This Louisiana rub recipe is a great all purpose seasoning inspired by the addicting wings from Wingstop. Use this creole seasoning as a dry rub on just about anything from shrimp to chicken breasts, as well as your favorite vegetables for a taste your whole family will love.
Do you love cajun spices? It's a favorite around my house, and for good reason. Whether we're having wing night, or just need something to jazz up those boring chicken thighs, this flavorful dry rub is a great way to get your taste buds singing.
If you're a fan a blackened fish, then this is the best recipe to give you all that spicy and sweet flavor you crave.
Why make louisiana rub recipe?
Uses common spices: chances are that you already have everything you need to make this homemade Louisiana seasoning for some easy dinners coming up.
Not just for wings: use as a new flavor in your favorite chicken recipes.
Adjust the spice level: this spice mix can be adjusted to your particular taste. If you like mild heat, you can use less cayenne pepper. Use more for extreme heat.
Easy recipe that makes a great party food, appetizer, or fun dinner.
- Onion powder
- Garlic powder
- Dried oregano
- Dried basil
- Ground thyme
- Chili powder
- Black pepper
- Cayenne pepper
- Brown sugar - if sweetness is desired, can be omitted
- Kosher salt
If making wings, you'll need:
- Vegetable Oil (or canola)
- 2 pounds chicken wings (drumettes and flats; separated) or leave whole, up to you
Don't forget to check out my post on making chicken wings in the air fryer (from frozen wings).
How to make dry rub chicken wings with Louisiana Rub recipe
Step 1: Mix spices in a small bowl until well combined. You'll need about 2 pounds fresh chicken wings. Preheat oven to 400 degrees F. Line a baking sheet with heavy duty aluminum foil. Top with an oven safe wire rack (I use my cookie cooling rack). Use non-stick cooking spray on the rack.
Step 2: Pat wings dry with a paper towel. Make sure they're very dry!
Step 3: Add dry wings and oil to a large bowl, coating wings evenly. Then add about half (about ¼ cup) Louisiana rub recipe, massaging it into all the wings as evenly as possible.
Step 4: Evenly place wings on prepared baking sheet in a single layer (skin side up) and bake for about 45 minutes. If not using a rack, place skin side down then over at the halfway point.
Let wings marinate for at least 15 minutes and up to 24 hours for amazing flavor.
No, if you don't have a rack, just place them on the foil lined sheet (skin side down) and flip them over at the halfway point.
When chicken reaches an internal temperature 165 degrees F it's safe to eat.
- Be sure to pat chicken wings very dry--this will help the oil and seasoning stick and give your crispy results.
- Use the broiler for the last 5 minutes of cooking for even crispier wings.
- Lining your sheet pan/baking pan even if it's non-stick will help with clean up.
- Use freezer bags to coat wings with dry rub ingredients instead of rubbing on with gloves.
- A meat thermometer will take the guess work out of knowing if your wings are cooked through.
- Pluck hairs from chicken pieces.
How to store
You can keep leftover Louisiana rub recipe stored with the rest of your spices. For best results, keep in an airtight container in a cool dark place.
Store wings covered in the refrigerator for 3 or 4 days. Reheat in the microwave or in 350 degree F oven until hot throughout.
Mango Habanero, Hickory Smoked Barbecue, and Garlic Parmesan are the top three most popular Wingstop wings.
Dry rub wings are great with my homemade buttermilk blue cheese dressing, celery sticks and carrots.
Your Louisiana rub recipe is great on shrimp, and other seafood like salmon and tilapia. Just coat your protein choice and cook until desired doneness.
Other dip ideas include garlic parmesan sauce, barbecue sauce, my homemade ranch dressing, and wing sauce.
Louisiana Rub Recipe
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil leaves
- 1 teaspoon dried thyme
- 1 ½ tablespoon paprika
- 2 teaspoon chili powder
- 2 tablespoon brown sugar omit if sweetness isn't desired
- ½ tablespoon cayenne pepper or to taste
- 1 tablespoon black pepper
- 1 ½ tablespoon kosher salt
To make chicken wings
- 1 tablespoon Vegetable Oil or canola
- 2 pounds chicken wings drums and flats separated or leave whole, up to you
- Add all spice ingredients to a small bowl or mason jar. Mix until well combined.
- Preheat oven to 400 degrees F. Line a baking sheet with heavy duty aluminum foil. Top with an oven safe wire rack (I use my cookie cooling rack). Use non-stick cooking spray on the rack.
- Pat wings dry with a paper towel. Make sure they're very dry!
- Add dried wings and oil to a large bowl, coating wings evenly. Then add Louisiana rub recipe, massaging it into all the wings as evenly as possible.
- Evenly place wings on prepared baking sheet in a single layer evenly spaced (skin side up) and bake for 45 minutes. If not using a rack, place skin side down and flip wings over at the halfway point.