Publix Mardi Gras Wings Recipe (Better Than Original)

Publix Mardi Gras Wings Recipe is one of those deli foods I can’t ignore when I walk into Publix. I see those dark, seasoned wings sitting warm behind the glass, and I already know how they will taste. Bold. Savory.

A little smoky. I tried them the first time on a busy afternoon, standing near the deli counter, and from then, I decided to make copycat Publix mardi gras wings recipe at home.

The skin had real flavor, not just salt. The meat stayed juicy. Since then, I wanted to make the same wings at home.

These wings come from Louisiana-style flavors. That’s why people love them so much. The seasoning is strong but not wild. Herbs show up. Spices stay balanced.

I got interested because they don’t need sauce to taste good. Just dry seasoning and heat. That’s rare.

You can serve these wings hot with crunchy celery or a simple slaw on the side. You can add fries, cornbread, or baked mac and cheese if you want a full plate. They also go great with cold soda or iced tea. Keep it simple and let the wings be the main thing.

What Do This Publix Mardi Gras Wings Taste Like?

The first thing you taste is the seasoning. It hits right away, but it doesn’t burn your mouth. These wings are bold, not wild. The salt brings everything together, and the garlic sits right in the middle of each bite. I like how the flavor stays even from skin to bone.

As you keep eating, the herbs show up. The oregano and rosemary don’t hide. You can actually see and taste them, just like the deli wings. The chili powder and Creole seasoning add a soft heat that builds slow, not fast.

What really stands out is the texture.

• Crispy skin with dark, roasted edges
• Juicy meat that doesn’t dry out
• Light smoky taste from oven char
• Herbal finish that stays on your tongue

Publix Mardi Gras Wings Perfect For

Everyday Cravings: When you want wings that actually taste seasoned, not plain or boring.

Easy Weeknight Meals: Toss them in the oven and let them cook while you handle the rest of dinner.

Game Day Tables: No sauce mess, no dipping stress. Just grab and eat wings.

Sharing with Friends: These wings hold their flavor even after sitting out a bit.

Make-Ahead Cooking: Reheat well without losing that crispy skin.

Big Batches: One cook gives you plenty, and they never last long.

Publix Mardi Gras Wings Ingredients

10 pounds fresh chicken wings – Fresh wings cook more evenly and give better skin texture. I always use fresh instead of frozen because they roast better, stay juicy inside, and don’t release extra water that can ruin crisp edges.

½ cup olive oil (or canola oil) – The oil helps the seasoning stick to the wings and keeps the skin from drying out in the oven. I like olive oil for flavor, but canola oil works great if that’s what you have.

3 tablespoons kosher salt – Kosher salt gives deep flavor without tasting sharp or harsh. It spreads well across the wings and helps pull moisture from the skin, which leads to better browning during baking.

2 tablespoons garlic powder – Garlic powder adds strong, steady garlic flavor without burning like fresh garlic can. It blends smoothly into the seasoning and makes every bite taste full and savory.

2 tablespoons chili powder – Chili powder brings mild heat and rich color. It doesn’t overpower the wings but adds warmth that builds slowly as you eat, which keeps the flavor balanced and easy to enjoy.

2 tablespoons Creole seasoning – Creole seasoning is the backbone of this recipe. It adds that Louisiana-style flavor with a mix of spices that makes these wings taste like the real Publix deli version.

1 tablespoon black pepper – Black pepper adds a sharp bite that cuts through the richness of the wings. It wakes up the other spices without making the wings too spicy or overpowering.

1 tablespoon dried oregano – Dried oregano brings an earthy, slightly bitter note that balances the salt and garlic. It also holds up well in the oven without losing flavor during longer baking.

1 tablespoon dried mustard – Dried mustard adds a quiet tang in the background. You won’t taste it on its own, but it sharpens the overall flavor and keeps the wings from tasting flat.

1 teaspoon ground cumin – Cumin adds a warm, smoky depth that works well with chili powder and Creole seasoning. A little goes a long way, and it helps give the wings that roasted, savory finish.

2 tablespoons fresh rosemary, finely chopped – Fresh rosemary is key here. Chopping it instead of grinding keeps the aroma strong and gives the wings that visible deli-style look. It adds a bold, herbal smell you notice right away.

How To Make Publix Mardi Gras Wings

Step 1 | Prepare the Seasoning Blend

Add kosher salt, garlic powder, chili powder, Creole seasoning, black pepper, oregano, dried mustard, cumin, and chopped rosemary to a bowl. Mix thoroughly so the rosemary and oregano stay visible in small pieces rather than turning into dust.

Add the seasoning mixer into a spice grinder and blend it. This texture helps the seasoning cling and gives the wings their signature deli appearance.

Step 2 | Coat the Chicken with Oil

Place the chicken wings in a large mixing container. Pour the olive oil over the wings and toss until every piece is lightly coated. Most of the oil will settle at the bottom, so mix well to make sure all wings are evenly covered.

Step 3 | Season in Stages

Sprinkle half of the seasoning blend over the oiled wings. Toss thoroughly so the spices stick to the chicken. Let the wings sit briefly, then add the remaining seasoning and mix again until fully coated. This two-stage seasoning ensures even coverage on a large batch.

Step 4 | Bake the Wings

Preheat the oven to 350°F (175°C). Spread the wings out on roasting pans so air can circulate. Bake until cooked through, with crispy edges and tender meat inside. Cook time depends on preference, but expect deep browning and slight charring on the tips for the authentic Publix deli finish.

Step 5 | Finish and Serve

Remove the wings once the edges are charred and the seasoning has roasted into the skin. The final wings should show visible rosemary and oregano pieces with darkened, crispy tips. Serve mardi gras wings hot.

Cooking Notes

• For frozen wings, bake at 400°F to defrost and cook faster, though fresh wings are preferred.
• The smoky flavor comes from the spice combination plus oven char, not from smoking.
• The seasoning look and texture should match what’s seen in the Publix deli case.

Mistakes To Avoid While Making Publix Mardi Gras Wings

Using frozen wings without drying them first
Frozen wings release water as they cook. That steam softens the skin and blocks browning, leaving you with pale, rubbery wings instead of crisp ones.

Grinding rosemary into powder
Powdered rosemary turns bitter in the oven and disappears fast. Chopped fresh rosemary keeps its smell, texture, and that deli-style look people notice.

Skipping oil or using too much
No oil makes seasoning fall off and skin dry out. Too much oil causes soggy wings. Light coating is all you need.

Piling wings on top of each other
Stacked wings trap heat and moisture. Air can’t move around them, so the skin stays soft instead of roasting properly.

Baking at too high heat too fast
High heat cooks the outside too quickly while the inside stays tough. Slow roasting builds flavor and gives better texture.

What To Serve This Publix Mardi Gras Wings

When I make these wings, I don’t overload the table. The flavor is already big, so the sides should support, not fight it. I like things that cool the bite or add contrast.

A simple bowl of celery or carrots works great, especially if you serve them with a cold blue cheese dressing. That creamy dip settles the spice and keeps each bite balanced.

If you want something warm, saffron rice is a solid choice. It’s light, smells great, and doesn’t steal attention from the wings. For a comfort option, crispy Potato Olés or seasoned fries always work and soak up the spices well.

Keep drinks cold. I stick with iced tea or soda and let the wings stay center stage.

Publix Mardi Gras Wings Recipe FAQs

What makes Publix Mardi Gras Wings different from regular wings?

These wings use a dry seasoning blend instead of sauce. The herbs and spices bake into the skin. That gives strong flavor without sticky sauce. The fresh rosemary also adds a deli-style smell and taste you don’t get from basic wings.

Are Publix Mardi Gras Wings spicy?

They have mild heat, not heavy spice. The chili powder and Creole seasoning add warmth, not burn. Most people can enjoy them without trouble. If you want less heat, cut the chili powder slightly.

Can I cook these wings in an air fryer?

You can, but the texture changes. Air fryers cook faster and may burn herbs. If you try it, lower the heat and watch closely. Oven baking gives the closest deli-style result.

Why is fresh rosemary important in this recipe?

Fresh rosemary keeps its shape and smell during baking. It doesn’t turn bitter like powdered herbs. Those small green pieces give the wings their signature look and strong aroma, just like the Publix deli wings.

Do these wings need sauce?

No sauce needed. The dry seasoning gives enough flavor on its own. If you add sauce, it will cover the herb taste. These wings shine best plain.

How do I store leftover Mardi Gras wings?

Let them cool fully. Store in a sealed container in the fridge. They keep well for three days. Reheat in the oven to bring back crisp skin.

Can I grill these wings instead of baking?

Grilling works but needs care. Herbs can burn fast on open flame. Use indirect heat and turn often. The oven is safer for first-time cooks.

Why season the wings in two stages?

Two-stage seasoning helps cover every wing evenly. Large batches can hide bare spots. This method makes sure flavor sticks from edge to edge.

What oil works best for this recipe?

Olive oil works great. Canola oil also does the job. Both help seasoning stick and help skin crisp during baking without changing flavor much.

Publix Mardi Gras Wings Recipe brings deli flavor right into your kitchen. I’ve made these wings many times, and they never last long.

The seasoning sticks. The herbs pop. The edges get dark and tasty. You don’t need sauce or fancy tools. Just good spices and a hot oven.

If you like bold wings with real flavor, this recipe is worth your time. Try it once and see how fast the pan empties.