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    Beer Brined Grilled Turkey Wings


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    4 cups water
    2/3 cup fresh orange juice
    1/3 cup fresh lemon juice
    2 tablespoons fresh lime juice
    1/2 cup kosher salt
    1/2 cup packed light brown sugar
    2 tablespoons Emeril's Southwest Essence
    1 teaspoon crushed red pepper
    1 cup chopped yellow onions
    1 lime, sliced thinly
    1/4 cup chopped fresh cilantro leaves
    2 teaspoons minced garlic
    2 (12-ounce) beers
    5 pounds turkey wings separated at the joints, second and third joints only
    3 tablespoons vegetable oil
    3 tablespoons Emeril's Poultry Rub or other poultry
    Bourbon BBQ Sauce
    Spicy Garlic Ranch Dressing

    Recipe



    Preheat oven to 350 degrees F.

    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):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly.

    Yield: 2/3 cup

    Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

 

 

 

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