Louisiana Rub Wingstop

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When it comes to juicy chicken, we can think of no better coating than Cajun. Those smoky, slightly spicy, and strong flavors work wonders to enliven wings. Want proof? Our Louisiana rub Wingstop recipe is second to none when it comes to taste. The nicest thing is you can make this rub, and it keeps almost indefinitely. If you want to know how to make it, read on!

Wingstop Louisiana rub

How to Make Louisiana Rub Wingstop

This is truly a make-and-bake recipe. It’s so easy. 

Our Louisiana rub Wingstop recipe is essentially made in two parts, but don’t worry, the second part is really easy (simply baking the wings). First, we make our rub. There’s no magic involved here, just a lot of really tasty ingredients.

Like what?

Oh, just heaps of paprika, garlic powder, fiery cayenne, and chili… Not to mention a little brown sugar and some spicy cumin. We mix all of the above in a bowl to make a Louisiana rub powder. 

Don’t tell anyone, but we sometimes make double! We use half for our wings, and we leave the other half for other dishes. It works so well with steak, chicken fillets, and we have even dusted fish with it.

From there, it is simply a case of throwing in your wings, adding a little oil to help it stick, and then stirring until every inch of those wings is coated in this tasty spice rub.

Once we are sure that the wings are coated, we whack them in a hot oven to roast until the skins go nice and crispy, with the chicken becoming succulent and tender.

You will need to make a lot of these, especially if you are serving them to a crowd. You’ll find that they vanish in next to no time. 

Louisiana Rub Wingstop

5 from 2 votes
Recipe by Laura Ritterman Course: MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

155

kcal

Our Louisiana Rub Wingstop recipe is as crispy as it gets. It’s the perfect seasoning to go with wings. It’s a party hit when served with a creamy Wingstop Ranch dipping sauce.

Ingredients

  • ½ tablespoon smoky paprika

  • ½ tablespoon garlic powder

  • Small pinch dried oregano

  • ¼ tablespoon salt

  • Small pinch of black pepper

  • ½ teaspoon cayenne pepper

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • 1 tablespoon soft brown sugar

  • 1 tablespoon vegetable oil

  • 2-3 lbs. Chicken wings, cut and jointed

Directions

  • Line a baking tray with foil or baking paper, preheat your oven to 390°F
  • Taking a small bowl, mix the paprika, garlic powder, oregano, salt, pepper, cayenne, chili, and cumin. Add the sugar and mix with a fork or whisk until all herbs and spices are blended together.
  • In another large separate bowl, add your chicken wings and drizzle with the oil. Stir with your hand to get every wing coated in the oil. Then tip the winds into the spice mix and begin to toss and shake with your hand until all wings have an even coating of spice rub.
  • Place the wings on a baking sheet. Spread them out as much as you can. If required, use two baking trays.
  • Bake for 35-40 minutes until the skins begin to crisp up, and the wings are cooked through. To test, insert a sharp knife into the thickest part of one of the wings. The juices should run clear.
  • Serve with a ranch dressing and perhaps some celery and carrot sticks. Make sure to bring a few napkins. It’s going to get messy. Enjoy.

Notes

  • When it comes to getting crispy chicken skin, we have a little secret. It’s vital that before you cover your wings in our spicy Louisiana rub Wingstop powder that you show them a bit of love and pat them dry with kitchen paper. This helps the rub to stick and ensures that you get a nice crisp coating

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Tips and Tricks

As you’ll see from our recipe, there is a fair amount of fiery spice in our rub mixture. This includes chili and cayenne pepper powder. We love you guys and want to look out for you, so here’s a great tip. When you are coating your wings (you’ll need to use your hands), wear a pair of rubber gloves. If not, be sure to give your hands a good wash after coating, and don’t touch your eyes. Ask us how we learned this top tip.

If you are a little heat averse, you can leave the chili and cayenne out or tone it down a little. We like our dish to taste like the authentic Louisiana rub Wingstop recipe, and it is slightly spicy.

Here’s a quick tip to keep things clean. Be sure to line your baking tray with either foil or baking paper. Those chicken wings will release oils and fats as they bake. With sugar in our recipe, you will end up with a baked-on mess if you forget this step.

This is a great make-ahead recipe because all of the ingredients of our Louisiana rub are dry. They keep pretty much indefinitely. If you want to make a huge batch and store it, then tip the finished rub into a sealed jar for use at a later date.

This recipe is completely scalable. It is possible to make half, double, or even triple. Just increase all of the ingredients by the same proportion. Our Louisiana rub recipe will easily be enough to coat 2lbs of chicken wings.

Our wings have a slight sweetness brought about by brown sugar. However, you can also use granulated white sugar or something slightly more natural. We find that honey makes a really great substitute. 

Related: Need wings for a large group? Check out costco party platters.

What To Serve With Louisiana Rub Wings

There are so many great options to combine these wings with but some of my favorites are coleslaw, onion rings, potato skins, french fries and lots lots more. We even have ideas for what to pair with your chicken here.

As with most wing recipes, you will want to make sure that you include a nice dip. We normally serve our wings with a ranch dressing; another great option is blue cheese. You could also give a sweet and smoky BBQ sauce a try. 

Conclusion

Chicken wings are great party food or if you are like us, a great snack to pick at while watching a good movie. Our Louisiana rub Wingstop recipe is sweet, a little spicy, and oh so tasty. What dip will you serve yours with? Let us know in the comments below. 

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