Crispy, smoky, and packed with bold flavor, this Louisiana Rub Wingstop recipe is the perfect homemade alternative to your favorite takeout wings!
I have this thing about wings. I can’t eat just a few—I need a full plate, preferably extra crispy. And while I love a good saucy wing, sometimes I want something different. Enter Louisiana Rub Wings—a dry rub masterpiece that gives you the crunch, the spice, and that incredible smoky-garlic flavor without all the mess.
I remember the first time I had them at Wingstop—just one bite, and I immediately regretted not ordering a second batch. Fast forward to today, and I can make as many as I want without breaking the bank.
Why You’ll Love This Louisiana Rub Wingstop Recipe?
- No Mess, All Flavor – Dry rub wings mean you’re not drowning in sauce, but you still get massive flavor in every bite.
- Oven-Baked or Air-Fried – No deep-frying required! You can make these in the oven or
air fryer , and they still turn out extra crispy. - Perfect for Game Day – Or honestly, any day. Once you make these, you’ll be looking for excuses to whip up another batch.
- Fast & Easy – Toss the wings in oil and seasoning, pop them in the oven (or
air fryer ), and you’re done.
Ingredient Notes:
Before we jump into the recipe, let’s go over the key players in this Louisiana Rub Wingstop recipe:
For the Louisiana Dry Rub:
- Brown Sugar – Adds just a touch of sweetness to balance out the heat.
- Smoked Paprika – Gives that deep, smoky flavor that makes these wings so irresistible.
- Garlic Powder – A must-have for that savory, garlicky goodness.
- Kosher Salt & Black Pepper – The backbone of any good seasoning blend.
- Cayenne Pepper – Just enough heat to make things interesting. Adjust based on your spice tolerance!
- Ground Cumin & Chili Powder – Adds earthy, slightly smoky undertones.
- Dried Oregano – A little herbal brightness to round out the rub.
For the Wings:
- Chicken Wings – I like a mix of drumettes and flats, but go with what you love!
- Vegetable Oil – Helps the rub stick and ensures crispy, golden wings.
Pro Tip: If you want extra-crispy skin, pat the wings dry with paper towels before adding the oil and seasoning.
How To Make Louisiana Rub Wingstop?
Step 1: Prep Your Wings
Preheat your oven to 400°F (200°C). Line a baking sheet with foil, place an oven-safe rack on top, and give it a quick spray with cooking oil. This setup ensures your wings cook evenly and crisp up beautifully.
Pat the wings dry with paper towels to remove excess moisture—this is key for maximum crunch.
Step 2: Mix the Louisiana Rub
In a small bowl, combine brown sugar, smoked paprika, garlic powder, salt, black pepper, cayenne, cumin, chili powder, and oregano. Give it a quick mix and try not to inhale the spice cloud (been there, done that).
Step 3: Season the Wings
Toss the wings in a large bowl with vegetable oil, making sure they’re evenly coated. Then sprinkle the Louisiana Dry Rub all over, massaging it in so every piece is covered in flavor.
Step 4: Bake Until Crispy
Want To Save This Recipe?
Place the wings on the rack, skin-side up, and bake for 40-45 minutes, flipping halfway through. If you want extra crunch, broil them for the last 2-3 minutes.
Step 5:
Want even crispier wings? Try air-frying them!
- Air fry at 375°F for 25 minutes, shaking the basket halfway through.
- Increase the heat to 400°F for the last 5 minutes to get them extra crispy.
Step 6: Serve & Enjoy!
Let the wings rest for a couple of minutes, then serve them up with ranch, blue cheese, or your favorite dipping sauce.
Storage Options:
- Fridge: Store leftover wings in an airtight container for up to 4 days.
- Reheat: Bake at 350°F for 5-7 minutes or pop them in the air fryer for 3-5 minutes.
- Freezer: Freeze cooked wings for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
- Want More Heat? Add extra cayenne or a dash of hot sauce before baking.
- Looking for Keto-Friendly? Skip the brown sugar or use a sugar substitute.
- Prefer Grilled? Grill wings over medium heat for 20-25 minutes, flipping occasionally.
- Try a Different Rub! This method works with lemon pepper, garlic parmesan, or even a Cajun-style seasoning.
What to Serve with Louisiana Rub Wingstop?
These wings are amazing on their own, but if you want to make a full meal out of it, here are some killer pairings:
- Crispy Fries – Classic combo, no explanation needed.
- Coleslaw – Cool, creamy, and a great contrast to the bold wings.
- Mac & Cheese – Because cheesy + spicy = heaven.
- Cornbread – A little sweet, a little savory, and totally perfect.
Frequently Asked Questions:
Can I use frozen wings?
Absolutely! Just thaw them completely and pat them dry before seasoning.
Is this exactly like Wingstop’s Louisiana Rub?
It’s super close—maybe even better (just saying).
Can I make these ahead of time?
Yes! Prep and season the wings in advance, then bake when ready.
There you have it—your own homemade Louisiana Rub Wingstop recipe that’s just as crispy, flavorful, and addictive as the original. Whether you’re making these for a party, game day, or just because you’re craving wings (no judgment), I promise they’ll be a hit.
So… are you team ranch or blue cheese? Drop your pick in the comments below—I need to know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Louisiana Rub Wingstop Recipe
Ingredients
For the Louisiana Dry 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 separated into drumettes and flats
- 1 tablespoon vegetable oil
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil, place a wire rack on top, and lightly spray it with nonstick cooking spray. The wire rack allows air to circulate, ensuring even cooking and crispiness.
Prepare the Louisiana Dry Rub
- In a small mixing bowl, combine brown sugar, smoked paprika, garlic powder, salt, black pepper, cayenne pepper, ground cumin, chili powder, and dried oregano. Mix thoroughly to ensure an even blend of spices.
Coat the Chicken Wings
- Pat the chicken wings dry using paper towels to remove any excess moisture. This step is crucial for achieving crispy skin.
- Place the wings in a large mixing bowl and drizzle with vegetable oil. Toss the wings to ensure they are evenly coated. Sprinkle the Louisiana dry rub over the wings and use your hands to massage the seasoning into the chicken, ensuring full coverage.
Bake the Wings
- Arrange the wings in a single layer on the prepared wire rack, ensuring they are not touching. Transfer to the preheated oven and bake for 40-45 minutes, flipping halfway through, until the skin is crispy and golden brown.
- For extra crispiness, switch the oven to broil mode for the last 2-3 minutes of cooking. Keep a close watch to prevent burning.
Air Fryer Option (Alternative Cooking Method)
- For an air-fryer version, preheat the air fryer to 375°F (190°C). Arrange the wings in a single layer and air fry for 25 minutes, shaking the basket halfway through. Increase the temperature to 400°F (200°C) for the final 5 minutes to achieve an extra crispy texture.
Serve and Enjoy
- Allow the wings to rest for 5 minutes before serving. Serve immediately with ranch, blue cheese dressing, or your preferred dipping sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
