Dry Rub Baked Wings Gorgonzola

These Epic Dry-Rubbed Baked Chicken Wings offer a smoky and spicy punch with a crispy baked texture that makes them stand out. Paired with a cool, creamy, and tangy Gorgonzola sauce, this recipe transforms simple wings into a crowd-pleasing appetizer perfect for game day or casual hangouts.

This recipe became a staple in my home after I whipped it up for a weekend football game and ended up with friends asking for seconds and even thirds

Ingredients

• Ancho chile pepper: adds a smoky mild heat and rich color, look for whole dried pods or ground powder from a reputable brand
• Smoked paprika: gives a deep smoky flavor; Spanish smoked paprika works best if you can find it
• Onion powder: provides a gentle sweetness and enhances savory notes
• Kosher salt: essential for proper seasoning; pick a coarse kosher salt for better control
• Light brown sugar: supplies just enough sweetness to balance spice and boosts caramelization
• Chili powder: adds warmth and complexity
• Paprika: more vibrant color and subtle pepper flavor
• Cumin: earthy and slightly nutty undertones that round out the spice blend
• Garlic powder: classic flavor booster, fresh or aged versions both work
• Cayenne pepper: adjusts heat levels to your liking
• Dried mustard powder: offers a slight tang and depth
• Black pepper: fresh cracked is preferred for best aroma
• Dried oregano and ground thyme: bring herbal notes that brighten the entire mix
• Chicken wings: fresh or thawed completely from frozen, look for meaty sections with skin on for the crispiest results
• Vegetable or canola oil: helps the rub stick and promotes crisping in the oven
• Mayonnaise: creates a smooth base for the sauce
• Buttermilk: thins the sauce and adds tang, adjust to get your desired thickness
• Sour cream: adds creaminess and subtle acidity
• Gorgonzola cheese: crumbly and pungent, ideally use a good quality to elevate the sauce
• Garlic: freshly grated for maximum punch
• Lemon juice: balances richness with fresh acidity

Instructions

Prepare Oven and Rack:

Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with two sheets of aluminum foil or use a heavy-duty one to catch drips for easy cleanup. Place an oven-safe cooling rack on top then spray it thoroughly with a non-stick cooking spray. Setting this up properly lets the wings crisp all around without sitting in their own juices.

Make Dry Rub:

Combine all the dry rub ingredients in a small mixing bowl. Stir well until every spice is mingled evenly. This well-balanced rub is the secret to building a smoky, slightly sweet, and spicy skin.

Coat Chicken Wings:

Place the wings in a large bowl. Add the vegetable or canola oil and toss well so every wing is lightly coated. Sprinkle about half to two thirds of your dry rub over the wings, then massage the rub in with your hands. Make sure each piece is fully covered so every bite is flavorful. For a more intense flavor punch, feel free to add all the dry rub at once.

Arrange Wings and Bake:

Lay the coated wings evenly spaced on the prepared rack-lined baking sheet. This allows hot air to circulate underneath and crisps the skin beautifully. Bake in the preheated oven for 45 minutes without flipping. Avoid opening the oven door frequently to keep the temp steady and ensure they cook through fully and turn perfectly crispy.

Prepare Gorgonzola Sauce:

Combine mayonnaise, buttermilk (start with 3 tablespoons to gauge the texture), sour cream, half of the crumbled gorgonzola, grated garlic, lemon juice, black pepper, and kosher salt in a food processor or blender. Blend until smooth and creamy. Then fold in the remaining gorgonzola crumbles for texture so you get bites of that tangy richness. Transfer to a bowl and refrigerate until serving time.

Serve:

Plate the crisp baked wings hot, and offer the chilled creamy gorgonzola sauce alongside celery and carrot sticks for a classic combination that refreshes the palate.

My favorite part is the little surprise kick from the ancho chile combined with smoked paprika—the scent while they bake fills the whole kitchen with something comforting and exciting. One time, making these wings was a family tradition during football season and they became the unofficial team snack everyone looked forward to.

Storage Tips

Store leftover wings in an airtight container in the refrigerator for up to three days. To reheat, place them on a wire rack in the oven at 375 degrees Fahrenheit for about 10 minutes to bring back crispness. Avoid microwaving if you want to keep that outside crunch. Sauce can be stored separately for up to one week; stir well before serving.

Ingredient Substitutions

If you cannot find ancho chile, substitute with mild paprika and a pinch of cayenne. For the dry mustard powder, ground turmeric or a small amount of prepared yellow mustard can work in a pinch but alter flavor slightly. Gorgonzola can be swapped for blue cheese or Roquefort according to preference. If you don’t have buttermilk, mix regular milk with a splash of lemon juice or vinegar and let sit for 5 minutes before using.

Serving Suggestions

Serve these wings with crisp celery sticks and carrot sticks to refresh the palate between bites. Add some crusty bread or pita on the side to soak up any extra sauce. Pair with a cold beer or sparkling water with lime for a refreshing balance. For a heartier meal, complement with a simple arugula salad dressed with olive oil and lemon.

This recipe is perfect for a game day snack or any casual gathering looking to impress with bold flavors and easy preparation.

FAQs about Recipes

→ What spices are in the dry rub for the wings?

The dry rub includes ancho chile pepper, smoked paprika, onion powder, kosher salt, brown sugar, chili powder, cumin, garlic powder, cayenne, mustard powder, black pepper, oregano, and thyme.

→ How do you achieve crispy baked wings?

Using an oven-safe cooling rack on a foil-lined pan allows air circulation around the wings, ensuring they crisp evenly during baking at 400°F for 45 minutes.

→ What ingredients make the gorgonzola sauce creamy?

The sauce is made creamy by combining mayonnaise, buttermilk, sour cream, and crumbled gorgonzola cheese blended together until smooth.

→ Can the heat level be adjusted in the dry rub?

Yes, cayenne pepper can be adjusted to your preferred spice level to control the heat intensity of the wings.

→ What foods pair well with these wings and sauce?

Celery and carrot sticks are classic accompaniments, adding fresh crunch and balance to the smoky, rich wings and creamy sauce.

→ Is it necessary to thaw frozen wings before baking?

Yes, fully thawing frozen chicken wings beforehand helps them bake evenly and achieve the best crispy texture.