My Smoked Turkey Wings recipe is easy to make and yields turkey wings that are tender and juicy with a rich smoky flavor. Don’t wait for the holiday season to enjoy these delicious smoky wings, they’re a whole lot easier to make than the whole bird and every bit as delicious!
Why not try something new this Thanksgiving? My smoked turkey wings recipe will make a delicious addition to your holiday table.
But you don’t have to wait for Thanksgiving dinner to enjoy these delicious smoked wings; make them along with my Smoked Turkey Legs for your next game day get-together or family barbecue.
Thanks to my simple wet brine, you’ll enjoy these flavorful, tender wings with crispy skin on the outside and juicy, succulent meat on the inside. Wouldn’t my crispy smoked turkey wings be a delicious game-day treat? They’ll definitely be a delicious upgrade from chicken wings.
If you love smoked turkey meat, why not try my easy smoked turkey recipe this Thanksgiving?
Smoked turkey wings are a stellar appetizer or main dish that can be enjoyed year-round. With a deep, smoky flavor and tender, fall-off-the-bone meat, these wings make a hearty and comforting meal.
As someone who loves firing up the smoker, I’m always looking for new ways to utilize this versatile cooking appliance Smoking turkey wings is one of my favorite recipes, as the low indirect heat perfectly transforms the wings into finger-licking goodness with minimal effort
If you’ve got a batch of pre-smoked turkey wings, or you’re interested in smoking them yourself from scratch, this guide will walk you through the foolproof process of cooking smoked turkey wings to juicy, tender perfection every time.
Getting Started with Smoked Turkey Wings
Smoked turkey wings have a similar texture and flavor to smoked chicken wings, but with a heartier, more substantial bite. Turkey wings come from the wing sections of the bird, usually cut into drummettes and flats to separate the meaty upper and lower portions.
When shopping for turkey wings look for plump meaty pieces with smooth skin and no blemishes. Depending on the size, plan on about 1-2 wings per person as a main course or appetizer.
The two main methods for cooking smoked turkey wings are:
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Cold smoking: Smoking at temperatures under 200°F infuses flavor without cooking the wings through. This method requires an additional step of baking or grilling to fully cook.
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Hot smoking: Cooking at 225-275°F tenderizes the meat while infusing a deep, smoky essence. The wings come out fully cooked and ready to eat.
Below, I’ll share tips for hot smoking turkey wings from start to finish for finger-licking results. But first, let’s go over some key tips when working with smoked turkey wings:
Handling Raw Turkey Safely
- Always wash hands, utensils, and surfaces after handling raw turkey to avoid cross-contamination.
- Thaw frozen wings in the refrigerator, not on the counter. Allow about 24 hours per 1 lb.
- Cook raw wings within 1-2 days of thawing for best quality.
Achieving the Ideal Texture
- For crispy skin, pat wings dry before smoking and cook uncovered.
- Use a meat thermometer to ensure wings reach 165°F internally.
- Allow wings to rest 5-10 minutes before serving for juicier meat.
Infusing Deep, Smoky Flavor
- Use wood chips like hickory, mesquite, apple, or cherry for pronounced smokiness.
- Smoke wings for at least 1.5-2 hours to fully permeate the meat.
- Finish with a sauce glaze or dry rub for extra flavor.
Now that we’ve covered some essential tips, let’s get into the nitty gritty of hot smoking turkey wings from start to finish.
Step-By-Step Instructions for Smoked Turkey Wings
Ingredients:
- 3-4 lbs turkey wings, separated into drummettes and flats
- 2 tbsp olive oil or avocado oil
- Dry rub: Brown sugar, paprika, garlic powder, onion powder, salt, pepper
- Wood chips: Mesquite, hickory, apple, cherry
Equipment:
- Smoker
- Instant read thermometer
Directions:
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Prep the turkey wings: Rinse wings and pat dry with paper towels. With a sharp knife or kitchen shears, separate into drummettes and flats.
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Coat the wings: Brush all over with oil. This helps the seasoning stick and promotes crispy skin.
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Apply dry rub: Sprinkle wings evenly with the brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning into the meat.
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Load the smoker: Heat smoker to 225-250°F with desired wood chips. Place wings directly on the smoker grates.
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** Smoke the wings:** Smoke for 1.5-2 hours, with no peeking! Resist lifting the lid, which lets heat escape.
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Check for doneness: Wings are done when they register 165°F at the thickest part. If needed, continue smoking until fully cooked.
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Rest and serve: Let wings rest 5-10 minutes before serving. Dig in and enjoy! Leftovers will keep refrigerated up to 4 days.
And that’s all there is to it! With this straightforward process, you’ll achieve tender, juicy turkey wings infused with sweet, smoky flavor.
Next, let’s go over some common questions and cooking variations when making smoked turkey wings at home.
FAQs and Tips for Perfect Smoked Turkey Wings
What are the best wood chips for smoking turkey wings?
For pronounced smoky flavor, I recommend hickory, mesquite, apple, or cherry wood chips. Oak and pecan also work well. Avoid very strong woods like mesquite for milder flavor.
How long does it take to smoke turkey wings?
Plan on 1.5-2 hours of active smoking time at 225-250°F. The exact time will vary based on the size of the wings and your individual smoker. Wings are done when the thickest part reaches 165°F.
Should I brine the wings before smoking?
Brining is not necessary but can help keep the meat extra moist and seasoned throughout. Dissolve 1/2 cup salt + 1/2 cup brown sugar per quart of water. Submerge wings and brine 1-2 hrs.
Can I use a dry rub instead of sauce?
Absolutely! A dry rub of spices and herbs is a great way to add flavor pre-smoking. Apply your favorite blend before smoking then glaze with sauce at the end if desired.
How can I get really crispy skin on the wings?
Start with dry wings then smoke them uncovered. The high heat evaporates moisture for crisper skin. You can also finish under the broiler or on the grill for crisping.
What are good side dishes for smoked turkey wings?
These hearty wings pair well with lighter sides like coleslaw, potato salad, roasted veggies, or mac and cheese. Consider slicing a few wings over a salad for a satisfying main dish.
How should I reheat leftover smoked turkey wings?
Leftover wings keep well refrigerated up to 4 days. Reheat gently in a 300°F oven or toaster oven until warmed through, 15-20 minutes. Microwaving can make the skin soggy.
Oven Method for Smoked Turkey Wings
If you don’t have a designated smoker, you can still infuse delicious smoky flavor into turkey wings right in your oven. Here’s a simple oven-smoking method:
Ingredients:
- Turkey wings, 3-4 lbs
- 1-2 cups wood chips, soaked
- Olive oil
- Dry rub
Directions:
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Soak wood chips in water for 30 minutes then drain well.
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Place a foil packet of drained chips on bottom oven rack. Place wings on top rack.
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Roast wings at 300°F for 30 minutes. Then reduce heat to 275°F and roast until 165°F internally, 60-90 minutes more.
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During the last 15 minutes of roasting, open the foil packet of wood chips to release smoke.
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Brush wings with oil and sprinkle with dry rub before serving.
While oven “smoked” wings won’t have quite as intense flavor as true smoker smoked, this method still infuses a nice smoky essence right in your kitchen oven.
Make a Meal with Smoked Turkey Wings
Smoked turkey wings shine as the star of the show, but also pair nicely with a variety of side dishes. Here are a few of my favorite meal ideas:
- Smoked turkey wings with potato salad and coleslaw
- Wings with roasted autumn vegetables and ranch dip
- Over greens for a smoky turkey salad
- In a stew or soup for added flavor
- Slider sandwiches with wings, coleslaw and pickles
- Wings with mac and cheese and garlic bread
- Game day wings with blue cheese dip and veggie sticks
However you choose to enjoy them, smoked turkey wings are sure to satisfy! With this foolproof recipe and smoking tips, you’ll be able to achieve mouthwatering smoked wings anytime.
How to make Smoked Turkey Wings
Start by making a wet brine
- Add the vegetable stock and seasonings to a large saucepan.
- Bring the brine ingredients to a boil (make sure all the kosher salt has dissolved). Remove from the heat and let the brining mixture cool for 15 minutes.
- Add the ice to the brine mixture and pour into a container large enough to hold the turkey wings. *You can use a large ziplock bag for this process.
- Add the turkey to the simple brine, then add enough cold water to cover the wings. Then cover the container with cling wrap and place in the refrigerator for at least four hours (overnight brine is best).
Table salt is not the same as Kosher salt. If you don’t have kosher salt, use 1 tablespoon of table salt (½ the amount of kosher salt).
*See the notes in the recipe card for a dry brine recipe you can use with this turkey legs recipe.
- Preheat your smoker to 275 degrees. Let the wings come to room temperature while the smoker preheats. This will help them cook more evenly.
- When the smoker has reached 275 degrees F., add your favorite wood chips to the smoker tube. I used apple wood chips for this recipe.
I use an electric smoker for smoking meats and seafood. It’s easy to use and takes all the work out of using a smoker.
If you don’t have a smoker, you can use a pellet grill (pellet smoker), charcoal grill, or gas grill to make my smoked turkey wings. Place the turkey wings directly on the grill grate and use indirect heat to smoke the meat. Just make sure the grill temperature reads 275 degrees F. Don’t let the grill temperature get any higher; high heat is not your friend
- Add the garlic powder, onion powder, and black pepper to a small bowl
- Mix to combine the spice rub.
I didn’t use a lot of seasonings for the dry rub, just black pepper, onion powder, and garlic powder. Most of the flavor in my turkey leg recipe will come from the wet brine.
Feel free to add your favorite seasonings to the dry rub. Sweet paprika (or smoked paprika for even more smoke flavor), chili powder, and cumin would make nice additions. For a touch of sweetness, add a little brown sugar, and for a touch of heat, add a little bit of cayenne pepper.
- Use a paper towel to pat dry the wings.
- Season the wings on all sides with the dry seasoning mixture.
- Place turkey wings directly on the smoker rack with a drip pan underneath to catch all the drippings.
- Place a temperature probe in the thickest part of the wing. *Remember we are cooking for an internal temperature of 165 degrees; cook times will vary depending on the size of the turkey and the type of smoker.
- When the wings have reached an internal temperature of 165 degrees F., remove them from the smoker.
Let the smoked turkey wings rest for 15 minutes before serving to give the juices time to redistribute. You’re going to love the smoky flavor, crispy skin, and juicy meat, and I promise your friends and family will too!
Feel free to add your favorite bbq sauce or buffalo sauce to these delicious wings.
Store leftover wings in an airtight container for 2-3 days. To store in the freezer, double wrap the wings in plastic wrap, then store in a ziplock bag in your freezer for up to 2 months.
No, normally, you should not wrap turkey wings in foil when smoking. If they are baking too quickly, you can cover them with foil, but otherwise, there’s no need to cover or wrap them while cooking. Covering or wrapping in aluminum foil during the entire smoking process could lead to soggy skin.
This is a personal preference. Splitting the wings will help them cook more evenly and will help you achieve browner skin. There is not a lot of meat on the wings, and one whole turkey wing is the perfect single serving, so I prefer to keep them whole.
No, you don’t. You can dry rub the wings and let them marinate in the dry rub refrigerated for 24 hours if you’re not into wet brining. If you prefer a dry brine, you’ll find one in my recipe card.
This is definitely a personal preference, but I like using fruit woods to smoke wings. Use apple wood or cherry wood for a milder smoky flavor and hickory, maple, or pecan wood if you prefer a more prominent smoke flavor.
Ingredients to make Wet Brine for Smoked Turkey Wings
Let’s start by gathering the ingredients we need to make the wet brine for smoked turkey wings. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
This simple brine is easy to make, adds a ton of flavor to the wings, and is easily adaptable to your taste preferences.
For additional flavor, you can add your favorite fresh herbs and aromatics to this simple brine. Bay leaves, sage, cut orange wedges, or lemon wedges would be good additions to the wet brine.