Mardi Gras Wings {Publix Copycat}
Here is the baked version of our most favorite wing recipe from our local….no, not our local wing joint.
This recipe is for our favorite Mardi Gras Wings from our local supermarket. You might know the one.
First I mastered the Mardi Gras Wing Seasoning. Then I mastered the Whole Roasted Mardi Gras Chicken.
First things first. This is a SUPER EASY NON-SCIENTIFIC METHOD for making CRISPY chicken wings in the OVEN, not a deep fryer.
Make up a double batch of this Mardi Gras Wing Seasoning. Not that you’ll need all that for a batch of wings…but you are going to want to have this around.
Next, whack up a package of whole chicken wings. I realize that sounds a bit barbaric but lacking proper training…I took the advice of Julia Child and chose a big sharp knife and whacked each wing in two places. The result: wings (less the tips) and legs.
Now plunge the pieces into salted boiling water for 8 minutes to start the cooking process.
Once parboiled, remove the chicken to a rack and allow to dry for about 5 minutes. Then use a paper towel to dry them completely before coating them with our Mardi Gras seasoning.
Whether you are making a Whole Roasted Mardi Gras Chicken or Mardi Gras Chicken Wings, you’ll want to combine your seasoning mixture with a bit of oil. This paste helps the flavor adhere to the chicken AND promotes a nice ‘oven fried’ crispy skin.
Once coated well, place wings directly onto a shallow baking sheet and bake in a 450 degree oven for 20 minutes, then turn wings over and bake an addition 5 minutes.
The result, heavenly seasoned Mardi Gras Wings. Juicy and tender inside. Crispy skin on the outside. Made at home for a fraction (1/3 to be exact) of the cost of your local wing joint (even if that’s a supermarket).
If you love this Mardi Gras Wings recipe you might also like our Whole Roasted Mardi Gras Chicken.
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All my best,
xo Libby
Mardi Gras Wings
Ingredients
- 2 lbs. of whole chicken wings leg, wing, tip
- 4 Tbl. Mardi Gras Wing Seasoning recipe link in post
- 3 Tbl. sunflower oil
Instructions
- Separate the tips from the wings, and wings from the legs with a sharp knife and two good whacks. The result: wings (less the tips) and legs.
- Bring a large pot of salted water to boil. Parboil wings for 8 minutes.
- Drain on racks for about 5 minutes until mostly dry; then pat with paper towels until completely dry.
- Preheat oven to 450 degrees.
- Working in batches, place 8-10 wings in a bowl with 1-2 Tbl. of sunflower (or other high heat oil) and 1-2 Tbl. of Mardi Gras Wing seasoning. Toss until well coated. Place directly onto large shallow rimmed baking sheet.
- Bake for 20 minutes, then turn wings over and bake another 5 minutes.
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44 Comments
Prisca
Tried this today with drumsticks from Sam’s Club. Excellent seasoning recipe. I followed it to a tee and loved the taste.
Wasnt sure whether or not to adjust cooking time because they were larger drumsticks, so I did 30 min on 1 side, 10 on the other. Came out super juicy.
Thanks for sharing.
Candice
So very close! I used to work at Publix deli and now I love in a different part of the country. Only thing missing is onion powder and lemon zest, which I added. I also omitted the mustard, scaled back the chili powder, and upped the rosemary, cayenne and garlic to suit my tastes. I used my own homemade creole seasoning blend. The parboiling is a good trick to cut down on the baking time. I remember customers getting upset about the hour-long wait for Mardi Gras wings. At elevation, I found 500 degrees for 25 minutes to be perfect. No flipping necessary.
JENNIFER
I also found this to be too salty. I think it is because the creole seasoning brand being recommended also contains salt. Also the seasoning mix used at Publix contains lemon, orange, onion powder and dried carrots as well. So the missing ingredients thins out the amount of salt adding more seasoning to the mixture
Randy
Why not lightly coat the chicken wings with the oil and then toss the wings and seasoning mixture in a large bowl with a lid? Instead of making the seasoning mixture into a paste and trying to get it to coat the wings evenly.
Isa
Is the ground mustard seed necessary– does it have a significant impact on the taste? If so are there are substitutes you would suggest for it?
And is there a parboiling method you recommend?
Thanks!
Ashlie Simpson
Making these tonight and I am so so excited!!!!
Angela
Question: Can I use drumsticks? I mean I am sure I can but would it be the same boiling process etc?
Erma
Did anyone who made these wings find them to be too salty? I like the Publix Mardi wings but they are a bit to salty for me.
Erma
I do like the Mardi Gras wings from Publix but I find them a bit to salty. I hope this recipe is not as salty. Can anyone who has made these comment on this?
JENNIFER
I also found this to be too salty. I think it is because the creole seasoning brand being recommended also contains salt. Also the seasoning mix used at Publix contains lemon, orange, onion powder and dried carrots as well. So the missing ingredients thins out the amount of salt adding more seasoning to the mixture
Zaphod Dali
We call them drummies and flats.
Kendra L Friday
I work at publix and if you want we can sell you the seasoning
Beth Ruzic
You absolutely nail the recipe of the Mardi Gras Wings. Yummy. Thanks
Libby Zappala
Thanks Beth!!
Pat from NEPA
Made this recipe last night. Not exactly like the Mardi Gras Wings we had from Publix last week at the beach, but who cares!! They were delicious! Didn’t have enough dried rosemary so substituted fresh. Worked out just fine but I froze the remaining rub. Looking forward to trying the rub on a roasted chicken.
Libby Zappala
Thank you for stopping by Pat! I’m glad you enjoyed the wings. The whole roasted chicken in extra special too!
Stuart Jackson
I’m going to try it and hope it’s as good as it looks
Libby Zappala
Let me know how it turned out!
Shelly Belly
Made these tonight and sent dinner for my daughter at work. She shared with her papa John’s coworkers and they all said it was the best wings they ever tasted. My picky 7 year old ate 10 wings by himself.. that’s a first as he struggles to eat 2-3 normally.
libby
Thank you so much for sharing Shelly!! 10 Wings sounds like winning to me!
Nic
These are by far the best wings I’ve ever had. I actually think they’re better than Publix! You nailed it.
libby
Thanks Nic! We’re big fans of these wings too!
C
I give it a 4.5 stars. They were close but I feel like its missing something. I will try them again with the lime juice squeeze next time and do an actual taste test at home with my family who loves the Publix version. I give it a
Teresa
I can’t seem to find the recipe for the wing spices.
Wanda Broussard
Teresa, if you live near a Publix Supermarket, they will sell you a package of the season mix. Since I no longer live in Florida, whenever I am in the vicinity of a Publix I stock UP!!!!
Sue Pasteris
What if I don’t have a Publix near me……………………….
Mary from Salem
I hope this helps, it’s from the link to the spices in the recipe above.
Ingredients
2 Tbl. dried rosemary
2 Tbl. chili powder
1 Tbl. kosher salt
1 Tbl. garlic powder
1 Tbl. dried ground oregano
1 Tbl. Tony’s Creole seasoning
1½ tsp. cumin
1 tsp. dry yellow mustard
1 tsp. black pepper
3 Tbl. canola oil, optional for making paste
Instructions
Combine all seasoning ingredients and store in an air tight container.
Daria
Are they healthy?
Lisa
Okay so I tried this recipe today … to be honest while I was mixing the seasonings together i I thought to myself what in the world am I making I pray I it is good. Before I add the chicken to the mix I taste a little bit of the season and I said to my daughter I dont think this was a good idea to make this recipe.. so I said well maybe it taste better once the chicken is cooked… sooooo to make long story short .. i was so wrong omg these chicken turned out to be so darn good. I will inspire anyone who is making this Mardi gras wings to give i chance. You will enjoy. My only warning is once start it’s hard to stop eating the wings…. yummy.haha !!
Naysha
I looooove these wings. I forgot to buy the creole seasoning from the store; I used Kick ‘n’ Chicken seasoning instead. And to stretch the seasoning I added a little more oil (I used Olive Oil). Thanks sooo much for figuring out the seasoning formula and posting!
Jessica
Got a 6 lb bag of wings and wanted to makemy favorite wings recipe (cumin marinated http://www.epicurious.com/recipes/food/reviews/cumin-marinated-chicken-wings-11552?_rand=0.623156621819362)
But wanted to split the batch and make something different. I am so glad you did all that taste research to figure out the flavor! It’s one of my favorite, but could only get from the store.
On impulse I marinated the wings in some buttermilk, lemon zest, chopped fresh rosemary and a bit of salt. Kept them super moist, but maybe ruined the crispy skin factor? Also, mirroring the other recipe I squeezed some fresh lime juice on them before serving. Yummmmmmmmy!
After this success I am definitely going to try the whole chicken version on one waiting in the freezer!
Tom Mogensen
Very good wings, as close as one could get without the exact recipe. I eat with my eyes as well as my taste buds and this is one the few recipes where the end product looked just like the picture.
Thanks and well done!
libby
Many thanks Tom! I appreciate the feedback and glad you enjoyed them.
Audrey G
I just my tenders out of the oven. They are fantastic! NO MORE will I wander into Publix, looking longingly in the Deli window searching aimlessly for the Mardi Gras chicken. Thank You.
libby
You are so welcome. We are right there with you!!
John
“2 lbs. of whole chicken wings (leg, wing, tip)”
“Separate the tips from the wings, and wings from the legs”
I’m confused. Chicken legs are chicken legs, and chicken wings are chicken wings? The breast is between the wing and the leg; isn’t it?
libby
Nope. The whole chicken wing consists of Leg aka drumette, Wing, and Tip. I know it sounds crazy.
John
It’s not crazy, but the wings don’t have legs. The “drumettes” are actually called the “wing bow.” Also, the recipe is missing a sweetness that the Publix recipe has, maybe brown sugar, but there is definitely something missing.
John
Wing bow, wing bar, wing bay….in that order…. like that. Just so that Publix doesn’t become the expert on poultry anatomy :-) It’s a common mistake, don’t feel bad.
libby
Thanks John. I love learning new things. And I’ll try a little brown sugar next time and compare again. I appreciate your feedback.
Jason McCall
GREAT GREAT GREAT recipe just like the real thing…less salt for me and more cumin and maybe chili powder next time….no more publix visits for me lol
libby
Now that’s the kind of feedback that will make your day. Thanks Jason!!
Ronda
These look delicious! thank you for drooping them by Friday for our Weekend Social and Blog Hop at KitchenDreaming.com. I hope to see you again next week.
libby
Thank you Ronda!!