We LOVE Publix Mardi Gras Wings. Any time I have to run to the grocery store for a last minute ingredient I can count on B shouting to me as I go out the door, “pick me up a couple Mardi Gras Wings.” I have all I can do not to eat them on the drive home. Their aroma alone makes my mouth water.
Since we roast a whole chicken each week I’m always looking for new ways to prepare it. Why has it taken me this long to infuse Mardi Gras Wing flavor into the whole bird?
I did a good amount of internet research looking for a copycat recipe. It seems the company, A.C. Legg, who makes this particular seasoning blend, makes it exclusively for Publix Super Markets and their lips are sealed. I was able to coax the deli counter gal into showing me the bag. The ingredient list was quite short…dry mustard, some chemical sounding words, and “assorted spices.” They’re not giving this secret recipe up.
When all else fails rely on the one you can always trust….your taste buds!! Rosemary is definitely the star ingredient, but there is a slightly salty subtle heat as well. After three attempts and side-by-side comparisons I finally got a thumbs up from my taste-kitchen tester. Here is our version of Mardi Gras Wing Seasoning.
- 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
- Combine all seasoning ingredients and store in an air tight container.
Whether you are making Mardi Gras Wings or Mardi Gras Whole Roasted Chicken, I found it easier to keep the spices stuck to the chicken by making a paste. I added 3 Tbl. of sunflower or canola oil to the spices listed in the recipe. Then I rubbed this all over the chicken before baking.
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