Ingredients:

For the Dry Rub:

½ tablespoon ancho chile pepper

½ tablespoon smoked paprika

½ tablespoon onion powder

½ tablespoon kosher salt

¾ tablespoon light brown sugar, packed

¾ teaspoon chili powder

¾ teaspoon paprika

¾ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon cayenne pepper (adjust for heat preference)

½ teaspoon dried mustard powder

¼ teaspoon black pepper

¼ teaspoon dried oregano

¼ teaspoon dried ground thyme

For the Wings:

4 lbs chicken wings, thawed if frozen

2 tablespoons vegetable or canola oil

For the Creamy Gorgonzola Sauce:

½ cup mayonnaise

3-6 tablespoons buttermilk

¼ cup sour cream

2-3 oz crumbled gorgonzola cheese

1 clove garlic, grated

½ tablespoon lemon juice

¼ teaspoon black pepper

¼ teaspoon kosher salt

Directions:

Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place an oven-safe cooling rack on top. Spray the rack with non-stick cooking spray.

In a small mixing bowl, combine all dry rub ingredients and set aside.

In a large mixing bowl, toss the chicken wings with vegetable oil until evenly coated.

Sprinkle half to two-thirds of the dry rub mixture over the wings, massaging it in with your hands to ensure an even coating.

Arrange the wings on the prepared baking sheet and bake for 45 minutes, flipping halfway through for even crisping.

To prepare the Creamy Gorgonzola Sauce, combine mayonnaise, buttermilk, sour cream, 1.5 oz gorgonzola cheese, garlic, lemon juice, black pepper, and kosher salt in a food processor or blender. Blend until smooth.

Transfer the sauce to a serving bowl and stir in the remaining gorgonzola cheese for texture. Cover and refrigerate until ready to serve.

Servings: 4-6