Irresistible Dry-Rubbed Chicken Wings with Creamy Gorgonzola Sauce Recipe

The Best Dry-Rubbed Baked Chicken Wings With Creamy Gorgonzola Sauce: A Flavorful Twist on a Classic Favorite

If you’re on the hunt for the ultimate chicken wing experience, look no further than these Best Dry-Rubbed Baked Chicken Wings with Creamy Gorgonzola Sauce. The main keyword says it all: these wings are a game-changer, bringing a punch of flavor with every bite, matched with a luxurious dipping sauce that elevates any gathering.

Why You’ll Love This Recipe

These dry-rubbed baked chicken wings stand out thanks to their perfectly seasoned, flavorful crust that sticks to the tender meat. Baking makes them a healthier choice compared to the traditional frying method, without sacrificing any of that crave-worthy crispiness.

The creamy gorgonzola sauce complements the spice of the wings, offering a cooling and sophisticated dip that is not only delicious but adds a gourmet touch to your platter. This combination is perfect for game nights, BBQs, or any social gathering.

Context/Background

Chicken wings have been a staple in American cuisine since they gained popularity in the 1960s. This recipe puts a unique spin on the classic, inspired by various dry rub traditions that focus on layering spices to create deep, complex flavors. The baked method taps into a healthier preparation while preserving the iconic taste fans know and love.

Recipe Details

Serves: 4-6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

2 lbs chicken wings

2 tablespoons olive oil
1 tablespoon paprika
1 tablespoon garlic powder

1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt

1 teaspoon black pepper
1 cup gorgonzola cheese, crumbled
1/2 cup sour cream

1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon fresh chives, chopped

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the chicken wings with olive oil in a large bowl.
In a separate bowl, mix the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Coat the wings evenly with the dry rub mixture.
Place the wings on the baking sheet in a single layer.
Bake for 45 minutes, flipping halfway through, until they are crispy and golden brown.

For the sauce, combine gorgonzola cheese, sour cream, mayonnaise, lemon juice, and chives in a bowl and mix well.
Serve the wings hot with the creamy gorgonzola sauce on the side.

Tips for Perfect Dry-Rubbed Baked Chicken Wings

Ensure the wings are patted dry before coating them to achieve optimal crispiness.

Tweak spice levels in the dry rub to suit your taste preference for heat.
For even cooking, arrange wings in a single layer without overlapping.
Rest the wings for a few minutes after removing from the oven to enhance flavor absorption.

Serving Suggestions

Pair these wings with a fresh garden salad and a cold beverage for a balanced meal. They also go wonderfully alongside other finger foods like mozzarella sticks or crudité platters.

Storage and Leftovers

Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) to crisp them up before serving. The gorgonzola sauce can be refrigerated separately for up to a week.

Final Thoughts

These Best Dry-Rubbed Baked Chicken Wings with Creamy Gorgonzola Sauce are worth every moment in the kitchen. Their addictive flavor and healthier preparation make them a dish that you, your family, and friends will love. Try them at your next gathering and watch them disappear!