If you’re searching for a flavorful crowd-pleaser that wraps crispy, spicy wings in a luscious, tangy dip, this Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe is your new go-to. The magic lies in the perfectly balanced dry rub, which coats each wing with smoky, aromatic spices that bake into a crispy exterior, while the cool, creamy gorgonzola sauce adds a punch of savory richness that keeps everyone coming back for more. Whether it’s game day, a family dinner, or just a cozy night in, these wings deliver a mouthwatering experience that feels both indulgent and satisfying.
Ingredients You’ll Need
These ingredients are simple but pack a punch. Each one plays a vital role, from the depth of spices in the dry rub to the creamy tang of the gorgonzola sauce, ensuring your wings boast layers of flavor, irresistible texture, and gorgeous color.
- Ancho chile pepper (1/2 Tbsp): Adds subtle smoky heat and a rich, deep-red hue to the wings.
- Smoked paprika (1/2 Tbsp): Boosts the smoky aroma and vibrant color.
- Onion powder (1/2 Tbsp): Infuses mild sweetness and savory depth.
- Kosher salt (1/2 Tbsp): Essential for balancing flavors and enhancing overall taste.
- Light brown sugar, packed (3/4 Tbsp): Provides a touch of sweetness that caramelizes beautifully during baking.
- Chili powder (3/4 tsp): Gives a gentle warmth and complexity to the rub.
- Paprika (3/4 tsp): complements the smoked paprika for color and subtle peppery flavor.
- Cumin (3/4 tsp): Adds earthiness and a hint of nuttiness.
- Garlic powder (1/2 tsp): Brings savory depth and aroma.
- Cayenne pepper (1/2 tsp): Introduces bright heat; reduce if you prefer a milder kick.
- Dried mustard powder (1/2 tsp): Offers a tangy sharpness that wakes up the palate.
- Black pepper (1/4 tsp): Freshly ground pepper enhances flavor complexity.
- Dried oregano (1/4 tsp): Adds herbal notes with a Mediterranean flair.
- Dried ground thyme (1/4 tsp): Provides subtle earthiness and fragrance.
- Chicken wings (4 lbs), thawed: The star of the show; ensure they’re dry for the crispiest finish.
- Vegetable or canola oil (2 Tbsp): Helps the dry rub stick and promotes a crispy skin.
- Mayonnaise (1/2 cup): The creamy base for the gorgonzola sauce.
- Buttermilk (3-6 Tbsp): Adds tanginess and thins the sauce for the perfect dip consistency.
- Sour cream (1/4 cup): Enhances richness and creaminess.
- Crumbled gorgonzola cheese (2-3 oz): The bold, salty star of the sauce.
- Garlic clove, grated (1): Infuses fresh pungency into the sauce.
- Lemon juice (1/2 Tbsp): Brightens and balances the richness.
- Black pepper and kosher salt (1/4 tsp each): Season the sauce to perfection.
How to Make Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe
Step 1: Prepare Dry Rub and Oven Setup
Start by preheating your oven to a toasty 400°F. To keep cleanup easy and ensure even cooking, line a large baking sheet with two layers of aluminum foil or use a heavy-duty sheet. Set an oven-safe cooling rack on top and mist it with non-stick spray. This setup lets the hot air circulate around the wings, guaranteeing that irresistible crispiness.
Step 2: Mix Dry Rub
Grab a small bowl and mix together all your dry rub ingredients. Combining ancho chile pepper, smoked paprika, onion powder, kosher salt, brown sugar, chili powder, cumin, and the rest ensures that every wing gets that dynamic flavor punch. This spice blend is where all the magic begins, so take your time to blend everything well.
Step 3: Coat Wings with Oil and Dry Rub
In a large bowl, toss your thawed chicken wings with the vegetable oil, making sure each piece is lightly coated—that oil is key for the dry rub to stick and for achieving a crispy skin. Next, sprinkle about half to two-thirds of the dry rub over the wings and massage it in with your hands. Don’t be shy—this step infuses all those flavors deeply into every crevice of the wings. If you prefer a stronger spice kick, feel free to add more rub.
Step 4: Arrange Wings and Bake
Carefully lay out the coated wings on your prepared baking rack in a single layer, leaving some space between each one. This arrangement is crucial for even baking and crisping. Slide the tray into your preheated oven and bake for 45 minutes. You’ll know they’re done when the wings are golden brown, delightfully crispy, and cooked through.
Step 5: Make Gorgonzola Sauce
While your wings crisp up, it’s time to whip up the star companion: the gorgonzola sauce. Combine mayonnaise, 3 tablespoons of buttermilk, sour cream, half the crumbled gorgonzola, grated garlic, lemon juice, black pepper, and kosher salt in a food processor or blender. Blend everything until silky smooth. Transfer to a bowl, then gently fold in the remaining gorgonzola crumbles for added bursts of cheese flavor. Cover the bowl with plastic wrap and refrigerate until you’re ready to serve.
Step 6: Serve the Wings
Once out of the oven, serve your hot, crispy chicken wings alongside the chilled, creamy gorgonzola sauce. Pair them with crunchy celery and carrot sticks for that classic touch that adds freshness and crunch alongside every bite.
How to Serve Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe
Garnishes
To elevate your wing experience, sprinkle freshly chopped parsley or chives over the wings and sauce. These fresh herbs add a pop of color and a mild herbal brightness that complements the earthy spices and creamy dip.
Side Dishes
Celery and carrot sticks are the classic match, offering a crisp contrast to these bold-flavored wings. For heartier accompaniments, try roasted sweet potatoes or a zesty coleslaw to balance the spice and bring texture diversity to your meal.
Creative Ways to Present
Serve the wings in a rustic wooden basket lined with parchment for a casual vibe. For a more elegant gathering, arrange the wings on a large platter with small bowls of the gorgonzola sauce strategically placed. Add lemon wedges for a squeeze of fresh acidity that brightens every bite.
Make Ahead and Storage
Storing Leftovers
After enjoying your wings, place any leftovers in an airtight container and store them in the refrigerator. They should stay fresh for up to 3 days. Keep the gorgonzola sauce separate to maintain its creamy texture and avoid any sogginess.
Freezing
You can freeze the baked wings for up to 2 months. Arrange them on a baking sheet and flash freeze before transferring to freezer bags to prevent sticking. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To bring your wings back to crispy perfection, reheat them in a 375°F oven on a baking rack for about 10-15 minutes. Avoid microwaving, which can make the skin soggy. Serve warm with fresh gorgonzola sauce for the best experience.
FAQs
Can I make the dry rub in advance?
Absolutely! Making the dry rub ahead saves time on cooking day and actually helps the flavors meld perfectly. Store it in an airtight jar or container up to 2 weeks.
Is there a substitute for gorgonzola cheese?
If gorgonzola is too strong or hard to find, blue cheese or Roquefort work just as well in the sauce, offering the same tangy, creamy profile that pairs beautifully with the wings.
How spicy are these wings?
The wings have a moderate heat level that can be adjusted by reducing or increasing cayenne pepper. The creamy gorgonzola sauce also helps balance and mellow the spice.
Can I use frozen wings straight from the freezer?
For the best results, thaw wings completely before baking. This ensures even cooking and crispy skin rather than soggy or undercooked spots.
What do I do if I don’t have a cooling rack?
If you don’t have a cooling rack, place the wings on a wire rack inside a baking sheet or directly on foil-lined baking sheets, turning halfway through baking to promote crispiness.
Final Thoughts
I can’t recommend the Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe enough if you love wings that deliver big on flavor and texture. Whether for a gathering or a midweek treat, these wings are pure joy on a plate. The smoky, spicy dry rub paired with a creamy, tangy sauce is simply irresistible. So go ahead and make a batch—you’ll be so glad you did!
Print
Dry Rub Baked Chicken Wings with Gorgonzola Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Crispy dry rub baked chicken wings paired with a creamy, tangy Gorgonzola sauce, perfect for game day or a flavorful appetizer. The wings are seasoned with a robust blend of spices and baked to perfection, while the rich Gorgonzola dip complements the heat and savoriness of the wings.
Ingredients
Dry Rub Ingredients
- 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
- 1/2 tsp dried mustard powder
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried ground thyme
Chicken and Oil
- 4 lbs chicken wings, thawed completely if frozen
- 2 Tbsp vegetable or canola oil
Gorgonzola Sauce
- 1/2 cup mayonnaise
- 3–6 Tbsp buttermilk (start with 3 Tbsp)
- 1/4 cup sour cream
- 2–3 oz crumbled Gorgonzola cheese (divided: 1.5 oz for blending, remaining for folding in)
- 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 your oven to 400°F (200°C). Line a large baking sheet with two sheets of aluminum foil or use a heavy-duty sheet. Place an oven-safe cooling rack on top and spray it with non-stick cooking spray to prevent sticking.
- Mix Dry Rub: In a small bowl, thoroughly combine 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. Set this dry rub aside.
- Coat Wings with Oil and Dry Rub: Place the thawed chicken wings into a large mixing bowl. Drizzle with vegetable or canola oil and toss gently with a rubber spatula or your hands to evenly coat all wings. Sprinkle about half to two-thirds of the prepared dry rub over the wings. Massage the seasoning into each wing with your hands for even coverage. Add more rub if you desire more intense flavor.
- Arrange Wings and Bake: Arrange the coated chicken wings on the prepared cooling rack in a single layer. This setup allows air to circulate around the wings, helping them become crispy. Bake in the preheated oven for 45 minutes or until wings are crispy and fully cooked through (internal temperature should reach 165°F).
- Make Gorgonzola Sauce: While the wings bake, combine mayonnaise, 3 tablespoons of buttermilk, sour cream, 1.5 oz crumbled Gorgonzola cheese, grated garlic, lemon juice, black pepper, and kosher salt in a food processor or blender. Blend until smooth and creamy. Transfer the sauce to a bowl and gently fold in the remaining crumbled Gorgonzola cheese. Cover and refrigerate until ready to serve.
- Serve: Once the chicken wings are baked and crispy, serve them hot alongside the chilled, creamy Gorgonzola sauce. Optionally, pair with celery and carrot sticks for a classic presentation and refreshing crunch.
Notes
- For less heat, reduce the cayenne pepper or omit it entirely.
- Ensure wings are thawed completely before seasoning and baking for best results.
- Using a cooling rack on the baking sheet helps achieve crispier wings by allowing air circulation.
- Buttermilk quantity in the sauce can be adjusted to reach your desired sauce consistency.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, verify that all spice blends and sauces are certified gluten-free.
