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.
Donna Bright says
I have made these wings so many times ( at least 6 or 7). I haven’t felt the need to try another recipe as they are consistently excellent. Thanks.
Gina R. Townsend says
Unfortunately, these wings were really bland and I used more than the given amount.
The Chunky Chef says
I’m so sorry you found these to be bland… definitely surprising, as myself and many other readers have never had that problem! Were your spices on the older side perhaps? I know they do lose flavor over time.
Adam says
Bland? Sorry but you couldn’t be more WRONG! I’ve been making these for almost 2 years and I’ve been eating wings twice a week since finding this recipe. Most flaverful I’ve ever come across.
Alina says
Look, you are all probably white people with weaker taste buds and are unaccustomed to the rest of the world’s cultural seasonings, and the magnitude of flavor out there. I bought new ingredients, and yet, these wings are also quite underwhelming.
Also, it does not ever make someone “WRONG!” for having a difference of opinion. Where as I appreciate how The Chunky Chef replied to Gina politely, I just hope you enjoy your day Adam.
The Chunky Chef says
Hi Alina. I’m sorry you didn’t find these wings to be to your liking. Yes, we all do have our different tastebuds, but I really don’t appreciate your racist “you’re white so you have weak tastebuds and aren’t used to seasonings” comment. Contrary to popular opinion, “white people” regularly use more than just salt and pepper.
Jared says
I have only just found this recipe so I have yet to try it so I can not yet comment on that, but, reading these comments are actually really entertaining!
As a fairly well off white man myself, I probably shouldn’t add to the clear racial tension in this thread. However, as I had been a successful chef for 37 years (including a brief stint at a Michelin star restaurant) before my recent retirement, I thought I’d throw in my own two cents.
It seems Alina’s statement is phrased in a somewhat condescending tone, however, her assumption is actually rooted in truth. “White people” both from Europe and the United States had adopted almost all of their more flavorful ingredients from Native American’s during the colonization period, and now mostly from Eastern countries. In fact, I have recently been spending my time reading research studies, the Caucasian tongue is actually less receptive to a various amount of deeper and spicier flavors. This is an evolutionary tidbit. You could say those of us of Western descent actually have less evolved tastes by birth. There is an actual barrier to between what we can handle.
Anyhow, it is all very interesting. There really are truths behind some “racist” stereotypes, although that isn’t really a word I would choose to throw around so lightly.
If it pleases you all to hear of my own opinion, I shall share my own rating of this dry rub.
Thao T. says
I made these about several time and they are delicious!!! The best dry rub recipe I’ve ever had! Must try!
Irina Cortez says
I’ve made this several times exactly as written and it’s a hit every time! Thank you for such a delicious, easy, DELICIOUS recipe!
David P Pierce says
Absolutely killer rub.
Londyn Bridges says
Thank you for this simple yet delicious recipe. I always find my oven baked chicken to be a bit… well blah. I opt for fried because the flavor and crispy batter never disappoint. So you finally took the mystery out of how to achieve that crisp texture with baked chicken so I can skip the grease. Now unfortunately because I didn’t have the cooling rack my chicken charred on the bottom well before the timer went off so I was left with a beautiful golden top and burned bottom sections. I cried silently on the inside for a brief moment. I plan on making more & this recipe is going to be my go to. Just have to invest in that rack! Hehe!
Lisa says
These were easy to make and absolutely delicious!
Kim says
I’ve tried this recipe a few times now and the dry rub is delicious. I don’t usually have smoked paprika or dried mustard on hand, but it still turned out great! I highly recommend!
Jessi says
This is thus far the BEST dry run for wings! The flavors mix together so well together! I don’t even make the sauce. The chicken wings alone are delicious without anything else added! The only ingredient I never use is the anchor chile pepper. I’m not going to the store to buy this ingredient just for this recipe. I honestly feel that’s there’s enough spice without it. I really highly recommend!
Jessi says
Rub* not run and ancho* not anchor. Sorry, my bad. 🙃
Eileen Schwaller says
I didn’t have the ancho chili powder either. I googled a substitute which is 1 tea child powder 1/4 tea crushed red pepper. I have gone to 2 grocery stores and have not been able to find it. I didn’t check Amazon.
Eileen Schwaller says
I made these last night, they were a huge hit with my family. They are still talking about how great they were. Definitely the best wings ever, so much flavor, delicious!!!!!
Julia R. says
These were excellent! My 3 kids couldn’t get enough!
carolyn horsey says
Wow, these are delicious. I made them last night and everybody loved them. I forgot the Ancho chili pepper, but they were still fabulous. I can’t wait to try this on chicken thighs too.
Nani says
Just made these and, oh my lord, they’re incredible!!!!! Spicy and sweet all at the same time!! (and no, I did NOT get paid to say this lol)
Utku Ferah says
Really good recipe, but why do we put only 2/3 of the spice mixture? Is it just to waste spice for no reason?
The Chunky Chef says
As I mentioned, you can use it all if you’d like… but I like to store my extra rub and use it on other cuts of chicken or pork.
Thomas Bruns says
Most impressive. Adding this to my buffalo wings and salt and pepper wings recipe. I dry brined the 4 lb of wings first in a gallon ziplock bag for about 6 hours. Added peanut oil to the bag (gives a nice fried flavor), then the dry rub, mixed thoroughly. Let sit for 20 minutes while the oven came to temperature. Placed wings on the oven-safe cooling rack (stainless steel). Baked for 45 minutes. Between the two us, we devoured about 3/4 of the wings. I will make it again. The dry rub is similar to my chili powder recipes, just less cumin. When I make it again, I will use parchment paper vice the cooling rack to see if it caramelizes these wings like my buffalo wings. Thank you for sharing.
Ebony says
Best wings rub ever! I make them all the time! Thank you for the recipe! Question: have you ever substituted blue cheese for the gorgonzola?
The Chunky Chef says
So glad you love it! Yes, blue cheese works just as well 🙂
Melissa Souders says
Outstanding! These are now our go to wings!!
Teresa says
Made these for July 4th and cooked them on the grill. These were fabulously delicious. This is my new go to recipe. Also the Gorgonzola dipping sauce was out of this world! Guests were eating them by the plate full.
Erica says
This recipe is my go to! Nothing needs adjusting and they turn out perfect and flavorful every time. Thank. you for the amazing recipe 👌
Delis Sanchez says
Loved the recipe!! Both my husband and I are wings fans, but when it came to homemade ones, we still hadn’t found a seasoning recipe that yielded the perfect moist and delicious wings, like this one!!
Rena says
Mistakenly defrosted thighs. I plan to use the rub on the thighs. Should I still keep the temp of the oven and the cook time the same?
The Chunky Chef says
Are the thighs bone-in, or boneless?