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Epic Dry Rub Chicken Wings With Creamy Gorgonzola Dip

Epic Dry Rub Chicken Wings With Creamy Gorgonzola Dip

Epic Dry Rub Chicken Wings With Creamy Gorgonzola Dip 
 Before and After!

Epic Dry Rub Chicken Wings With Creamy Gorgonzola Dip


This dry rub is epic and can be used on chicken pork or even veggies to impart full flavor and a decidedly delicious taste.

 Epic Dry Rub Chicken Wings With Creamy Gorgonzola Dip off the grill



  • 1/2 Tbsp ancho chile pepper
  • 1/2 Tbsp smoked paprika
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp kosher salt
  • 3/4 Tbsp light brown sugar, packed
  • 3/4 tsp chili powder
  • 3/4 tsp paprika
  • 3/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper (less if you're worried about the heat level)
  • 1/2 tsp dried mustard powder
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried ground thyme


  • 4 lbs chicken wings, thawed completely if using a frozen bag
  • 2 Tbsp vegetable or canola oil


  • 1/2 cup mayonnaise
  • 3-6 Tbsp buttermilk
  • 1/4 cup sour cream
  • 2 -3 oz crumbled gorgonzola cheese
  • 1 clove garlic, grated
  • 1/2 Tbsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt



  • Fire up your Arteflame grill.  
  • Combine all dry rub ingredients in a small mixing bowl, set aside.  In a large mixing bowl, add chicken wings and vegetable oil.  Use a rubber spatula to toss gently to coat.
  • Sprinkle in about half to 2/3 of the dry rub mixture and use your hands to massage it into all of the chicken wings, coating evenly.  Feel free to use all the dry rub, but for a coating like in the photos, 1/2-2/3 of the mixture does just fine.
  • Add chicken wings to the flat cooktop. Cook for ten to fifteen minutes on each side. Until juices are clear when poked with a fork.


  • To your food processor or blender, add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper and salt.  Process until smooth.  
  • Transfer to serving bowl and stir in remaining gorgonzola cheese.  Cover with plastic wrap and refrigerate until ready to use.
These are some of the products we use in this recipe:


Hi Davis;
Glad to hear you’re enjoying your insert! No, we tried the riser on the weber but the weber just isn’t sturdy enough to handle the riser with the grate on top of it… Better get a One20!

Welcome to the Arteflame family!!!

Michiel Schuitemaker

I am enjoying the 18 inch arteflame I purchased for my 18 classic Weber kettle. I wish you had a riser for the 18 inch . Any plans to make one?

Davis Lyons

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Testimonial Forbes
Testimonial Forbes 4.7/5 stars The Arteflame will be the food and fun focal point of any backyard and is equally at home on a prepared surface or grass lawn.
Testimonial Barbecue Bible
Testimonial Barbecue Bible 5/5 stars If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as it's baptismal font. Its design, at once primeval and modern, symbolizes mankind's relationship with the awesome power of fire.
Testimonial Martha Stewart
Testimonial Martha Stewart 5/5 stars I love this grill - it's made of half-inch carbon steel and corten "weathering" steel with a cooktop that heats from the center out.
Testimonial Steven Raichlen
Testimonial Steven Raichlen 5/5 stars It looks like a Claus Oldenburg sculpture. It functions like a wood burning grill & plancha. It's great for steak, fragile fish, veggies and everything in between.

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