Homemade Wingstop Louisiana Rub Chicken Wings
If you’re looking for a great Super Bowl snack, these Louisiana Rub Wingstop wings are a must-try. They’re full of flavor, a little bit spicy, crispy on the outside, and juicy on the inside. I’ll show you how to make them turn out right every time.
Ingredients for Louisiana Rub Wings
For the Louisiana Rub: Garlic and onion powder for savoriness, paprika for smokiness, chili powder or cayenne for heat, oregano (plus optional cumin) for depth, brown sugar for balance, and salt and pepper to season.
For the Wings: Fresh chicken wings, trimmed and dried, with optional baking powder for extra crispiness.
Variations for Louisiana Rub Wings
- Extra Spicy: Double chili powder or add cayenne.
- Smoky: Use smoked paprika + chipotle powder.
- Citrus Twist: Add lemon zest to the rub for a fresh flavor.
Keesha’s Tips & Tricks
- Pat Your Chicken Dry: Before adding the rub, take a minute to pat the chicken dry with paper towels. This helps the skin get crispier and lets the spices stick better.
- Let the Rub Sit: If I have time, I like to rub the seasoning on the chicken and let it sit in the fridge for at least 30 minutes. It gives the flavors time to soak in.
- Use a Wire Rack for Crispy Skin: When baking wings for guests, I always use a wire rack on top of a sheet pan. This lets the heat get all around the chicken and helps everything crisp up without getting soggy underneath.
- Finish Under the Broiler (Optional): If you love that golden, crispy finish like I do, pop the wings under the broiler for 2–3 minutes at the end. Keep an eye on them though.
How to Store Louisiana Rub Chicken Wings
Once cooked, let the wings cool to room temperature. Then, pop them in an airtight container and store them in the fridge. They’ll stay fresh for up to 3 days; perfect for easy leftovers or a quick snack later!
What to Serve with Louisiana Rub Wings
- Classic Dips: Ranch, blue cheese, or spicy aioli
- Sides: Cajun fries, coleslaw, cornbread, mac & cheese
- Lighter Pairings: Green salad, cucumber salad, Corn Salad, roasted veggies
- Drinks: Iced tea, lemonade, or beer
FAQs about the Louisiana Rub Wingstop
More Chicken Wings Recipes
Love these wings? Try my Soy and Garlic Chicken Wings, quick Air Fryer Chicken Thighs, spicy Piri Piri Drumsticks, or sweet Honey Balsamic Chicken for more flavor-packed meals.
Louisiana Rub Wingstop – The Perfect Snack For The Super Bowl
Ingredients
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
Instructions
- 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.
