Kosher Salt Recipes

Grilled Chicken Wings with Tomato-Chili Butter

  • Serves: 4-6
Wings aren't a recipe, they're a lifestyle. I love this sweet, spicy and buttery version that's simple to make and utilized Morton® Coarse Kosher Salt for texture and Morton® Fine Sea Salt to bring out the flavors in the smooth chili butter!

Ingredients

  • 4 lb chicken wings
  • For Marinade: 4 tbsp canola oil
  • 1 tbsp dijon mustard
  • 2 tbsp lime juice
  • 2 tsp chili powder
  • 1 tbsp brown sugar
  • 2 garlic cloves (minced)
  • ½ tsp Morton® Coarse Kosher Salt
  • For Garnish : ½ tsp Morton® Coarse Kosher Salt
  • 1 bunch cilantro, chopped
  • For Tomato-Chili Butter: 1 cup clamato tomato juice (or bloody mary mix)
  • ¼ cup your favorite hot sauce
  • 1 tbsp fresh lime juice
  • 8 tbsp unsalted butter (1 stick)
  • ½ tsp Morton® Fine Sea Salt
  • ¼ tsp fresh ground black pepper

MORTON®
COARSE KOSHER SALT

  1. Mix all the marinade ingredients in a large bowl with a whisk.

  2. Place the marinade in an airtight bag with the wings.

  3. Seal the bag and massage to coat the wings, refrigerate for at least 30 minutes, or up to 2 hours.

  4. Heat the grill to high, about 400°F, and wipe the grill with a well-oiled towel to avoid sticking.

  5. Place the wings on the grill and lower the temperature of the grill to low heat, about 325°F.

  6. Cover the wings by lowering the grill lid or with foil and grill for 18-20 minutes, or until an internal temperature of 155°F is reached, turning once or twice.

  7. Increase the heat to medium-high and continue grilling the wings for a few minutes on each side to get a charred crispy skin.

  8. Remove the wings once they have reached an internal temperature of 165°F.

  9. Immediately toss chicken in a bowl with the tomato butter.

  10. Garnish the wings with chopped cilantro and Morton® Coarse Kosher Salt.

     

  11. For Tomato-Chili Butter: 

    1.     Combine tomato juice, butter, lime and hot sauce in a mixing bowl. Season with Morton® Fine Sea Salt and black pepper.

    2.     The completed butter can be used immediately or placed in the refrigerator for up to one week.