Louisiana Rub Wingstop Chicken Wings (Copycat Recipe)
Louisiana rub Wingstop copycat recipe is an easy recipe that you can make at home in no time! This will be your go-to-seasoning for wings night or your next Superbowl party!
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
Tips Storing Make-Ahead Options You can season the chicken wings and then freeze them 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. Bake these frozen wings whenever you are ready, in the oven at 400 ºF (200 ºC) until heated through. This should take about 20 minutes depending on the thickness of the wings and the oven. You can also make a large batch of dry rub seasoning alone and store it in an airtight container or jar for up to 6 months.
- 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.
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. Stored 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.
Nutrition
Serving: 1servingCalories: 476kcalCarbohydrates: 3gProtein: 40gFat: 33gSaturated Fat: 8gCholesterol: 252mgSodium: 544mgPotassium: 467mgFiber: 1gSugar: 1gCalcium: 34mgIron: 2mg
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