Ancho Chile Dry-Rubbed Wings

Servings: 4

Total time: 55 Minutes

INGREDIENTS

For wings:
1 tablespoon Diamond Crystal® Kosher Salt
1 tablespoon light brown sugar, packed
2 teaspoons dried ancho chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon mustard powder
2 pounds chicken wings, thawed and patted dry
2 tablespoons vegetable oil
For sauce:
½ cup mayonnaise
¼ cup whole milk
¼ cup sour cream
1 clove garlic, grated
½ tablespoon lemon juice
¼ teaspoon black pepper
¼ teaspoon Diamond Crystal® Kosher Salt
¼ cup crumbled gorgonzola cheese
1 tablespoon chopped fresh parsley, plus more for garnish

DIRECTIONS

For wings: Preheat oven to 400°F. Line rimmed baking sheet with foil and top with wire rack. Set aside.
Combine kosher salt, brown sugar, ancho chili powder, paprika, cumin, onion powder, garlic powder, cayenne, pepper and mustard powder in small bowl and whisk until all ingredients are evenly distributed.
Combine wings and oil in a large mixing bowl and toss to coat. Sprinkle evenly with dry rub mixture and toss to coat evenly.
Arrange wings in a single layer onto prepared wire rack. Bake, flipping halfway through, until golden-brown and crispy, about 40-45 minutes.
For sauce: Meanwhile, combine mayonnaise, milk, sour cream, garlic, lemon juice, kosher salt and pepper in a medium serving bowl. Fold in gorgonzola cheese and parsley and refrigerate until ready to serve.
Garnish wings with additional parsley and serve with blue cheese dipping sauce.