First I mastered the Mardi Gras Wing Seasoning. Then I mastered the Whole Roasted Mardi Gras Chicken. Here is the baked version of our most favorite wing recipe from our local….no, not our local wing joint. Our favorite Mardi Gras Wing recipe from our local supermarket. You might know the one.
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.
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.
- 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.
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