Deceptively simple and mostly hands-off, this smoked turkey wings recipe is perfect for the holiday season. Slow-smoked to juicy, crispy perfection, the wings make the perfect hearty appetizer or main course.
Turkey is similar to a chicken, in that they have many delicious cuts and many delicious ways to cook it, including the wings.
I typically bake turkey wings, but since getting my smoker, I’ve been a little obsessed with using any cut of protein in it. While most people typically smoke turkey breasts, I adapted my smoked chicken wings to do the wings but tweaked the cooking time and the seasonings. Let me just say that these wings are an absolute winner!Table of Contents
Smoked turkey wings make for an irresistibly flavorful and hearty meal. With smoky, tender meat that falls right off the bone they are perfect for soul food classics like collard greens or just snacking. While smoked turkey wings can be finished in the oven cooking them on the stovetop allows you to better control the temperature and cooking time for ideal results.
If you’re wondering exactly how long to cook smoked turkey wings on the stove, you’ve come to the right place! In this guide, I’ll share my tips and tricks for perfectly cooked smoked turkey wings using the stovetop.
Why Choose the Stovetop Over the Oven?
There are a few key advantages to cooking your smoked turkey wings on the stovetop rather than the oven:
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Precise temperature control – On the stovetop, it’s easier to maintain a steady simmer or low boil The oven can have hot and cool spots.
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Better monitoring – You can closely watch pot on the stove and adjust as needed. It’s harder to check doneness in the oven.
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Less chance of overcooking – The gentle heat of the stovetop makes it unlikely the wings will dry out.
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Shorter cook time – The direct heat means you can finish smoked wings faster on the stove.
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More flavorful sauce – Simmering the wings allows you to reduce the cooking liquid into a tasty sauce.
With the stovetop, you’re in control for the best smoked turkey wing outcome.
How to Cook Smoked Turkey Wings on the Stove
Cooking smoked turkey wings on the stovetop is simple. Just follow these easy steps:
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Add wings to a pot. Place the smoked turkey wings in a heavy bottomed pot or Dutch oven. You want a snug single layer – too crowded and they’ll steam instead of simmer.
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Cover with liquid. Add enough chicken broth, water, or wing sauce to just cover the wings. Around 2 cups of liquid per pound of wings is sufficient.
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Simmer on medium-low. Bring the pot to a gentle simmer on medium-low heat. The liquid should bubble very slowly and lightly.
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Cook until heated through. Allow the wings to simmer for 15-25 minutes until warmed all the way through. Shake the pot occasionally to redistribute.
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Simmer to reduce sauce. Let the liquid reduce down to a thicker, clingy sauce, about 10-15 more minutes.
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Adjust seasoning. Once reduced, taste the sauce and add more salt, pepper, hot sauce, etc to your preferences.
And your smoked turkey wings are ready enjoy! The stovetop method yields wings coated in a finger-licking glaze.
How Long Do Smoked Turkey Wings Take on the Stove?
So how long should you simmer those smoked turkey wings to finish them on the stovetop? Here are general guidelines:
- Small wings: 15-25 minutes
- Medium wings: 20-30 minutes
- Large wings: 25-35 minutes
- Whole smoked wings: 30-40 minutes
The trick is to simmer the wings just long enough to heat them through and reduce the sauce without overcooking them. Go for the lower end of the time range, then start checking for doneness.
Checking for Doneness
With smoked meat like wings, you don’t rely on the typical temperature gauge for doneness. Instead check for these signs they are fully cooked:
- Meat pulls back from the bones
- Meat shreds easily with a fork
- Sauce thickly coats the wings
- Internal temperature reaches 165°F
The wings are done as soon as the meat is fall-off-the-bone tender and bathed in syrupy sauce. Don’t simmer so long that the meat dries out.
Serving Your Smoked Turkey Wings
Once your smoked turkey wings are cook stovetop-style, you have a few delicious options:
- Toss wings in barbecue sauce or hot sauce
- Serve wings with creamy coleslaw and hot sauce
- Pile wings over rice with sauce for a meal
- Add wings to greens, beans, or cabbage
- Fry or bake wings until crispy after simmering
Smoked turkey wings make excellent starters, snacks, or main dishes. Get creative with flavors and let the smokiness shine.
More Delicious Ways to Use Smoked Turkey Wings
Beyond basic simmering, smoked turkey wings also shine in:
- Hearty soups and stews
- Smoky jambalaya or paella
- Tacos, nachos, enchiladas, and more
- Savory pot pies or hand pies
- Hash with potatoes and veggies
- Creamy casseroles and pastas
- Flavorful turkey wing stock
Don’t limit yourself – smoked turkey wings make a fantastic addition to many recipes. Play with flavors like spicy creole, tangy barbecue, crispy fried and more.
Smoked Turkey Wing Cooking Tips
- Look for high-quality smoked wings with deep color and smoky aroma
- Remove excess fat from wings for better texture
- Make sure wings are fully submerged when simmering
- Let sauce reduce until it coats the back of a spoon
- Gently flip wings rather than stirring to avoid breaking
- Add other fun ingredients like beans, kale, etc. while simmering
- Finish wings under the broiler or fried for crispy skin
With my handy guide, you’ll be able to achieve tender, juicy smoked turkey wings using your stovetop. Experience the joys of perfect smoked wings in dishes like collard greens, gumbo, sandwiches, and more!
How to smoke turkey wings
With a smoker, your favorite hardwood, and turkey, learn to make the best-smoked turkey wings home.
Step 1- Prep. Gently pat the turkey wings with paper towels and brush them with olive oil.
Step 2- Season. Combine brown sugar and spices in a small bowl and season the turkey wings with the spice rub.
Step 3- Smoke. Place the wings in a preheated smoker and smoke until they reach 165°F, or for 2 hours.
Step 4- Finish in the oven (optional). Once the turkey wings are smoked, place them in the oven and bake for 15 minutes or until even more crispy.
Step 5- Cool and serve. Allow the turkey wings to cool down and serve.
Now, I know not everyone has a smoker or has access to one, so I’ve tested this exact recipe in the oven and LOVE how similar the results are. Yes, it’s a little more hands-on, but the flavor is on point!
To bake, prep the turkey wings as instructed, then place them on a wire rack over a baking sheet. Next, bake at 180C/350F for 40 minutes, or until the internal temperature reaches 165F. Turn on the broil setting for the final 5 minutes to crisp up the skin.
Why this recipe works
- Set and forget cooking. The #1 best part about using a smoker is that it’s essentially hands-off. You leave the wings in there to do it’s thing and you only need to check it once to see if its cooked. Easy!
- PERFECT texture. I find smoking wings yields consistently perfect results every time. This simple smoking technique yields crispy skin and juicy meat (like with smoked turkey legs).
- Easy to customize. Don’t like the flavor, or do you want to make a juicier cut? Want to add your flair and make the best for your taste palette? Don’t worry; this recipe can adapt to your taste without much effort.
- Great for any occasion. Game day, Thanksgiving dinner, or a summer cookout, these wings work pretty much anywhere.
Remember, turkey wings are not small and bite-sized like chicken wings, so serve them as a main dish with a few side dishes.
Besides the turkey wings and some seasonings, there really isn’t much else needed to whip this up. Here is what you’ll need:
- Turkey wings. I love buying separate wings as they are uniform in size and easy to work with. Grocery stores typically already do this for you, but some butchers have them whole. If you get your wings from the latter, ask for them to be separated before you bring them home (the wing from the drumette).
- Olive oil. Even though a smoker doesn’t need grease or fat to cook, I like to add a touch of oil as a surefire way to ensure the spice mix sticks to the wings.
- Brown sugar. Some smoked wing recipes call for BBQ sauce, but they are a little too overpowering for turkey wings. Instead, a little brown sugar adds some sweetness AND helps with the caramelization (aka crispy edges).
- Chili powder. For the heat. This is completely optional, and if you aren’t a chili fiend like me or my family, skip it.
- Smoked paprika. For its subtle heat and smokey flavor. Please do not use standard paprika!
- Garlic and onion powder. Add some subtle flavor without needing the fresh aromatics.
- Salt and pepper. To taste.
Find the printable recipe with measurements below.
How to Prepare Store Bought Smoked Turkey Legs. Quick and Easy Short Cut Jerk BBQ or Any BBQ Sauce
FAQ
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