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. 

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.

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.

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.

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

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Mardi Gras Wings

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

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

Instructions

• 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.

The post Mardi Gras Wings {Publix Copycat} appeared first on Lemony Thyme.

This fabulous Mardi Gras Seasoning Blend is a top secret recipe. 

At least it was until now. 

We went into test kitchen mode this week working on the perfect blend of spices so that we could recreate Publix Super Market Mardi Gras Wings.  Why just season the wings, when you can do the whole bird?!

Three attempts at the perfect blend (we’ve eaten a LOT of chicken this week), before coming up with our final version.  We even conducted a side-by-side comparison of our version vs. this recipe’s inspiration…Mardi Gras Wings.  I think we’ve nailed it.  Down.

If you’re not familiar with Mardi Gras Wings, the flavor (and amazing aroma) features rosemary.  However by no means does it stop there.  The taste is spicy, as in lots of spice flavor, with just a subtle salty heat.

Combine the spice blend with 3 Tbl. avocado or canola oil to make a paste.  I found this worked better than a dry rub method.

Once you’ve rinsed and thoroughly dried the chicken, generously coat the bird with the seasoning paste.  Place the chicken on a rack in a roasting pan.  For as often as we roast chickens, I love these disposable pans.  They cost less than a dollar each when bought in bulk at our wholesale club.  Tie the legs together with butcher’s twine.  Add 2 cups of chicken broth to the bottom of the pan for basting, this helps keep the bird moist and gives you a fabulous base for the Homemade Chicken Broth you’ll be making later.

We begin roasting at 425 degrees for 30 minutes or until nicely browned.  Then reduce oven temperature to 350 degrees, tent chicken with foil and bake an additional 60 minutes or so depending on size.  If your chicken has a pop-up timer, trust it.  Always allow your roast chicken to rest at least 15 minutes….30 is even better.  This keeps all those yummy juices in the bird and not on your platter.

Mardi Gras Whole Roasted Chicken, glad to have you added to our roast chicken rotation.  You’re a keeper.

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

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Mardi Gras Whole Roasted Chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 5-6 lb. whole roasting chicken
• Mardi Gras Seasoning Blend see recipe link in post
• 3 Tbl. canola oil
• 2 cups chicken broth

Instructions

• Preheat oven to 425 degrees.
• Rinse and thoroughly dry chicken. Reserve gizzard pack for making broth later.
• Combine spice blend with canola oil to make a paste. Generously coat entire chicken with paste. Place on a rack in a roasting pan. Tie legs together with butcher’s twine. Add 2 cups of chicken broth to the bottom of the pan.
• Bake at 425 degrees for 30 minutes or until nicely browned. Gently baste chicken with broth from pan (careful not to disturb spices). Reduce oven temperature to 350 degrees and tent chicken with foil. Continue baking for an additional hour or until chicken is done (juices run clear and thermometer inserted into the inner thigh registers 165 degrees). If your chicken comes with a pop-up timer trust it..
• Remove chicken from oven and allow to rest for at least 15 minutes, 30 minutes is preferable.

The post Mardi Gras Whole Roasted Chicken appeared first on Lemony Thyme.