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Wingstop Louisiana Rub Recipe (Copycat)

Wingstop Louisiana Rub Recipe (Copycat)

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

Description

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

Ingredients 

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

Instructions

Baking:

  • 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.

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional

Notes

  • 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.

Nutrition

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