Description
A bold and flavorful dry rub chicken wing recipe inspired by Wingstop’s Louisiana Rub, combining garlic, paprika, and Cajun spices for a crispy and savory snack.
Ingredients
Scale
- 2 lbs chicken wings
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp lemon pepper seasoning
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Place a wire rack on top.
- Pat the chicken wings dry with paper towels to ensure crispiness.
- In a large bowl, toss the wings with olive oil until evenly coated.
- In a separate bowl, mix all the spices together to create the Louisiana dry rub.
- Sprinkle the spice mixture over the wings and toss until well coated.
- Place the wings on the prepared rack in a single layer.
- Bake for 40–45 minutes, turning once halfway through, until the wings are crispy and fully cooked.
- Remove from oven and let rest for a few minutes before serving.
Notes
- For extra crispy wings, refrigerate uncovered for an hour before baking to dry out the skin.
- You can air fry the wings at 380°F for 25 minutes, shaking halfway through.
- Adjust cayenne pepper to taste for more or less heat.
Nutrition
- Serving Size: 4-5 wings
- Calories: 290
- Sugar: 0g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 85mg