Pair these baked chicken wings coated in a mouth-watering dry rub with a creamy gorgonzola dipping sauce and they’ll be the hit of the party! And indeed they were. Luckily we doubled the recipe. We bought the fresh chicken wings, and The Hubs chopped off the tips (saved for a later batch of chicken stock), and separated the drumettes from the wingettes.
The dry rub is epic and can be used on chicken pork or even veggies to impart full flavor and a decidedly delicious taste. The chicken is crispy on the outside and not greasy like they tend to be when fried. Since there are quite a few ingredients, make a triple batch so that you have some already made for the next time.
I was so excited to serve them that I completely forgot to take a photo of the finished dish… oh well, there will certainly be a next time…
Dry-Rub Chicken Wings with Creamy Gorgonzola Dip
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 (less if you’re worried about the heat level)
- 1/2 tsp. dried mustard powder
- 1/4 tsp. black pepper
- 1/4 tsp. dried oregano
- 1/4 tsp. dried ground thyme
- 4 lbs. chicken wings, thawed completely if using a frozen bag
- 2 Tbsp. vegetable or canola oil
Directions
- Fire up your grill.
- 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.
- 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.
- Add chicken wings to the flat cooktop. Cook for ten to fifteen minutes on each side. Until juices are clear when poked with a fork.
MAKE GORGONZOLA SAUCE:
- 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.
- Transfer to serving bowl and stir in remaining gorgonzola cheese. Cover with plastic wrap and refrigerate until ready to use.
Original recipe from The Chunky Chef
Accounting for Taste 