Copycat Wingstop Louisiana Rub Wings

Why You’ll Love This Recipe

• Double-fried for shatteringly crisp skin that stays crunchy even after tossing.
• Bold, garlicky Louisiana-style dry rub with smoky paprika, cayenne heat, and oregano.
• Butter helps the spices cling and gives that signature finger-staining finish.
• Scales easily for game day and adapts to air fryer or oven methods.

Grocery List

• Produce: Optional lemon wedges, fresh oregano (for garnish)
• Dairy: Unsalted butter
• Pantry: Chicken wings, kosher salt, baking powder, cornstarch, sweet paprika, smoked paprika, garlic powder, onion powder, dried oregano, cayenne, black pepper, light brown sugar, peanut or canola oil

Full Ingredients

Wings & Prep

• 3 lb chicken wings, separated into flats and drumettes
• 1 1/2 tsp kosher salt (Diamond Crystal; use 1 tsp if using Morton’s)
• 1 Tbsp baking powder (aluminum-free; not baking soda)
• 1 Tbsp cornstarch

For Frying

• 2–3 quarts peanut or canola oil

Louisiana Rub & Finish

• 1 1/2 Tbsp sweet paprika
• 1/2 tsp smoked paprika (optional, for extra smokiness)
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano, rubbed between fingers
• 1/2–1 tsp cayenne pepper, to taste
• 1 tsp freshly ground black pepper
• 3/4 tsp kosher salt
• 1/2 tsp light brown sugar (optional, balances heat)
• 3 Tbsp unsalted butter, melted
• 1 tsp neutral oil (optional, helps distribute spices)

Step-by-Step Instructions

Step 1: Dry-brine the wings for crisp skin

Pat the wings very dry with paper towels. In a large bowl, toss wings with 1 1/2 tsp kosher salt, baking powder, and cornstarch until evenly coated. Arrange on a wire rack set over a rimmed sheet pan and refrigerate uncovered for 8–24 hours. This air-dries the skin for maximum crunch. Short on time? Skip the chill and move on—but the skin will be less crispy.

Step 2: Mix the Louisiana Rub

In a small bowl, whisk together sweet paprika, smoked paprika (if using), garlic powder, onion powder, dried oregano, cayenne, black pepper, kosher salt, and brown sugar (if using). Set aside. This blend should taste boldly seasoned and slightly salty—it will coat the exterior only.

Step 3: First fry at 325°F

Pour 2–3 quarts oil into a deep, heavy pot, filling no more than halfway. Heat to 325°F. Fry wings in 2–3 batches, 8–10 minutes per batch, maintaining 315–335°F. They should be pale golden and register at least 165°F internally. Transfer to a rack to drain.

Step 4: Rest and reheat the oil

Let the wings rest on the rack for 10 minutes; this equalizes moisture so the second fry crisps the skin, not the steam. Meanwhile, raise the oil to 375°F.

Step 5: Second fry for ultimate crunch

Return wings to the 375°F oil in batches for 2–3 minutes, until deep golden, glassy-crisp, and around 185–195°F internally (higher temps are great for wings). Drain briefly on the rack.

Step 6: Toss with butter and the rub

Place hot wings in a large bowl. Drizzle with melted butter (and the optional 1 tsp neutral oil); toss to coat. Sprinkle on the Louisiana Rub in 2–3 additions, tossing between each, until every nook is seasoned and your fingers start to stain orange-red. Taste and add a pinch more rub if you want extra kick.

Step 7: Serve hot

Pile onto a platter and serve immediately. Optional: add lemon wedges for a bright squeeze and a side of ranch or blue cheese. Keep extra rub at the table for dusting.

Pro Tips

• Aluminum-free baking powder only: it boosts crispness without a metallic aftertaste.
• Use a thermometer for the oil; crispness hinges on accurate 325°F and 375°F stages.
• Don’t crowd the pot—overcrowding drops the temperature and softens the crust.
• Toss butter first, then rub. Fat helps spices adhere evenly without clumping.
• Bloom the rub (optional): warm the spice mix in a dry skillet over low heat for 30–45 seconds, stirring, to deepen aroma. Cool before using.

Variations

• Air Fryer: 360°F for 18 minutes, flip; then 400°F for 5–7 minutes until crisp. Toss with butter and rub.
• Oven-Baked: Place salted, coated wings on a rack over a sheet pan. Bake at 450°F (425°F convection) for 40–50 minutes, flipping once. Toss with butter and rub.
• Extra-Hot: Increase cayenne to 1 1/2 tsp and add a few dashes of hot sauce to the melted butter.

Storage & Make-Ahead

Dry-brine wings up to 24 hours in advance. The rub can be mixed 1 month ahead and stored airtight. Leftover cooked wings keep 3–4 days refrigerated. Recrisp at 400°F for 10–12 minutes (or air fry 375°F for 5–7 minutes), then toss with a touch of melted butter and a pinch of fresh rub to refresh the flavor.

Nutrition (per serving)

Approximate: 640 calories; 42 g protein; 48 g fat; 5 g carbohydrates; 1,350 mg sodium. Values will vary based on oil absorption and salt brand.