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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 someone shouting to me as I go out the door, “pick 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.
Mardi Gras Wings Seasoning
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
- 1 1/2 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.
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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Do you add the oil just before using the mix or can you add the oil and store it?
Just before using it. I would not recommend storing it in oil. Enjoy!
I really love this copycat recipe. It may not be exact, but it’s truly tasty and I devour it. The last time I mixed it, I just made a single batch. This time, I tripled it so it will last longer and put it in a Mason jar.
This is the best receipe very close to the real thing.
Thanks Jacqui!
Hi
Libby I love this recipe. I made boneless chicken breasts last week and my husband and our friends loved it. Tonight I’m going to try and do country style ribs on the grill with the Mardi gras rub
Yes!!! We’ve done Mardi Gras Ribs and they are so good. Also whole roasted chickens and pork chops. I’m addicted. Glad you both enjoyed. I’m actually working on a new wing seasoning that’s pretty tasty as well. Coming soon. Have a great weekend!
i made a cornish hen with this seasoning last night.
sooo glad you mentioned pork ribs. thats what im gonna try tonight.
I used this recipe for a family gathering…and they loved them. I used peanut oil instead what was recommended.
* I understand that using peanut oil is not the best due to food allergies.
You don’t tell temp or how long.
This recipe is so great. So close to the real thing. I’ve yet to find any type of chicken it wont work on. I’ve done grilled wings, breasts, kabobs, whole chickens, you name it.
Well done!
Went by the recipe only changes I made were, added 1/2 teaspoon onion powder, 1/2 teaspoon fennel seed with 4 lb of wings cooked at 350 degrees for 45 minutes turn over for 10 minutes they were absolutely delicious.
Could anyone lokk at the bag of seasoning they got from the Publix Deli and see if there is any wheat or gluten in it?
You can’t buy it at Publix. If you wish to purchase at the Deli counter you would have to ask them
They will not sell ot any more. I used to buy it by the case. Call the company that makes it. Theyhave a recipe that is close to the Publix one.Not an exact.
Love this stuff.
Can you use chicken legs and thighs? If so, how long and what temp do you recommend?
Just marinated my wings for tonight.I hope that’s OK to marinate for 2 or 3 hrs.Can’t wait!!
I worked at publx and made these for years. The seasoning is mixed with oil and then the wings are coated and chilled in the cooler for a couple hours before they are baked. Marinating is an important part of cooking these wings. They NEVER just coat and bake.
CARE TO SHARE THE RECIPE?
Thank you for the suggestion
Just left my local publix store and they do in fact now sell the seasoning! The deli said they don’t sell it but I went up front to the manager who called back to the deli and informed them that they do in fact sell it and it’s 3.79 a bag. I went ahead and purchased a bag but will be trying this recipe as well
I’m a big fan of Publix Mardi gras wings and had been looking for the seasoning recipe. I made them last night and I MUST say, they were excellent. Thank you for sharing this recipe. I’ll be making my own from NOW ON!!!
Thank you so much for sharing your success Denise!! Can’t get enough Mardi Gras Wings!!
Hi Libby, can I use the Madri Seasoning on fish. Love the wings when purchasied from the store.
Let me first begin saying that I rarely leave any reviews but I thought I’d make an exception for this recipe. I love Publix Mardi Gras wings but my local store barely makes them. I made this Sunday for my fiancé and he really enjoyed these! This will now be a staple for us. Thank you.
That makes me smile. Thank you so much for taking the time to comment Yani :)
Wanted to cook up some good chicken for Father’s Day and thought about Mardi Gras wings at Publix. Wanted the recipe and I found this site. I was prepared to make it and went to Publix to buy the spices. First, I took a chance and swung by the deli and asked if I could purchase this delicious Mardi Gras seasoning. Without hesitation, the manager went and got me a bag. It took him a minute to find out what to price it at and I walked away with a bag of seasoning for $1.93. Woot!
That is a score!! Good for you!!
I just found this recipe this week and am planning this for tonights dinner…although I’m going to marinade chicken breasts and grill them after a couple of hours…can’t wait!!
Ooo. That sounds great!!
Will be trying this out for the family this week thanks for posting will update once I prepare
Hi Rachelle. I hope you enjoyed the wings!!
We also have loved Publix Mardi Gras wings for years. Sometimes they would be under-cooked so we always wanted to make our own. My wife actually got them to sell her bags of the seasoning. They labeled it as “deli supplies” and sold her a whole bag for $3.00. We will try your recipe once our supply runs out since we no longer live near a Publix. Thanks for your efforts! By the way, the original definitely has fennel seed in it.
Thanks Greg. I wouldn’t have thought fennel yet I’m all ears on this copycat recipe. Hope you like our version.
How could you tweek the cook timing for chicken breasts? I’m not a huge eater of bone-in chicken, haha. But I’ve tried these and the flavor is amazing! I’d really love to know how to make them as just breasts if you have any ideas!
Hi Sierra. You can definitely slather up some chicken breasts in this rub and then bake them. I’d go at 350 for 35-40 minutes depending on thickness (internal temp of 165).
Absolutely Amazing! Just took mine out of the oven, no more ‘Publix” whining and begging for Mardi Gras wings. Thank you.
Yay Audrey!! That’s awesome. Glad you found us and they were a hit.
Finally, Thank God… This Is On My Menu For Tonight!
Glad you found us Tiffany. Enjoy!!
Libby, I am about to pick up the ingredients for the wings now. I call Publix to have them save wings for me nearly every other day, in hopes to figure out the recipe. Can’t wait to try your recipe. Thank you so much; I never would have gotten it. Should I combine the ingredients, store them, and add the canola oil when ready to bake?
Sorry for the late reply. The seasoning can be made a minute or a month in advance. It’s a beautiful thing. And yes, add the oil just before tossing with the wings. Glad you found us and I hope you love them like we do.
I’ve literally been trying to pry this recipe out of dozens of Publix employees for years. When I found this recipe, I was very excited. I tried it for the first time tonight and all I can say is WOW!!! Libby, your taste buds are impeccable!!! One slight variation I made (which makes them a little more spicy) is that I added 1 Tbl of Caribbean Jerk seasoning (by McCormick). I put the mixture in a zip-loc bag and added roughly 3 pounds of wings and worked the seasoning in. I then cooked the wings in a Nu Wave oven for 15 mins on each side and BAM (insert Emeril voice here)!!!! I’ll never have to buy Mardi Gras Wings from Publix again (unless I just need the convenience).
Thanks Libby (and your impeccable taste buds) :-)
Haha!! Why thank you so much. I love hearing everyone’s feedback on this recipe. By far our favorite wings!!
I made these yesterday in my Nu Wave oven as well! Absolutely delicious. Now I can stop harassing the Publix employees!
Glad you liked them Jeanelle!
Very good recipe, i lessened the rosemary and next more cumin and maybe chili powder. No More Publix Visits for MEEEE!!!
Awesome Jason!! Thanks for the feedback.
I used to work at Publix. It was always difficult to make large batches of these wings and not eat them. I do not know the secret spice blend either but your recipe is pretty close. I would decrease the rosemary and add some fennel seed. At Publix we baked these on a large sheet pan. We covered the wings in canola oil and liberally sprinkled on seasoning and then mixed wings around with our hands. Stir them several times while baking. I don’t recall how long we baked them for but it was also a convection oven. Now I’m craving these so I will try this recipe soon.
Thanks so much Natalie for sharing. I knew rosemary was the most prominent ingredient but the fennel seed sounds like a great add too. They are definitely addicting.
I very much complement you for your hard work on this project. I tried your recipe and absolutely loved it. I think you were very close, but candidly, I believe you were too heavy on the Rosemary.
Thank you so much. Rosemary is a bit tricky since it’s such a pungent flavor but I’m glad you like it.
Hi: I went through the same ordeal. Even contacted the factory in Alabama several times. Was told no one in the factory knows the secret to this seasoning and no one can get their hands on it. to send me a bag. Finally one day I offered to buy a bag from a person who worked in the deli. They would not sell it but gave me about a 1/4 of a bag. My intent was to send it off to be analyzed, but haven’t – if you would like to have this bag with what’s left in it, I am happy to send it to you. Just send your address to my email.
Thanks, RB
This is awesome! I’ll be trying the recipe tonight…I hope it’s as good as Publix’s is!!!
Looking forward to hearing back from you. We think we’ve got it pretty close for a baked version.
This is now on the Sunday menu. Needed something tasty for company!
They’re delicious Cindy!! Enjoy!!
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Yum! Thanks for figuring this one out. We love Publix’s mardi gras wings as well as their chicken fingers. Can you share how you cook the wings?
Hi Brenda. I made up a batch of Mardi Gras Wings yesterday so I could post our method. I hope to share this week.
that good
Mustard! Well, I’ll be darned. I had everything else going in my version. lol! I can’t believe you got someone to let you see the bag!
Hi Kim, I had to play it very cool ;) Glad to find another Mardi Gras Wing lover.
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