Copycat Wingstop Louisiana Rub Recipe
Add Preferred SourceReady in less than 5 minutes, Wingstop Louisiana Rub is easy to make right in your kitchen! With just a few spices and a hint of heat, you’ll transform your chicken wings into a crowd-pleaser that rivals the real deal. Perfect for any wing lover looking to add a homemade touch to their snack game!
Why you will love making Wingstop’s Famous Louisiana Rub
Creating your own batch of Copycat Wingstop Louisiana Rub is perfect for a DIY wing night or game day. Here’s why you’ll want to try this out:
- Easy: Just mix up the spices and you’re golden.
- Flavor-packed: This rub brings the perfect blend of heat, sweet, and savory to your table.
- Use it on everything: It’s not just for oven-baked or air fryer wings—try it on french fries, popcorn, homemade Wingstop ranch, or even steak.
- Saves money: Skip the store-bought versions and save some cash.
- Healthy: This rub is also perfect for making baked wings at home as a healthier alternative to fried wings.
- Party favorite: Your friends will be begging for your secret when they taste this at your next bash.
- Stays fresh: Stored right, it lasts for a long time. Perfect for an impromptu bbq!
Ingredients You’ll Need
Each ingredient in this Louisiana rub brings something special to the table. Paprika and garlic powder create a smoky, savory base, while onion powder and dried oregano add earthy, aromatic notes.
Brown sugar gives just the right touch of sweetness to balance the heat from the cayenne pepper, and black pepper and salt round out the flavor. Lemon pepper adds a zesty, citrusy kick, and thyme brings a subtle herbal finish that makes this rub truly unique.
How to Make Wingstop Louisiana Dry Rub with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how to get that perfect blend of spicy and savory flavors from Wingstop restaurants right in your kitchen:
Mix the Spices
In a medium bowl, dump all your dry rub ingredients. That’s smoked paprika, dried oregano, cayenne pepper (get ready for a little heat!), cumin powder, brown sugar, onion powder, garlic powder, black pepper, and kosher salt. Stir them together with a spoon or whisk until everything looks evenly mixed.
Store or Use Immediately
If you’re not going to use this cajun seasoning right away, transfer it to an airtight container and keep it in a cool, dry spot. It’ll stay good for up to a year, just waiting to spice up your dishes whenever you’re ready.
Recipe Notes and Expert Tips
Here are some insider tips to help you nail the Wingstop Louisiana Rub every time and add a little extra zing to your dishes:
- Tweak the spice level: Adjust the amount of cayenne pepper based on your spice tolerance or preference. Like it fiery? Add a bit more, or even some chili powder. You can also use chili powder as a substitute for cayenne pepper in a pinch.
- Sweetness: For a less sweet rub, cut back on the brown sugar. Want it sweeter? Feel free to add a bit extra.
- Fresh spices: Always use fresh spices for the best flavor. Spices lose their punch over time, so if yours have been on the shelf for a while, it might be time for a refresh.
- Mix well: Really give those spices a good mix to ensure every bite is as flavorful as the last.
- Try it with different dishes: While it’s great on wings, this rub also works wonders on pork, beef, and evenseafood.
- Scale it up: For the crispiest wings, bake them on a wire rack set over a parchment paper-lined baking sheet, arranging the wings in a single layer with the skin side up. Halfway through baking, flip the wings to ensure even crispiness.
- Turn it into a marinade: Mix the rub with some vegetable oil and vinegar or citrus juice to help it coat and penetrate meat or vegetables. Mix it with hot sauce to make extra flavorful hot wings.
How to Store Leftover Wingstop Louisiana Rub
Here’s how to keep it fresh and flavorful to last all wing season:
- Airtight: Store your rub in an airtight container like a jar. This keeps out moisture and other contaminants that could spoil your spice mix.
- Cool and dry: Keep the container in a cool, dry place. A pantry or a kitchen cabinet away from the stove or any heat source is ideal.
- Avoid the fridge: While it might seem like a good idea, storing spices in the refrigerator can introduce moisture and lead to clumping.
- Label and date: Make it easy on yourself and note the date on the container when you mix up your batch. This helps keep track of freshness. It’ll store well for 6 months-1 year.
Our Top 3 Money-Saving Tips for This Recipe
Making your own Wingstop Louisiana Rub is already a step towards saving money, but here are three more tips to stretch your dollar even further:
- Grow your own: Try growing your own herbs like oregano to use in your spice mixes. It’s easy to dry out and lasts for a long time.
- Reuse containers: Save those spice jars and other containers for storing your homemade rubs.
- Regift your mix: Homemade spice mixes can be great gifts, saving you money during holidays or on special occasions.
What to Serve with this Louisiana Rub Wingstop Copycat Recipe
So you’ve got your Wingstop Louisiana Rub ready, what’s next? Here are some creative ways to use your spice mix:
For the ultimate wing night, serve your Louisiana Rub wings with classic celery sticks and a side of ranch or blue cheese dressing for a cool, fresh contrast. If you want to mix things up, try offering other popular flavors like garlic parmesan, mango habanero, or spicy Korean alongside your Louisiana Rub wings for a variety of heat and taste options.
Grilled Vegetables
Sprinkle some Louisiana Rub on your favorite veggies like zucchini, bell peppers, and onions before tossing them on the grill. It adds a smoky, spicy kick to your side dishes that’ll turn ordinary grilled veggies into the star of the show.
Topping for Homemade Potato Chips and Popcorn
Pop a batch of popcorn and while it’s still hot, toss it with a little melted butter and a generous sprinkle of Louisiana Rub. It’s a snack that packs a punch! You can also make your own potato chips and sprinkle some of the mixture over them for a spicy finish.
Savory Yogurt Dip
Mix the rub into some Greek yogurt with blue cheese crumbles to create a savory dip that’s perfect for pita chips, crackers, or raw veggies. It’s a quick, healthy snack that’s loaded with flavor.
Breakfast Scramble
Kickstart your morning by adding Louisiana Rub to your egg scramble or omelette. Mix in some onions, peppers, hot sauce, and cheese for a breakfast that’s anything but boring.
More Copycat Recipes You Will Love
- Chick-Fil-A Chicken Nuggets
- Cracker Barrel Chicken and Dumplings
- Olive Garden Chicken Scampi Pasta
- Panda Express Teriyaki Chicken
- Ikea Swedish Meatballs Recipe
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cumin powder
- 1 ½ teaspoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a medium bowl combine all the ingredients for the rub: smoked paprika, dried oregano, cayenne pepper, cumin powder, brown sugar, onion powder, garlic powder, black pepper and salt.1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon cumin powder, 1 ½ teaspoons brown sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon salt, ½ teaspoon black pepper
- Using a spoon or whisk, thoroughly mix all the spices and seasonings until they are well combined and evenly distributed.
- If not using immediately, transfer the rub to an airtight container for storage. It can be stored in a cool, dry place for up to 3 months.
Notes
- Tweak the spice level: Adjust the amount of cayenne pepper based on your spice tolerance or preference. Like it fiery? Add a bit more, or even some chili powder. You can also use chili powder as a substitute for cayenne pepper in a pinch.
- Sweetness: For a less sweet rub, cut back on the brown sugar. Want it sweeter? Feel free to add a bit extra.
- Fresh spices: Always use fresh spices for the best flavor. Spices lose their punch over time, so if yours have been on the shelf for a while, it might be time for a refresh.
- Mix well: Really give those spices a good mix to ensure every bite is as flavorful as the last.
- Try it with different dishes: While it’s great on wings, this rub also works wonders on pork, beef, and even seafood.
- Scale it up: Making a big batch of seasoned chicken wings? Just double or triple the ingredients proportionally and you’re set for great flavors.
- Turn it into a marinade: Mix the rub with some vegetable oil and vinegar or citrus juice to help it coat and penetrate meat or vegetables. Mix it with hot sauce to make extra flavorful hot wings.
Storage Instructions
- Airtight: Store your rub in an airtight container like a jar. This keeps out moisture and other contaminants that could spoil your spice mix.
- Cool and dry: Keep the container in a cool, dry place. A pantry or a kitchen cabinet away from the stove or any heat source is ideal.
- Avoid the fridge: While it might seem like a good idea, storing spices in the refrigerator can introduce moisture and lead to clumping.
- Label and date: Make it easy on yourself and note the date on the container when you mix up your batch. This helps keep track of freshness. It’ll store well for 6 months-1 year.
