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Grilled chicken wings on a white plate with a bowl of creamy dipping sauce, featuring the bold flavors of Wingstop's Louisiana Rub Wings.

Copycat Wingstop Louisiana Rub Wings Recipe

Author: Mandy Applegate
These Copycat Wingstop Louisiana Rub Wings bring the smoky, garlicky Cajun dry rub home without deep-frying. The rub uses pantry spices; the wings bake in about 25 minutes, and you can make extra seasoning for another batch. Cook them to 165°F (74°C), adjust the cayenne to your heat level, and serve with ranch or blue cheese for game day or a family dinner.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: Copycat Wingstop Louisiana Rub Wings
Servings: 4
Calories: 481kcal

Ingredients

  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cumin powder
  • 1½ teaspoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 16 chicken wings cleaned
  • Olive oil spray
US Customary - Metric

Instructions

  • Preheat the oven to 428°F (220ºC).
  • In a medium bowl, combine the smoked paprika, dried oregano, cumin, brown sugar, onion powder, garlic powder, black pepper, and salt. Mix well until the seasoning blend is evenly distributed.
    1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon cumin powder, 1½ teaspoons brown sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon salt
  • Pat the chicken wings dry with a paper towel, then lightly spray them with olive oil. Sprinkle the seasoning mix over the wings, ensuring they are evenly coated on all sides.
    16 chicken wings, Olive oil spray
  • Arrange the seasoned wings in a single layer on a baking tray. Bake for 15-20 minutes, flipping them halfway through, until they are golden brown and crispy.
  • Remove the wings from the oven and let them rest for a minute before serving. Enjoy with ranch dressing or your preferred dipping sauce.

Notes

  • Pat the wings completely dry before seasoning so they crisp instead of steaming.
  • Bake the wings on a wire rack set over the baking sheet for even airflow and a crisper result.
  • Cook to an internal temperature of 165°F (74°C) rather than judging by color, since the rub darkens as it bakes.
  • Watch the wings in the last few minutes, because the brown sugar in the rub can scorch at oven heat.
  • Adjust the cayenne up or down to set your own heat level.
  • For the air fryer, cook at 400°F (204°C) for 18 to 20 minutes, shaking the basket halfway.
  • Store leftover wings in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Calories: 481kcal | Carbohydrates: 4g | Protein: 36g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 148mg | Sodium: 436mg | Potassium: 346mg | Fiber: 1g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
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