Imagine sinking your teeth into tender, juicy baked chicken wings that are perfectly cooked to achieve that ideal balance of crispy skin and succulent meat. Each wing is generously coated in a mouthwatering homemade dry rub, expertly crafted from a blend of aromatic spices and herbs that will tantalize your taste buds and elevate your dining experience to new heights.
The combination of smoky paprika, zesty garlic powder, and a hint of cayenne pepper creates a flavor profile that is both complex and satisfying, ensuring that every bite is packed with robust taste. To complement these delectable wings, serve them with a rich and creamy Gorgonzola dipping sauce that adds a luxurious touch. The tangy notes of the Gorgonzola cheese blend seamlessly with the smooth creaminess, creating a dip that is not only perfect for enhancing the flavor of the wings but also irresistible on its own. Whether you're hosting a lively gathering or simply enjoying a cozy night in, this delightful pairing is sure to be a crowd-pleaser and a guaranteed hit at any party!
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 (for low-car and keto use Brown Swerve)
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 refined coconut or avocado 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 the oven to 400°F. Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy-duty sheet). Place an oven-safe cooling rack on top and spray it with non-stick cooking spray, then set aside.
Mix all the dry rub ingredients in a small bowl and set aside. In a large bowl, combine the chicken wings and avocado or unflavored coconut oil. Gently toss with a rubber spatula to coat.
Sprinkle about half to two-thirds of the dry rub mixture over the wings and massage it in with your hands to coat evenly. You can use all the dry rub, but for a coating like in the photos, using 1/2 to 2/3 of the mixture works well.
Place the chicken wings on the 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.
TIPS AND TRICKS FOR MAKING BAKED CHICKEN WINGS:
If you're using frozen wings, ensure they are fully thawed.
Make sure to dry the wings with a paper towel. This allows the oil and rub to adhere better.
For even cooking and easy cleanup, cover a baking sheet with heavy-duty aluminum foil (or two layers of regular foil), and place an oven-safe metal cooling rack on top.
Apply non-stick cooking spray to the rack, and you’re ready to add the wings.
This rub is incredibly flavorful, so prepare extra and store it in an airtight container with your other spices. It's excellent on any kind of chicken!
The Gorgonzola sauce can be prepared in advance or while the chicken wings are baking.
Recipe reposted and adapted from The Chunky Chef
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