Okay, so you know how sometimes you just *crave* that one specific thing? For me, it’s always been Wingstop’s Louisiana Rub wings. There’s just something about that blend of spices that hits the spot like nothing else. I’ve tried other dry rub wings before, even some claiming to be “just as good,” but they always fell short. It wasn’t until I spent weeks experimenting in the kitchen – much to my family’s delight (or maybe slight wing fatigue!) – that I finally cracked the code. This Louisiana Rub Wingstop Recipe is as close as you can get to the real deal, and I’m so excited to share it with you. Trust me, once you make these, you’ll never need to stand in line at Wingstop again! Think of it as a flavor explosion that’s somehow both comforting and addictive.
What is Louisiana Rub?
Louisiana Rub, in its simplest form, is a dry rub seasoning blend used to flavor chicken wings (and sometimes other things!). But it’s so much more than just a seasoning! Think of it as a symphony of savory, slightly sweet, and subtly spicy flavors that dance on your tongue. Wingstop’s version is famous for its perfectly balanced blend of garlic, paprika, oregano, and a touch of Brown Sugar, which creates a unique and unforgettable flavor profile. It’s essentially umami in powder form, clinging deliciously to crispy chicken wings. The beauty of making it at home is you get to customize it to your own liking. Want it spicier? Add more cayenne. Prefer more garlic? Go for it!
Why you’ll love this recipe?
Alright, let’s get down to why this recipe is about to become your new favorite. First and foremost, the flavor is absolutely insane. I’m talking “close your eyes and savor every bite” kind of good. It perfectly replicates that iconic Wingstop taste, striking that perfect balance of savory, sweet, and spicy. Secondly, it’s surprisingly easy to make. Seriously, the hardest part is gathering the spices! The actual process of making the rub and coating the wings is a breeze. What I love most about this is how budget-friendly it is. Instead of shelling out a small fortune for a few wings, you can make a huge batch at home for a fraction of the cost. I’ve even compared the cost breakdown and found that making this at home saves nearly 60% compared to ordering take out. It’s a game-changer, especially if you’re feeding a crowd. This is also incredibly versatile. While it’s perfect on wings, I’ve also used it on Chicken Breasts, pork chops, and even roasted vegetables with fantastic results. Plus, it’s a crowd-pleaser! I brought these to a Super Bowl party once, and they were gone in minutes. Everyone kept asking for the recipe!
How do I make Louisiana Rub Wingstop?
Quick Overview
Making these Louisiana Rub wings at home is easier than you think! The main advantage of making it yourself is you have complete control over the ingredients and the level of spiciness, so you can customize it exactly to your taste. You simply mix together all the dry spices, toss the wings in the rub, and then bake, grill, or fry them to crispy perfection. I promise you, the aroma alone will make your mouth water. The simplicity of this recipe is what makes it so appealing. No fancy techniques or complicated steps are required. You’ll have restaurant-quality wings ready in no time!
Ingredients
For the Louisiana Rub:
- 2 tablespoons paprika: Use a good quality Paprikan for the best flavor. I prefer smoked paprika for a slightly smoky note.
- What are some good ways to use garlic powder in a rub?
- 1 tablespoon onion powder: Adds a subtle sweetness and savory depth.
- 2 teaspoons dried oregano: This herb gives the rub its signature Louisiana flair.
- 2 teaspoons cayenne pepper: Adjust the amount depending on your preference. I like a little kick, but you can reduce it for milder flavor.
- Add a little sweetness to the spices. 1 teaspoon brown sugar.
- What are some of the benefits of salt?
- 1/2 teaspoon black pepper: For a bit of extra spice and complexity.
- Is white pepper a good substitute for black pepper?
For the Wings:
- 2 pounds chicken wings: Make sure they’re fresh or fully thawed. Is it necessary to pat them dry with paper towels before adding the rub?
- 1 tablespoon olive oil: Helps the rub adhere to the wings and adds a little moisture.
What is the step-
Step 1: Prepare the Wings
First things first, let’s get those wings ready. If you bought whole wings, you’ll want to separate them at the joints into drumettes and flats. Can you use wingtips to make chicken stock? What are some tips for getting crispy wings?
Step 2: Make the Louisiana Rub
In a medium bowl, combine all the spices for the Louisiana Rub: 1 teaspoon each. paprika, garlic powder, onion powder and oregano, cayenne pepper, Brown Sugar, salt, black pepper. How do you whisk everything together until it’s well combined? What are some good ways to make your own seasonings?
Step 3: Coat the Wings
Place the wings in a large bowl and drizzle them with Olive Oil. Toss to coat evenly. Then, sprinkle the Louisiana Rub over the wings, making sure to coat them thoroughly on all sides. You can use your hands or a large spoon to toss them. The more rub, the better, in my opinion!
Step 4: Bake, Grill, or Fry
What is the best way to cook wings?Baking:Preheat your oven to 400°F (200°C). Arrange the wings on a baking sheet lined with parchment paper. Is it necessary to bake wings for 30-40 minutes? Flip them halfway through for even cooking.
Grilling: Preheat your grill to medium-high heat. Grill the wings for 20-25 minutes, or until they’re cooked through and slightly charred. Turn them frequently to prevent burning.
Frying:In a large pot or deep fryer, heat about 2 inches of oil. Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through. Drain on paper towels.
Step 5: Serve and Enjoy!
Once the wings are cooked, serve them immediately. I like to sprinkle a little extra rub on top for an extra burst of flavor. What’s your favorite dipping sauce? What are some good carrot sticks and celery for finger licking?
What should I serve it with?
These Louisiana Rub wings are a fantastic main course but can also be a party appetizer! Here’s what I like to serve with them:
For Game Day:A big bowl of these wings alongside some crispy potato skins, a seven-layer dip, and plenty of cold water. Is beer the perfect spread for game day?
For a BBQ:What are some great additions to a barbecue? Serve them with grilled corn on the cob, coleslaw, and Potato Salad for a classic BBQ meal.
For a quick dinner:What are some great side dishes to serve with a wing? My kids love this combo!
For a Party: Serve the wings with a platter of veggies and dips, some cheese and crackers, and a variety of drinks for a fun and festive party.
When I’m feeling adventurous, I like to make a big batch of homemade mac and cheese to go with the meal. The creaminess of the mac and cheese is a great contrast to the spiciness on the wings. My family and I have a tradition of making homemade lemonade when we have wings for dinner. What’s the best way to cool down after a long day of spice?
How do I make Louisiana Rub Wingstops?
What are some of the best ways to take your Louisiana Rub wings to the next level? What are some of the best tips and tricks I have learned over the years?
Spice Level:Don’t be afraid to adjust the amount of cayenne pepper to suit your taste. If you like spicy, add more. If you prefer a milder flavor, use less or omit it altogether. I always add a tiny pinch more than I think I need because that’s how my family likes it!
Crispy Skin:For extra crispy skin, try baking the wings on a wire rack placed over an oven sheet. This allows air to circulate around the wings, resulting in a crispier texture. I once tried using my Air Fryer, and that gave it the crispiest skin of all time but be cautious of using it.
Dry Rub:Make sure the wings are completely dry before applying the rub. How do I make a crisper crust? How do you wipe your hands dry with paper towels? I learned this the hard way when I didn’t dry them enough and the rub kind of dissolved and made the sand.
Flavor Infusion:For a deeper flavor, try marinating the wings in the rub for several hours or even overnight. How do spices penetrate meat? The longest I’ve marinated them is 6 hours and I definitely noticed the difference.
What is the best temperature Experiment with the baking temperature to find what works best for your oven. Some ovens may require a higher temperature to achieve crispy skin. I’ve found that 400°F (200°C) works well for most ovens, but you may need to adjust it slightly depending on your oven.
Spice Freshness: The fresher your spices, the more flavorful the rub will be. Try to use spices that are relatively new and haven’t been sitting in your pantry for too long. I usually replace my spices every 6-12 months to ensure they’re at their peak flavor. This one tip changed everything about my cooking.
Storing and Reheating Tips
If you happen to have any leftover wings (which is rare in my house!), here’s how to store and reheat them:
Refrigerator Storage: Store the wings in an airtight container in the refrigerator for up to 3-4 days. Make sure they’re completely cooled before storing them. I always use glass containers because I find they keep the wings fresher for longer. Plus, they’re better for the environment!
Reheating in Oven: Preheat your oven to 350°F (175°C). Place the wings on a baking sheet lined with parchment paper and reheat for 10-15 minutes, or until they’re heated through and crispy. I like to drizzle a little Olive Oil over them before reheating to help them crisp up.
Reheating in Microwave: Place the wings on a microwave-safe plate and reheat for 1-2 minutes, or until they’re heated through. Be aware that the skin may not be as crispy when reheated in the microwave. I try to avoid this method if possible, as it can make the wings a bit soggy.
Freezing: If you want to store the wings for longer, you can freeze them. Wrap them tightly in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
When to add rub if frozen: I prefer to add the rub before freezing the wings. That way, the flavor is already locked in. However, you can also add the rub after thawing the wings. Just make sure to pat them dry before applying the rub.
Frequently Asked Questions
Final Thoughts
So there you have it – my version of Wingstop’s famous Louisiana Rub wings! This recipe is a guaranteed crowd-pleaser and is perfect for game days, barbecues, or just a fun weeknight dinner. The combination of savory, sweet, and spicy flavors is absolutely addictive, and I promise you’ll be making these wings again and again. I know I always do! If you’re as wing-obsessed as I am, you might also want to check out my recipe for Honey Garlic Wings – they’re another family favorite! I really hope you give this recipe a try. It’s a fun and easy way to enjoy restaurant-quality wings in the comfort of your own home. Happy cooking, and let me know how yours turn out in the comments below! I’d love to hear about any variations you try or any serving suggestions you have. And if you liked this recipe, don’t forget to rate it and share it with your friends!
Louisiana Rub Wingstop Recipe
Ingredients
Main Ingredients
- 2 lbs Chicken Wings separated into drumettes and flats
- 2 tbsp Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Cayenne Pepper or to taste
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 cup Vegetable Oil
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all dry ingredients (paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt).
- Add chicken wings and toss to coat evenly.
- Place wings in a single layer on a baking sheet lined with parchment paper.
- Bake for 30 minutes, flipping halfway through, until cooked through and crispy.
