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Publix Mardi Gras wings are deli chicken wings coated in an herby, garlicky, Creole-style seasoning. You can copy them at home by tossing wings in oil and a spice paste, resting them in the fridge, then pan-frying (8-10 minutes per side) or baking until crisp. The seasoning mix and exact amounts are in the recipe card below.
If you’ve ever shopped at Publix, you’ve probably caught the smell of their Mardi Gras wings at the deli counter. The flavor is rosemary, chili powder, garlic, oregano and Creole spice, so it is savory and warm rather than sauce-driven hot.
As a dietitian and chef, I like this style of wing because the flavor comes from a dry rub instead of a sugary sauce. That makes it easy to control salt and keep the wings affordable.
Want more publix recipes? Check these:
What Are Publix Mardi Gras Wings?
They are seasoned chicken wings sold from the Publix deli, and the flavor leans Cajun and Creole. The seasoning is herbal and garlicky with chili powder and a hint of Creole spice.
People often call them Mardi Gras chicken, Mardi Gras seasoned wings or “mardi gra wings.” They are popular around Mardi Gras, but nothing stops you from making them for game day.
Are Publix Mardi Gras Wings Baked or Fried?
Publix’s own product listing calls them “deli baked chicken wings,” so the store version is baked rather than fried. Because of that, baking is the closest match in method.
The recipe below pan-fries the wings for a crisper, more deeply browned skin. If you want the store-style texture, use the oven method further down.
Why You’ll Love These Mardi Gras Wings
- Dry-rub flavor: the seasoning clings to the skin without a sticky sauce.
- Flexible cooking: pan-fry, bake or grill with the same seasoning.
- Party-friendly: they hold up well on a platter and reheat easily.
You’ll also like the following Side Dishes recipes!
What Goes Into Mardi Gras Wing Seasoning?
The seasoning is built from pantry spices. Each one has a job, and the amounts are in the recipe card.
- Chili Powder: gives warmth and the reddish color.
- McCormick Dried Rosemary: adds the herbal note that balances the heat.
- Kosher Salt: the coarse grains season the skin evenly.
- Dried Ground Oregano: earthy and slightly bitter, it rounds out the herbs.
- Garlic Powder: adds savory depth.
- Tony’s Creole Seasoning: supplies the signature Mardi Gras flair.
- Dry Yellow Mustard: adds tang and a little sharpness.
- Ground Cumin: brings warm, earthy complexity.
- Black Pepper: adds mild heat.
- Canola Oil: binds the spices into a paste with a neutral taste.
For the wings themselves you need:
- Mardi Gras Wing Seasoning: the blend above.
- Chicken Wings: split wings or whole wings both work.
- Iberia Premium Sunflower Oil: for tossing and pan-frying, since its high smoke point suits the heat.
- Salted Water: optional brine for juicier meat. If you use it, pat the wings very dry afterward.
How to Make Mardi Gras Wings, Step by Step
Step 1: Make the Seasoning Paste
In a bowl, mix the Mardi Gras seasoning blend with 2 tablespoons of canola oil until it forms a thick paste.
Step 2: Oil the Wings
Put the wings in a large bowl, drizzle with sunflower oil and toss. Pat them dry first so the paste sticks and the skin crisps.
Step 3: Apply the Spice Mix
Add the seasoning and rub it in with your hands until every wing is evenly coated, including the creases.
Step 4: Rest in the Fridge
Cover and refrigerate for at least 30 minutes, or up to 4 hours. The salt and spices work into the skin during this time.
Step 5: Heat the Skillet
Heat a large skillet over medium-high heat with enough oil to coat the bottom. A wing dropped in should sizzle right away.
Step 6: Cook the Wings
Lay the wings in a single layer without crowding. Cook in batches if needed, because crowding steams the skin instead of crisping it.
Step 7: Cook Until Crisp
Cook for about 8-10 minutes per side. The skin should be deep reddish-brown and crisp, and the juices should run clear.
The safe minimum is 165°F (74°C) at the thickest part. Wings taste best around 175-185°F because the connective tissue has time to soften.
Step 8: Rest and Serve
Rest the wings for a few minutes so the coating sets and they are comfortable to handle.
Optional: Dipping Sauce
Ranch or blue cheese balances the spice. For something richer, try Captain Rodney’s Dip on the side.
How Close Is This to the Publix Version?
It is close in flavor profile, meaning herby, garlicky and Creole-spiced, but it is a copycat rather than an official formula. Publix does not publish its exact seasoning proportions, so the spice amounts here are my best reconstruction.
The biggest difference is method. The store wings are baked, while this recipe pan-fries them for crunchier skin. Baking gets you nearer to the deli texture.
Notes
- For more heat, add 1 teaspoon of cayenne to the spice mix.
- For extra crunch, dust the wings with a flour and cornstarch mix before frying.
- Thaw frozen wings completely and pat them dry before seasoning.
- Watch the pan closely, because chili powder and herbs scorch quickly in hot oil. If the coating darkens too fast, lower the heat slightly.
- Seasoning blends are salty. If you use a store-bought Creole blend, taste it before adding more kosher salt.
Nutrition Information
Can I Bake Mardi Gras Wings Instead of Frying?
Yes, and baking is closest to how the store version is made. Heat the oven to 400°F (200°C) and arrange the seasoned wings on a parchment-lined sheet with space between them.
Bake for 40-45 minutes, flipping halfway, until the skin is crisp and the thickest part reads at least 165°F. Baked wings are a little less crunchy than pan-fried, but they use less oil.
What Can I Use Instead of Tony’s Creole Seasoning?
Mix your own Creole-style blend from garlic powder, onion powder, dried oregano, thyme, basil, black pepper, white pepper, cayenne, paprika and salt. Start with equal parts of the herbs and powders, and use less cayenne and salt. Adjust to taste, then keep it in a sealed jar.
Can I Make the Mardi Gras Seasoning Ahead?
Yes. Mix the dry spices, store them in an airtight container in a cool, dark place, and shake before using. Ground spices are best within about six months. Add the canola oil only when you are ready to coat the wings.
How Do I Store and Reheat Mardi Gras Wings?
Cool the wings completely, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze them in a freezer-safe bag for 2-3 months.
Reheat on a rack at 375°F for 20-25 minutes until hot throughout (165°F). The oven keeps the skin crisp, which a microwave cannot.
What Should I Serve With Mardi Gras Chicken Wings?
Crunchy sides cut through the spice. Celery and carrot sticks, a cabbage slaw or crispy potato cubes all work well.
For a Mardi Gras table, add jambalaya or gumbo, and finish with a king cake.
Variations
- Grilled: cook over medium heat, turning often, for a smoky edge.
- Hotter: add diced jalapeño or a splash of hot sauce to the paste.
- Sweeter: add a little honey to the paste, and lower the heat so it does not scorch.
- Lighter: use skinless chicken breast strips, baked.
- Vegetarian: use cauliflower florets or firm tofu with the same seasoning.
- Other proteins: the blend also suits shrimp, fish and pork.
Equipment
- Mixing bowl
- measuring cup
- knife
- chopping board
- Paper Towel
Ingredients
Mardi Gras Wings Seasoning:
- 8 tablespoons of Canola Oil
- 3 tablespoons of Tony’s Creole Seasoning
- 1 tablespoon of Dry Yellow Mustard
- 6 tablespoons of Chili Powder
- 3 tablespoons of Garlic Powder
- 6 tablespoons of McCormick Dried Rosemary
- 3 tablespoons of Dried Ground Oregano
- 4 teaspoons of Ground Cumin
- 3 tablespoons of Kosher Salt
- 1 tablespoon of Black Pepper
Publix Mardi Gras Wings:
- 6 lbs of Chicken Wings
- 8 tablespoons of Iberia Premium Sunflower Oil
- 12 tablespoons of Mardi Gras Wing Seasoning
- Salted Water
Instructions
- Mix Mardi Gras seasoning blend with 2 tablespoons of canola oil to form a thick paste.
- Coat chicken wings in sunflower oil.
- Apply spice mix to chicken wings, ensuring even coverage.
- Refrigerate for at least 30 minutes, up to 4 hours for flavor infusion.
- Preheat the skillet, add enough oil, and ensure it’s hot.
- Cook chicken wings for 8-10 minutes per side until crispy and cooked through.
- Cool briefly before serving.
- Optional Step: Serve with your favorite dipping sauce like ranch or blue cheese dressing.
Notes
- To make the wings even spicier, add a teaspoon of cayenne pepper to the spice mix.
- For an extra crispy crust, you can coat the chicken wings in a mixture of flour and cornstarch before frying them.
- If using frozen chicken wings, make sure to thaw them completely before seasoning and cooking.
- You can also bake these wings in the oven at 375 degrees Fahrenheit for 35-40 minutes, flipping halfway through, for a healthier option.
- Serve with celery sticks and carrot sticks to add some crunch and balance out the flavors.
- If you’re short on time, you can purchase pre-made Mardi Gras seasoning mixes from your local grocery store.
- Make sure to keep a close eye on the wings while frying, as they can burn easily due to the sugar in the seasoning.
Nutrition
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more