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Beer-Brined Grilled Turkey Wings (Emeril Lagasse) Recipe

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Beer-Brined Grilled Turkey Wings (Emeril Lagasse)
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Ingredients
47
Count
Nutrition
1308
Calories
Total time
120
Minutes
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Ingredients:

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.
  9. Bourbon BBQ Sauce:
  10. 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.
  11. Spicy Garlic Ranch Dressing:
  12. Preheat oven to 350 degrees F.
  13. 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.
  14. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1308.2 Kcal (5477 kJ)
Calories from fat 636.54 Kcal
% Daily Value*
Total Fat 70.73g 109%
Cholesterol 320.55mg 107%
Sodium 8973.44mg 374%
Potassium 1532.43mg 33%
Total Carbs 52.39g 17%
Sugars 39.62g 158%
Dietary Fiber 3.7g 15%
Protein 106.68g 213%
Vitamin C 37mg 62%
Vitamin A 0.1mg 3%
Iron 6.6mg 37%
Calcium 277.9mg 28%
Amount Per 100 g
Calories 158.07 Kcal (662 kJ)
Calories from fat 76.91 Kcal
% Daily Value*
Total Fat 8.55g 109%
Cholesterol 38.73mg 107%
Sodium 1084.24mg 374%
Potassium 185.16mg 33%
Total Carbs 6.33g 17%
Sugars 4.79g 158%
Dietary Fiber 0.45g 15%
Protein 12.89g 213%
Vitamin C 4.5mg 62%
Iron 0.8mg 37%
Calcium 33.6mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.3
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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