This Wingstop Louisiana Rub copycat delivers buttery, smoky Cajun-spiced chicken wings with crispy skin in just 30 minutes using an air fryer, oven, or deep fryer. The secret is patting wings dry, applying a homemade Louisiana dry rub, and finishing with melted butter for that signature Wingstop flavor.
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Dry the wings. Pat chicken wings completely dry with paper towels. For extra-crispy skin, toss with 1 tsp kosher salt and refrigerate uncovered on a rack for 30–60 minutes.
Make the rub. In a small bowl, whisk together smoked paprika, Creole seasoning, oregano, garlic powder, onion powder, brown sugar, cumin, cayenne, black pepper, and salt. Set aside.
Season the wings. Toss dried wings with olive oil, then with the kosher salt, garlic powder, and black pepper from the wings list.
Cook the wings:
Air fryer: 380°F for 22–25 minutes, flipping halfway, until golden and 165°F internal.
Oven: 425°F on a wire rack over a parchment-lined sheet pan, 40–45 minutes, flipping at 25 minutes. Broil the last 2 minutes.
Deep fryer: 375°F for 8–10 minutes until 165°F internal.
Toss in butter. Transfer hot wings to a large clean bowl. Drizzle with melted butter and toss to coat.
Add the rub. Sprinkle the Louisiana dry rub over the wings and toss until evenly coated. (This butter + rub finish is the Wingstop secret.)
Serve immediately with celery, carrots, and Copycat Wingstop Ranch or blue cheese dressing.
Store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until crispy; do not microwave as it softens the skin.
air fryer · instant-read thermometer · wire rack
Pat wings completely dry with paper towels, toss with 1 tsp kosher salt, and refrigerate uncovered on a rack for 30–60 minutes before cooking. This draws out surface moisture.
Yes. Mix the dry rub (paprika, Creole seasoning, oregano, garlic powder, onion powder, brown sugar, cumin, cayenne, black pepper, salt) in a bowl and store in an airtight container for up to 2 weeks.
Air fryer: 380°F for 22–25 minutes, flipping halfway. Oven: 425°F for 40–45 minutes, flipping at 25 minutes and broiling the last 2 minutes. Deep fryer: 375°F for 8–10 minutes.
Yes, but reduce cooking time by 5–10 minutes since boneless wings cook faster. Check for 165°F internal temperature.
Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through and crispy.
