Wingstop Louisiana Rub Wings (Copycat Recipe)

I was hooked the first time I tried Wingstop’s Louisiana Rub wings. That perfect balance of Cajun spices with a hint of heat had me returning weekly—until I saw what it was doing to my wallet!

One Sunday during football season, with a craving that wouldn’t quit and a bank account begging for mercy, I decided to recreate these wings at home. After several test batches (and thrilled neighbors who served as taste testers), I finally nailed it. Now, I’m sharing my copycat recipe that tastes exactly like the restaurant version but costs a fraction of the price.

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What does Wingstop Louisiana Rub Taste Like?

Wingstop Louisiana Rub wings are bold, zesty, and packed with real Cajun taste. This copycat Wingstop Louisiana Rub recipe cooks up some of the juiciest and most flavorful wings you’ve ever had.

Capturing the authentic Louisiana Rub Wingstop flavor at home is easy. The secret? McCormick Gourmet Cajun Seasoning. Don’t be scared to use a jarred spice mix. McCormick Gourmet Cajun Seasoning is every bit as good and will save you a ton of time!

Are you ready for mouthwatering wings with a little kick? Then, crank up the fryer to make a batch of Louisiana Rub Wingstop chicken wings.

Why you’ll love this Louisiana rub Wingstop copycat recipe 

Wingstop’s Louisiana Rub wings stand out for their bold, zesty flavor profile that captures authentic Cajun seasoning without overwhelming heat. These wings are:

• Perfectly crispy on the outside
• Juicy and tender on the inside
• Coated with a buttery Cajun rub that clings to every bite
• Restaurant quality without the restaurant price tag

What is the secret to capturing that signature Louisiana Rub flavor? McCormick Gourmet Cajun Seasoning. While I’m usually a “make everything from scratch” cook, this pre-made blend delivers the perfect flavor balance without requiring a dozen different spices. Try these inexpensive and wings that are almost as easy to make as ordering them online.  

Louisiana Rub Wingstop Wings ingredients

For the Wings:

• Chicken wings – The star of the show, providing a perfect vehicle for the Louisiana rub; choose fresh wings for the juiciest results
• Vegetable oil – Creates the high-heat environment needed for crispy wings while remaining neutral in flavor

For the Cajun Sauce:

• Unsalted butter – Forms the rich base of the sauce and helps the seasonings adhere to the wings
• McCormick Gourmet Cajun Seasoning – Delivers the authentic Louisiana flavor profile with the perfect balance of herbs, spices, and heat

You can substitute your favorite Cajun seasoning for McCormick or make your own Cajun blend. 

How to make Louisiana Rub Wingstop Wings 

To prep the uncut wings:

1. Pat the chicken wings dry with a paper towel to prevent the knife from slipping. 
2. Use a sharp filet knife to cut off the wing tips at the joint. The wing tips are the thinnest part of the wings. You won’t be using them, so you can freeze the wing tips to make chicken stock or discard them. 
3. Gently pull the wings and find the ball and socket joint. Use the tip of the knife to cut between the joints. Reserve the separated wings. 

To fry the chicken wings:

1. Add about four inches of vegetable oil to a heavy-bottomed pot or fill a countertop fryer. Using a countertop fryer is more convenient and will give you consistent results. You can find several inexpensive deep-fat fryers online that are worthwhile if you do a lot of deep-frying. 
2. Bring the oil up to 350 degrees. The temperature is critical, so if you aren’t using a fryer, invest in a good thermometer that you can attach to the side of the pot.
3. While waiting for the oil to come up to temperature, cover a rimmed baking tray with a paper towel and place a wire cooling rack on top. 
4. Once the oil hits 350°F, add five or six wings and fry for 8 to 10 minutes until they are golden brown. Use a slotted spoon to remove the chicken wings to the wire rack.
5. Let the oil come back up to 350°F before frying another batch.

To make the Cajun Sauce

1. Melt the butter in a saucepan over low heat or in the microwave.
2. Whisk in the McCormick Gourmet Cajun Seasoning.

To finish the Louisiana Rub Wingstop chicken wings:

1. Pour a few tablespoons of the Cajun Sauce into a large mixing bowl.
2. Add five or six fried wings and toss them with the sauce. Serve immediately.

What to serve them with 

While your fryer is out, why not cook up fried sides that would go great with this Wingstop Louisiana Rub recipe?

Fried Mushrooms. These buttermilk-battered mushrooms are extra crispy and delicious. Fat Ronnie’s Deep Fried Mushrooms are easy and cheap to make and fry up in just a few minutes. Serve them with Wingstop Ranch dressing or your favorite dipping sauce for a great app or snack!

Fried Pickles. Crunchy and tangy, fried pickles pair perfectly with hot wings. Red Robin Pickle Nickles start with dill pickle slices before a dip in a batter consisting of Louisianna Fish Fry Breading Mix and buttermilk. 

Fried Cheese Curds. If you are looking for something a little different, you can try making Fried Cheese Curds. Don’t be scared if you’ve never had cheese curds before. They’re just unaged cheddar; once you bread and deep-fry them, they are downright delicious!

Storage & Reheating

Storing Leftovers:

1. Allow wings to cool completely.
2. Place in an airtight container.
3. Refrigerate for up to 3 days.

Reheating for Maximum Crispiness:

Air Fryer Method (Best):

1. Preheat the air fryer to 360°F.
2. Arrange wings in a single layer.
3. Heat for about 5 minutes per side until crispy and heated through.

Oven Method:

1. Preheat oven to 375°F.
2. Place wings on a lightly greased baking sheet.
3. Heat for 15 minutes, flipping halfway through.

Avoid Microwave Reheating: This will make your once-crispy wings soggy.