Louisiana Rub Wingstop Recipe
Learn how to make Louisiana rub Wingstop with this copycat recipe. Baked chicken wings coated in a mouth-watering homemade Wingstop Louisiana dry rub that is perfect for wing night!
Servings: 8
Equipment
Ingredients
For the Chicken Wings:
- Chicken wings- 2 lbs 1 kg
- Salt-1 teaspoon
- Onion powder-1 teaspoon
- Garlic powder-1 teaspoon
- Red chili powder-1 teaspoon
- Cracked black pepper-1/2 teaspoon
- Creole seasoning- 1 teaspoon
- Oil or butter melted-1/4 cup
For Louisiana rub:
- Smoked Paprika-1 teaspoon
- Dried oregano-1/2 teaspoon
- Cayenne pepper-1/2 teaspoon
- Cumin powder-1/2 teaspoon
- Brown sugar-1 1/2 teaspoon
- Onion powder-1 teaspoon
- Garlic powder-1 teaspoon
- Black pepper-1/2 teaspoon
- Salt-1/2 teaspoon or to taste
- Lemon juice- 2-3 tablespoons optional
Instructions
- Preheat oven to 450ºF |230ºC. Line a large baking tray with parchment paper or aluminium foil. Place a baking rack on the tray. Keep aside.
- In a large bowl add chicken wings, salt, onion powder, garlic powder, red chili, black pepper, creole seasoning and oil. Mix together to coat evenly.
- Place the seasoned chicken wings on the baking rack, leaving space between the wings.
- Bake for 35 minutes in the preheated oven to 450ºF |230ºC. Remove from the oven; flip them over and bake further for 10 minutes or until crispy. Transfer to a serving dish.
- 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.
- Add the dry rub to the baked wings and mix to evenly coat the wings.
- Serve immediately and enjoy!
Nutrition
Calories: 161kcal | Carbohydrates: 1g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 192mg | Fiber: 1g | Sugar: 1g