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wingstop louisiana rub wings

Wingstop Louisiana Rub Wings Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp white pepper
  • 1 tbsp neutral oil
  • Fresh parsley, chopped

Method
 

  1. Set oven to 425°F (220°C) with a wire rack over a foil-lined baking sheet. Toss the 2 lbs wings with 1 tbsp oil, then coat thoroughly in the combined dry rub of 1 tbsp baking powder, 1 tsp salt, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp black pepper, 1/2 tsp oregano, 1/2 tsp thyme, and 1/2 tsp white pepper.
  2. Arrange wings skin side up on the rack with space between each piece. Bake for 40 to 45 minutes, flipping once at 25 minutes, until the skin is tight, brick-red, and visibly crinkled.
  3. Switch oven to broil on high and return wings to the top rack for 2 to 3 minutes, watching closely, until the edges char slightly.
  4. Transfer to a serving plate and scatter fresh chopped parsley over the top before serving.

Notes

These wings are best eaten right out of the oven while the skin is at peak crispness. If you're making them for a group, get everyone to the table before they come out, not after. The baking powder is non-negotiable for the crust, so double-check the label before you reach for a substitute.