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.
Christy Dixon says
The rub is amazing. Question about the gorgonzola sauce. I have made it twice and it starts out thick and after I refrigerate it it turns soupy. I only use 3 TBS of buttermilk. Any suggestions? Last night instead of using the food processor I tried an immersion blender and left if slightly chunky. It still didn’t work. The flavor is so good, I just want it thicker for wings.
The Chunky Chef says
Hmmm I’ve never had that happen. I’m wondering if the buttermilk is separating a bit (could also be the sour cream)… are you using lower-fat or fat-free versions of the buttermilk or sour cream? I ask because I’ve had dressings separate a bit when using those lower-fat options.
Yvonne says
Love this recipe. I’ve made it many times.
Stephanie says
Can I use this rub on larger drumsticks? How should I adjust the temperature and cooking time? Thank you!
The Chunky Chef says
You certainly can 🙂 However, without further testing, I can’t speak to exact temperatures and times.
Greg says
This has become a regular in our dinner rotation. Sometimes I can’t get ancho chili, so I substitute chipotle, guaillo, or both.
Richard Lockard says
Made for several different people of all ages. Said they were the best wings they ever had!
Nicole Moore says
I made this last night, and it was delicious! The flavor was great, and I didn’t need any kind of sauce! And it was nice to use a bunch of spices I already had on hand.
Kelly Fredrickson says
What can you replace ancho chili pepper with? I have everything else in my pantry. Have you tried this in an air-fryer? It looks so delicious. I can’t wait to try it. Thanks for the recipe!
The Chunky Chef says
Hi Kelly! I’ve not tried any of these substitutes for ancho chile powder, but it’s a pretty comprehensive list https://www.mashed.com/491502/best-substitutes-for-ancho-chile-powder/. I also haven’t tested these in my air fryer, yet, but I’m sure they’d work well! I would find a different wing recipe made for an air fryer and just use this rub with it… if you do some experimenting, I’d love to know how it goes 🙂
Russ says
Love this Rub use it everytime
Ceci says
This is such a great recipe, different from my usual fried and dipped in Louisana hot sauce method. Healthier and every bit as good! Thanks for leaving it up to be “discovered”.
Tianna says
We have been making this recipe for years now. It is absolutely delicious, every time we have someone over and they try them they ask for the recipe. We’ve made them with and without the Gorgonzola sauce and although they’re are delicious both ways, the sauce just ties everything together beautifully. 10/10
Debbie says
Made these for an Easter buffet. I did not use the ancho chili pepper or the cayenne pepper. But they were a huge hit. I definitely could have made more.
Cornelius says
Hands down the BEST dry rub wing recipe I’ve came across. I eat wings multiple times a week. I make this in large batches and put it in shaker bottles I order from amazon. I add a little extra cayenne and also some Habanero powder as well. I like them hot. The ancho chile is a great touch as well. Well done, Amanda, this is a real winner.
Denise says
The absolute BEST wings ever!
Fish says
Thank you A mama for a beautiful recipe. I’ve made it at least 30 times lol. Heaven
Kathy says
This is our family’s favourite wing recipe….and we LOVE wings! My niece even asked for these wings as her birthday meal!
One question about the thyme…in the ingredients list, it says “1/4 tsp of dried ground thyme”. Does that mean dried thyme leaves, or ground thyme powder?
The Chunky Chef says
So glad you’re enjoying this recipe! We prefer the thyme powder, but you could use dried thyme leaves if that’s what you have on hand 🙂
Pa says
This has been my go to recipe for the last year. The family loves it and I’ll make it till they tell me to stop.Pa
Sharon Gunn says
These Epic baked chicken wings are absolutely wonderful! I have made them 3 times and they just get better and better. Thank you for sharing this recipe with the world. I plan to have them again when we hold our annual Kentucky Derby party.
Alvinna says
I never gave any comments on anyone’s recipe but this one is definitely worth my lazy fingers’ effort to type. I usually don’t follow ingredients on recipe to the T but this time I did and it was a big reward. My husband and son loved the chicken wings. One of the best chicken wings we’ve ever eaten I must say. And this made my husband’s Superbowl night more memorable. I forgot to clean my oven so I had to use my grill instead but thank goodness they came out fantastic. Thank you so much for this great recipe. Will definitely make it again and recommend to all my friends.
Janice Levin says
Can I use the rub on turkey thighs, which I want to roast@ 350 degrees?
The Chunky Chef says
Yes, this rub will work on any poultry 🙂
Cheryl says
I just made these for our super bowl pregame gathering. So simple and tasted awesome. Made them in the oven with the air fryer feature and the crunchy outside was delicious. Go Bengals!
Robert Coots says
Any tips for doing in air fryer?
The Chunky Chef says
I haven’t tested this recipe in an air fryer, so I can’t say exactly how long they would take.
Carli says
I use the rub in this recipe for my air fryer wings. I mix them in a large ziploc with the seasoning. Air fry at 360 for 15 minutes, shaking them around occasionally. Turn the air fryer up to 400 and do another 5-10 minutes until they’re as crispy as you like. AMAZING! We have 2 air fryers just because we love doing wings in them so much. My husband does traditional buffalo and I do these. You just can’t go wrong!
DebG says
Thank you!