✔ Updated · fixed rub amounts, crispier bake to 165°F + air fryer and fried options
My Louisiana rub wings are a copycat-style take on the Wingstop dry-rub flavor: crispy chicken wings coated in a savory, garlicky Cajun-style seasoning with smoked paprika, black pepper and a gentle kick of cayenne.
At a glance
The one tip that matters: Pat the wings completely dry and bake them on a wire rack. Dry skin on a rack crisps up all over instead of steaming in its own fat.
Instead of deep-frying, this version bakes the wings on a rack at 425°F (220°C) until the skin is crisp and the chicken reaches at least 165°F (74°C), then tosses them with a little melted butter and the rest of the rub so the seasoning clings. Make a double batch of the rub and keep it in a jar for chicken, fries and fish. Curious about the other sauces? See our guide to Wingstop flavors.
Why You'll Love These Wings
- Bold dry-rub flavor: garlic, smoked paprika, pepper and a little cayenne heat.
- Crispy without a fryer, baked on a rack in a hot oven.
- Make-ahead rub that keeps for months and works on chicken, fries and fish.
What Is Wingstop-Style Louisiana Rub?
Louisiana rub is a dry-rub flavor rather than a sauce: the wings are coated in seasoning instead of being tossed in a wet glaze, so the skin stays crisp. The flavor is savory and garlicky with smoked paprika, black pepper and a little heat, in the style of Louisiana and Cajun cooking.
This copycat-style rub is easy to make from everyday spices, and a double batch keeps for months. I keep a jar next to the stove. Try it on chicken breasts, pork chops, roasted potatoes or Wingstop-style fries.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Dry the wings well. Moisture is the enemy of crisp skin, so I air-dry mine uncovered in the fridge. Pat the wings with paper towels, or leave them uncovered on a rack in the fridge for a few hours before seasoning.
- Use a rack. Raising the wings lets hot air reach every side and lets the fat drip away, so the bottoms don't go soggy. Foil under the rack makes cleanup easy.
- Check the temperature, not just the color. Wings are safe at 165°F (74°C) in the thickest part, away from the bone, but they're juicier and more tender at 175°F to 185°F.
- Save some rub for the end. Tossing the hot wings with butter and the reserved rub gives that fresh, bold dry-rub coating.
- Adjust the heat. Cut the cayenne to a pinch for kids, or double it for a spicier batch. Wear gloves when tossing if your skin is sensitive to chili.
Wingstop Louisiana Rub Wings (Copycat)
4
servings15
minutes45
minutes520
kcal1
hourCopycat-style Wingstop Louisiana rub wings: chicken wings tossed with a garlicky, smoky, Cajun-style dry rub, baked on a rack at 425°F until crisp and cooked to at least 165°F, then tossed with a little butter and the rest of the rub.
Ingredients
- Louisiana Rub
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 1/2 teaspoons fine salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground cumin
1 teaspoon light brown sugar (optional)
- Wings
2 1/2 pounds chicken wings, split into flats and drumettes, tips removed
1 tablespoon vegetable oil
1 tablespoon unsalted butter, melted
Directions
- Make the Rub
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top; spray the rack with oil.
- In a small bowl, mix the garlic powder, smoked paprika, onion powder, chili powder, oregano, salt, black pepper, cayenne, cumin and brown sugar until evenly blended.
- Season and Bake
- Pat the wings very dry with paper towels. In a large bowl, toss them with the oil, then sprinkle with two-thirds of the rub and toss until every piece is coated.
- Arrange the wings skin side up on the rack in a single layer, with a little space between them.
- Bake for 20 minutes, flip the wings and bake for 20 to 25 minutes more, until the skin is crisp and browned and the thickest piece reads at least 165°F (74°C) on an instant-read thermometer. Wings are even more tender at 175°F to 185°F.
- Finish
- Toss the hot wings in a clean bowl with the melted butter and the remaining rub. Serve right away with ranch or blue cheese dressing and celery and carrot sticks.
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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Air Fryer and Fried Louisiana Rub Wings
- Air fryer: toss the dried wings with the oil and two-thirds of the rub. Air fry in a single layer at 380°F (193°C) for 22 to 25 minutes, shaking every 8 minutes, until crisp and at least 165°F inside. Work in batches if needed.
- Deep-fried: heat oil to 375°F (190°C) and fry plain, dried wings in batches for 10 to 12 minutes, until golden and at least 165°F inside. Drain, then toss with the melted butter and all of the rub.
- Feeding a crowd: the rub scales easily, so double or triple it. For a big spread, see our guide to Costco catering and party platters.
What to Serve With Louisiana Rub Wings
- Dips: Wingstop-style ranch, Texas Roadhouse-style ranch, blue cheese or a smoky BBQ sauce.
- Sides: KFC-style coleslaw, onion rings, potato skins or fries.
- More ideas: see our list of sides for chicken.
Storing and Reheating
- Fridge: refrigerate leftover wings within 2 hours in an airtight container for up to 3 to 4 days.
- Reheat: bake on a rack at 400°F (200°C) for 8 to 10 minutes or air fry at 375°F for 4 to 5 minutes, until hot throughout and 165°F. The microwave softens the skin.
- The rub: keep extra rub in a sealed jar away from heat and light for up to 6 months.
Frequently Asked Questions
What is in a Louisiana rub?
This copycat-style Louisiana rub is a garlic-forward dry seasoning with smoked paprika, onion powder, chili powder, oregano, black pepper, cayenne, cumin, salt and an optional pinch of brown sugar. It's savory and peppery with mild heat.
What's the difference between Cajun and Louisiana rub?
The names overlap, since both come from Louisiana-style cooking. In this recipe, the Louisiana rub leans on garlic and black pepper with gentle heat, while a typical Cajun seasoning is usually more paprika- and cayenne-forward and spicier. Add more cayenne if you want a Cajun-style kick.
Can I make Louisiana rub wings in the air fryer?
Yes. Toss the dried wings with oil and two-thirds of the rub, then air fry in a single layer at 380°F for 22 to 25 minutes, shaking the basket every 8 minutes, until crisp and at least 165°F inside. Toss with the butter and remaining rub.
Can I fry the wings instead?
Yes. Fry plain, dried wings in oil heated to 375°F for 10 to 12 minutes, until golden, crisp and at least 165°F inside. Drain them, then toss with the butter and all of the rub.
How long does the dry rub keep?
Stored in an airtight jar in a cool, dark cupboard, the rub keeps its best flavor for about 6 months. Shake or stir it before using, since the spices can settle.
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