Italian Herb Wings with Gorgonzola Dipping Sauce
A flavorful recipe for wings that are baked, not fried! These wings are tossed in garlic, Parmesan cheese, and a trio of Italian herbs and then baked into incredibly crispy wings. They are then served with a homemade Gorgonzola dipping sauce and paired with a refreshing glass of Kung Fu Girl Riesling.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 4 servings
For the chicken wings:
- 4 pounds raw chicken wings
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 1/3 cup Parmesan cheese grated
- 1 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
For the dipping sauce
- 1/3 cup Gorgonzola cheese crumbles
- 2/3 cup mayo
- 1/4 cup sour cream
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the wings:
Preheat oven to 500 degrees. Line a large baking sheet with aluminum foil and set aside.
Prep chicken wings by cutting into 3 parts: drumette, flat, and tip. Discard the tips. Using a paper towel, dry off the wings as much as possible. This will remove excess moisture, which will make wings nice and crispy. Add wings to a large bowl. Add oil, garlic, Parmesan cheese, salt, pepper, and dry herbs to chicken and toss with your hand, massaging the chicken as you mix.
Place chicken wings on prepared baking sheet with skin-side down and spacing out the wings into one even layer. They should barely touch.
Bake wings for 15 minutes in preheated oven. Rotate the baking sheet 180 degrees and bake another 15 minutes. No need to flip wings. Remove and let them cool for 5 minutes.
Serve wings with dipping sauce (recipe below) and a bottle of Kung Fu Girl Riesling.