A few years ago, as Mardi Gras approached, I decided to throw a New Orleans-themed Mardi Gras party. I wanted to go all in with the theme, and at first, I worried that I might have gotten in over my head. There was the décor, the playlist, the food, the drinks! Actually, though, it ended up being one of the best parties I ever threw, and it’s wasn’t at all taxing or overly expensive.
My guests happily integrated their dress to my traditionally outlandish Mardi Gras décor, with gold, purple and green sparkling from every corner. We had heaps of Mardi Gras beads, glittering Colombina – or traditional masks seen at Mardi Gras festivities – purple and gold table cloths, all purchased fairly cheaply from the local party supply store.
Crooning in the background was a free online playlist I cultivated, of the New Orleans greats like Preservation Hall Jazz Band, Louis Armstrong, Rockin’ Dopsie & the Zydeco Twisters, and so many others. This was one of the best ways to set the tone and mood of the party, and everyone loved dancing to my personalized selections.
Then, there were the drinks. Of course, I served the official cocktail of New Orleans, Sazerac with rye, bitters, and absinthe. However, I also found a number of good cocktail ideas online and served the New Orleans staples like Hurricanes, Grasshoppers, and Milk Punch. Let’s just say, a fun time was had by all, and no one went thirsty.
Mardi Gras is a fun theme for a party that can be replicated by almost anyone on almost any budget, and it was a lot of fun for me and my friends and family.
Mardi Gras (aka Fat Tuesday) this year is Tuesday, February 25. If you can’t make it to the Big Easy – New Orleans – for the party, you can make your own!
Here’s a fun recipe you can use to begin the celebration…. Somethin’ spicy and fun, just like a Bourbon Street party.
Bacardi Spiced and Sweet Wings Recipe
- 1 tbsp Cayenne Pepper
- 1 tbsp Sea Salt
- 1 tbsp Cane Sugar
- 1 tbsp Molasses or Maple Syrup
- Green Onion or Scallion (for garnish)
Ingredients for Marinade
- 2lbs of cage free, pasture fed chicken wings
- 1/2 – 1 cup of BACARDÍ Spiced Rum
- 1/2 cup fresh orange juice
- Five pinches of PINCH Hot Sauce
- Two tbsp of brown sugar
- PINCH Hot Syrup
- Unsweetened Coconut Flakes
Mix all ingredients from the marinade and combine together in a ziplock and marinade/brine the mixture overnight or minimum of five hours.
Take chicken out and lay on a lined baking sheet of parchment paper.
Add Cayenne Pepper, Sea Salt and Cane sugar and coat wings in a dry rub coating.
Preheat oven to 400 degrees and take the remainder of marinade/brine from ziplock and empty into a saucepan. Cook on the stovetop for the glaze and PINCH Hot Sauce with your choice of Molasses or Maple Syrup for a thickening agent. Cook on low to medium heat until it thickens and turn off the element to the stove top.
Add chicken wings with dry rub and cook 5-10 minutes per side. Pull out the wings and brush on glaze. Broil to your likeness and reserve some of the glaze for added sauciness!
Take green onion/scallion and chop lengthwise to garnish the wings.
Step 6: Bonus
To gourmet it up, add some crunch and layer the plate with unsweetened toasted coconut flakes.
- 3/4 cup of coconut flakes
- Three pinches of PINCH Hot Syrup
- 1/2 tbsp of BACARDÍ Spiced Rum
- Dash of sea salt
Mix all together and layer on a baking sheet and toast until light brown and crunchy.
Spread over a serving dish and layer chicken wings on top.