Louisiana Rub Wingstop Recipes
WINGSTOP LOUISIANA RUB WINGS RECIPE
Wingstop calls the Louisiana Rub a "crispy dry rub with some Deep South Cajun love". You'll call it your go-to seasoning for wing night! This medium-heat spice mix is super easy to prepare and will load up your wings with a ton of flavor. Pair it with a creamy Wingstop Ranch dipping sauce and it's a party hit!
Provided by Izzy
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 ºF. Line a large baking sheet with aluminum foil and set it aside.
- In a small mixing bowl, whisk together all dry rub ingredients.
- In a large mixing bowl, add chicken wings. Drizzle with vegetable oil, and toss to coat.
- Sprinkle the dry rub mixture and massage it into the chicken wings using your hands. Make sure to coat the wings evenly.
- Place the seasoned chicken wings on the baking sheet. Arrange them in one single layer.
- Bake for 45 minutes or until fully cooked and crispy. Remove from the oven and serve with your favorite dipping sauce such as Ranch Dressing.
Nutrition Facts : Calories 157 kcal, Carbohydrate 1 g, Protein 11 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 47 mg, Sodium 193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LOUISIANA RUB WINGSTOP RECIPE
Learn how to make Louisiana rub Wingstop with this copycat recipe. Baked chicken wings coated in a mouth-watering homemade Wingstop Louisiana dry rub that is perfect for wing night!
Provided by chefjar
Categories Chicken recipes
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 450ºF |230ºC. Line a large baking tray with parchment paper or aluminium foil. Place a baking rack on the tray. Keep aside.
- In a large bowl add chicken wings, salt, onion powder, garlic powder, red chili, black pepper, creole seasoning and oil. Mix together to coat evenly.
- Place the seasoned chicken wings on the baking rack, leaving space between the wings.
- Bake for 35 minutes in the preheated oven to 450ºF |230ºC. Remove from the oven; flip them over and bake further for 10 minutes or until crispy. Transfer to a serving dish.
- In a medium bowl combine all the ingredients for the rub: smoked paprika, dried oregano, cayenne pepper, cumin powder, brown sugar,onion powder, garlic powder, black pepper and salt.
- Add the dry rub to the baked wings and mix to evenly coat the wings.
- Serve immediately and enjoy!
Nutrition Facts : Calories 161kcal, Sugar 1g, Sodium 192mg, Fat 14g, SaturatedFat 4g, Carbohydrate 1g, Fiber 1g, Protein 12g, Cholesterol 46mg
LOUISIANA RUB WINGSTOP
Our Louisiana Rub Wingstop recipe is as crispy as it gets. It's the perfect seasoning to go with wings. It's a party hit when served with a creamy Wingstop Ranch dipping sauce.
Provided by Laura Ritterman
Categories Main
Time 50m
Number Of Ingredients 11
Steps:
- Line a baking tray with foil or baking paper, preheat your oven to 390°F
- Taking a small bowl, mix the paprika, garlic powder, oregano, salt, pepper, cayenne, chili, and cumin. Add the sugar and mix with a fork or whisk until all herbs and spices are blended together.
- In another large separate bowl, add your chicken wings and drizzle with the oil. Stir with your hand to get every wing coated in the oil. Then tip the winds into the spice mix and begin to toss and shake with your hand until all wings have an even coating of spice rub.
- Place the wings on a baking sheet. Spread them out as much as you can. If required, use two baking trays.
- Bake for 35-40 minutes until the skins begin to crisp up, and the wings are cooked through. To test, insert a sharp knife into the thickest part of one of the wings. The juices should run clear.
- Serve with a ranch dressing and perhaps some celery and carrot sticks. Make sure to bring a few napkins. It's going to get messy. Enjoy.
Nutrition Facts : Calories 155 cal
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