Beer-Brined Grilled Turkey Wings

Getting reviews...
  • Level: Intermediate
  • Total: 10 hr 30 min
  • Prep: 1 hr
  • Inactive: 8 hr 30 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Bourbon BBQ Sauce:

Spicy Garlic Ranch Dressing:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

  1. In a large, nonreactive container combine the water, orange juice, lemon juice, lime juice, salt, light brown sugar, Southwest Essence, and crushed red pepper and stir until the salt and sugar are completely dissolved.
  2. Add the onions, lime slices, cilantro, garlic, and beer and stir gently to combine.
  3. Add the chicken wings and position so that they are completely submerged in the brine. Cover with plastic wrap and refrigerate for at least 8 hours and up to 12 hours.
  4. Remove the wings from the refrigerator and discard the brining solution. Pat wings dry with paper towels and set aside to come to room temperature for 30 minutes, covered.
  5. Preheat a grill to low.
  6. Brush the wings on both sides with the vegetable oil and sprinkle the Poultry Rub evenly over both sides.
  7. Place wings on grill. Grill the wings, turning occasionally to promote even browning, until they are cooked through and the meat begins to pull away from the bones, 45 minutes to 1 hour.
  8. Serve the wings with both sauces. Let cool briefly before serving.

Bourbon BBQ Sauce:

  1. Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.

Spicy Garlic Ranch Dressing:

  1. Preheat oven to 350 degrees F.
  2. Cut the top 1/2-inch off the head of garlic. Put the garlic in an ovenproof dish and drizzle with oil. Cook until garlic is soft, about 1 hour. Set aside until cool enough to handle. Halve the head of garlic widthwise. Press on the garlic to press out the cloves, and then put the garlic in a blender. Add the buttermilk, mayonnaise, Essence, salt, parsley, chives, and zest and pulse until blended. Cover and refrigerate until ready to use.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.