Louisiana Rub Wings from Wingstop are seasoned with a bold Cajun spice blend that coats tender, juicy chicken wings, delivering a smoky, zesty flavor with a crispy, golden exterior.
Equipments
- Mixing bowl
- Tongs
- Baking sheet or deep fryer
- Wire rack (optional)
- Parchment paper or aluminum foil (optional)
- Measuring spoons
- Kitchen thermometer
- Serving platter
Ingredients
- 2 lbs (900g) chicken wings
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon brown sugar
Using fresh chicken wings is crucial for achieving tender, juicy results when preparing Louisiana Rub Wings. Precise measurement of smoked paprika and cayenne pepper ensures the authentic smoky and spicy flavor reminiscent of Wingstop's signature Cajun blend. Olive oil helps the seasoning adhere evenly while promoting a crispy exterior during cooking. You might want to use a kitchen thermometer to check that the wings reach a safe internal temperature of 165degF (74degC). This copycat recipe for Louisiana Rub Wings from Wingstop captures the bold, zesty flavor with a perfect balance of spices.
Instructions
- Preheat oven to 400°F (200°C) or heat oil in deep fryer to 375°F (190°C).
- Line baking sheet with parchment paper or aluminum foil and place wire rack on top (if baking).
- Pat chicken wings dry with paper towels.
- Place wings in mixing bowl and toss with olive oil to coat evenly.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, salt, and brown sugar.
- Sprinkle spice blend over wings and toss until evenly coated.
- Arrange wings in a single layer on wire rack or baking sheet, or prepare them for frying.
- Bake for 40–45 minutes (flip halfway) or fry for 10–12 minutes, until crispy and wings reach 165°F (74°C) internally.
- Remove wings and let rest for 5 minutes.
- Transfer to serving platter and serve hot.
Substitution
Louisiana Rub Wings from Wingstop combine a zesty Cajun spice blend with tender chicken wings for a smoky, crispy finish. If you don't have smoked paprika, regular paprika mixed with a small amount of chipotle powder can provide a similar smoky depth. Olive oil helps the spices adhere and aids crispiness; you can substitute with avocado oil for a higher smoke point. Use a kitchen thermometer to ensure chicken reaches an internal temperature of 165degF (74degC) for safe consumption. When baking, placing wings on a wire rack over a baking sheet promotes even cooking and crispiness, but parchment paper lined sheets also work well if a rack is unavailable.
Tips
Ensure chicken wings are thoroughly dried before coating with oil and spices to achieve a crispier texture. Use a kitchen thermometer to confirm the internal temperature reaches 165degF (74degC) for safe consumption. When baking, flipping wings halfway promotes even cooking and browning on both sides. You can rest cooked wings on a wire rack to prevent sogginess and maintain their crisp exterior before serving.
Nutritions
Louisiana Rub Wings from Wingstop offer a flavorful combination of protein and essential spices, making them a satisfying choice for your meal. Each 2-pound serving of chicken wings provides approximately 160-180 calories per wing, rich in protein that supports muscle repair and growth. The use of olive oil and spices like smoked paprika, garlic, and cayenne pepper contributes antioxidants and healthy fats, enhancing the wings' nutritional profile without excessive saturated fat. You can enjoy these wings as a protein-packed option with a hint of smoky, spicy flavor while managing calorie intake effectively.
Storage
Store leftover Louisiana Rub Wings in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. When reheating, use an oven or air fryer at 350degF (175degC) to restore the crispy texture without drying out the wings. Your wings will remain tender and retain their bold Cajun seasoning with proper storage and reheating methods.
Variation or Alternatives
Substitute cayenne pepper with chipotle powder to introduce a smoky heat that enhances the Louisiana Rub Wings' flavor profile. You can marinate the wings in olive oil and spices for 2-4 hours before cooking to allow deeper seasoning penetration for more intense taste. Swap the oven method with air frying at 400degF (200degC) for 25-30 minutes, flipping halfway, to achieve a crispy texture using less oil, ideal for healthier preparation. You may also add a tablespoon of brown mustard or hot sauce to your spice blend for a tangy kick that complements the Cajun spices.
Allergies
Louisiana Rub Wings from Wingstop contain common allergens such as garlic and onion powders, which may trigger sensitivities in some individuals. The seasoning blend includes spices like smoked paprika and cayenne pepper that can cause reactions for those with spice allergies. Ensure you check the ingredient list carefully to avoid any adverse effects on your health.
Why this recipe?
Louisiana Rub Wings from Wingstop feature a bold blend of Cajun spices that deliver a flavorful, smoky taste with just the right amount of heat, appealing to fans of Southern cuisine. The wings are crispy on the outside while tender and juicy inside, ensuring a satisfying texture that complements the robust seasoning. You'll appreciate the perfect balance of spices that make these wings addictive and ideal for gatherings or casual meals. Making a copycat version at home allows you to customize the heat level and enjoy fresh, homemade wings anytime.