Wingstop Louisiana Rub Recipe

This Wingstop Louisiana Rub recipe brings the bold, smoky, and slightly spicy flavor of Wingstop’s fan-favorite wings right to your kitchen. These baked wings come out perfectly crispy on the outside, tender and juicy on the inside, and coated in a buttery Cajun-style dry rub that’s downright addictive. No deep fryer needed — just toss, bake, and coat in that signature Louisiana-inspired seasoning blend for restaurant-quality wings at home. I’m no stranger to copycat Wingstop recipes — I’ve recreated classics like their Lemon Pepper Wings and Seasoned Fries — so you can trust this one tastes just like the real thing (maybe even better).

Why I Love This Copycat Wingstop Louisiana Rub Recipe

I’ve had Wingstop a few times while on road trips, but when one opened near my house recently, I knew I had to try it again. I ordered their Louisiana Rub wings because I saw a TikTok video of them, and they looked amazing. One bite, and I had my next challenge — recreating that same smoky, buttery, garlicky, and Cajun spice flavor. 

I started experimenting with different seasoning blends, adjusting the spice levels, and taste-testing after every batch until I finally nailed the flavor. Once I had the rub perfected, I tossed it over freshly baked wings, and the result was incredible — crispy, juicy wings coated in that bold Louisiana-style flavor that tastes just like the ones from Wingstop.

The more I make this recipe, the more I love it. These homemade Louisiana Rub wings deliver the same restaurant-quality flavor with simple ingredients and minimal effort. The wings come out perfectly crispy from baking at a high temperature with just a light coating of oil, and the buttery Cajun rub adds the perfect mix of smoky paprika, garlic, herbs, and a touch of sweetness.

Whether you serve them as a game-day snack, a party appetizer, or a quick weeknight dinner, these will become everyone's new favorite chicken wings. Once you try this copycat Wingstop Louisiana Rub recipe, you’ll never order takeout again!

Ingredients You’ll Need

For the Wings:

• 1 lb chicken wings
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• 1 tablespoon oil
• 1 tablespoon butter, melted

For the Louisiana Rub:

• 1 tablespoon brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• 1 teaspoon smoked paprika
• ¼ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 1 teaspoon salt

How To Make Wingstop Louisiana Rub Wings

Step 1: Preheat the Oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Season the Wings

In a large bowl, toss chicken wings with salt, black pepper, garlic powder, cayenne, paprika, and oil until evenly coated on all sides.

Step 3: Bake the Wings

Arrange the seasoned wings on the baking sheet in a single layer. Bake for 20 minutes, flip, then bake another 15–20 minutes, until crispy and cooked through. The internal temperature should be 165°F.

Step 4: Make the Louisiana Rub

While the wings bake, combine all rub ingredients—sugar, garlic powder, ginger, paprika, oregano, thyme, black pepper, and salt—in a bowl and mix well.

Step 5: Toss the Wings

Transfer baked wings to a clean bowl. Drizzle with melted butter, sprinkle the Louisiana rub generously over top, and toss until evenly coated.

Step 6: Serve

Transfer to a serving platter and enjoy hot. Serve with copycat Wingstop ranch, blue cheese dressing, or extra dry rub on the side.

Expert Tips To Make The Best Louisiana Rub Wings

• Dry the wings like a pro (and dry-brine if you can): Pat wings very dry with paper towels. For extra crisp skin, toss with 1–1¼ teaspoon kosher salt per lb of wings and refrigerate uncovered 30–60 minutes (up to overnight). This “dry-brine” draws out surface moisture and seasons all the way through.
• Use a wire rack or parchment paper: Bake on a wire rack set over a foil-lined sheet pan so hot air circulates and renders the skin evenly. This will give you the crispiest wings. No rack? Use parchment paper instead and flip at the halfway mark for even browning.
• Don't skip the oil: A light coat is plenty: 1–2 tablespoon neutral oil per 2 lb wings. Too much oil softens the rub; too little prevents browning and the spices won’t cling as well.
• Add a tiny crisping agent (Optional but clutch): If you want extra-crisp without frying, dust wings with ½–1 teaspoon aluminum-free baking powder per lb (not baking soda), or 1–2 teaspoon cornstarch per lb before oiling. It raises surface pH (or absorbs moisture), helping the skin dry out and crisp in the oven.
• Don’t skip the butter—use the right amount: Butter is a Wingstop signature addition. Use 2–3 tablespoon melted butter per lb wings. It adds richness and helps the rub cling without turning pasty. If you like a lighter finish, do 1 tablespoon butter + 1 tablespoon oil.
• Bloom the spices for bigger flavor: Mix your rub, then whisk it into warm (not sizzling) melted butter for a few seconds before tossing the wings. Gently blooming spices in fat unlocks aroma and flavor.
• Cook for a little longer: Wings are best when cooked a bit past “done." I like to pull them when the internal temperature reaches 185–195°F in the thickest drum/flat for juicy wings with crispy skin. 
• Rest the wings, then toss while hot: Let the wings rest for 2 minutes, then toss immediately in the melted butter and Louisiana rub. The brief rest keeps the coating from sliding off, and tossing while hot helps it lock on the skin.

Wingstop Louisiana Rub Wings FAQs

What makes Louisiana Rub wings different?

Louisiana rub wings stand out because they’re dry-rub wings, not saucy. Instead of being tossed in liquid sauce, they’re coated in a buttery Cajun seasoning blend made with smoky paprika, garlic powder, herbs, and just a touch of brown sugar. The result is a crisp, flavorful coating that clings to the wings without being messy, delivering a bold, smoky, and perfectly balanced flavor.

Are these wings spicy?

The heat level of Louisiana Rub wings is mild to moderate, depending on how much cayenne and paprika you use. They have a subtle, smoky kick but aren’t overwhelmingly hot. If you love heat, add more cayenne. For a milder version, reduce the cayenne or increase the brown sugar to cut the heat.

Can I make these wings ahead of time?

Yes! These Wingstop-style baked wings are perfect for making ahead. You can bake them for a few hours or even a day in advance and store them in an airtight container in the fridge. Then reheat in the oven at 375°F for about 10 minutes to restore crispiness. Wait to toss them in the butter and Louisiana rub until just before serving so they stay fresh and more flavorful.

Can I fry the wings instead of baking?

Absolutely. If you prefer the classic fried texture, heat oil in a deep pan to 350°F and fry the wings for 8–10 minutes or until golden brown and crispy. Once fried, drain on paper towels and toss immediately with melted butter and your homemade Louisiana rub. 

Can I make air fryer Louisiana Rub wings?

Yes, and they turn out incredibly crispy! Preheat your air fryer to 400°F and arrange the wings in a single layer (don't overcrowd the basket). Cook for 18–20 minutes, shaking the basket halfway through. When they’re golden and crisp, toss them in melted butter and the Louisiana rub. The air fryer version is fast, easy, and delivers the same restaurant-style crunch without the mess of frying.

How long do leftover wings last?

Store leftover Louisiana rub wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F oven or air fryer for about 8–10 minutes until hot and crispy again. Avoid microwaving, as it softens the skin and makes the coating less crisp.

Can I double or scale the recipe for a crowd?

Definitely. This recipe scales up easily—just double the ingredients and spread the wings across two sheet pans so they bake evenly. Rotate the pans halfway through baking to ensure consistent crispiness.

What should I serve with Louisiana Rub wings?

For the full restaurant experience, these wings pair best with Wingstop corn, coleslaw, and celery sticks with ranch dressing or blue cheese for dipping. The Cajun flavor also pairs well with a drizzle of hot honey on top if you like a little sweet-heat contrast.

My Final Thoughts

These Louisiana rub wings are smoky, garlicky, slightly spicy, and just perfectly seasoned—everything you love about the Wingstop version, made at home. The blend of herbs and spices, combined with butter and a hint of heat, is what makes these better than any baked wings I've ever tried. Serve them for game day, family dinners, or anytime you’re craving wings that pack bold Louisiana flavor.

Copycat Chicken Recipes To Try Next

• Dave's hot chicken
• McDonald's chicken nuggets
• Raising Cane's chicken
• KFC Nashville tenders
• Chick-Fil-A grilled chicken sandwich