Ingredients

• ½ Tbsp ancho chile powder
• ½ Tbsp smoked paprika
• ½ Tbsp onion powder
• ½ Tbsp kosher salt
• ¾ Tbsp light brown sugar, packed
• ¾ tsp chili powder
• ¾ tsp paprika
• ¾ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp cayenne pepper (adjust for heat preference)
• ½ tsp dry mustard powder
• ¼ tsp black pepper
• ¼ tsp dried oregano
• ¼ tsp ground thyme

• 4 lbs chicken wings (thawed if frozen)
• 2 Tbsp vegetable or canola oil

• ½ cup mayonnaise
• 3–6 Tbsp buttermilk (adjust for desired consistency)
• ¼ cup sour cream
• 2–3 oz crumbled Gorgonzola cheese
• 1 clove garlic, grated
• ½ Tbsp lemon juice
• ¼ tsp black pepper
• ¼ tsp kosher salt

Instructions

• Preheat oven to 400°F.
• Line a large baking sheet with foil (double layer or heavy-duty) and place an oven-safe wire rack on top.
• Spray the rack lightly with non-stick spray.

• In a small bowl, mix all dry rub ingredients.
• In a large bowl, toss the wings with the oil.
• Sprinkle on ½ to ⅔ of the dry rub (or all of it if you want them extra coated). Use your hands to evenly coat the wings with the spices.

• Arrange wings on the prepared rack.
• Bake for 45 minutes, or until nicely browned and cooked through.

• In a food processor or blender, combine:
  mayo, buttermilk, sour cream, half the Gorgonzola, garlic, lemon juice, salt, and pepper. Blend until smooth.
• Stir in the remaining Gorgonzola by hand for texture.
• Cover and chill until serving.

• Serve wings with celery and carrot sticks.
• Dip generously in the Gorgonzola sauce.
• Perfect for parties, game days, or as a crowd-pleasing appetizer.

Nutrition