Epic Dry-Rubbed Baked Chicken Wings

60 mins
Serves 6
https://www.thechunkychef.com/epic-dry-rubbed-baked-chicken-wings/

Directions

  1. 1Preheat oven to 400 F degrees.
  2. 2Preheat oven to 400 F degrees.
  3. 3Preheat oven to 400 F degrees.
  4. 4Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet).
  5. 5Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet).
  6. 6Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet).
  7. 7Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.
  8. 8Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.
  9. 9Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.
  10. 10Combine all dry rub ingredients in a small mixing bowl, set aside.
  11. 11Combine all dry rub ingredients in a small mixing bowl, set aside.
  12. 12Combine all dry rub ingredients in a small mixing bowl, set aside.
  13. 13In a large mixing bowl, add chicken wings and vegetable oil.
  14. 14In a large mixing bowl, add chicken wings and vegetable oil.
  15. 15In a large mixing bowl, add chicken wings and vegetable oil.
  16. 16Use a rubber spatula to toss gently to coat.
  17. 17Use a rubber spatula to toss gently to coat.
  18. 18Use a rubber spatula to toss gently to coat.
  19. 19Sprinkle 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.
  20. 20Sprinkle 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.
  21. 21Sprinkle 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.
  22. 22Add chicken wings to prepared baking sheet and bake for 45 minutes.
  23. 23Add chicken wings to prepared baking sheet and bake for 45 minutes.
  24. 24Add chicken wings to prepared baking sheet and bake for 45 minutes.
  25. 25To your food processor or blender, add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper and salt.
  26. 26To your food processor or blender, add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper and salt.
  27. 27To your food processor or blender, add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper and salt.
  28. 28Process until smooth.
  29. 29Process until smooth.
  30. 30Process until smooth.
  31. 31Transfer to serving bowl and stir in remaining gorgonzola cheese.
  32. 32Transfer to serving bowl and stir in remaining gorgonzola cheese.
  33. 33Transfer to serving bowl and stir in remaining gorgonzola cheese.
  34. 34Cover with plastic wrap and refrigerate until ready to use.
  35. 35Cover with plastic wrap and refrigerate until ready to use.
  36. 36Cover with plastic wrap and refrigerate until ready to use.

Ingredients

  • 0.5 Tbsp ancho chile pepper
  • 0.5 Tbsp ancho chile pepper
  • 0.5 Tbsp ancho chile pepper
  • 0.5 Tbsp smoked paprika
  • 0.5 Tbsp smoked paprika
  • 0.5 Tbsp smoked paprika
  • 0.5 Tbsp onion powder
  • 0.5 Tbsp onion powder
  • 0.5 Tbsp onion powder
  • 0.5 Tbsp kosher salt
  • 0.5 Tbsp kosher salt
  • 0.5 Tbsp kosher salt
  • 0.75 Tbsp light brown sugar, packed
  • 0.75 Tbsp light brown sugar, packed
  • 0.75 Tbsp light brown sugar, packed
  • 0.75 tsp chili powder
  • 0.75 tsp chili powder
  • 0.75 tsp chili powder
  • 0.75 tsp paprika
  • 0.75 tsp paprika
  • 0.75 tsp paprika
  • 0.75 tsp cumin
  • 0.75 tsp cumin
  • 0.75 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp cayenne pepper (less if you're worried about the heat level)
  • 0.5 tsp cayenne pepper (less if you're worried about the heat level)
  • 0.5 tsp cayenne pepper (less if you're worried about the heat level)
  • 0.5 tsp dried mustard powder
  • 0.5 tsp dried mustard powder
  • 0.5 tsp dried mustard powder
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp dried oregano
  • 0.25 tsp dried oregano
  • 0.25 tsp dried oregano
  • 0.25 tsp dried ground thyme
  • 0.25 tsp dried ground thyme
  • 0.25 tsp dried ground thyme
  • 4 lbs chicken wings, thawed completely if using a frozen bag
  • 4 lbs chicken wings, thawed completely if using a frozen bag
  • 4 lbs chicken wings, thawed completely if using a frozen bag
  • 2 Tbsp vegetable or canola oil
  • 2 Tbsp vegetable or canola oil
  • 2 Tbsp vegetable or canola oil
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 3-6 Tbsp buttermilk
  • 3-6 Tbsp buttermilk
  • 3-6 Tbsp buttermilk
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 2 -3 oz crumbled gorgonzola cheese
  • 2 -3 oz crumbled gorgonzola cheese
  • 2 -3 oz crumbled gorgonzola cheese
  • 1 clove garlic, grated
  • 1 clove garlic, grated
  • 1 clove garlic, grated
  • 0.5 Tbsp lemon juice
  • 0.5 Tbsp lemon juice
  • 0.5 Tbsp lemon juice
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt

Equipment

large baking sheetaluminum foiloven safe cooling racksmall mixing bowllarge mixing bowlrubber spatulafood processorblenderserving bowlplastic wrap

Tips

  • Make sure frozen wings are completely thawed.
  • Pat the wings dry with a paper towel to help the oil and rub coat them well.
  • Line a baking sheet with heavy-duty aluminum foil and top with an oven-safe metal cooling rack for even cooking and easy cleanup. Spray with non-stick cooking spray.
  • Make extra rub and keep it in an airtight container with other spices; it's great on any kind of chicken.
  • The gorgonzola sauce can be made ahead of time or while the chicken wings are baking.