Description
Smoky, spicy, and full of Southern flavor, these Louisiana dry-rubbed wings deliver bold taste and crispy texture—no sauce needed.
Ingredients
Scale
For the Louisiana Rub:
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1½ tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tbsp brown sugar
- 1 tsp kosher salt
- ½ tsp black pepper
For the Wings:
- 3 lbs chicken wings (split into flats and drums)
- 1 tbsp vegetable oil
- 1 tbsp melted butter (optional)
- Zest of ½ lemon (optional)
Instructions
- Prep Wings: Pat wings dry. Place in a bowl and let them come to room temp.
- Make Rub: Mix all rub ingredients in a bowl until evenly combined.
- Season Wings: Toss wings with oil. Add rub in two batches, tossing to coat evenly. Add butter if desired.
- Choose a Cooking Method:
– Oven: Bake at 400°F on a wire rack for 40–45 minutes, flipping halfway.
– Air Fryer: Cook at 380°F for 25–28 minutes, flipping once. Finish at 400°F for 2 minutes.
– Deep Fryer: Fry in 350°F oil for 8–10 minutes, until golden and cooked through. - Serve: Optionally toss with lemon zest or extra rub. Serve with ranch, celery, or your favorite sides.
Notes
- Cut cayenne for less heat, or add chipotle for more.
- Use regular paprika if needed—add a touch of liquid smoke for depth.
- Let wings rest with rub before cooking for more intense flavor.
- Pat wings dry to maximize crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Oven-Baked, Air-Fried, or Deep-Fried
- Cuisine: American, Southern
Nutrition
- Serving Size: 4 wings
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 410mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.6 g
- Protein: 22 g
- Cholesterol: 85mg