Mardi Gras chicken wings at Publix are one of my favorites in my house. We eat tons of chicken because I don’t eat beef or pork. Since we eat it so much I am always looking for different ways to prepare it. While rummaging through my spice cabinet on Friday, I realized my options were limited because I didn’t feel like running to the store.The outcome was absolutely delicious. They tasted very similar to the Mardi Gras wings. Better because I determined my spice level. It was delicious enough for me to make it again today.
It turned out even better today. I wanted to share it with you guys so you can enjoy it as well. I’m not specific with measurements because everything is to taste; I just eyeball it. The intensity of the flavor depends on how much or how little you choose to add. I added less salt initially, but increased that and the liquid smoke today.
I purchase about 15 pounds of wings from the Farmer’s Market, clean them and separate portions into Ziploc bags. Then I freeze them and take them out as needed. After the chicken is unthawed, I place all of my seasonings in the bag and massage the meat.
Seasonings used: salt, pepper, garlic powder, onion powder, paprika, seasoning salt, Italian seasonings, and liquid smoke. That’s it. 🙂 Massage your meat. Let it rest in fridge for at least 30 minutes. Lay them flat on a pan, put them in a 400° oven, and cook to your desired tenderness at least 45 minutes. Viola. Yummy yummy in your tummy.
Let me know if you try it and your thoughts. Any other ingredient suggestions? I bet adding cayenne pepper would turn it out, but my hubby can’t have spicy foods. Bummer. I completed my meal tonight with sautĂ©ed zucchini and onions, a salad, and a loaded baked potato.
KT
