Epic Dry-Rubbed Baked Chicken Wings

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.

Epic Dry-Rubbed Baked Chicken Wings | Extremely tender and juicy, these baked chicken wings are rubbed with the most epic dry rub made right from your spice cabinet!  You won't miss the deep fryer or the sauce, I guarantee it!! | The Chunky Chef | #chickenwings #chickenwingrecipes #bakedhotwings #bakedwings #dryrub #gamedayfood #partyfood

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!

Baked chicken wings before going into the oven

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!

Baked chicken wings with spicy dry rub

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!

Baked chicken wings dipped in gorgonzola dipping sauce

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.


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.

Oven baked chicken wings recipe


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!


  • 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!


  • 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.

Epic Dry-Rubbed Baked Chicken Wings | Extremely tender and juicy, these baked chicken wings are rubbed with the most epic dry rub made right from your spice cabinet!  You won't miss the deep fryer or the sauce, I guarantee it!! | The Chunky Chef | #chickenwings #chickenwingrecipes #bakedhotwings #bakedwings #dryrub #gamedayfood #partyfood

Epic Dry-Rubbed Baked Chicken Wings

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!
4.9 from 132 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6 servings
Calories 572



  • 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


  • 4 lbs chicken wings, thawed completely if using a frozen bag
  • 2 Tbsp vegetable or canola oil


  • 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



  • 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.


  • 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.



Serve with a few sticks of celery and carrots
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

Epic Dry-Rubbed Baked Chicken Wings | Extremely tender and juicy, these baked chicken wings are rubbed with the most epic dry rub made right from your spice cabinet!  You won't miss the deep fryer or the sauce, I guarantee it!! | The Chunky Chef | #chickenwings #chickenwingrecipes #bakedhotwings #bakedwings #dryrub #gamedayfood #partyfood

Epic Dry-Rubbed Baked Chicken Wings | Extremely tender and juicy, these baked chicken wings are rubbed with the most epic dry rub made right from your spice cabinet!  You won't miss the deep fryer or the sauce, I guarantee it!! | The Chunky Chef | #chickenwings #chickenwingrecipes #bakedhotwings #bakedwings #dryrub #gamedayfood #partyfood

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Recipe Rating

287 comments on “Epic Dry-Rubbed Baked Chicken Wings”

  1. My wings came out kind of dry on the inside and outside I love the flavoring tho. I was wondering what the problem was that made mines dry. 

  2. Used all ingredients with the exception of the ancho pepper and brown sugar. Excellent. I used Hot Paprika from India and finished off with Mike’s Hot Honey.

  3. Tried this yesterday and it was mind blowing, the whole house smelt great and my boys loved it more than their restaurant wings.

  4. These wings were AMAZING!! Im going to make these all the time!!

  5. It was a hit, my husband loved it. The spices are all great together. Could add pepper flakes for extra heat and or personalize it a bit. Overall good crowd pleasers. Thanks so much

  6. I’m hooked on this wing recipe – I’ve shared it with friends & family

  7. Delicious recipe! I doubled it and used 5 lbs of wings. I did not double the cayenne pepper, but the feedback from the family says I could have used the full amount as called for. Next time it will be. Also plan on making the dip because it looks amazing as well. Thank you for sharing this recipe.

  8. This is my go to recipe for chicken dry rub. The chicken wings are flavorful, moist, and delicious! I definitely recommend this recipe and don’t forget to make the blue cheese dip to go along, yummy! 

  9. Turned out fantastic!! Doubled the recipe for a family get together and there was none left! Can you use thighs and how long would they take?

    • So happy everyone enjoyed these! You can definitely use thighs… I’d use bone-in skin-on thighs for the best flavor, and bake at 400°F for about 40 minutes, or until chicken is at least 165°F internal temperature 🙂

  10. My wife loved these! I could use more heat and deeper flavor but they were really good!  I loved the couple of the sweet and savory and hint of heat all dancing on your tongue. Thanks for sharing this recipe. Much appreciated 

    Let me also add, let’s all please remember black people in the Western Hemisphere are descendants of
    Captives living in the world of the descendants of their captors. It’s a daily psychological terror unleashed on them. Keeping it to talking trash about seasoning your food speaks to a kindness and grace that humans are capable of.

    Thanks again for sharing this tasty recipe 


    • Really Ralph?  Do you honestly feel it necessary to turn a recipe about baked chicken wings into an irrelevant racial issue?  It’s just chicken wings!

    • Come on Ralph, why do you racist people always relate chicken to black people?  And btw, not all black people living in the Western Hemisphere are descendants of slaves. 

      Recipe turned out great!

  11. Delicious!!!

  12. Hi! Any suggestions on making these in a air fryer? 

    • Without testing it myself, I can’t say exactly what temperature or for how long. My advice would be to find another chicken wing recipe that’s written specifically for the air fryer, and use this rub 🙂

  13. Loved these wings ! I have blown up 2 ovens broiling my wings I love that these are baked. These came out crispy delicious. I added extra cayenne and black pepper . Yummy

  14. I’m i supposed bake the wings on the rack?

  15. WoW! These were indeed epic! I’ll only up the cayenne next time. Thanks!!

  16. These are the best wings EVER!  They are perfectly cooked every time and seasoning is so good!

  17. Delicious and easy recipe. I cooked mine in the air fryer and turned out amazing. 

  18. Great flavor without a lot of sodium! 

  19. Is it okay to make these ahead of time? I have a get together coming up and was wondering. Thnaks! 🙂

  20. We have made these many time and really like them. However I have found that we prefer baking them right on a sprayed roasting pan (and no aluminum foil) We found they brown much nicer this way than on a rack.
     I also find using a large spatula to stir them works better than using my hands. The hands take off some of the seasoning and of course messy. And as long as they are stirred really well with the spatula they taste no different.
    We don’t do the dip and find them plenty flavourful that way.

  21. Great recipe! i substituted 1 tsp chipotle pepper for the ancho pepper (we didn’t have any) and doubled the black pepper (I was conceived in texas, so I love black pepper). I cooked them in the smoker at 375 for 30 minutes and cranked it to 500 for the last 15 minutes. Turned out spectacularly! I love this recipe! Thanks for sharing

  22. 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.

  23. Unfortunately, these wings were really bland and I used more than the given amount.

    • 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.

    • 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.

      • 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.

        • 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.

  24. I made these about several time and they are delicious!!! The best dry rub recipe I’ve ever had! Must try!

  25. 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!

  26. Absolutely killer rub.

  27. 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!

  28. These were easy to make and absolutely delicious!

  29. 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!

  30. 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!

    • Rub* not run and ancho* not anchor. Sorry, my bad. 🙃

    • 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.

  31. 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!!!!!

  32. These were excellent! My 3 kids couldn’t get enough!

  33. 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.

  34. 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)

  35. Really good recipe, but why do we put only 2/3 of the spice mixture? Is it just to waste spice for no reason?

  36. 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.

  37. 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?

  38. 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.   

  39. This recipe is my go to! Nothing needs adjusting and they turn out perfect and flavorful every time. Thank. you for the amazing recipe 👌

  40. 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!! 

  41. 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?

  42. Hi! If you cut the recipe in half, would the cooking time still remain the same? Around 40 minutes? Thanks in advance 🙂

  43. 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.

  44. 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.

  45. This recipe has become a family favorite!

  46. This rub recipe is amazing. Great on wings and everything else I have tried it on.

  47. Good shit

  48. 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!

  49. 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?

  50. The rub was very flavourful the wings came out amazing I will definitely be making these again and again

  51. 3/4 tsp?

  52. I don’t have buttermilk for the sauce.  What can I substitute for the buttermilk?

    • You can use regular milk if you’d like 🙂

      • 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

    • 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!

    • 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

  53. 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!

  54. 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!! 

  55. Are these wings good for an outside grill as well?

  56. 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.

  57. 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

    • 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. 

  58. Looking to make these tonight. Do you let the wings marinate in the rub at all? If so, how long?

  59. 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

  60. 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) 

  61. 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! 

  62. 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.

  63. 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 🙂

  64. 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!

  65. These were amazing! Will definitely make again. Thanks for the recipe 🙂

  66. Yum, yum, yummy, yummo, best wings ever!!!! Better than any restaurant wings I have ever had!!!!

  67. 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!

  68. 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!

  69. Made these for dinner last night and they were amazing! So glad I found this recipe. Its a keeper!

  70. These wings are very good, tasty yet not too greasy.

  71. 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!

  72. 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.

  73. wow these wings made my toes curl

  74. 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!

  75. 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

  76. 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.

  77. 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.

  78. 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.

  79. These look amazing! Have you tried doing them in the air fryer?

    • 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!

      • 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!!!

  80. Great!

  81. 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

  82. 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 ✨

  83. 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. 

  84. 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?

  85. 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!

  86. 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.

    • 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.

  87. 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?

  88. 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.

  89. 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.

  90. 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!

    • Never wash chicken, unless you want salmonella all over kitchen. Try turning your oven up

      • What….you should always wash all meats before preparing it…

        • No, you shouldn’t, especially chicken.

          • 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.

          • I’ll trust the CDC over your wife, thanks. 

          • 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. 

          • 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?!

        • I agree with you, Eve, and I don’t care about this new popular opinion.

          • 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

          • 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.

          • @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.

  91. 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!!!

  92. I made these exactly as the recepie calls for. Huge hit. Thank you for the great recipe. 

  93. OMG! So good my hubby won’t eat anything else. Only change was I didn’t have the ancho chili pepper.

    • 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.

  94. If I put potato starch on chicken then add spices would the wings be crispier.

    • I’ve only tested the recipe as written, so I can’t say for certain.

    • A light, light dusting of baking powder does the trick well. 

    • 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.

  95. 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!! 

  96. 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.

  97. 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!!!

  98. 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.

  99. 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. 

  100. 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. 

  101. Can you use this seasoning and then deep fry them ? 

  102. 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

  103. One of the best recipes I’ve ever used! So delicious, still crispy, with so much flavor!

  104. 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!

  105. 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.

  106. Can this be made as a wing dust seasoning after the wings are deep fried?

  107. 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.

  108. 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!!

  109. A wonderfully quick and yummy recipe.  

  110. I love to grill wings.. esp dice it’s so hot right now. Have you tried grilling these? 

  111. I made them tonight. I was a little skeptical because of the rub ingredients. But, OMG! They were awesome! Thanks for the recipe!

  112. 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

  113. 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!

  114. 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.

  115. My family loved this! Thanks!!!

  116. 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 

  117. Will this chicken wings recipe work with a smoker ?

  118. 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.

  119. These were amazing! Will be making again

  120. Delicious. For me, 425 for 35 minutes yielded a crispier wing in a shorter amount of time. 5 star recipe though.

  121. 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 🙂

  122. Made these for game night using chicken drumsticks….they were fabulous!! Thank you

  123. Can we cook them without the drying racks? I’m not sure if mine are oven safe 

  124. I am NOT a love of wings, but wanted to try something different for the family. This recipe has me completely sold now! I loved the ease and the flavor was amazing.

    To the person who was asking about making up a few days ahead. After you get the rub ingredients together the only time it takes is cooking time. So, make the rub (and make extra so you have it on hand) and then the day of just rub and bake.

    We will definitely make these again!!

  125. Absolutely the best wings ever!!! I can’t handle too much spicy heat, but this combination was perfect and both myself and my husband loved it!! I forgot to spray the top rack but not one piece stuck!

    Thanks so much for what you do!!

  126. Excited to try this recipe. Just a question…looks like you left skin on the wings…does it crisp up? I’ve tried recipes that use baking powder to really make them crispy…any thoughts? Thanks!

  127. These were so delicious!!!!! My family gobbled them up, even my picky children!! I’m making them again tonight. Thank you very much for sharing, these are absolutely amazing 🙂

  128.  It is a decent recipe if you can wade through the ads on her site to actually figure out how to cook them!. What the hell. 

    • I run ads on my site to offset the large cost of running this website, developing recipes, photographing them, and posting them… for free. All it costs readers, like yourself, is to scroll for the recipe I spent days creating. If you don’t like ads, feel free to go buy a cookbook.

      • Ha…Exactly. People have no clue the time, effort and expense it takes to put all this together. Figures Mr Unappreciative didn’t have the nerve to respond with an apology.

        Running to the market now to pick up the ingredients to make this all for tonight’s dinner. Looking forward to it.

    • Garrett, do a find (CTRL+f) on the page and enter the word print as the search term. You will easily find the recipe on the web page.

  129. I guess this should be a Michelin star recipe! The best wings anyone could ever have! And no, I don’t think I’m exaggerating here. Amanda, if it’s you who crafted this recipe, then you are a natural talent. Thanks for sharing.

  130. they were perfectly grease free, crispy, tender and tasty thank you

  131. I’m a newbie at making wings, but this recipe was thankfully super easy and delicious!!

  132. Outstanding – had my doubts with all those spices, but it was delicious. I substituted jalapeño powder that I had on hand vs the ancho Chile pepper. 
    Only minor complaint, my hands smelled like cumin! Had to rinse w/lemon juice – minirbissue for s great recipe. Thanks! 

  133. Ok did not have wings but had 8 to 10 lbs of legs.so I gave this rub a shot. It worked perfect took 3 times the rub. I dont like spicy so half with hot and my half lots less. This is a keeper for sure.

  134. I made these wings for a family gathering, fabulous! I put about 1/2 the rub on and let it set uncovered in the fridge over night. On a cookie sheet. Then applied the rest of the rub right before baking. They turned out great! I’m a huge blue cheese fan. And the creamy sauce was perfect with the spicy wings. Simply delicious. Thanks for sharing your awesome recipes!

  135. Can chicken legs be used instead

  136. I am so excited to try this rub after reading all the reviews! I am hoping to use the rub on boneless skinless chicken breast tenders, trying to eat healthier…I will let you know how they turn out. If you have any suggestions I will happily take them 🙂

  137. You know, when I got out all the necessary spices and lined them up on the counter I thought, “this looks like overkill…”. But no, this tasted amazing! Even made the dip and my wife loved it. Thank you so much.

  138. This is an exceptional rub. I have a huge number of herbs and spices on hand as I always make my own spice rubs.  the only addition at the last minute was bit of celery seed, as we really like that. I could not find organic wings anywhere, being Super Bowl Sunday, so I went with drumsticks. They were so very good. My husband had seconds! I never even got to the gorgonzola sauce. I had left over spice mix, so I cut up some beets, potatoes and rutabaga and tossed them in the left over rub, roasted them right along with the chicken. They were terrific as well. Thank you for a great recipe. I’ll get around to trying it with wings some day. And I look forward to trying some of your other recipes. Thank you so much.

  139. This was delicious! I made both the wings and the gorganzola dipping sauce for Super Bowl and it was a hit!  Thank you! I followed the recipe exactly as written.

  140. Fantastic!  I changed it up a little and left them in a molasses and salt brine overnight and then slow cooked them on low heat. 6 pounds gone in 3 minutes.

  141. So many wing recipes out there, but this one is absoluty the best!!  Everyone loved them, and even the “wing experts” were amazed by the flavor. Couldn’t stop eating them…just so good!  If you want some heat, I would triple the cayenne pepper (and go up from there to increase as needed).  The sauce is pretty awesome too!  Made a double batch of sauce and poured it on burgers…made an awesome cheeseburger!  Will definitely make both again, and this will be the go-to wing recipe from now on!

  142. Fantastic taste!  I will be tweek if this again and again to find the perfect “heat”.  Thank you SO much for sharing this!  It taste almost the same as our favorite local restaurant too if not better 😊

  143. Girl, these were fabulous. Going to try them in the smoker next time! 

    • We are avid smokers and that’s what I thought of when I saw this recipe.
      Have you tried it in your smoker? I have two offset and one pellet smoker.  I thought maybe I’d use the pellet with oak pellets.

      I’d would really appreciate your thoughts on
      Smoking with the Epic Rub.
      Blue Bell

      • I think these wings would be FABULOUS in the smoker! I have a pellet smoker as well, and I’ll be trying them this summer. Oak would be a good choice, as would hickory or pecan.

  144. Made for super bowl. Was delicious

  145. Delicious!!!!!

  146. These disappeared before the Super Bowl even began! Fantastic!

  147. Made these for Super Bowl and my husband purposely didn’t invite anybody over as he said he wanted ALL these Wong’s for himself and said he will enjoy the leftovers for days to come!  In other words, too good to share!  Lol

  148. Made these for the Superbowl tonight. Amazing!

  149. Really liked this recipe. Had everything on hand besides the Gorgonzola and the wings so that made it a snap. Made the rub as written although having discovered one trick to make the crispier I first did a dry rub of salt, pepper, and basking soda. Let it it sit for 30 minutes and then followed the rest (out of respect for Amanda). Came out great. Everyone liked them. Clean up was a breeze.

  150. I LOVE wings and have eaten them all over the world, but I’ve never had any quite like this! It’s like the flavors just kept unfolding as I ate them.  I’m making them for a group this weekend and I can’t wait…  This recipe is a keeper!

  151. They were INCREDIBLE!!! I looooove deep frying and BBQ wings. But these baked wings were awesome! Tweaked the recipe a tad just cause I have to…not that it needed any! Thank you so much! Tagged you on my IG also!

  152. made these twice. their delicious.

  153. I’m going to try this using boneless, skinless chicken thighs. I know I’ll also have to cook longer and turn half way through. I’m going try see if 60 mins works here. I don’t have the chili pepper but noticed from your comment section that quite a few people left out some of the ingredient. We’ll see how it goes.

    • I tried it out as I said I would and it worked great. I didn’t even need to adjust the cooking time because the thighs were kinda thin. I didn’t have the ancho chili pepper so I just used more chili powder. The family was happy and there are no leftovers. Thanks for doing the hard part of developing the recipe so sad sacks like me can get kudos from the family.

  154. Amazing. Followed this recipe exactly, except I didn’t have chili powder, and I added a tablespoon of baking soda for extra crispiness, and it turned out terrific. I placed the chicken wings on a wire rack, as in my experience I’ve had trouble with wings sticking to the foil and ripping the skin away from the wing. I flipped them 30 min in then cooked them another 20. My skeptical neighbor, who always deep fried his because he didn’t think you could get them crispy by baking them, was so shocked and impressed that he’s now ready to ditch his fryer and do it this way instead. These were so tasty you really didn’t even need to sauce them, but I still put some sweet chili sauce on some of them and holy cow they were awesome. I didn’t have the ingredients for the Gorgonzola sauce, but looking forward to it next time. Thanks so much. 

    • Hi:  I think you meant  Baking POWDER, not Baking SODA.  Check out Cooks Country for difference.  In any case, fabulous recipe.

  155. These wings were truly positively EPIC. The only thing I added more of was the salt and made it paleo by replacing the brown sugar with coconut sugar. It was totally fantastic.
    This recipe is being added to my my hall of fame recipe for both wings and rub.

  156. This is a real winner. Everyone at my birthday party loved them!!!! I followed the recipe but I used all of the rub on 5 lbs of wings. Came out fantastic. I just love the smoky/grilled flavor.

  157. Made this for the nfl divisional playoffs yesterday. Turns out the (long-winded) inspiration/explanation was completely justified. These wings were both very easy and super delish. The only thing I would do next time is to spray both sides of the rack with cooking spray (I only did one side and had to scrub a bit afterwards). But the combination of spices in this dry rub resulted in smoky, tasty and utterly delicious wings. Will definitely make this again.

  158. The wings were absolutely delicious! I made whole wings and cooked them for an hour. I didn’t have the smoked paprika and some of the other spices, the fancy ones! I used everything else! 
    I didn’t make the sauce either. I used plain old ranch dressing!
    This will be my new go to party wing recipe! This was just with dinner! 

  159. I used this on frozen chicken breasts for myself to test taste before using wings at a party tomorrow. I love it! My only concern is the strong cumin smell, it always smells like pungent body odor to me lol. If I cut it to .25tsp, will it take away the spice? Idk what cumin really even tastes like on it own or what kind of flavor it brings because I am not too used to it.

  160. Excellent wings. Used all of the spice mix and cooked in a convection oven for 40’. Will be our “go to” wing recipe going forward. 

  161. My wife doesn’t eat chicken wings. She refuses to eat chicken wings. I convinced her to try one and she raved about these! So much so I was told to make them for new years!

  162. I do not know who came up with the recipe, yet it was Fantastic! My wife Loved it took it to a Christmas party and friends tore them up.

  163. 1st time making wings, WOW!!! I couldn’t stop eating them neither could my guests. I doubled the recipe for 8lbs of wings & THIS recipe I will be adding to my permanent recipes book. You could literally suck the meat off of the bones.
    The picture here was just how they turned out, excellent! Thank you for posting this recipe.

  164. Excellent rub for wings! I followed the rub recipe to a tee, but instead of dipping it in Gorgonzola sauce, I tossed the hot wings in jalapeno peach jam I made this summer. They were excellent! So good, that I only go 1 wing out of 5 lbs shared among 8 people as an appetizer.

  165. After cooking could you keep these in crockpot to keep warm?

  166. Best wings I’ve made ever! Love the flavor!

  167. Made great dry rub wings! I made 2 lbs of wings and had left over seasoning which was fine but if I had made 4 lbs I probably would have wanted more seasoning. Also used a little bit less oil when coating them. I broiled them at the end for 5 minutes each side to make them crispier because I like extra crispy wings. Definitely suggest it if you like a crispy skin. Chicken was still very moist!

  168. Made it for dinner tonight. Family LOVED it! I am saving this recipe! Wont change a thing! Thank you!

  169. I’m preparing to make this recipe…I have non stick baking sheet…do I need to use foil? 

  170. Never, ever right reviews for anything but These were delicious!! Loved the flavor!! Great grilled as well. 

  171. These were AWESOME!  

  172. OK, let me first state that I’ve wanted try roasted chicken wings for a bit. I love you recipe quite a bit a lot. But I have to watch sugar, fat, and salt in a major way for health reasons. Fried chicken is just not an option. So I took the essence of your technique and used Chuck Taggart’s salt free Creole seasoning recipe I got from gumbopages.com to make this. I did add salt (about a 2-3 teaspoons for 4 lbs of wings. I roasted these on racks just like you instructed and they were excellent. I know I didn’t follow your recipe because I need play around with your rub to make it OK for me. But thank you so much for posting this. These were so good that my fried chicken wing eatinghusband loved them.

    • Jonni, These wings are great! Make the dry rub as directed (its very good) and just adjust the salt and sugar.
      Also, invest in an Air Fryer!! You won’t have to give up “fried foods”.

    • I omitted the brown sugar and kept everything else but added ginger and turmeric into the spice. The spices I buy don’t have added sugars and have low sodium. I used sesame oil as well.

  173. made these and they are really good. Doubled the seasoning b/c last time it was not enough. I think less brown sugar next time.

  174. I am excited to make these after reading all the fantastic reviews. Do the wings needs to turned half way through cooking in the oven?

  175. Can these be cooked in an air fryer well?

  176. YUM!! This is a fantastic recipe! Perfect for a football party! Not sure we will ever go back to saucy wings! 

  177. Can the wings be made a few days ahead of time

  178. This is a great rub! I made the wings and the reviews from the family were great. I also used the rub for large shrimp on the grill. I made sure to rinse and pat dry the shrimp before adding the rub and grilled them over medium heat for 3 1/2 to 4 minutes per side. They were quite tasty! Thank you for the awesome recipe!

  179. Absolutely Delicious. Great alternative to fried wings

  180. Excellent dry rub for chicken wings! My picky son gobbled them up. I kept them in the oven about 20-30 minutes more for crispiness.

  181. Can these be grilled also. With it being summer time my grill is always ready for some wings.

    • Yes, absolutely! Heat up your grill over MED heat, and make sure it’s all the way up to temperature. Grill the wings about 20 minutes, turning every 5 minutes or so. To be safe, check to make sure the wings are cooked to 165 F degrees 🙂

  182. absolutely amazing! Perfectly flavored, tender, and moist!

  183. OMG these wings are the best I’ve ever made. So quick and so easy.

  184. These were very good I thought that the combination of temperature and time were too long…they came sort of dry for me however if my wings were fatter it probably would have been fine. I would say check them at 30 minutes. Otherwise the taste was very good

  185. Fantastic!!! Make these y’all!!!

  186. I have literally everything to for the recipe! Except the cooling rack…Can I put them straight on the aluminum foil or will it not turn out quite the same??

  187. These were absolutely fantastic! Thank you for this rub recipe…. It was used for my first cook on my big green egg and I have to say, they were the most delicious wings I’ve ever had.  They weren’t too spicy either as my two little kids ate them too.

  188. I tried it out with family and friends, and we all give rave reviews to this recipe!  Loved the easy to follow instructions, how you organized the ingredients, and your tips.  If y’all haven’t tried it, you’re missing out!

  189. This rub recipe is stellar! We did not make the gorgonzola sauce. Also our wings were very big and took 55+ min in convection oven.

  190. Can Chipotle powder be used in place of ancho?

  191. Don’t confuse these with traditional buffalo wings. That being said, they are fantastic. I cook some great buffalo wings but I’ll be using this recipe instead for a quicker, easier, and still tasty option. I didn’t find they had enough heat but that is easily fixed. Really enjoyed trying these for our Superbowl party. Everyone loved them.

  192. These were a big hit at a recent party! The gorgonzola dipping sauce got really thin, Was it supposed to get that way?

  193. Yum!! These chicken wings look absolutely delicious!

  194. Pingback: 9 Delicious Party Snacks for the Big Game that Everyone Will Love

  195. I love the idea of a dry rub for chicken wings! They look insanely flavorful!

  196. All the wings please and that rub. Oh yeah.

  197. These sound fantastic! I am always looking for a good wing recipe and this is it.

  198. WOW!! Those look SO delicious!! Perfect for game day!!

  199. Dang, those look SO good! Pass me a plate!!

  200. Epic is right. These look magical. Like, my mouth is watering just from looking at the photos kind of magical. LOVE

  201. These are so easy to make…no fuss! I’m sure these go pretty quickly at any party!

  202. These are a must have at a super bowl party! And that gorgonzola dipping sauce sounds like something I need in my life ASAP!