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Home / Appetizers

Epic Dry-Rubbed Baked Chicken Wings

4.69
/5
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By: The Chunky Chefpublished: 01/10/2018

This post may contain affiliate links. Please read my disclosure policy.

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.

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.

Oven baked chicken wings recipe

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!

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

4.69 from 376 votes
Author: The Chunky Chef
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Calories: 572
Servings: 6 servings
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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!

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

Serve with a few sticks of celery and carrots

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.

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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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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.69 from 376 votes (84 ratings without comment)

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Recipe Rating




  1. Barb Becraft says

    Posted on 2/3 at 8:03 am

    My boys, husband included love these wings!! So when I make them I usually double the recipe!! They are never hot enough for them so I get hot dipping sauces. But they do stand alone w/out sauce…so good!!

    Reply
  2. Stephanie says

    Posted on 1/28 at 7:31 pm

    Is there a substitute for the Buttermilk?

    Reply
    • The Chunky Chef says

      Posted on 1/30 at 3:14 pm

      You can use whole milk, or make your own buttermilk by mixing whole milk with a splash of lemon juice (or white vinegr), stirring, and letting it sit for a few minutes.

      Reply
  3. Lisa says

    Posted on 12/5 at 10:03 am

    Can these be dry rubbed and frozen prior to cooking?

    Reply
    • The Chunky Chef says

      Posted on 12/5 at 1:57 pm

      I haven’t tested freezing this recipe before baking, so I can’t say how well that would work. You’d definitely want to thaw the wings before baking, so I feel like the seasoning might be best if you just add it right before baking them. You can make the rub ahead of time to really cut down on the prep time!

      Reply
  4. Natalie Hanson says

    Posted on 11/25 at 12:40 pm

    Great dry rub! Need to air fry to really get it crispy

    Reply
  5. Shewnch says

    Posted on 11/20 at 9:20 pm

    I tasted the spice in the rub itself, but not at all once cooked. What is your suggestion to add to bring out the spice in the rub. All in all, the rub was a hit, but would love to add more spice to it.

    Reply
    • The Chunky Chef says

      Posted on 11/20 at 9:51 pm

      You could always increase the cayenne pepper and/or add red pepper flakes.

      Reply
  6. Barbara says

    Posted on 11/6 at 8:37 am

    This is my go to recipe for wings and it certainly is a crowd pleaser.

    Reply
  7. Juudy says

    Posted on 11/2 at 6:37 pm

    Oooh – I forgot to say, I used your dry rub on pork belly, which I did in the sous-vide… then chilled it, took it out and cut it up and pan-fried… absolutely effing delicious!

    Reply
  8. Juudy says

    Posted on 11/2 at 6:36 pm

    Fantastic dry rub! My method is different, but the dry rub is superb. I did not have smoked paprika, but did have smoked black pepper… now I’m afraid it’ll run out and I’ll never find it again! The only other difference is I added a smidge of nutmeg and omitted the sugar.

    Merci mille fois! (A thousand thank-yous)

    Reply
  9. Dawn says

    Posted on 10/2 at 3:45 pm

    I am NOT a “chicken wing” fan, at least I wasn’t, until I tried THIS recipe. I love it. It’s our favorite! The absolute best!
    Thank you! ❤️❤️❤️🙏

    Reply
  10. Cathy says

    Posted on 9/25 at 3:57 pm

    Fantastic rub. The entire family loves it!

    Reply
  11. Leah says

    Posted on 9/6 at 12:19 pm

    Wonderful! Big hit! Thank you xo

    Reply
  12. Julie McCrone says

    Posted on 8/30 at 2:11 pm

    Only chicken wings I make now – they really are epic!

    Reply
  13. Karen Mayo says

    Posted on 8/21 at 11:35 pm

    Absolute the best rub I have ever put together. Thanks so much for sharing!

    Reply
  14. Kathleen Akins says

    Posted on 8/12 at 7:30 pm

    Amazing dry rub! Made exactly as recipe and turned out just perfect. This is a keeper!

    Reply
  15. Tyson says

    Posted on 8/7 at 1:52 pm

    Best dry rub ever. Hands down…

    Reply
  16. Jaymee says

    Posted on 8/6 at 8:49 pm

    I have made this dry rub in bulk because it is so delicious! We use it on everything! We make a spicy batch for my husband and I and a milder version for our kids.
    Love love love love!!!

    Reply
  17. Dennis says

    Posted on 7/30 at 4:17 pm

    I made these for a family gathering (40+ people) and they were the star of the evening! Don’t change a thing. Just enjoy!

    Reply
  18. Teresa OConnell says

    Posted on 7/11 at 10:32 pm

    This is the best rub I have ever used for wings and my family’s favorite, it’s also my go-to for so many other uses & for marinades. I generally use it for chicken tho! Yum!

    Reply
  19. Aaron says

    Posted on 7/6 at 8:13 pm

    Amazing. Super good. Consistency of the wings were excellent. All around wonderful experience with these wings. Thank you!

    Reply
    • Matthew says

      Posted on 10/24 at 1:40 pm

      Best wings I have made at home – no dip needed. Added a little baking powder to the dry rub to help the wings get crispy (unclear if actually needed).

      Reply
  20. SCOTT CHNY says

    Posted on 7/3 at 11:04 am

    Great wing recipient! I added honey to the oil binding/coating step. Everybody tells me the wings are award winning!

    Reply
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