who is eating them you may need to cut back on the cayenne pepper but I didn’t and they were great?
Debby says
The rub was very flavourful the wings came out amazing I will definitely be making these again and again
c adame says
3/4 tsp?
The Chunky Chef says
Yes, that’s the correct measurement…
Denise says
I don’t have buttermilk for the sauce. What can I substitute for the buttermilk?
The Chunky Chef says
You can use regular milk if you’d like 🙂
Lindsey says
How to Make Buttermilk
Dairy Swap. All you need is whole or 2-percent milk and fresh lemon juice or white distilled vinegar.
Use Milk. Pour the milk into a liquid measuring cup. …
Add an Acid. For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. …
Ready to Use! The acid will curdle the milk slightly. …
Buttermilk On Demand
Carlotta M Jackson says
hello to Everyone. I hope that you are in the best of happiness and health. I saw your question and even though it was a while ago I figured that I’d still reply as a courtesy cuz isn’t that what it’s all about us aiding and supporting others and their efforts? nevertheless I just wanted to let you know that you most definitely can make buttermilk at home and you will never have to purchase this item specifically again if you don’t want to. The only thing that you need and you would have a couple of options you can pour a cup of milk and then put a couple of spoons of either lemon juice or vinegar and stir well allow to sit for approximately three to five no more than that minutes or so then you my friend won’t have buttermilk tata magic lol hey everyone have a great day Thanks for taking the time to read this, CJ PS please pardon any errors as I am using the talk to text feature on my phone I’m sure all of us junior shifts medium chefs expert shifts and those in between can definitely relate to having your hands full and not being able to use them because of course ironically enough I happen to be in the kitchen at this very moment. Hope everyone’s recipes turn out just as you’d hope or better!
Julie says
To make 1c of buttermilk, use 3/4 whole milk and add 1/4 unflavored rice vinegar. Set aside and it will thicken up within a couple minutes. ~Martha Stewart
Katie Q says
I have been making my own dry rubs for years. This recipe is spot on! Absolutely Epic! Perfect measurements of all the ingredients. I only have smoked paprika so I just doubled it in place of regular paprika. I have used this rub on wings and Chicken thighs. I tossed with a tiny bit of liquid smoke and avacado oil and then put the rub on. It is fantastic and family is raving about it. Made some more rub today and tripled the batch just to always have some in the cabinet. This recipe is a keeper for sure! Great job!
AJ says
I made this recipe today and I cooked it in the airfryer that I just bought….The chicken was soooo good OMG!!!!. I almost couldn’t stop eating it. I will definitely make this again!!
Che says
Are these wings good for an outside grill as well?
The Chunky Chef says
Absolutely 🙂
D says
For any other non-Americans here confused about why we should be worried about the heat of cayenne pepper but not of the heat of chili powder, apparently American chili powder is a blend of spices rather than just ground chillies. It seems to contain paprika, garlic powder, onion powder, cumin, oregano and cayenne pepper. It seems a bit superfluous given that all these spices are already in the recipe, I’ll be trying it without it.
Debbie callahan says
Best rub ever. I use on wings and ribs. I usually prepare around noon for dinner to allow meat to marinate. I have a jar of it always in the cupboard ready to go. I have shared with lots of friends. Thanks for a great recipe
Sabrina says
So good! My mom loved it and I did too! I replaced the sugar with honey and it was so good! I also didn’t have some spices written here but still turned out lovely.
Jake says
Looking to make these tonight. Do you let the wings marinate in the rub at all? If so, how long?
The Chunky Chef says
I usually don’t, but you certainly could for an hour or two if you’d like.
Itayi_Cooks says
These are not wings, these are waaaaaaaaangzzzzz!! Soooo good!! Made them for my boyfriend last week and he couldn’t get enough of them, making them again tonight after he special requested them!! Thanks for a delicious recipe! xx
Rasha says
Does the ancho chillie pepper make a huge difference? I don’t have any still wanted to try this. (For those who have made it)
The Chunky Chef says
It would have a slightly different flavor, but you could substitute regular chili powder.
Michelle says
These were the best wings i’ve ever had!!! And this includes the wings at a local joint in my area that is always voted best wings. I did less than 1/8 tsp of the cayenne pepper but there was still a tad bit of heat. I didn’t have the ingredients for the gorgonzola dip so I used a yogurt Caesar dressing that I had that added to the amazing flavor that these have. I will make these over and over. Thank you!