Copycat Wingstop Louisiana Rub Wings
Crispy baked chicken wings coated in a smoky, slightly spicy Louisiana dry rub with a lemon butter finish — a spot-on copycat of Wingstop's fan-favorite flavor.
45 minutes, 4 Servings
Crispy baked chicken wings coated in a smoky, slightly spicy Louisiana dry rub with a lemon butter finish — a spot-on copycat of Wingstop's fan-favorite flavor.
45 minutes, 4 Servings
Ingredients - Wings
| 2 lbs | Chicken wings |
| 1 Tbsp | Neutral oil (vegetable or canola) |
| 1 tsp | Garlic powder |
| 1 tsp | Onion powder |
| ½ tsp | Smoked paprika |
| ½ tsp | Kosher salt |
| ¼ tsp | Black pepper |
Ingredients - Louisiana Rub
| 1½ tsp | Brown sugar |
| 1 tsp | Smoked paprika |
| 1 tsp | Garlic powder |
| ½ tsp | Onion powder |
| ½ tsp | Dried oregano |
| ½ tsp | Dried thyme |
| ½ tsp | Cayenne pepper |
| ½ tsp | Ground cumin |
| ½ tsp | Kosher salt |
| ¼ tsp | Black pepper |
Ingredients - Finish
| 2 Tbsp | Unsalted butter, melted |
| 1 Tbsp | Lemon juice |
Preparation
| 1. Preheat the oven to 425°F and line a baking sheet with foil. |
| 2. Place a wire rack on the foil-lined baking sheet. |
| 3. Pat the chicken wings dry with paper towels. |
| 4. Toss wings in a large bowl with oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated. |
| 5. Arrange wings on the wire rack in a single layer. |
| 6. Bake for 25 minutes. |
| 7. Flip the wings and bake for another 15 minutes until the skin is crispy and the internal temperature reaches 165°F. |
| 8. Combine the brown sugar, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, cumin, salt, and pepper in a small bowl . |
| 9. Transfer the cooked wings to a large bowl . |
| 10. Drizzle the melted butter and lemon juice over the wings. |
| 11. Sprinkle the Louisiana rub over the wings and toss until evenly coated. |
| 12. Serve immediately. |
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