I made these Mardi Gras wings on a Friday night when we all needed something fun and flavorful to kick off the weekend — and let me tell you, they vanished faster than I could plate them. If you’ve ever had the Publix version, you already know how good they are. Spicy, herby, crispy on the outside, juicy on the inside. Total flavor bomb.
This homemade version hits all the right notes, and it’s honestly better because you get to enjoy them straight from the oven (or air fryer). They’ve got that Louisiana-inspired spice blend, and the best part? You can make a big batch with simple pantry spices and skip the grocery store run. My family dipped theirs in ranch, but I ate mine straight off the tray — no regrets.
Why You’ll Love This Recipe
These wings are boldly seasoned, irresistibly crispy, and easy to make in your oven or air fryer — no deep frying needed. With just a few pantry spices and some chicken wings, you can recreate the same zesty, herby flavor of Publix’s Mardi Gras wings right at home.
The dry rub has the perfect balance of paprika, garlic, onion, cayenne, and herbs. It’s family-friendly but still brings the heat (you can dial it up or down!). Whether for game day, dinner, or a party appetizer, these wings are always the first thing gone.
What You’ll Need
For the wings
- 2 ½ lbs chicken wings (split at joints, tips removed)
- 2 tablespoons olive oil
Dry rub seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon ground mustard (optional)
- ½ teaspoon brown sugar
Optional for serving
- Ranch or blue cheese dressing
- Lemon wedges
- Fresh parsley for garnish
Pro Tips
- Pat wings dry with paper towels before seasoning — this helps them crisp.
- Don’t skip the oil — it makes the spice blend stick and deepens color.
- For extra crispiness, let wings air-dry in the fridge for a few hours before baking.
- Use a wire rack so heat circulates evenly around the wings.
- Adjust the cayenne to control the spice level.
Tools You’ll Need
- Large mixing bowl
- Measuring spoons
- Baking sheet and wire rack (or air fryer)
- Tongs or spatula
- Parchment paper or foil (for easy cleanup)
- Small bowl for dipping sauce
Substitutions & Variations
- No smoked paprika? Use regular sweet paprika.
- Spice level: Cut cayenne for mild or double it for heat lovers.
- Make it saucy: Toss baked wings in buffalo, BBQ, or honey mustard.
- Herbs: Fresh herbs can replace dried — just triple the amount.
- Other cuts: This rub works great on thighs, drumsticks, or even whole chicken.
Make Ahead Tips
Season the wings up to 24 hours ahead and refrigerate. This lets the flavors sink in and helps the skin crisp during baking.
You can also make the dry rub in bulk and store in a jar for up to 3 months. That way, your Mardi Gras wings are just minutes away whenever the craving strikes.
Instructions
1. Preheat the Oven
Preheat to 425°F. Line a baking sheet with foil or parchment and set a wire rack on top. Spray lightly with cooking spray.
2. Dry and Season the Wings
Pat wings dry, then toss with olive oil in a large bowl. Mix all the dry rub ingredients in a small bowl, sprinkle over wings, and toss to coat evenly.
3. Arrange on Baking Sheet
Lay wings in a single layer on the wire rack, leaving space between each piece.
4. Bake
Bake 40–45 minutes, flipping halfway, until crispy and golden. Internal temperature should reach 165°F.
Air fryer option: Cook at 400°F for 20–25 minutes, shaking the basket halfway.
5. Serve
Transfer to a platter, garnish with parsley, and serve hot with dipping sauce or lemon wedges.
Serving Suggestions
- Ranch, blue cheese, or Cajun aioli for dipping
- Celery and carrot sticks for game day balance
- Dirty rice, coleslaw, or cornbread on the side
- Leftovers tossed into a salad with romaine and avocado
- Pair with cold beer or sweet iced tea
Leftovers & Storage
Refrigerate leftovers in an airtight container up to 4 days. Reheat in the oven at 375°F for 10–12 minutes or in the air fryer at 350°F for 5–6 minutes until crisp.
Freeze cooled wings in a freezer bag up to 2 months. Thaw in the fridge and reheat in the oven for best texture.
Nutrition & Benefits
These wings are baked or air-fried, so you get all the flavor without deep frying. Packed with protein and seasoned with real spices and herbs, they’re satisfying and lighter than takeout. Olive oil and herbs also bring healthy fats and antioxidants.
Recipe FAQ
Are these wings super spicy?
They’re zesty with a kick, but you can reduce cayenne to keep them mild.
Can I make these in the air fryer?
Yes — 400°F for 20–25 minutes, shake halfway for extra crispiness.
What makes them “Mardi Gras” wings?
The New Orleans-inspired spice blend — smoky, spicy, and herby.
Do I need to marinate them?
Not required, but seasoning ahead enhances flavor and crispness.
Can I use frozen wings?
Yes — just thaw fully and pat dry before seasoning.
The Final Bite
These Publix-style Mardi Gras wings bring bold Louisiana flavor right to your kitchen. Crispy, juicy, and full of spices, they’re perfect for family dinners, game day, or just a Friday night craving. Easy to make and always crowd-pleasing, this recipe proves you don’t need a deep fryer to enjoy wings that taste this good.