Louisiana Rub Wings Recipe
Crispy oven-baked wings tossed in a bold Louisiana-style dry rub and a touch of butter. Big flavor, no deep fryer.
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Servings:
Ingredients
Main Ingredients
- 2.5 lb chicken wings, split at joints patted dry
- 1.5 tbsp aluminum-free baking powder
- 1 tsp kosher salt for initial coat
- 1.5 tbsp paprika for rub
- 1.5 tsp garlic powder for rub
- 1 tsp onion powder for rub
- 1.5 tsp light brown sugar for rub
- 0.5 tsp cayenne pepper adjust to taste
- 0.75 tsp black pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp kosher salt for rub
- 1 tsp lemon zest finely grated
- 1 tbsp neutral oil (like canola)
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice for finishing
Instructions
Preparation Steps
- Heat oven to 425°F. Set a wire rack on a rimmed sheet and lightly grease it.
- Pat the wings very dry with paper towels to help them crisp.
- Toss wings with baking powder and 1 teaspoon salt in a large bowl until evenly coated.
- Mix paprika, garlic powder, onion powder, brown sugar, cayenne, black pepper, oregano, thyme, remaining salt, and lemon zest.
- Drizzle wings with oil. Sprinkle on half the rub and toss to coat well.
- Arrange wings skin-side up on the rack in a single layer.
- Bake 25 minutes. Flip and bake 18–22 minutes more until deep golden and crisp.
- Stir melted butter with remaining rub and lemon juice in a large bowl.
- Toss hot wings in the butter mixture until coated. Rest 2 minutes and serve.
Notes
Air fryer option: Cook at 400°F for 20–25 minutes, shaking the basket halfway, then toss with the butter-rub mix.
Spicier version: Add another 1/4–1/2 tsp cayenne or a dash of hot sauce to the butter.
Storage: Refrigerate up to 3 days; re-crisp in a 400°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Louisiana Rub Wings Recipe flavors. All ingredient ratios and instructions are independently developed.