Louisiana Rub Wingstop Wings (Best Copycat Recipe)
Louisiana rub Wingstop recipe is an easy copycat recipe that you can make at home in no time! This simple yet flavorful dry rub gives the chicken wings a perfect kick of spice. This will be your go-to-seasoning for wings night or your next Superbowl party!
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Wingstop Restaurants are an aviation-themed fast-food chain, based in the United States. They specialize in fried chicken wings and are known for their great selection of unique wing flavors! One of their popular flavors is Louisiana rub.
If you are ready to up your wings game, this is THE recipe for you! It packs a punch of spices that take your taste buds straight to the heart of Louisiana’s cuisine.
This Cajun-inspired dry rub has the right balance of heat and sweetness. It will add distinctive southern flavors to your chicken wings.
Making this flavorful dry rub at home is surprisingly easy and cheap. This also gives you the freedom to tailor this recipe based on your preference as well as spice level!
You can use this spice mix to enhance the flavors of both fresh and frozen chicken wings. You can also add them to boneless wings or crispy chicken tenders.
Whether you enjoy them as a game day snack, a party appetizer, or a satisfying meal, Louisiana Rub Wingstop-style wings are a culinary adventure. It brings the vibrant spirit of Louisiana’s cuisine directly to your plate.
Pair it with this Wingstop Ranch (eggless version!) dipping sauce and a side of Cajun Fried Corn for an authentic Wingstop experience right at your home.
Why You’ll Love Louisiana rub Wingstop Wings Recipe
There are plenty of reasons to fall head over heels for Louisiana Rub wings at Wingstop.
- Delicious Wingstop Louisiana rub recipe is quick and easy.
- It uses simple ingredients and common spices that are easily available. They impart tremendous flavor to the wings.
- It is a versatile rub. You can add Louisiana Rub on traditional or boneless wings, boneless strips, or Glider sandwiches.
- This spice blend is a fusion of zesty spices and classic Southern flavors. It captures the essence of Louisiana cooking.
- Making these wings at home lets you adjust the spiciness. Whether you prefer it mild or fiery, you’re in control.
- They are perfect as game-day appetizers or for a wings night!
- You get restaurant-quality Wingstop chicken wings right at your home with this copycat recipe.
- Definitely cheaper to make the wings at home!
What are Louisiana Rub Wingstop-style Wings?
Louisiana Rub is Wingstop’s Cajun-inspired dry rub mixture for their chicken wings. They describe it as a ‘crispy dry rub, with a distinctly Cajun drawl’. It features elements like paprika, garlic, oregano, and other Cajun spices. This seasoning combination pays homage to the traditional flavors found in the heart of Louisiana’s kitchens.
This flavorful rub delivers a tangy, slightly spicy, and authentic taste that captures the essence of Southern comfort.
Louisiana Rub wings are coated with a dry blend of spices. It clings to the crispy exterior, creating a flavorful crust that enhances every bite.
Other Flavors at Wingstop
Wingstop isn’t just about the Louisiana Rub magic. It prides itself on its ability to provide incredible flavors that cater to all taste buds.
Wingstop has 12+ different flavors, varying from sweet to super spicy. So there’s something for everyone. Some of their popular wing flavors are :
- Classic Buffalo: A timeless favorite. The Classic Buffalo flavor brings that iconic combination of zesty heat and tanginess. If you’re a fan of traditional buffalo wings, this one’s a must-try.
- Mango Habanero: Mango Habanero flavor combines the tropical goodness of mangoes with the fiery kick of habanero peppers. Perfect for those who love sweet and spicy flavors together.
- Atomic: This is the hottest of their hot sauce. Have these hot wings at your own risk!
- Hickory Smoked BBQ: This flavor strikes the perfect balance between smokiness and sweetness. It is a good mild BBQ sauce.
- Spicy Korean Q: If you prefer some heat in your BBQ sauce, your best bet is Spicy Korean Q. This spicy, savory, and slightly sweet flavor is inspired by Korean barbecue.
- Lemon Pepper: Lemon pepper is a popular flavor among those looking for a milder heat. It adds a refreshing, tangy, and zesty twist to your wings.
- Teriyaki: The blend of soy, ginger, and a touch of sweetness creates a delightful Asian-inspired wing experience.
- Garlic Parmesan: Another great option is Garlic Parmesan. This flavor is rich, indulgent, and oh-so-satisfying.
The Hottest Flavor at Wingstop
Atomic flavor is Wingstop’s HOTTEST sauce! With a robust blend of spices, the Atomic wings deliver a powerful kick.
However, a word of caution: the intense heat level of Atomic flavor is not for everyone. It is recommended for those who truly enjoy intense spiciness.
If you’re someone who prefers a milder taste, you might want to explore some of the other delicious flavors that Wingstop has to offer.
If you do want to try Automic Wings, I recommend having blue cheese dressing or ranch dressing on the side.
Ingredients and Alternatives to Make Louisiana Rub Wingstop Recipe
Paprika*: It is one of the important components of Cajun cooking. Adds a warm and earthy flavor base while lending a vibrant color to the rub.
Garlic Powder*: It infuses the wings with bold garlic flavor. Though this recipe calls for a lot of garlic powder, it won’t overpower the other flavors in this rub as it’s not fresh garlic.
Cayenne Pepper*: Cayenne pepper is another important spice in Cajun cooking. It adds heat to the recipe. Feel free to adjust its amount based on your spice tolerance.
Dried Oregano*: It adds slight bitterness and earthiness to the dry rub. I do not recommend using fresh oregano as it might overpower the other flavors. Dried oregano also doesn’t add moisture to the rub.
Chili Powder*: This also adds heat to your wing rub. You can also add chili flakes* in its place.
Cumin*: Brings warmth and earthiness to the spice blend. It also compliments the hot spices.
Brown Sugar*: It adds a touch of sweetness to the blend and helps balance the heat in this recipe. You can also use regular white sugar in its place.
Salt & Black Pepper: Any rub is incomplete without salt and pepper. Add them to your taste.
Oil: Oil is added to coat the chicken wings so the rub will stick to them better. Check out the best oils to use in an airfryer.
Chicken wings: This dry rub wing recipe is of course incomplete without the chicken wings! You can also use boneless wings, chicken tenders, or even chicken breasts for this recipe.
Louisiana Rub Wingstop Copycat Recipe
Prepare Homemade Wingstop Louisiana Dry Rub
In a small bowl, combine all the dry rub ingredients. Mix well until the spices are fully combined.
Set this spiced dry rub mixture aside.
Coat the Chicken Wings
Place the seasoned chicken wings in a large bowl. Add the dry rub to it. Then drizzle some oil on top.
Using your hands, toss to coat chicken wings in the oil and dry rub the mixture evenly.
Prepare the Wings
These wings can be made either in the oven or in the airfryer. I have provided instructions for both here.
Air Fryer Instructions
- Preheat your air fryer* to 370°F (190°C).
- Arrange the coated wings in the air fryer basket in a single layer
- Air fry the wings at 370°F for 8 minutes.
- Flip the wings over and continue air frying for an additional 2 minutes.
- Check the internal temperature using a meat thermometer*. The wings are done when the temperature reaches 165°F (74°C).
- To make the wings crispy, air fry at 400°F (200°C) for 2-3 minutes.
Oven Instructions
- Preheat your oven to 425°F (220°C).
- Place the wings on a large baking sheet* lined with aluminum foil. You could also keep your wings on a wire rack* kept over the baking tray if you like your wings to be more crispy.
- Bake at 425 ºF for 20-25 min or until fully cooked. Flip the wings using tongs* halfway through the baking.
Serve and Enjoy!
Once your Louisiana Rub Wingstop-style wings are cooked to perfection, serve them hot.
Whether you’ve used the air fryer or oven method, the result is the same: irresistibly seasoned wings that capture the essence of Louisiana’s culinary magic.
Enjoy them as a game day snack, party appetizer, or anytime indulgence!
Customizing Your Louisiana Rub Wingstop-Style Wings
Creating your Louisiana Rub Wingstop-style wings is not only delicious but also flexible. Here are some substitutions and variations to consider :
Heat Level Adjustment
If you prefer a milder version, reduce the amount of cayenne pepper and chili powder in the Louisiana Rub mixture.
For those who crave more heat, increase the cayenne pepper and chili powder quantities to give your wings an extra fiery kick. You can also add creole seasoning to the dry rub for a deeper flavor.
Herb Infusion
Fresh Herbs: Add a burst of freshness by incorporating finely chopped fresh herbs like thyme, rosemary, or parsley to the Louisiana Rub mixture.
Sugar Alternatives
Swap the brown sugar with a drizzle of honey* for a touch of sweetness that comes with a unique depth of flavor.
Cooking Techniques
Take your wings to the grill* for a smoky char and an outdoor cooking experience. Apply the Louisiana Rub just before grilling and baste with a bit of oil to prevent sticking.
Storing and Freezing the Louisiana Spice Rub Chicken Wings
Storing Cooked Wings
If you have leftover wings, they can be stored in an airtight container in the refrigerator for 3-4 days.
Allow the wings to cool down before placing them in the container. This helps minimize condensation, which can affect the crispiness.
Freezing Louisiana Rub Chicken Wings
You can also freeze cooked Louisiana Rub chicken wings for about 2 to 3 months without significant loss of flavor and quality.
- Once the wings have cooled to room temperature, arrange them in a single layer on a large baking tray.
- Place the tray of wings in the freezer for a couple of hours. This process is known as pre-freezing. It prevents the wings from sticking and allows for easier packaging.
- Transfer the pre-frozen wings into airtight freezer-safe containers or resealable freezer bags. Ensure to remove as much air as possible to prevent freezer burn.
- Label the containers or bags with the date to keep track of freshness.
Defrosting and Reheating
When ready to enjoy your frozen wings, transfer them to the refrigerator. Let them thaw slowly overnight.
For best results, reheat the thawed wings in an oven or air fryer at a temperature of 350°F (175°C) until they are heated through and crisp. This helps restore their texture and ensures they remain flavorful.
Storing Louisiana Dry Rub
You can also store Leftover Louisiana spice rub. Store it in a jar with a lid or airtight container. Keep in a cool, dark place like a spice cabinet for up to 6 months.
Make-Ahead Options
You can make a large batch of dry rub seasoning and store it in an airtight container or jar for up to 6 months. This way, you can always be ready for a wing night!
When you’re ready to use it, simply coat the wings with the pre-made rub. Cook them according to your preferred method.
You can also season the chicken wings and then freeze them on a baking sheet lined with parchment paper. Once the uncooked wings are frozen solid, place them into freezer bags or containers for up to three months.
When you’re ready to enjoy, you can air fry or bake them directly from the freezer, saving you time on seasoning
What to Serve with Louisiana Rub Wingstop Wings
Here are some of the side dishes that can be served with Louisiana rub wings :
- These wings are great on their own. But you can also serve them with cool and creamy dipping sauces such as Wingstop’s ranch, and blue cheese. They provide a refreshing contrast to the heat of the Louisiana rub. These wings also pair well with chipotle sauce.
- Carrot and celery sticks are a classic side and are often served along with the wings at Wingstop restaurants.
- Another timeless pairing is wings and fries. Opt for French fries, curly fries, or sweet potato fries.
- Mashed potatoes, potato salad, onion rings, and fried corn on the cob also go well with these wings.
Tips to Perfect Louisiana Dry Rub Recipe
- If you plan to use frozen chicken wings, make sure they’re completely thawed before cooking.
- Pat the wings dry with a paper towel before applying the dry rub. This helps the rub stick better to the surface, resulting in a more flavorful coating.
- For deeper flavor penetration, marinate the wings in the Louisiana Rub mixture for a few hours or even overnight in the refrigerator. This allows the spices to infuse the meat thoroughly.
- You can adjust the amount of cayenne powder and chili powder in the rub to achieve your preferred level of spiciness.
- Use a reliable meat thermometer to ensure the wings are fully cooked. The internal temperature should reach 165°F (74°C) for safe consumption.
- 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.
- Adjust the cooking time if you are using boneless wings, chicken tenders, or any other cuts of the chicken.
Commonly Asked Questions
Louisiana rub is in the mild-medium spice range among the Wingstop flavors. It has a touch of spiciness that’s balanced and approachable for a wide range of tastes. The heat adds flavor without being overly spicy, making it enjoyable for many people.
No, Wingstop’s Louisiana Rub is not the same as Cajun seasoning but they are both similar. Louisiana Rub is a specific dry rub flavor that includes a Cajun-inspired spice blend. On the other hand, Cajun seasoning is a broader mix of spices used in various dishes.Louisiana rub is milder than cajun seasoning.
Yes, you can use frozen chicken wings in this recipe. Make sure they are thawed before coating them with the rub. Also, pat the wings dry with a paper towel before applying the dry rub. This helps the rub stick better to the surface, resulting in a more flavorful coating.
Absolutely! Louisiana Rub isn’t limited to chicken wings. It can be used as a seasoning for various proteins like chicken, shrimp, and even vegetables. It adds a Cajun-inspired flair to any dish you want to infuse with bold flavors.
If you prefer the crunchy texture of deep-fried wings, consider increasing the cooking temperature during the final minutes of cooking or placing the wings under a broiler for a short time. This helps achieve the desired crunch while keeping the flavors intact.
The ingredients in Louisiana Rub are generally gluten-free. But it’s always best to check specific spice brands to ensure they meet your dietary requirements.
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Louisiana Rub Wingstop Chicken Wings (Copycat Recipe)
Equipment
- Air Fryer optional
Ingredients
Louisiana Rub
- 1 Tsp Paprika*
- 1 Tsp Garlic Powder*
- ¼ Tsp Dried Oregano*
- 1 Tsp Salt or to taste
- ¼ Tsp Black Pepper ground
- ½ Tsp Cayenne Pepper*
- ½ Tsp Chili Powder*
- ½ Tsp Cumin*
- 1½ Tsp Brown Sugar*
Wings
- 2 lbs Chicken wings
- 1 Tbsp Vegetable Oil
Instructions
- Add all of the dry rub ingredients into a small mixing bowl. Mix until everything is fully combined. Set aside.
- Place the chicken wings in a large mixing bowl. Add the dry rub to it. Then drizzle some oil on top.
- Using your hands, toss to coat chicken wings in the oil and dry rub mixture evenly.
Air Fryer Instructions
- Add the wings to the air fryer and bake at 370 F for 8 minutes.
- Then flip the wings and bake at 370 F for 2 min.
- Check the internal temperature using a meat thermometer*. Wings are cooked when the internal temperature reaches 165F.
- Once your wings are cooked, you can make them crispy by baking at 400 F for 2-3 min.
Oven Instructions
- Place the wings on a large baking sheet lined with aluminum foil. You could also keep your wings on a wire rack* kept over the baking tray if you like your wings to be more crispy.
- Bake at 425 ºF for 20-25 min or until fully cooked.
- Flip the wings halfway through the baking.
- Serve and enjoy!
Video
Notes
- If you plan to use frozen chicken wings, make sure they’re completely thawed before cooking.
- Pat the wings dry with a paper towel before applying the dry rub. This helps the rub stick better to the surface, resulting in a more flavorful coating.
- For deeper flavor penetration, marinate the wings in the Louisiana Rub mixture for a few hours or even overnight in the refrigerator. This allows the spices to infuse the meat thoroughly.
- You can adjust the amount of cayenne powder and chili powder in the rub to achieve your preferred level of spiciness
- Use a reliable meat thermometer to ensure the wings are fully cooked. The internal temperature should reach 165°F (74°C) for safe consumption.
- 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.
- Adjust the cooking time if you are using boneless wings, chicken tenders, or any other cuts of the chicken.
- Once the wings have cooled to room temperature, arrange them in a single layer on a large baking tray.
- Place the tray of wings in the freezer for a couple of hours. This process is known as pre-freezing. It prevents the wings from sticking and allows for easier packaging.
- Transfer the pre-frozen wings into airtight freezer-safe containers or resealable freezer bags. Ensure to remove as much air as possible to prevent freezer burn.
- Label the containers or bags with the date to keep track of freshness.
Nutrition
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
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