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Denise's Baked Chicken Wings Dry Rub Recipe

For uber crispy, but tender wings, bake at 375° F / 190° C for the first 45 minutes, then 392° F / 200° C for the last 15 minutes.
Author: Denise Pardini, Hotel Castello di Sinio


Dry Rub

  • ½ tbs ancho chile pepper powder
  • ½ tbs smoked paprika (if using hot smoked paprika you can half the cayenne pepper)
  • ½ tbs onion powder
  • ½ tbs fine salt
  • 1 tbs light brown sugar, packed
  • ¾ tsp chili powder
  • ¾ tsp paprika
  • ¾ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper  less if you're worried about the heat level
  • ½ tsp dried mustard powder
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • ¼ tsp dried ground thyme if using dried thyme leaves crush them as fine as you can


  • 4 lbs chicken wings, thawed completely if using a frozen bag
  • 2 tbs olive oil, vegetable, or canola oil

Creamy Gorgonzola Sauce

  • ½ cup mayonnaise
  • 3-6 tbs buttermilk or heavy cream if you don’t have buttermilk
  • ¼ cup sour cream or creme fraiche
  • 2 to 3 oz crumbled gorgonzola cheese
  • 1 clove garlic, grated
  • ½ tbs lemon juice
  • ¼ tsp black pepper
  • ¼ tsp kosher salt


Make Rub and Prepare Chicken Wings

  • Preheat oven to 392 F / 200 C degrees. Line a large baking sheet with two sheets of aluminum foil (or 1 heavy-duty sheet). Top that with an oven-safe cooling rack, spray with a non-stick cooking spray, and set aside.
  • 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 ⅔ 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, ½ to ⅔ of the mixture does just fine.
  • Add chicken wings to the prepared baking sheet and bake for 45 minutes.

Make the 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.


Copyright Denise Pardini 2008 - 2020, hotelcastellodisinio.com