Louisiana Rub Wingstop – Chicken Wing Dry Rub

4.98 from 36 votes
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This Louisiana rub Wingstop copycat recipe is a dry rub made with Cajun inspired spices and a hint of garlic. The seasonings come together to make a flavorful dry rub perfect for chicken wings and more. A great balance of heat and sweet, this is sure to become a go-to spice rub. Serve it with some Wingstop ranch for the ultimate restaurant style experience.

Cooked chicken wings on plate.


Chicken wings are surprisingly easy to make and are a delicious appetizer or meal. This Wingstop Louisiana dry rub recipe will add a burst of flavor to both frozen or fresh wings. No need to run out to the sports bar or restaurant, you can make these wings in less than an hour.

The great thing about making this Louisiana inspired dry rub at home is that you can adjust the ingredients to your taste. If you like a little extra heat, add more cayenne or if you like a little extra sweet, add a extra brown sugar.

What is the Louisiana Rub at Wingstop?

Wingstop describes their Louisiana rub as a “dry rub with a hint of garlic plus some Deep South Cajun love”. It’s a little less spicy than their Cajun flavored wings but still middle of the heat index.

Wingstop has 11 sauces and dry rubs including: Hawaiian, Garlic Parmesan, Lemon Pepper, Hickory Smoked BBQ, Mild, Louisiana Rub, Spicy Korean Q, Original Hot, Cajun, Mango Habanero and Atomic. Atomic is the flavor they offer.

Louisiana Dry Rub Ingredients

This blend is made up of common spices that you might already have at home.

Garlic Powder – Garlic gives these wings an addictive taste that will keep you coming back for more.

Onion Powder – Onion powder adds a savory, sweet, hint of onion flavor.

Chili Powder – This common spice blend adds a nice depth of flavor.

Paprika – A beautiful red spice that imparts a slightly smoky, sweet taste.

Cayenne Pepper – This spice brings the heat. Feel free to adjust the amount to your preference. This spice really packs a punch so you don’t need much to taste the heat.

Oregano – Oregano adds a bold, peppery layer. Just a little goes a long way in this blend.

Brown Sugar – Adds a great sweet balance to the heat.

Salt and Pepper – These common spices round out the spice rub flavors. Again, feel free to adjust the amount to taste or dietary needs.

Bowls of seasonings and bowl of chicken wings.

How to make

Here are two methods for cooking delicious, crispy chicken wings.

Wings in the Oven: The oven is a great method for cooking wings. It does take a little longer and requires preheating.

  1. Mix seasonings in a bowl.
  2. Pat chicken wings dry with a paper towel. This helps to achieve crispy skin.
  3. Coat them in oil and then rub on spice mixture.
  4. Preheat oven to 400 degrees F. Line baking sheet with foil and place seasoned wings on baking sheet.
  5. Cook for 40-50 minutes or until wings are cooked through.

***Tip: If you are using frozen wings, be sure to let them sit in the refrigerator overnight to thaw and make sure to pat them dry.

Wings in the Air fryer: This is my favorite method. They cook fast and have a wonderful tasty, crispy skin.

  1. Combine seasonings in a bowl.
  2. Make sure to pat wings dry with paper towel to get that crispy skin.
  3. Coat the wings in oil and then rub on spices.
  4. Place wings in air fryer basket. Cook at 400 degrees F for 8 minutes, flip over and cook another 8-10 minutes.
Bowl of spices and chicken wings.

What to serve with Louisiana spiced wings

Wings are great on their own or served with a dip like ranch, blue cheese dressing, Boom Boom sauce, Chick-fil-A sauce or horsey sauce.

Carrot and celery sticks are a classic side but we also like serving them with a side of fries, onion rings, slaw and roasted vegetables.

How to store

You can store leftover wings in an airtight container. Make sure to keep them in the refrigerator. They will last up to 3 days. Reheat in the oven or air fryer.

Leftover Louisiana spice rub can be stored in a jar with a lid or airtight container. Keep in a cool, dark place like a spice cabinet.

More spice blends

4.98 from 36 votes

Louisiana Rub Wingstop Recipe

By Heather
Delicious blend of spices make up the Louisiana Rub Wingstop copycat. Perfect to season chicken wings and more.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4


  • 2-3 lbs chicken wings
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons brown sugar


  • Mix spices in a bowl. Set aside.
  • Pat chicken wings dry with paper towels.
  • Pour vegetable oil over chicken wings. Toss to coat.
  • Pour spices on wings. Rub the spices over wings.


  • Preheat oven to 400 degrees F. Line baking sheet with foil and place seasoned wings on baking sheet. Cook for 40-50 minutes or until wings are cooked through.

Air Fryer

  • Place wings in air fryer basket. Cook at 400 degrees F for 8 minutes, flip over and cook another 8-10 minutes.


YouTube video


Calories: 363kcal | Carbohydrates: 7g | Protein: 23g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 682mg | Potassium: 239mg | Fiber: 1g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
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Recipe Rating


  1. 5 stars
    Can I use my convection oven setting with this recipe, also placing wings on a cooling rack on baking pan? Would the baking time be different than air fryer time and temperature? Thanks. Great recipe ingredients.

  2. 5 stars
    Amazing! It’s actually better than Wingstop! I did add 2tbsp of olive oil and 1 tbsp of sour cream to make it a wet marinade and Omg I air fryed the thighs and it was just phenomenal. Thank you!!!

  3. 4 stars
    This is a good close likeness. I tried it exactly as the recipe stated and found it to be more sweet than spicy. Next time I’ll half the amount of brown sugar. But they were still delicious!
    Ill be saving the recipe

  4. The spices on the wings look absolutely fabulous, a wonderful recipe! I Will have to make for my partner