This recipe for dry rub baked chicken wings with creamy Gorgonzola sauce is one of those dishes that turns casual gatherings into memorable nights. I first developed this combination on a chilly weekend when I wanted something bold, crunchy, and comforting without firing up the deep fryer. The wings roast until their skins are deeply caramelized from the spice and a touch of brown sugar while staying juicy inside. The Gorgonzola sauce provides a cool, savory counterpoint with bright lemon and garlic notes that cut through the richness.

I often make a double batch for game day and put the sauce in a small serving bowl so guests can dunk to taste. What makes this preparation special is the balance between smoky ancho and paprika, the warmth of cumin and mustard powder, and a faint sweetness that encourages a crisp glaze on the skin. Family and friends always remark that the wings taste like they came from a favorite pub, but with a homemade sophistication from the Gorgonzola. These wings are a reliable crowd pleaser whether you are feeding a family or entertaining a group.

Ingredients

• Epic Dry Rub: A balanced blend that provides smoky heat, sweetness, and aromatic depth. Use a good-quality smoked paprika such as La Chinata for best results and packed light brown sugar to help create a crisp exterior.
• Chicken wings: Use whole wings or a mix of drumettes and flats, about 4 pounds total. Choose wings that are fully thawed and patted dry for maximum crispiness.
• Vegetable oil: Two tablespoons of neutral oil helps the spices adhere and promotes even browning. Canola oil or sunflower oil work well.
• Mayonnaise and sour cream: Full fat versions give the sauce a rich, silky mouthfeel. Hellmanns or Duke's are reliable mayonnaise choices.
• Buttermilk: Start with three tablespoons to thin the sauce and adjust up to six tablespoons for your preferred dipping consistency.
• Gorgonzola cheese: Use a young, creamy Gorgonzola dolce if you want a milder, creamier sauce or a more aged variety if you prefer stronger, saltier notes. Crumbled in two portions gives both blended creaminess and cheesy texture in the finished sauce.
• Fresh garlic and lemon juice: One clove of grated garlic and a half tablespoon of lemon juice brighten the sauce and cut richness.

Instructions

Prepare oven and rack Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with two sheets of aluminum foil or one heavy-duty foil sheet to catch drips and make cleanup easy. Place an oven-safe cooling rack on top of the sheet and spray it lightly with non-stick cooking spray so the wings can crisp on all sides while allowing airflow beneath them. Set the rack aside while you prepare the wings. Mix the dry rub Combine all rub ingredients in a small bowl and whisk thoroughly so the brown sugar is evenly distributed and there are no lumps. I sometimes toast the ancho and smoked paprika in a dry skillet for 30 to 45 seconds until fragrant to deepen the smoky notes, but this step is optional. The rub should feel slightly coarse and aromatic. Coat the wings Pat the wings completely dry using paper towels. Place the wings in a large bowl and toss with two tablespoons of vegetable oil until each piece is lightly coated. Sprinkle about half to two thirds of the dry rub over the wings and use your hands to massage the seasoning into every surface. If you want a stronger flavor, use the entire rub mixture. Arrange the wings in a single layer on the prepared rack with the thicker side facing outward so they cook evenly. Bake until crisp Place the sheet on the center oven rack and bake at 400 F for 45 minutes. Start checking at 35 minutes if your oven runs hot. You are looking for golden to deep brown skin and an internal temperature of at least 165 F measured at the thickest part. For extra crispness, broil for 2 to 3 minutes while watching closely to avoid burning. Prepare the Gorgonzola sauce Into a food processor or blender add 1/2 cup mayonnaise, 3 tablespoons buttermilk to start, 1/4 cup sour cream, half of the crumbled Gorgonzola, one grated garlic clove, 1/2 tablespoon lemon juice, 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt. Blend until smooth and creamy. Transfer to a bowl and fold in the remaining Gorgonzola to retain small chunks. Adjust thickness with up to 3 more tablespoons of buttermilk and refrigerate until ready to serve. Serve hot Remove the wings from the oven and rest for two minutes. Serve immediately with the chilled Gorgonzola sauce and fresh celery and carrot sticks. Offer extra lemon on the side for a bright finish.

Storage Tips

Store leftover wings in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet at 375 F for 8 to 12 minutes to restore crispness rather than microwaving which softens the skin. The Gorgonzola sauce will keep in the fridge for up to four days in a sealed container. For longer storage freeze unbaked, seasoned wings on a tray until solid, then transfer to a freezer bag for up to two months. Thaw overnight in the refrigerator before baking and allow an additional five to ten minutes of oven time.

Ingredient Substitutions

If you do not have Gorgonzola use blue cheese or a creamy blue alternative blended with a touch more sour cream for a similar tang. Swap buttermilk with plain whole milk thinned with a teaspoon of lemon juice if necessary. For a dairy free dip replace mayonnaise with a vegan mayo and sour cream with a plant-based cultured yogurt, and omit the cheese or use a dairy free blue style crumble. Paprika can be regular if smoked is not available, but you will lose some of the smoky note.

Serving Suggestions

Serve wings piled on a large platter with celery and carrot sticks for color and crunch. For a fuller spread add sweet potato fries, a crisp green salad, and pickled red onions to balance the richness. Garnish the sauce with a sprinkle of crumbled Gorgonzola and a squeeze of lemon. These wings also make a terrific topping for a casual platter of nacho-style flatbread when chopped and scattered over melted cheese and scallions.

Cultural Background

The concept of seasoned and roasted poultry wings has deep roots in American tailgate and pub culture, though regional variations exist. The dry rub technique borrows from barbecue traditions of the American South which emphasize spice blends rubbed into meat to build flavor without relying solely on sauce. Pairing rich cheese dips with fried or roasted wings is a more modern American barroom tradition that balances texture and temperature to create a satisfying bite.

Seasonal Adaptations

In winter increase the cayenne slightly and add a pinch of ground cloves for a warming note. In summer lighten the rub by reducing brown sugar, and make the sauce thinner with more buttermilk and fresh chopped herbs like chives or dill. For holiday gatherings add roasted shallot puree to the sauce for an elegant twist, and present wings on festive platters with pomegranate arils for color.

Meal Prep Tips

Make the dry rub ahead and store in an airtight jar for up to three months, labeling the date. Coat wings the night before and refrigerate on a tray uncovered for a few hours to help dry the skin for better crisping in the oven. Prepare the Gorgonzola sauce up to two days ahead and keep chilled. When time is short bake the wings and reheat quickly on a rack to refresh the crust before serving.

These wings capture smoky, sweet, and savory notes while the sauce provides a creamy, tangy counterpoint. They reward a small amount of advance prep and shine in company. Give the rub a try on drumsticks or even roasted cauliflower if you want to experiment, and enjoy the convivial buzz these wings create around the table.