Wingstop Louisiana Rub Recipe (Copycat) — Calling all heat seekers and Wingstop fanatics!

Are you craving those flavorful, fiery Louisiana Rub wings without the restaurant bill? Fire up your grill, air fryer, or oven because this copycat recipe will become your new favorite way to satisfy your spicy cravings.

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Forget complicated blends and endless ingredients. This simple recipe captures the essence of Wingstop’s signature rub with easily accessible spices you might already have in your pantry.

What makes this recipe special?

  • Authentic Flavor: We’ve meticulously researched and tested to deliver a rub that closely mimics the smoky, savory, and fiery taste of Wingstop’s Louisiana Rub.
  • Heat with Depth: This recipe isn’t just about the burn. It offers a complex flavor profile with smoky paprika, earthy cumin, and a hint of sweetness from brown sugar.
  • Adjustable Spice: Feeling brave? Crank up the cayenne pepper! Do you prefer milder heat? Dial it back – you’re in control!
  • Versatile Application: This rub isn’t just for wings! Use it on chicken breasts, thighs, drumsticks, or even tofu for a flavorful twist on any protein.
Crispy Air Fryer Chicken Wings-11

What Is Louisiana Rub Wingstop Recipe?

The Louisiana Rub from Wingstop is a popular dry rub seasoning that combines the essence of classic Southern cooking with a spicy kick, making it a favorite among wing enthusiasts. While the exact recipe used by Wingstop is proprietary, the Louisiana Rub is known for its bold blend of spices, including garlic, onion, paprika, and cayenne pepper, among others. This combination results in a savory, slightly spicy, and aromatic flavor profile that perfectly complements the crispy texture of fried chicken wings.

To recreate a version of Wingstop’s Louisiana Rub at home, you would typically start with a base of smoked paprika to achieve that deep, smoky undertone, then add garlic powder, onion powder, cayenne pepper for heat, and a mix of other spices like black pepper and dried oregano for complexity. A touch of brown sugar can be added to balance the heat with a slight sweetness, creating a well-rounded flavor reminiscent of the original Wingstop creation.

This homemade blend can be generously rubbed onto chicken wings before baking, grilling, or frying, allowing the flavors to seep into the meat and create a deliciously seasoned exterior. Whether you’re a seasoned cook or a novice in the kitchen, making your own Louisiana Rub is a simple way to bring the taste of Wingstop into your home-cooked meals.

Try these Air Fryer Coca-Cola wings, Air Fryer Garlic Parmesan Wings, or our new homemade Wingstop Louisiana wings flavor.

Wingstop Louisiana Rub Recipe (Copycat)

Ingredients Needed For Louisiana Rub at Wingstop

Dive into the bold flavors of the South with this homemade Louisiana Rub from Wingstop, a recipe that captures the essence of Louisiana’s rich culinary heritage right in your kitchen. This rub combines earthy spices, a hint of heat, and savory notes to create a seasoning blend perfect for chicken wings and a variety of other dishes, promising to bring a kick of Southern charm to your table.

Wingstop Louisiana Rub Recipe (Copycat)

Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card at the bottom of the post, as well as the nutritional information.

  • Garlic Powder: Provides a robust, earthy base, adding depth and warmth essential to the rub’s complex flavor profile.
  • Onion Powder: Complements the garlic with its sweet yet sharp taste, enhancing the overall savoriness of the seasoning.
  • Paprika: Adds a sweet, smoky dimension and vibrant color, making any dish visually appealing.
  • Cayenne Pepper: Introduces a spicy kick, adjustable to your heat preference, that’s characteristic of Louisiana cuisine.
  • Dried Oregano: Brings in a hint of earthy, slightly bitter notes that balance the rub’s richness with a touch of herbal freshness.
  • Dried Thyme: Adds a subtle, aromatic quality, contributing to the rub’s complex layering of flavors.
  • Black Pepper: Offers a sharp, pungent heat that complements the cayenne, rounding out the rub’s spicy profile.
  • Kosher Salt: Enhances all the other flavors in the rub, binding them together in a harmonious blend.

With these ingredients, you can easily recreate the beloved Louisiana Rub from Wingstop at home, bringing a taste of Southern flair to your favorite dishes with seasoning as versatile as it is delicious.

How to make Wingstop Louisiana Rub Recipe

To recreate the flavorful Louisiana rub wingstop copycat recipe at home, you’ll need a mix of spices that bring together the essence of Louisiana’s vibrant culinary tradition. This rub is perfect for seasoning chicken wings but can elevate other meats and vegetables. Here’s how to make it:

Wingstop Louisiana Rub Recipe (Copycat)

​Combine Dry Ingredients:

  • In a large bowl, mix the garlic powder, onion powder, paprika, cayenne pepper, dried oregano, dried thyme, black pepper, and salt until well combined. This blend of spices captures the rich and spicy essence of Louisiana cooking.

Store or Use Immediately:

  • If not used immediately, transfer the rub to an airtight container and store it in a cool, dry place. This rub can be made in advance and kept for several months, ensuring its flavors remain potent and ready for your next cooking adventure.
Wingstop Louisiana Rub Recipe (Copycat)

Prepare Your Wings:

  • If using the rub for fresh chicken wings, dry the wings with a paper towel to ensure the rub sticks well. You don’t need oil due to the natural fats in the skin that will render out, helping the rub to adhere as they cook.

Apply the Rub:

  • Generously coat each wing with the Louisiana rub, ensuring every nook and cranny is covered. For the best flavor, massage the rub into the meat. If time allows, let the seasoned wings sit for about 30 minutes at room temperature on a wire rack, or refrigerate for a few hours for the flavors to meld.


  • While this recipe is tailored for creating the rub, cooking methods may vary. To follow Wingstop’s style, you can fry the wings until crispy or bake them for a healthier option. Alternatively, for an air fryer method, cook the seasoned wings at 400°F for about 20-25 minutes in a single layer, flipping halfway through, until they’re crispy and fully cooked. For best results, cook skin side down. 
Wingstop Louisiana Rub Recipe (Copycat)


  • Serve the wings hot, garnished with extra spices, or alongside mango habanero, ranch dressing, hot sauce, or blue cheese dressing to complement the rub’s spicy and savory notes.

Creating this Wingstop spiced dry rub at home allows you to bring the iconic flavors of Louisiana cooking to your kitchen, offering a versatile and delicious way to spice up your meals. Whether you’re a fan of traditional fried wings or prefer a baked alternative, this rub will not disappoint.

Wingstop Louisiana Rub Recipe (Copycat)

    Recipe Variations

    Experimenting with the Wingstop Louisiana Rub recipe allows you to customize and add variety to your meals, ensuring there’s something for everyone to enjoy. Here are some creative variations to spice up this flavorful rub:

    • Sweet and Spicy Louisiana Rub: Add 1-2 tablespoons of brown sugar to the original Louisiana Rub mix. The sugar caramelizes during cooking, offering a delightful contrast to the heat of the cayenne pepper, creating a perfect balance of sweet and spicy flavors.
    • Herb-Infused Louisiana Rub: Incorporate 1 teaspoon each of finely chopped fresh rosemary and sage into the rub. Fresh herbs introduce a fragrant, earthy dimension that pairs wonderfully with the existing spice blend, adding a gourmet touch to your wings.
    • Citrus Zest Louisiana Rub: Mix in the zest of one lemon or lime to the rub for a citrusy twist. The zest adds a refreshing brightness that cuts through the meat’s richness, enhancing the flavor profile with a tangy note.
    • Smoky Louisiana Rub: Substitute half of the paprika with smoked paprika and add 1/2 teaspoon of ground cumin. This variation introduces a smoky element to the rub, reminiscent of barbecue flavors, adding complexity and depth.

    • Cajun-Style Louisiana Rub: Amplify the cayenne pepper to 1.5 teaspoons and add 1 teaspoon of ground black pepper and 1/2 teaspoon of fresh garlic salt. This adjustment leans into the heat, embracing the boldness of Cajun rub for those who love their wings with an extra kick.

    • Mild Louisiana Rub: For a milder version, reduce the cayenne pepper to 1/2 teaspoon and increase the onion powder and garlic powder by 1/2 teaspoon each. This variation dials back the heat while maintaining the savory and aromatic qualities of the rub.
    Wingstop Chicken Wings


    Can I adjust the heat level in the Louisiana Rub? Absolutely! The beauty of making your own Louisiana Rub is the flexibility to adjust the spiciness to suit your taste. Increase or decrease the amount of cayenne pepper. Start with a smaller quantity for a milder rub and gradually add more until you reach the desired heat level.

    Is there a substitute for any of the herbs or spices? While the specific combination of herbs and spices gives the Louisiana Rub its distinctive flavor, you can make substitutions based on availability or preference. For instance, smoked paprika can be used instead of regular paprika for a smokier flavor, or you can use Italian seasoning as a substitute for oregano and thyme if needed.

    How long can I store the homemade Louisiana Rub? When stored properly in an airtight container in a cool, dry place, the homemade Louisiana Rub can last for up to 6 months. Keeping it away from direct sunlight and moisture will help preserve its flavor and potency.

    Can this rub be used on other meats or dishes? Yes, the Louisiana Rub is incredibly versatile and can be used on various types of meat, including chicken, pork, beef, and seafood. It also adds a flavorful kick to vegetables and potatoes and is great for seasoning homemade fries or popcorn.

    How much rub should I use on the wings? A good rule of thumb is to use about 1 tablespoon of rub per pound of chicken wings. However, you can adjust this amount based on how flavorful and coated you prefer your wings. It’s best to start with a smaller amount, taste, and then add more if desired.

    Can I make the rub less salty? Certainly! If you’re watching your sodium intake or prefer a less salty rub, you can reduce the salt in the recipe. You can always season to taste after cooking if you find the rub needs a bit more salt.

    Is it necessary to marinate the wings with the rub before cooking? Marinating is not strictly necessary, but allowing the wings to sit with the rub for at least 30 minutes (or overnight in the refrigerator) can enhance the flavors and result in a more flavorful dish. If you’re short on time, applying the rub just before cooking will still yield delicious results.

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    Wingstop Louisiana Rub Recipe (Copycat)

    Wingstop Louisiana Rub Recipe (Copycat)

    5 from 2 votes
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 Servings


    Wingstop Louisiana Rub Recipe (Copycat) — Calling all heat seekers and Wingstop fanatics!


    Ingredients for Louisiana Rub:

    • 2 tablespoons paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 teaspoon cayenne pepper, adjust according to heat preference
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme

    For the Chicken Wings:

    • 2 lbs chicken wings, patted dry



    • Preheat the Oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
    • Prepare the Wings: Toss the dried wings with the Louisiana rub until evenly coated.
    • Arrange the Wings on the wire rack, ensuring they are not touching for even cooking.
    • Bake for about 40-45 minutes, or until the wings are crispy and fully cooked, flipping halfway through.

    Air Frying:

    • Preheat the Air Fryer to 400°F (200°C) if your model requires preheating.
    • Season the Wings: Toss the dried wings with the Louisiana rub.
    • Cook: Place the wings in the air fryer basket in a single layer. Air fry for 22-28 minutes, turning halfway through, until crispy.

    Deep Frying:

    • Heat Oil in a deep fryer or a large, deep pan to 375°F (190°C).
    • Season the Wings: Toss the dried wings with half of the Louisiana rub.
    • Fry the Wings in batches for about 10-12 minutes each, or until golden brown and cooked through. Do not overcrowd the fryer.
    • Toss the Cooked Wings: After frying, toss the wings in the remaining Louisiana rub for an extra flavor boost.


    • Air Fryer
    • Cooking Spray
    • Parchment Paper, optional


    • Dry Your Wings: Pat the wings dry before seasoning to ensure the rub sticks well and to achieve maximum crispiness.
    • Let Them Rest: For baked or air-fried wings, letting them rest for 5 minutes after cooking can help maintain their crispiness.
    • Adjust the Heat: Feel free to adjust the amount of cayenne pepper in the rub to suit your heat tolerance.


    Serving: 1ServingCalories: 145kcalCarbohydrates: 2gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 47mgSodium: 628mgPotassium: 134mgFiber: 1gSugar: 0.2gVitamin A: 277IUVitamin C: 4mgCalcium: 20mgIron: 1mg

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