This is a recipe for Smokehouse BBQ Dry Rub Chicken Wings. The wings are coated in a special blend of Bird’s Nest Smokehouse BBQ Rub, then baked until perfectly cooked. They’re served with a homemade creamy Gorgonzola sauce, which adds a savory, tangy punch to the dish. This recipe is perfect for BBQs, parties, or a delicious family dinner.

These chicken wings are a real crowd-pleaser, delivering a perfect balance of smoky, sweet, and tangy flavors. The creamy Gorgonzola sauce is the perfect accompaniment, providing a cool, savory counterpoint to the smoky dry rub. Enjoy these wings hot from the oven, and don’t forget the napkins!



Preheat oven to 400°F. Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy-duty sheet). Top that with an oven-safe cooling rack, spray it with non-stick cooking spray, and set aside.

In a large mixing bowl, add chicken wings and vegetable oil. Use a rubber spatula to toss gently to coat.

Sprinkle a generous amount of the ‘The Original’ Bird’s Nest Smokehouse BBQ Rub and use your hands to massage it into all of the chicken wings, coating evenly.

Place chicken wings on the prepared baking sheet and bake for 45 minutes, until cooked through.

Gorgonzola Sauce

Add mayo, cream, sour cream, half of the gorgonzola cheese, garlic, lemon juice, pepper, and salt to your food processor or blender and process until smooth.

Transfer to serving bowl and stir in remaining gorgonzola cheese. Cover with plastic wrap and refrigerate until ready to use.



  • Serving Size: 1 wing
  • Calories: 150
  • Total Fat: 10g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 30mg
  • Sodium: 250mg
  • Total Carbohydrate: 2g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 13g


  • Wings
  • - 4 lbs (thawed) chicken wings
  • - 2 tbsp. Vegetable/Canola Oil
  • - Bird’s Nest Smokehouse BBQ Rub
  • Creamy Gorgonzola Sauce
  • - ½ cup mayonnaise
  • - 3-6 tbsp cream
  • - ¼ cup sour cream
  • - 2-3 oz. crumbled gorgonzola cheese
  • - 1 clove garlic, grated
  • - ½ tbsp. lemon juice
  • - ¼ tsp. freshly ground black pepper
  • - ¼ tsp. kosher salt

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