If you are looking for the best Super Bowl game-day snack, look no further! These Louisiana Rub Wingstop chicken wings are the answer!
They are packed with deliciously savory and slightly spicy flavors. And best of all, my guide will help you get uber-crispy textures while keeping the meat tender and juicy!
What Is Louisiana Rub Wingstop?
Many people are familiar with the famous fast-food chain restaurant that has been around since 1994! All in all, they have over 1400 restaurants around the world!
But unfortunately, they are limited to quite a few countries.
So, if you’ve ever been curious about exactly what they serve and specific menu items, strap in. I’m about to introduce you to one of their most famous and beloved flavors: the Louisiana dry rub.
But first things first, what is it and how does Wingstop use it?
Wingstop serves a limited number of items. They include chicken wings, boneless wings, chicken tenders, and chicken sandwiches. What sets them apart from their competitors is the wide range of flavors you can choose for each of these items.
Arguably their most popular spice mix is their Wingstop cajun rub. However, for those who don’t like it as spicy, the Wingstop Louisiana dry rub is a much better alternative.
What You Need For This Louisiana Rub Wingstop Recipe
This spice rub is quite complex in flavors. But it doesn’t contain anything you’ve never heard of. And, you’ll likely already have all of these spices and herbs if you’re an advent cook or chef.
It’s best described as being a mildly spicy Cajun rub with a noticeable garlicky undertone. Many people also say that it has recognizable Deep South Cajun flavors.
I know it may seem confusing. But trust me: once you taste it, you’ll know exactly what all the fuss is about!
Garlic And Onion Powder
First up, you will need some spices. They mainly include garlic powder and onion powder, as most rubs do.
Then, you will also need a hefty amount of paprika. This gives the food a red color and a slightly sweet undertone. You can also use smoked paprika for a deeper flavor.
For today’s Louisiana Wingstop rub recipe, I will only be using chili powder. Many others love adding a bit of cayenne pepper and you can even substitute the chili powder completely.
Oregano And Cumin
We will also be adding some dried oregano and a dash of cumin powder. The cumin is optional, but I always add it for a more savory flavor.
Now, the next ingredient is crucial! You have to add a little bit of sugar. I only use brown sugar because the caramel (molasses) flavors pair better with the spicy rub than white sugar.
The sugar in this rub helps bring together the different flavors and balance them too.
Salt And Pepper
Finally, you can add some salt and black pepper directly to the Wingstop Louisiana rub recipe. I love making big batches, so it helps reduce prep time for the chicken I am eventually using the rub on. But, you can always just season the chicken to your liking.
Variations For This Recipe
Arguably the biggest variation off the top of my head is the spice level. This Louisiana rub is not uber-spicy. But it should still have a little bit of a kick to it.
That being said, if you aren’t a fan of chili or cayenne pepper, feel free to leave it out or reduce the quantity.
Then, the only other variation there really is is how you use the rub. Keep in mind, depending on what cut of chicken you are using, you will have to alter your cooking times and temperatures. But more on that later.
Tips And Tricks For Louisiana Dry Rub Wingstop
Today we will make regular chicken wings. They take roughly 35-45 minutes to bake at 400ºF. But, as I’ve mentioned, you can also use other chicken cuts.
If you use boneless chicken wings, you can bake them for roughly 20-30 minutes.
If you are making chicken tenders, they will take between 15-20 minutes, depending on their size.
You can arguably make better wings using this versatile appliance. Preheat it to 350ºF (180ºC), add your seasoned wings, and leave them to cook for 12-15 minutes. The exact cooking time depends on the size of the wings. Don’t forget to turn them once half the time has elapsed.
I have no shortage of delicious side dishes that can all work for game day! One of my favorite classic side dishes is these Steven Universe Potato Fry Bits. Onion rings, mozzarella sticks, and nachos also work well. And, to tie it all together, serve it with some Mexican Candy Shots.
Technically you can. But you will need to hydrate it. The easiest way to do so is to add some olive oil to the spice mix. To help get the meat super tender, you can either add a drop or two of lemon juice (or vinegar) or tenderize the meat with a mallet.
More Chicken Wings Recipes
- Soy And Garlic Chicken Wings Marinade
- Air Fryer chicken thighs
- Piri-Piri Chicken Drumsticks
- Honey Balsamic Chicken
Louisiana Rub Wingstop – The Perfect Snack For The Super Bowl
For the Louisiana Wingstop rub
- 1 tbsp granulated brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (or regular)
- 1/2 – 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 1 tsp fine salt or sea salt flakes, optional add-in
- 1/2 tsp freshly ground black pepper, optional add-in
For the chicken wings
- 2 pounds chicken wings, bone still in
- 1-2 tbsp olive oil
- To start, you can combine all of the Louisiana rub ingredients together in a large mixing bowl. Mix the ingredients well so the flavors are evenly distributed.
- You can leave out the salt and pepper if you'd like, or adjust the quantity in this recipe to your liking.
- When the rub is finished, you can proceed with making the chicken wings. First, preheat your oven to 400ºF (200ºC).
- Use a paper towel to pat the chicken wings dry. Place them in a clean large mixing bowl.
- Then, cover the wings with olive oil. You only want enough to coat them. They shouldn't be dredged in oil or the spice rub won't stick.
- Next, add the spice rub (one whole recipe we just made above) and rub it over the wings. Massage the chicken as you coat them in spices. This helps tenderize them.
- Finally, add the wings to a lined baking tray in a single layer. Leave the wings to cook for roughly 35-45minutes.
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