Sweet & Spicy Chicken Wings Recipe
Eight jumbo wings, tossed in a smoky, sweet and spicy dry rub. Served with herbed gorgonzola and ranch dressing
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Ingredients
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Wings & Rub
Herbed Gorgonzola Dressing
Ranch Dressing (quick)
Finishing & Garnish
Method
Wings & Rub
- 1
Prep wings
Pat the 8 jumbo chicken wings very dry with paper towels. If still whole, separate into drumette and flat and remove tips. Dry skin helps the rub adhere and promotes crisping.
- 2
Make rub
In a small bowl combine 1 tbs smoked paprika, 1 tbs light brown sugar, 1 tsp granulated sugar, 1 tsp chipotle chili powder, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until even.
- 3
Toss wings with oil & rub
Place wings in a large bowl. Drizzle 1 tbs olive oil over wings and toss to coat evenly. Sprinkle the dry rub over the wings, then toss with clean hands or tongs until each piece is evenly coated. For best flavor, refrigerate uncovered on a rack for 30 minutes to 2 hours (optional) to let the rub adhere and skin dry slightly.
- 4
Roast or bake
Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (this allows air circulation for crisping). Bake for 35–45 minutes, turning once halfway through, until skin is deep golden, caramelized in places and internal temperature reaches 165°F (74°C). If you prefer extra crisp, broil for 1–2 minutes at the end, watching closely to avoid burning.
Herbed Gorgonzola Dressing
- 5
Combine gorgonzola dressing
While wings roast, in a medium bowl mash 3/4 cup crumbled gorgonzola with a fork. Add 1/4 cup sour cream, 1/4 cup mayonnaise and 2 tbs buttermilk. Stir to combine, leaving some small gorgonzola crumbles for texture. Fold in 1 tbs chopped parsley, 1 tbs chopped chives, 1/2 tbs lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thickness with an extra teaspoon of buttermilk if needed. Chill until ready to serve.
Ranch Dressing (quick)
- 6
Make quick ranch
In a small bowl whisk together 1/2 cup plain Greek yogurt, 2 tbs mayonnaise and 1 tbs buttermilk until smooth. Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate until serving.
Finishing & Serve
- 7
- 8
Garnish and serve
Serve the wings hot with small bowls of herbed gorgonzola and ranch dressing. Garnish with the chopped parsley and serve lemon wedges on the side for squeezing over the wings. Recommend 2–3 wings per person as an appetizer; provide extra napkins.