A copycat Wingstop Louisiana Rub Recipe that is perfect for any chicken wings, whether you plan on grilling them outside, baking them in the oven or frying them.
As chicken is attainable any time of year, you can make these chicken wings year round.
If you plan on grilling them, it may be a warmer months thing. I think chicken wings should be eaten any time, any where.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Similar Recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Wingstop Louisiana Rub Recipe
- 💬 Comments
What makes this recipe so yummy
- Making your own spice rubs makes you feel really accomplished. It's so easy with simple ingredients and much cheaper than a store-bought rub.
- Baking the chicken wings in the oven is healthier than frying them (but you can fry them if you like).
- It's the perfect blend of spices to make the best wings ever, and perfect for game day!
Groceries you'll need: Ingredients
- Chicken Wings
- Salt
- Black Pepper
- Onion Powder
- Garlic Powder
- Creole Seasoning
- Paprika
- Cayenne Pepper
- Unsalted Butter
- Oregano
- Cumin
- Brown Sugar
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Pat the chicken wings dry.
- Step 2: Coat in the seasonings.
- Step 3: Pour the melted butter over then mix with your hands.
- Step 4: Arrange on a wire rack on a baking sheet lined with parchment paper or aluminum foil, and bake in the oven.
- Step 5: While the wings are baking mix the rub ingredients together.
- Step 6: When the wings come out of the oven coat in the rub you made.
Hint: You can be as heavy or light as you like with the Louisiana Rub. If you like just a hint then lightly sprinkle. If you're like me, then you like a bunch, I roll the wings in the rub.
Also, if you like a milder heat, ease up on the cayenne. Same goes, if you like atomic wings, or hot wings then crank up the spice level.
Recipe variations and substitute ideas
- Garlic Parmesan - these are great too.
- Chili Powder - add a little of this instead of the cayenne.
- Hot Sauce - add this with the butter.
- Cajun Seasoning - instead of the Creole seasoning.
- Chicken Pieces - Chicken tenders, chicken breasts, boneless wings, all work well with this rub.
- Mango Habanero - if you can find the recipe for this, it's amazing with these crispy wings.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I use some mixing bowls and a baking sheet with a wire rack.
I have some affiliate links in the recipe card below.
Similar Recipes I think you'll love
How to store leftovers
After the copycat Wingstop Louisiana Rub recipe chicken wings have cooled completely, store in an airtight container in the refrigerator for up to 4 days.
They will freeze well, store leftover wings in a freezer safe container for up to 3 months.
Mel's kitchen notes
For best results reheat either in an air fryer or in the oven. Using a microwave won't give them that crispiness we love. Allow to sit at room temperature for 30 minutes first.
Frequently asked questions: FAQs
It's a combination of sweet (brown sugar) and heat (cayenne), Creole seasoning and other delicious spices.
It's a dry rub, distinctly crispy with sweet heat.
Serve with a little ranch dressing, or blue cheese dressing to dip, some french fries, onion rings and celery sticks...and don't forget the paper towel.
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Wingstop Louisiana Rub Recipe
Video
Ingredients
- 2 Pounds Chicken Wings
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Creole Seasoning
- 4 Tablespoons Unsalted Butter melted
Rub Ingredients
- 2 teaspoons Paprika
- 1 teaspoon Dried Oregano
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Cumin
- 1-½ Tablespoons Light Brown Sugar
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
Instructions
- Preheat the oven to 450°F.
- Pat the wings dry and add to a large mixing bowl.2 Pounds Chicken Wings
- Add the salt, onion powder, garlic powder, paprika, cayenne pepper, black pepper and Creole Seasoning.1 teaspoon Salt, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1 teaspoon Paprika, ½ teaspoon Cayenne Pepper, 1 teaspoon Creole Seasoning, 1 teaspoon Black Pepper
- Pour the melted butter over the top then mix well with your hands (wear gloves if you prefer, otherwise make sure to wash hands thoroughly before and after handling chicken).4 Tablespoons Unsalted Butter
- Arrange the chicken wings on a baking sheet with a wire rack to lift the wings off the bottom.
- Once the oven is ready place the wings in for 35 minutes.
- After 35 minutes turn the wings and cook for another 10 minutes.
- While the wings have been cooking, add all the ingredients for the rub to a bowl and mix well with a small whisk, or a fork.2 teaspoons Paprika, 1 teaspoon Dried Oregano, ½ teaspoon Cayenne Pepper, 1 teaspoon Cumin, 1-½ Tablespoons Light Brown Sugar, 2 teaspoons Onion Powder, 2 teaspoons Garlic Powder, 1 teaspoon Salt
- When you remove the wings from the oven, allow the wings to cool slightly before handling, then coat in the Wingstop Louisiana Rub recipe.
Notes
Nutrition
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Donnie says
Very close! Paprika needs to be cut back a bit, maybe a touch more garlic and it’ll be closer. Very good on the heat and flavor other than that. Cooked in the air fryer at 390F, preheated for 5 mins, cooked for about 15. Thanks for sharing!