Description
A homemade version of Wingstop’s Louisiana Rub, this dry rub chicken wing recipe delivers bold, zesty flavor with a kick of Cajun spices and a hint of garlic and herbs.
Ingredients
Scale
- 2 lbs chicken wings
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp brown sugar
- 1/2 tsp thyme
- 1/2 tsp chili powder
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels and place them in a large bowl.
- Drizzle olive oil over the wings and toss to coat evenly.
- In a small bowl, mix together all the dry spices to create the Louisiana rub.
- Sprinkle the rub over the wings and toss until they are well coated.
- Place the wings on the prepared rack in a single layer.
- Bake for 40–45 minutes, flipping halfway through, until the wings are crispy and cooked through.
- Serve hot, garnished with fresh herbs or lemon wedges if desired.
Notes
- Use an air fryer for extra crispiness; cook at 400°F for 20–25 minutes.
- Adjust cayenne pepper for milder or spicier wings.
- Marinate the wings in the rub for 1–2 hours for deeper flavor.
Nutrition
- Serving Size: 5-6 wings
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg