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Recipe Reviews (5 out of 5 stars)

Mojito Wings

Yields: wings
Make this recipe how many times?
Savory Spice Shop Ingredients
Mole Verde Spice 1 oz bag $2.95
Honey Powder 2 floz bottle $2.85
Lime Peel, Minced, Dehydrated 4 floz bottle $6.55
Cumin Seeds, Ground, Organic 1/2 oz bag $1.35
Salt Kosher $3.75

Ingredients:

Directions:

Mix all ingredients except chicken wings in a bowl. Reserve half of the marinade and set aside. Put the rest of the marinade, along with the chicken wings, in a food storage bag and seal tight, removing all air. Shake to coat. Refrigerate 2 hours or overnight. Remove wings from marinade, scrape off excess solids from wings and reserve marinade. Grill over medium-high heat, turning wings constantly to ensure even charring, for 20 to 30 min. or until wings reach at least 165 degrees on a meat thermometer. Tip: If wings are charring too quickly, turn heat down to medium or medium-low to finish cooking. Pour reserved marinade into a saucepan and simmer until slightly thickened. Transfer wings to a platter and spoon the warm lime sauce on top.

Serving Suggestions:

Serve with Avocado Chipotle Cream.

Yields:

wings

Thanks to:

Karyn Cardenas, iCookuEat Personal Chef Services
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Mojito Wings


  • Review by: Dandylines
    7/19/14

    Sweet and spicy. Surprising taste. Very unusual and delicious. We will be making again. Changes/Substitutions: pineapple juice for the orange juice cut down to 2 cloves of garlic real honey for the honey powder, could have increased slightly to 3 Tbs. broiled rather than grilled used chicken thighs rather than wings. Took about 20 minutes to cook.

“I am gluten-intolerant and very careful about what I purchase to prepare meals with. Many times, seasonings are loaded with wheat or flours as binding agents. I was thrilled to find your seasonings in all of their natural states.”

-Rebecca I. of San Antonio, TX

Mojito Wings


Yields: wings

Ingredients:

Directions:

Mix all ingredients except chicken wings in a bowl. Reserve half of the marinade and set aside. Put the rest of the marinade, along with the chicken wings, in a food storage bag and seal tight, removing all air. Shake to coat. Refrigerate 2 hours or overnight. Remove wings from marinade, scrape off excess solids from wings and reserve marinade. Grill over medium-high heat, turning wings constantly to ensure even charring, for 20 to 30 min. or until wings reach at least 165 degrees on a meat thermometer. Tip: If wings are charring too quickly, turn heat down to medium or medium-low to finish cooking. Pour reserved marinade into a saucepan and simmer until slightly thickened. Transfer wings to a platter and spoon the warm lime sauce on top.

Serving Suggestions:

Serve with Avocado Chipotle Cream.

Yields:

wings

Thanks to:

Karyn Cardenas, iCookuEat Personal Chef Services
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.