Y’all already know I can throw down some wings. In fact, my White Girl Can Cook Wings made me (almost) famous in Atlanta after a very memorable catering gig a few years back.
Well, this Wing Woman was blown away by a recipe shared with me by a dear co-worker, Martin Williams. His Mom made wings for our office before the holidays and I didn’t even get to sample them while they were hot. Marty had wrapped up a few and left them on my desk for me for when I returned to the office. OMG. I ate them cold and licked my fingers. Oh, it’s true. They were that good.
Mrs. Williams’ wings became my new obsession. I had to practically stalk her for the recipe. I made them the first time with fresh rosemary and they were amazing. Then, when I was out of fresh herbs, I used my Herbs de Provence mixture and they were even more sublime. Make them. NOW. No frying, no flour, no carb drama. AH-MAZING!!!!! Thanks Mrs. W!
Mardi Gras Wings
- 1 family pack of chicken wings
- 2 Tb Herbs de Provence
- 1 Tb Paprika
- 1 Tb Garlic powder
- 1 Tb Montreal Steak seasoning
- 1 Tb Parsley (dried or fresh)
- Kosher Salt
- Preheat oven to 450
- Rinse and dry wings with paper towels.
- Mix together Herbs de provence, paprika, garlic powder, Montreal Steak seasoning and parsley.
- Coat wings in herb mixture.
- Sprinkle with a little additional kosher salt and cracked black pepper on both sides.
- Put wings on a greased rimmed cookie sheet.
- Bake for 30 minutes then flip over.
- Bake for an additional 20-25 minutes until crispy.