Description
Crispy dry rub baked chicken wings paired with a rich and creamy homemade gorgonzola sauce, perfect as a flavorful appetizer or game day snack.
Ingredients
Scale
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 (adjust to heat preference)
- 1/2 tsp dried mustard powder
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried ground thyme
Chicken Wings
- 4 lbs chicken wings, thawed completely if frozen
- 2 Tbsp vegetable or canola oil
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
- Prepare Dry Rub and Oven Setup: Preheat the oven to 400°F. Line a large baking sheet with two sheets of aluminum foil or one heavy-duty sheet and place an oven-safe cooling rack on top. Spray the rack with non-stick cooking spray and set aside.
- Mix Dry Rub: In a small mixing bowl, combine the ancho chile pepper, smoked paprika, onion powder, kosher salt, light brown sugar, chili powder, paprika, cumin, garlic powder, cayenne pepper, dried mustard powder, black pepper, dried oregano, and dried thyme thoroughly until evenly mixed.
- Coat Wings with Oil and Dry Rub: In a large mixing bowl, add the thawed chicken wings and vegetable oil. Toss gently using a rubber spatula to coat all wings evenly with oil. Sprinkle about half to two-thirds of the dry rub over the wings, then massage it in with your hands until well coated. Use more rub if you prefer a stronger, spicier flavor.
- Arrange Wings and Bake: Place the coated wings on the prepared baking rack in a single layer to ensure proper heat circulation. Bake in the preheated oven for 45 minutes, or until the wings are crispy and cooked through.
- Make Gorgonzola Sauce: In a food processor or blender, combine mayonnaise, 3 tablespoons of buttermilk, sour cream, 1.5 ounces of crumbled gorgonzola cheese, grated garlic, lemon juice, black pepper, and kosher salt. Blend until the sauce is smooth and creamy. Transfer the sauce to a serving bowl and gently fold in the remaining crumbled gorgonzola cheese. Cover with plastic wrap and refrigerate until ready to serve.
- Serve: Serve the hot, crispy baked chicken wings alongside the chilled creamy gorgonzola sauce. Optionally, accompany with celery and carrot sticks for an added fresh crunch and balance.
Notes
- Adjust cayenne pepper quantity to control the spiciness of the dry rub to your preference.
- Using a cooling rack during baking helps the wings get crispy all around by allowing air circulation.
- If you prefer a thinner sauce, add more buttermilk gradually to reach desired consistency.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- For extra crispy wings, broil for an additional 1-2 minutes at the end of baking, watching carefully to avoid burning.
