Wingstop Louisiana Rub Wings Easy Copycat Recipe
Wingstop Louisiana Rub wings have a dedicated following for good reason: bold Cajun seasoning, crispy skin, and a buttery coating that clings to every bite. This easy copycat recipe delivers that same zesty flavor with wings fried to golden perfection and tossed in a simple butter-Cajun sauce. McCormick Gourmet Cajun Seasoning does the heavy lifting, giving you delicious results without tracking down a dozen individual spices. These wings come together in about 30 minutes,, made with simple ingredients, and are perfect for game day or any time you want Wingstop at home.
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Wingstop’s Louisiana Rub is one of the chain’s signature dry-rub styles. Unlike saucy wings, these are coated with melted butter and Cajun seasoning after frying, creating a thin, clinging layer that seasons the crispy skin without making it soft or soggy.
The recipe relies on two things: proper frying temperature and a quality Cajun blend. McCormick Gourmet Cajun Seasoning is a reliable, widely available option that delivers a balanced herb-and-spice profile right out of the jar. If you prefer to mix your own, a homemade Cajun spice blend works just as well.
Plan for a bit of hands-on time at the stove. Frying in small batches is key to consistent results, and the payoff is a wing that tastes like the real thing at a fraction of the cost..
Why this copycat recipe is unique
Most Louisiana Rub copycat recipes either build a complicated spice blend from scratch or leave the seasoning frustratingly vague. This one cuts through that with a single, specific recommendation: McCormick Gourmet Cajun Seasoning. It’s widely available, consistently balanced, and delivers the herb-forward, gently spiced flavor Wingstop uses without requiring a pantry full of individual spices.
Beyond the seasoning, this recipe is built around two techniques that most copycat versions skip over. First, frying at a strict 350°F and allowing the oil to fully recover between batches, which is why restaurant wings are known for their crispiness. Second, tossing in small batches after frying so the crust stays intact instead of steaming under a pile of wings.
The result is a wing that’s crispy, well-seasoned, and coated in a buttery Cajun sauce that clings rather than pools, just like the restaurant version.
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’s or make your own Cajun blend.
How to make Louisiana Rub Wingstop Wings
To prep the uncut wings:
- Pat the chicken wings dry with a paper towel to prevent the knife from slipping.
- Use a sharp fillet 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.
- Gently pull the wings apart to 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:
- 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 yields consistent results. You can find several inexpensive deep-fat fryers online that are worthwhile if you do a lot of deep-frying.
- 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.
- While waiting for the oil to reach the target temperature, cover a rimmed baking tray with a paper towel and place a wire cooling rack on top.
- Once the oil reaches 350°F, add 5 or 6 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.
- Let the oil return to 350°F before frying another batch.
To make the Cajun Sauce
- Melt the butter in a saucepan over low heat or in the microwave.
- Whisk in the McCormick Gourmet Cajun Seasoning.
To finish the Louisiana Rub Wingstop chicken wings:
- Pour a few tablespoons of the Cajun Sauce into a large mixing bowl.
- Add 5 or 6 fried wings and toss them in 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, then are dipped in a batter made with Louisiana 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 leftover wings
- Refrigerator Storage: Store in an airtight container for up to 3 days. The crust will soften during storage, but can be restored with the right reheating method.
- Reheating Method: Air fryer method (best): preheat to 360°F, arrange wings in a single layer, and heat for about 5 minutes per side until crispy and warmed through. Oven method: preheat to 375°F, place wings on a lightly greased baking sheet, and heat for 15 minutes, flipping once halfway through. Avoid the microwave: the steam it produces will soften the skin, and you’ll lose the crunch entirely.
- Freezer Storage: Not recommended. Deep-fried wings lose their texture after freezing and thawing, and the butter-based Cajun sauce separates when frozen.
More Wingstop copycat recipes
- Buffalo Chicken Thighs
- Buffalo Chicken Sandwich
- Cajun Fried Corn
- Cajun Wings
- Garlic Parmesan Wings
- Lemon Pepper Wings
Favorite fast food chicken recipes
- Applebee’s Flamin’ Hot Cheetos Wings
- Buffalo Wild Wings Asian Zing Wings
- Buffalo Wild Wings Buffalo Wings
- Buffalo Wild Wings General Tso Wings
- Hooters Wings
- KFC Honey Barbecue Wings
- Pluckers Wings
Check out more of my easy chicken recipes and the best copycat fast food recipes here on CopyKat!
Wrapping Up
There’s something deeply satisfying about recreating restaurant favorites at home, especially when they turn out this delicious. These Homemade Louisiana Rub Wings capture that distinctive Wingstop flavor while being budget-friendly and customizable to your taste preferences. Once you master this recipe, you might find yourself hosting wing nights more often—just be prepared for friends to “coincidentally” drop by on game days
Plus you’ll get great new recipes from us every week!
Wingstop Louisiana Rub Wings Copycat
Ingredients
- 2 1/2 pounds chicken wings
- vegetable oil for frying
- 1/3 cup butter melted
- 2 teaspoons McCormick Culinary Cajun seasoning
Instructions
- Cut the wings at each joint. Discard the wing tip or save it for stock.
- Pour the vegetable oil into a large, heavy-bottomed pot until it reaches a depth of 4 inches, or use a deep fryer. Preheat the oil to 350°F.
- Deep-fry the wings in batches for 8 to 10 minutes, stirring once to ensure even cooking. Depending on the size of your pot, you should be able to fry about 5 or 6 wings at a time. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.
- Combine the melted butter and Cajun seasoning in a large bowl. Place the fried wings in the bowl and toss to coat.
These Wingstop Louisiana Rub Wings look amazing! They tasted even better than they looked.