What Goes with Potato Soup: Easy Chicken Wings Recipe
Wingstop calls the Louisiana Rub a “crispy dry rub with some Deep South Cajun love”. You’ll call it your go-to seasoning for wing night! This medium-heat spice mix is super easy to prepare and will load up your wings with a ton of flavor. Pair it with a creamy potato soup!
Prep Time15 minutes mins
Cook Time45 minutes mins
Servings: 8
Author: Izzy
For the Wings
- 2 lbs chicken wings
- 1 tablespoon vegetable oil
Preheat oven to 400 ºF. Line a large baking sheet with aluminum foil and set it aside.
In a small mixing bowl, whisk together all dry rub ingredients.
In a large mixing bowl, add chicken wings. Drizzle with vegetable oil, and toss to coat.
Sprinkle the dry rub mixture and massage it into the chicken wings using your hands. Make sure to coat the wings evenly.
Place the seasoned chicken wings on the baking sheet. Arrange them in one single layer.
Bake for 45 minutes or until fully cooked and crispy. Remove from the oven and serve with your favorite dipping sauce such as Ranch Dressing.
- If you plan to use frozen chicken wings, make sure they’re completely thawed before cooking.
- Pat the wings dry with a paper towel in order to season them properly.
- You can adjust the amount of cayenne powder and chili powder for a more and less spicy dish.