Publix Mardi Gras Wings Recipe
Make crispy and flavorful Publix Mardi Gras Wings at home with this easy oven-baked recipe. Bold Creole seasoning, simple ingredients, and perfect for parties!
Equipment & Tools
- Mixing Bowl
- Measuring cups and spoons
- Knife
- Cutting Board
- Paper Towels
- Large Pot
- Wire rack (optional but recommended)
- Large shallow rimmed baking sheet
- Oven
Ingredients
For Mardi Gras Wings Seasoning:
- 3 tablespoons chili powder
- 3 tablespoons McCormick Dried Rosemary, Recommended
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons dried ground oregano
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons Tony’s Creole Seasoning, Recommended
- 1 ½ teaspoons dry yellow mustard
- 2 teaspoons ground cumin
- 1 ½ teaspoons black pepper
- 4 tablespoons canola oil
For Publix Mardi Gras Wings:
- 6 tablespoons Mardi Gras wing seasoning
- 3 pounds chicken wings
- 4 tablespoons Iberia Premium Sunflower Oil, Recommended
- Salted water for boiling
Instructions
- In a large mixing bowl, combine chili powder, dried rosemary, kosher salt, oregano, garlic powder, Creole seasoning, dry mustard, cumin, and black pepper.
- Add 4 tablespoons of canola oil.
- Mix well until fully combined.
- Store in an airtight container if not using immediately.
- Using a sharp knife, cut off the wing tips.
- Separate the wings into drumettes and flats.
- Bring a large pot of salted water to a rolling boil.
- Parboil the wings for about 8 minutes. This helps remove excess fat and makes them crispy later.
- Drain the wings and place them on a wire rack.
- Let them dry for 5 minutes, then pat dry with paper towels.
- Preheat your oven to 450°F (230°C).
- Place 10–12 wings in a mixing bowl.
- Add 1 ½ tablespoons sunflower oil.
- Add 1 ½ tablespoons Mardi Gras wing seasoning.
- Toss well until evenly coated.
- Transfer wings to a shallow rimmed baking sheet.
- Repeat with remaining wings.
- Bake for 20 minutes.
- Flip the wings.
- Bake for another 5 minutes until golden brown and crispy.
- Serve hot and enjoy!
Notes
Parboiling helps create crispier skin.
Drying the wings properly is very important for crispy results.
Do not overcrowd the baking sheet. Space allows better browning.
Adjust seasoning amount if you prefer milder wings.
Nutrition
Serving: 150gramsCalories: 441kcal (22%)Carbohydrates: 5g (2%)Protein: 32g (64%)Cholesterol: 145mg (48%)Sodium: 820mg (36%)Potassium: 410mg (12%)Sugar: 1g (1%)Calcium: 60mg (6%)Iron: 2.1mg (12%)
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