Mardi Gras Wing Seasoning
Appetizers,  Low-Carb,  Main Course,  Poultry,  Recipes

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

Mardi Gras Wings from Lemony Thyme

First things first.  This is a SUPER EASY NON-SCIENTIFIC METHOD for making CRISPY chicken wings in the OVEN, not a deep fryer.

Mardi Gras Wing Seasoning Jar

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.

Julia Child

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.

Baked Mardi Gras Wings

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).

Mardi Gras Wings2

If you love this Mardi Gras Wings recipe you might also like our Whole Roasted Mardi Gras Chicken.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Mardi Gras Wings

Libby with Lemony Thyme
4.74 from 15 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 2 lbs. of whole chicken wings leg, wing, tip
  • 4 Tbl. Mardi Gras Wing Seasoning recipe link in post
  • 3 Tbl. sunflower oil


  • 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.
Publix Mardi Gras Chicken Wings



    3 stars
    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?


  • 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?


      3 stars
      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

  • Pat from NEPA

    5 stars
    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!

  • Shelly Belly

    5 stars
    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.

  • C

    5 stars
    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

    • 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!!!!

    • Mary from Salem

      I hope this helps, it’s from the link to the spices in the recipe above.

      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.

  • Lisa

    5 stars
    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
    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

    5 stars
    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!

  • 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.

  • 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?

      • 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

    5 stars
    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

  • Ronda

    These look delicious! thank you for drooping them by Friday for our Weekend Social and Blog Hop at I hope to see you again next week.

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