It's so easy to make this copycat Louisiana Rub Wingstop Chicken Wings recipe right at home! The simple flavorful dry wing rub gives these chicken wings a kick that's perfect to serve on game day or a Superbowl party this wing season.
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Are you ready to up your wings game? I thought so!
Add some HUGE flavor with this Louisiana Rub Wingstop Coypcat Recipe! I've tested and tweaked to get this rub just like they do.
The southern flavors add so much 'wow!' to your chicken wings! Plus, it's super quick and easy.
Wingstop is an American wing restaurant that was founded in 1994.
The chain has over 1000 restaurants across the United States and serves wings, chicken fingers, french fries, sides, appetizers, and desserts. Be sure to check out my copycat Wingstop Ranch. It's perfect for dipping these wings into.
I'm sure you know and love Wingstop!
This wing recipe used at Wingstop uses a special mix of spices to give their chicken wings a unique flavor profile compared to other wing spots around the country.
If you don't live near a Wingstop and want to try out their delicious Louisiana-style rub wings, try making these wings right at home!
Louisiana Rub
A Louisiana dry rub is a spice mix that is commonly used in Cajun and Creole cuisine.
It's made with various dried herbs and spices such as cumin, paprika, garlic powder, onion powder, salt, and black pepper.
The combination of spices gives the chicken wings a smoky flavor with a kick of heat that will have you coming back for more!
Scroll down and I'll show you exactly how to make it - the perfect Wingstop copycat!
Why Make This Recipe
This is a Louisiana Rub Wingstop copycat recipe that you can make from home. No need to travel for game day.
These Louisiana chicken wings can be served as the main meal with side dishes, or as a fun appetizer or snack.
The spices and seasonings can be adjusted to your personal tastes.
These crispy wings can are a great introduction to Cajun-style seasoning.
Ingredients
- Chicken Wings - You'll need two pounds of chicken wings for this recipe. Feel free to double or triple the number of wings for a large gathering.
- Vegetable Oil - We recommend tasteless oil such as vegetable or grapeseed oil to make sure the wings crisp up nicely without burning.
For the Louisiana dry rub:
- Smoked paprika -Gives the wings a nice red color and smoky flavor.
- Garlic powder - Infuses the wings with a bold garlic flavor.
- Salt & pepper - Enhances the flavor of the chicken and helps balance out the spices.
- Brown sugar - Adds a touch of sweetness to the mix.
- Cayenne pepper - Gives these wings a layer of heat that is optional.
- Ground cumin -A warm, earthy spice that pairs well with chili peppers
- Chili powder -Adds heat to the wing rub.
- Dried oregano -An aromatic herb with bold flavor that is popular in Cajun cooking.
Please scroll down to the recipe card below for the full quantities.
Instructions
Wondering how to make this Louisiana rub for chicken wings recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 400 ºF (200 ºC). Line a baking sheet with foil and place an oven-safe rack on top of the foil, then coat the rack with cooking spray. Set aside.
Mix the dry rub: Add all of the dry ingredients into a small bowl. Whisk together until everything is fully combined. Set aside.
Coat the chicken wings: Using a separate bowl, add the chicken wings and drizzle the oil on top. Using your hands, toss the oil with the chicken wings to fully coat to ensure the seasonings stick.
Add the dry rub: Pour the dried spice mixture into the oil-coated chicken wings and toss using your hands until each chicken wing is fully coated in the spice mixture.
Bake the chicken wings: Add the seasoned chicken wings to the wire rack and bake in the oven for 40-45 minutes until the wings are golden brown and cooked through. Serve with your favorite dipping sauce.
Cook's Tips
Use high smoke point oil to ensure the chicken wings get crispy without burning, we recommend using a high smoke point oil such as vegetable or grapeseed oil.
When seasoning the chicken wings, make sure they are completely pat dry with a paper towel to ensure everything sticks properly.
The Louisiana rub can be adjusted to your own personal preference. You can add more or less of the spices depending on how spicy, smoky, etc you want them.
The chicken wings are cooked through when they reach an internal temperature of 165F.
To make the chicken wings extra crispy, broil them for a few minutes after they are cooked through.
Make a large batch of dry rub seasoning and store it in an airtight container or jar for up to 6 months. It's also great as a gift, especially for the host at a Superbowl party!
Serve these wings along with some Wingstop Ranch for dipping.
Having a party? Serve these wings with Air Fryer Hot Dogs, Texas Roadhouse Seasoned Rice, and some Air Fryer Baby Potatoes.
Variations
This recipe can easily be doubled or tripled if you are serving a large gathering.
For a sweeter version of the wing rub, add in some extra brown sugar.
You could also try using different types of chili powder for added heat and flavor.
If you don't have smoked paprika on hand, regular paprika can be substituted.
This recipe also works great as a dry rub for chicken thighs or chicken breasts.
Storage & Freezing
Storing: Store cooked chicken wings in an airtight container or resealable bag for up to 5 days. Reheat them in the oven, or in the air fryer.
Freezing cooked chicken wings: Freeze seasoned wings, on a baking sheet lined with parchment paper. Once they are frozen solid, place them into freezer bags or containers for up to three months.
To reheat frozen cooked chicken wings: Bake frozen wing in the oven at 400 ºF (200 ºC) until heated through, about 20 minutes depending on the thickness of the wing
FAQs
You can make a large batch of wing rub and store it in an airtight container or jar for up to six months.
Yes, you can use frozen chicken wings in this recipe. Just make sure they are thawed before coating in the wing rub and baking.
If you don't have an oven-safe wire rack, you can bake the chicken wings directly on the foil-lined baking sheet. Just flip the chicken wings partway through cooking to ensure they get crispy on both sides.
More chicken recipes
We hope that you love this tasty Louisiana Rub Wingstop Wings copycat recipe! Be sure to also check out these other side dishes too!
Be sure to subscribe to my free Newsletter and follow me on Facebook and Pinterest for more tasty recipes!
📖 Recipe
Louisiana Rub Wings (Wingstop copycat)
Equipment
- Bowl
- Baking Sheet
Ingredients
For the Louisiana Rub
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon dried oregano
For the wings
- 2 lbs chicken wings
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 400 ºF (200 ºC). Line a baking sheet with foil and place an oven safe rack on top of the foil, then coat the rack with cooking spray.
- In a small bowl, mix the Louisiana Rub ingredients together well. Set aside.
- Add the chicken wings to a large mixing bowl, drizzle with the oil and stir to coat
- In a separate large mixing bowl, drizzle chicken wings with vegetable oil and toss to coat. Add the Louisiana Dry Rub and use your hands to massage it into all of the chicken wings, coating evenly.
- Place the wings onto the rack and place into the oven. Bake for 40-45 minutes or until crispy, golden and cooked through.
Notes
- Use high smoke point oil to ensure the chicken wings get crispy without burning, we recommend using a high smoke point oil such as vegetable or grapeseed oil.
- When seasoning the chicken wings, make sure they are completely pat dry with a paper towel to ensure everything sticks properly.
- The Louisiana rub can be adjusted to your own personal preference. You can add more or less of the spices depending on how spicy, smoky, etc you want them.
- The chicken wings are cooked through when they reach an internal temperature of 165F.
- To make the chicken wings extra crispy, broil them for a few minutes after they are cooked through.
- Make a large batch of dry rub seasoning and store it in an airtight container or jar for up to 6 months. It's also great as a gift, especially for the host at a Superbowl party!
- Serve these wings along with some Wingstop Ranch for dipping.
- Having a party? Serve these wings with Air Fryer Hot Dogs, Texas Roadhouse Seasoned Rice, and some Air Fryer Baby Potatoes.
- This recipe can easily be doubled or tripled if you are serving a large gathering.
- For a sweeter version of the wing rub, add in some extra brown sugar. You could also try using different types of chili powder for added heat and flavor.
- If you don't have smoked paprika on hand, regular paprika can be substituted.
- This recipe also works great as a dry rub for chicken thighs or chicken breasts.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Jenni
These wings are amazing! So much easier to make than I thought, and my husband loved them! He has already asked me if I can make them again!
Taryn
We loved this rub. Thanks for the recipe.
Dan
It was good but to me the cayenne pepper overwhelmed all the other flavors. I'll use a little less next time.