Wingstop Louisiana Rub

Ready 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!

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Prep Time: 5

Total Time: 5

Course: Seasoning

Cuisine: American

Keyword: Wingstop Louisiana rub

Calories: 59kcal

Author: Mandy Applegate

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

US Customary - Metric

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.

Nutrition