Epic Dry-Rubbed Chicken Wings (Print Version)
# Ingredients:
→ EPIC DRY RUB
01 -
1/2 Tbsp ancho chile pepper
02 -
1/2 Tbsp smoked paprika
03 -
1/2 Tbsp onion powder
04 -
1/2 Tbsp kosher salt
05 -
3/4 Tbsp light brown sugar, packed
06 -
3/4 tsp chili powder
07 -
3/4 tsp paprika
08 -
3/4 tsp cumin
09 -
1/2 tsp garlic powder
10 -
1/2 tsp cayenne pepper (less if you're worried about the heat level)
11 -
1/2 tsp dried mustard powder
12 -
1/4 tsp black pepper
13 -
1/4 tsp dried oregano
14 -
1/4 tsp dried ground thyme
→ WINGS
15 -
4 lbs chicken wings, thawed completely if using a frozen bag
16 -
2 Tbsp vegetable or canola oil
→ CREAMY GORGONZOLA SAUCE
17 -
1/2 cup mayonnaise
18 -
3-6 Tbsp buttermilk
19 -
1/4 cup sour cream
20 -
2-3 oz crumbled gorgonzola cheese
21 -
1 clove garlic, grated
22 -
1/2 Tbsp lemon juice
23 -
1/4 tsp black pepper
24 -
1/4 tsp kosher salt
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Add chicken wings to prepared baking sheet and bake for 45 minutes.
05 -
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.
06 -
Transfer to serving bowl and stir in remaining gorgonzola cheese. Cover with plastic wrap and refrigerate until ready to use.
# Notes:
01 -
Serve with a few sticks of celery and carrots.