Mardi Gras Wings from Publix

Ask Publix for their secret rub mix contents to their Mardi Gras Wings and you won’t get it.   It is apparently a rub made especially for them, by them, or by a company for them.   But if you have ever had their Mardi Gras wings, you know they are unique, and good, and savory, and different.   

I have thought and thought on these wings, and knew several ingredients that they contained.   I was missing two that I didn’t think about when I found this recipe that another blogger (Lemonythyme.com) had played around with and this combination almost hits it dead on.   I still feel there is a little something we are not hitting on, but this rub is so close, I may not worry about it or it just may “click” one day and then, there you go.  Perfect!

We made some wings with this rub on it and they were so good, and moist, and flavorful.  I can’t wait to roast a whole chicken with this rub on it.  (If you roast a whole chicken, don’t forget to rub the inside of the cavity, and under the skin with the rub also).  

Give it a try and see just how close you think this comes to the original “Publix Marti Gras Wings” – and if you have never had those, you have missed out on some good Football Food!  Or anytime food, for that matter!

Mardi Gras Wings Seasoning Mix

2 Tbls. dried rosemary

2 Tbls. chili powder

1 Tbls. kosher salt

1 Tbls. garlic powder

1 Tbls. dried ground oregano (I think it may need 1 1/2 tbsp dried oregano and will add this amount next time as a tester)

1 Tbsp Tony’s Creole seasoning

1 1/2 tsp cumin

1 tsp. dry ground mustard

1 tsp. black pepper

Mix all ingredients above and store in an air tight container.

To use, Place wingettes on sheet pan; coat with canola oil and stir to coat; liberally sprinkle seasoning on wings and stir with hands to mix coating on wings.  Bake at 375 degrees until desired doneness (we like ours crispy done).  Stir several times during cooking.   

These could also be grilled on your grill once you have coated them in the canola oil and then mixed with the seasoning.

Some of the comments said it had a tad too much rosemary and may need just a pinch of fennel seeds.  I experimented by backing off a 1/2 tbsp of rosemary and adding a pinch of fennel seed but next time I will not do that.   When you eat the wings from Publix there is no fennel flavor and there is a rosemary flavor.   I will keep the amount of rosemary above in the mix and nix the idea of adding any fennel at all.  

Like I said, play around with it.  It would also work well on a pork tenderloin, or now that deer season is almost here, on a back strap or tenderloin. This seasoning is great just as it is.  Hope you like it!

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