Wingstop Louisiana Rub Wings
Crispy fried chicken wings coated in a spiced Cajun dry rub with a distinctly Louisiana flavour. Smoky, spicy, and full of Southern charm.
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Why you’ll love it
Wingstop's Louisiana Rub Wings bring the bold, spicy flavours of New Orleans straight to your plate. These crispy fried wings are generously coated in a Cajun-inspired dry rub featuring smoked paprika, cayenne, oregano, and a touch of brown sugar for balance. The result is a wing that's smoky, spicy, slightly sweet, and absolutely packed with flavour. Unlike wet sauces, this dry rub creates a crispy, flavourful crust that won't make your fingers messy - though you'll still lick them clean! The Louisiana Rub has become a Wingstop favourite for those who want serious flavour and heat without drowning their wings in sauce. It's Cajun cooking at its finest, simplified into a wing that delivers big taste with every bite.
About the original
The Louisiana Rub is Wingstop's tribute to Cajun and Creole cuisine, drawing inspiration from the bold, layered spice blends that define New Orleans cooking. While Wingstop is a Texas-born chain, this flavour celebrates Louisiana's rich culinary heritage with its distinctive combination of smoked paprika, cayenne heat, and aromatic herbs.
Described by Wingstop as having 'a crispy, spiced dry rub with a distinctly Cajun drawl,' the Louisiana Rub delivers medium heat with complex flavour. The touch of brown sugar balances the spices while helping create a beautiful caramelised crust. It's proof that you don't need a wet sauce to create memorable wings.
This recipe brings Wingstop's Louisiana magic to your home kitchen, with crispy wings and a flavour-packed Cajun rub that'll transport you straight to the French Quarter.
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Ingredients
Wings
- 1000 g Chicken wings — cut into drumettes and flats
- 1000 ml Vegetable oil — for deep frying
Coating
- 150 g Plain flour
- 50 g Cornstarch
- 1 tsp Fine sea salt
Louisiana Dry Rub
- 2 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1.5 tsp Cayenne pepper
- 1 tbsp Dried oregano
- 1 tsp Ground cumin
- 1.5 tbsp Light brown sugar
- 1 tsp Black pepper
- 1 tsp Fine sea salt
Method
Make the Louisiana dry rub first. In a bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, cumin, brown sugar, black pepper, and salt. Mix thoroughly and set aside.
Pat the chicken wings completely dry with kitchen paper. This is essential for crispy wings.
In a large bowl, mix together the flour, cornstarch, and 1 teaspoon salt to create your coating mixture.
Toss the dry wings in the flour coating until evenly covered, shaking off any excess.
Heat vegetable oil in a large, deep pot or deep fryer to 175°C (350°F). Use a thermometer to monitor temperature.
Fry wings in batches for 10-12 minutes, turning occasionally, until golden brown and cooked through to 75°C internal temperature. Don't overcrowd the pot.
Remove wings with a slotted spoon and drain briefly on kitchen paper. While still hot, place them in a large bowl.
Immediately sprinkle the Louisiana dry rub generously over the hot wings. Start with about 3-4 tablespoons of the rub mixture.
Toss the wings vigorously to coat them evenly in the spice mixture. The heat from the wings will help the spices adhere and release their aromatic oils.
Taste and add more rub if desired. Transfer to a serving plate and serve immediately while hot and crispy. Store any leftover rub in an airtight container.
Tips & Variations
- Make extra dry rub - it stores well in an airtight container for up to 3 months and works brilliantly on chicken, pork, or even roasted vegetables.
- Toss wings in the rub while they're still piping hot from the fryer - the heat helps the spices bloom and stick.
- Adjust cayenne pepper to taste - use 1 teaspoon for mild heat, 1.5 teaspoons for medium, or 2 teaspoons for extra spice.
- The brown sugar helps create a slightly caramelised crust and balances the heat - don't skip it.
- For even more flavour, let wings rest for 2-3 minutes after coating so the spices can set before serving.
- Smoked paprika is key to authentic Louisiana flavour - regular paprika won't give the same depth.
FAQs
- Can I bake these wings instead of frying?
- Yes! Bake coated wings on a wire rack at 220°C (200°C fan) for 45-50 minutes, flipping halfway. Apply the dry rub immediately after baking while wings are still hot.
- How spicy are these wings?
- They're medium spicy - noticeably hot but not overwhelming. The cayenne provides heat while the other spices add complexity. You can reduce cayenne to 1 teaspoon for milder wings.
- Why use a dry rub instead of sauce?
- Dry rubs keep wings crispy and create intense, concentrated flavour without the mess of wet sauce. They're perfect for those who want big flavour but prefer a less messy eating experience.
- Can I use this rub on other meats?
- Absolutely! This Louisiana rub is fantastic on grilled chicken, pork chops, fish, or even sprinkled on chips. It's a versatile Cajun seasoning blend.
Nutrition (per serving)
| Calories | 438 kcal |
|---|---|
| Protein | 27 g |
| Fat | 30 g |
| Carbs | 16 g |
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