Poultry | Small Plates to Share

Smokey Dry Rubbed Chicken Wings


  • For the Wings:
  • 4 Lbs chicken wings
  • 2 Tbsp olive oil
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp Kosher Salt
  • 1 Tbsp Brown Sugar
  • 1 tsp Chili Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Oregano
  • For the Dipping Sauce:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 2 tsp apple cider vinegar
  • 1 garlic clove, minced
  • 3 oz. St Clemon's blue cheese crumbles or crumbles of choice
  • salt and pepper to taste


Time: 1 Hour
Yield: 4-6

Make the Wings

  • Preheat oven to 400 F degrees. Line a baking sheet with aluminum foil. Place an oven-safe cooling rack on top; set aside.
  • In a large mixing bowl, add chicken wings and olive oil; toss well.
  • Combine all dry rub ingredients into a small mixing bowl, and sprinkle over chicken wings. Toss well to coat all wings.
  • Add chicken wings to a prepared baking sheet and bake for 45 minutes or until golden brown and crisp.

Make the Dipping Sauce

  • Combine all ingredients in a small bowl. Season with salt and pepper to taste. Top with additional blue cheese crumbles, optional.
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