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!
6 SERVINGS
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
- 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.
Notes
Serve with a few sticks of celery and carrots.
Recipe: thechunkychef.com