The smokey flavors of the turkey and fresh coolness of corn relish make this wing recipe a must. Don’t take our word for it – try it yourself at home. Start the brine the night before and you’ll have wings that everyone will rave about ready to toss on the smoker the next morning. Recipe and photo provided by Chef Dan Phalen.
3 tbsp Butter
2 tbsp Olive oil
1 c Shallots, small dice
3 tbsp Garlic chopped
1 tsp Thyme leaves
2 tsp Black pepper, table grind
1 tsp Crushed red pepper
2 tbsp Worcestershire
1 tbsp Balsamic Vinegar
1 tsp Bourbon smoked salt (if not available use Kosher)
⅓ c Bourbon
12 oz Lager beer, ice cold
1 c Roasted Corn relish (recipe follows)
For Corn Relish
1 Can Corn, drained
1 tbsp Olive oil
1 tsp Kosher salt
1 tsp Black pepper, table grind
½ c Red Onion, small dice
¼ c Cilantro chopped
¼ c Red bell pepper, small dice
2 tbsp Lime juice
In a preheated skillet add butter and oil and heat till melted. Add shallots and garlic and sauté until shallots become translucent. 3-4 minutes.
Add thyme, pepper, red pepper, Worcestershire and balsamic and sauté one minute. Add bourbon and remove from heat.
Allow mixture to cool to room temp and add cold beer. Place wings in a bowl and pour brine over wings and refrigerate overnight.
Remove wings from brine and place wings on smoking rack. Strain brine and sprinkle shallots over the wings.
Place wings in a smoker with choice of wood chips and smoke for 20-25 minutes or until wings reach an internal temp of 165°F but no higher than 175°F. Remove and place wings on an appropriate platter.
Top with Roasted Corn Relish and serve additional relish on the side.
For Corn Relish: Heat a cast iron skillet over high heat for 2-3 minutes. Add oil and drained corn kernels.
Stir only occasionally to allow kernels to sear and brown. Roast for 3-5 minutes or until kernels are well charred but still slightly soft. Remove and place in a mixing bowl to cool.
Add remaining ingredients and toss well to mix. Hold refrigerated until ready to serve.