Wingstop Louisiana Rub Recipe (Copycat)
Description
The best copycat Wingstop Louisiana Rub recipe — buttery, smoky Cajun dry rub on perfectly crispy chicken wings. Made with pantry spices and finished with melted butter for that authentic Wingstop flavor. Ready in 30 minutes in the air fryer or oven.
Ingredients
For the wings:
- 2 lbs bone-in chicken wings, split
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp black pepper
For the Louisiana dry rub:
- 2 tsp smoked paprika
- 1 tsp Creole seasoning, or Cajun seasoning
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp light brown sugar
- ½ tsp ground cumin
- ½ tsp cayenne pepper, adjust to taste
- ½ tsp black pepper
- ½ tsp kosher salt
For finishing:
- 3 tbsp unsalted butter, melted
Instructions
- Dry the wings. Pat chicken wings completely dry with paper towels. For extra-crispy skin, toss with 1 tsp kosher salt and refrigerate uncovered on a rack for 30–60 minutes.
- Make the rub. In a small bowl, whisk together smoked paprika, Creole seasoning, oregano, garlic powder, onion powder, brown sugar, cumin, cayenne, black pepper, and salt. Set aside.
- Season the wings. Toss dried wings with olive oil, then with the kosher salt, garlic powder, and black pepper from the wings list.
- Cook the wings:
- Air fryer: 380°F for 22–25 minutes, flipping halfway, until golden and 165°F internal.
- Oven: 425°F on a wire rack over a parchment-lined sheet pan, 40–45 minutes, flipping at 25 minutes. Broil the last 2 minutes.
- Deep fryer: 375°F for 8–10 minutes until 165°F internal.
- Toss in butter. Transfer hot wings to a large clean bowl. Drizzle with melted butter and toss to coat.
- Add the rub. Sprinkle the Louisiana dry rub over the wings and toss until evenly coated. (This butter + rub finish is the Wingstop secret.)
- Serve immediately with celery, carrots, and Copycat Wingstop Ranch or blue cheese dressing.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Heat level: ¼ tsp cayenne for mild, ½ tsp for medium, ¾–1 tsp for hot.
- Make-ahead: Double the dry rub and store in a jar for up to 6 months. Excellent on fries, popcorn, shrimp, and roasted vegetables.
- Crispy tip: Don't crowd the air fryer basket — work in batches if needed.
- Storage: Refrigerate cooked wings up to 4 days. Reheat at 350°F in the air fryer for 4–5 minutes.
Nutrition
Serving: 1ServingCalories: 63kcalCarbohydrates: 2gProtein: 0.4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 438mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 541IUVitamin C: 0.4mgCalcium: 11mgIron: 0.4mg