When I say these smoked turkey wings taste like home, I mean it. This isn’t just a recipe; it’s a journey back to the heart of Louisiana Sundays, where the air hummed with the scent of hickory smoke and the comforting aroma of a grandma’s greens simmering on the stove. For years, smoking meat has been a passion of mine, and turkey wings hold a special place on that list. They are an absolute masterpiece when slow-smoked, absorbing every nuance of that rich, smoky flavor. The skin transforms into a delectable, crisp layer, while the meat beneath remains incredibly juicy and tender, infused with a deep, savory taste that goes right to the bone. This dish truly embodies the soulful essence of Southern cooking, making it a perfect centerpiece for any gathering, or simply a deeply satisfying meal for your family.
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The Allure of Smoked Turkey Wings
Why choose turkey wings for your next smoking adventure? The answer lies in their unique characteristics. Unlike smaller chicken wings, turkey wings offer a substantial amount of meat, making them a hearty meal on their own. Their larger size also means they can withstand longer smoking times, allowing them to absorb more of that beautiful, complex smoky flavor without drying out. The natural fat content in turkey wings helps them stay incredibly moist through the slow-cooking process, leading to a tender, fall-off-the-bone experience that’s truly unmatched. The combination of savory meat, a rich spice rub, and the aromatic kiss of wood smoke creates a culinary experience that’s both rustic and refined, a testament to the magic of low-and-slow cooking.
Essential Ingredients for Smoking Turkey Wings
Creating truly exceptional smoked turkey wings starts with a careful selection of ingredients. While the list might seem simple, each component plays a crucial role in developing that unforgettable flavor profile. You’ll need:
- Turkey Wings: The star of our show! Opt for whole or split wings, depending on your preference and smoker size. Look for fresh, plump wings with good skin coverage.
- Olive Oil: Acts as a binder for our spice rub, helping it adhere beautifully to the turkey skin and ensuring a crispy exterior.
- Brown Sugar or Sweetener: A touch of sweetness is key to balancing the smoky and savory notes. Brown sugar offers a rich, molasses-like depth, while a preferred sugar-free sweetener can achieve a similar effect for those mindful of sugar intake.
- Chili Powder: Adds a subtle warmth and earthy undertone, contributing to the overall complexity of the rub.
- Onion Powder: Provides a foundational savory flavor, enhancing the natural taste of the turkey.
- Garlic Powder: A classic seasoning that delivers a pungent, aromatic kick, essential for any good meat rub.
- Smoked Paprika: This is where an extra layer of smoky goodness comes in, complementing the natural smoke from your smoker and adding a beautiful reddish hue to the finished wings.
- Salt and Pepper: The fundamental seasonings, bringing all the flavors together and tenderizing the meat.
Preparing Turkey Wings for the Smoker
Proper preparation is key to achieving incredibly flavorful and tender smoked turkey wings. The initial steps ensure that your seasoning adheres perfectly and that the wings cook evenly. First, you’ll want to decide if you’re using whole or split wings. While whole wings can certainly be smoked, splitting them into drumettes and flats (and removing the tips) offers several advantages: they cook more uniformly, are easier to handle on the grates, and make for a more convenient serving size. If your wings are whole, learning to split them is a simple skill that will greatly enhance your smoking experience.
Once your wings are ready, patting them thoroughly dry with paper towels is a crucial step. This removes excess moisture from the skin, allowing the olive oil and spice rub to create a beautiful crust and promoting that desirable crispy skin later on. Don’t skip this! Finally, the application of a binding agent like olive oil is essential. It creates a sticky surface for your carefully crafted spice rub, ensuring every part of the wing is coated and none of that precious flavor falls away during the smoking process.
How to Smoke Turkey Wings: Step-by-Step
Smoking turkey wings to perfection is an art, but it’s one that anyone can master with a few key steps. The beauty of this method lies in its simplicity and the incredible flavor it produces. Here’s a detailed breakdown:
- Prep Your Turkey Wings: Start by thoroughly patting the turkey wings dry with paper towels. This crucial step helps remove any excess moisture, which is essential for achieving a nice, crisp skin later on. If using whole wings, consider splitting them into drumettes and flats for more even cooking and easier handling.
- Oil and Season Generously: Drizzle the wings all over with a good quality olive oil. Use your hands to rub it in, ensuring every surface is lightly coated. This acts as a binder, helping our delicious seasoning blend stick. In a small bowl, combine your brown sugar (or preferred sweetener), chili powder, onion powder, garlic powder, smoked paprika, salt, and black pepper. Don’t be shy – generously sprinkle this seasoning mix over all sides of the wings, making sure to coat every nook and cranny. The more evenly distributed the rub, the more flavorful your wings will be.
- Smoke Low and Slow for Tenderness: Preheat your smoker to a consistent 225°F (107°C). Once the smoker is at temperature and producing clean smoke, carefully place the seasoned turkey wings directly on the grill grates. Arrange them in a single layer, ensuring there’s enough space for the smoke to circulate around each wing. Close the lid and let them smoke for approximately 2 hours, or until their internal temperature reaches at least 165°F (74°C). The “low and slow” approach is vital here; it tenderizes the meat beautifully and infuses it with maximum smoky flavor.
- Turn Up the Heat for Crispy Skin: While the slow smoke creates tender meat, a higher temperature is needed for that irresistible crispy skin. Once the wings have reached 165°F (74°C) internally, increase your smoker’s temperature to 350°F (175°C). Continue cooking for another 15-20 minutes, flipping them halfway through, until the skin is beautifully golden brown and delightfully crispy. Watch them closely during this phase to prevent burning.
- Rest and Serve: Once the wings have achieved their crispy glory, remove them from the smoker and let them rest for about 10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in an even more succulent and flavorful bite. Then, grab a stack of napkins and prepare to enjoy that perfect blend of smoky, sweet, and savory perfection.
Smoked Turkey Wing Master Recipe
By Brandi Crawford
These smoked turkey wings are more than just a meal; they’re an experience, taking you straight back to the comforting, flavor-rich traditions of a Louisiana Sunday dinner. Years of smoking meat have taught me that turkey wings are exceptional for absorbing that beautiful smoky essence. The result? Incredibly crispy skin, profoundly juicy meat, and a deep, rich flavor that penetrates all the way to the bone.
Pin Recipe
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 4 servings
Calories: 585 kcal
Equipment
- Traeger Pellet Smoker
- Smoker Pellets
- Meat Thermometer
Ingredients
- 3-4 pounds turkey wings (Whole or split, wing tips removed)
- 1-2 tablespoons olive oil (Enough to generously coat each wing)
- 2 teaspoons brown sugar or preferred sweetener
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your smoker to 225°F (107°C). Allow it to reach temperature and produce a steady, clean smoke.
- Thoroughly pat the turkey wings dry with paper towels to remove all surface moisture. Drizzle both sides of the wings generously with olive oil, ensuring they are well coated.
- In a small bowl, combine the brown sugar (or sweetener), chili powder, onion powder, garlic powder, smoked paprika, salt, and pepper. Sprinkle this spice mixture liberally over all sides of the turkey wings. Ensure every part of the wing, top and bottom, is coated. Don’t be afraid to use enough rub to prevent bland wings.
- Using your hands, gently rub the spices into the turkey wings, ensuring they adhere well to the oiled surface.
- Carefully place the seasoned wings directly onto the preheated smoker grates. Smoke the wings until they reach an internal temperature of at least 165°F (74°C) when measured with a reliable meat thermometer in the thickest part of the meat, avoiding the bone. Cooking time will vary significantly based on the size and thickness of your wings. Expect approximately 2 hours for average-sized wings. Note that “flats” (the middle section of the wing) typically cook faster than “drums” (the drumette section), so monitor them closely and remove any pieces that reach temperature earlier to prevent overcooking.
- For irresistibly crispy skin, once the wings have reached the internal temperature of 165°F (74°C), adjust your smoker temperature up to 350°F (175°C). Continue cooking for an additional 15-20 minutes, flipping the wings halfway through, until the skin becomes beautifully golden-brown and delightfully crisp.
- Remove the smoked turkey wings from the smoker and allow them to rest for about 10 minutes before serving. This brief resting period is crucial for the juices to redistribute, ensuring the meat remains as tender and succulent as possible. Enjoy your perfectly smoked, deeply flavorful turkey wings!
Notes from the Chef
- You can use whole turkey wings or split them into drumettes and flats. I personally prefer split wings because they cook more evenly and are much easier to manage, especially if you plan to crisp them up further in an air fryer or oven. I also recommend removing the wing tip, as it offers little meat and can dry out.
- The choice of wood pellets significantly impacts the final flavor. I absolutely love using apple wood pellets for a subtly sweet, fruity smoke that complements turkey beautifully. Other excellent choices include the Traeger Signature blend for a versatile flavor, cherry for a rich, slightly sweet smoke, pecan for a nutty, complex aroma, oak for a stronger, traditional BBQ flavor, peach for a delicate sweetness, or alder for a mild, balanced smoke. Experiment to find your favorite!
Nutrition
Serving: 0.5 wing
Calories: 585 kcal
Protein: 60g
Fat: 24g
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Serving Suggestions and Perfect Pairings
Smoked turkey wings are a standalone delight, but they truly shine when paired with the right accompaniments. To complete that authentic Southern experience, you can’t go wrong with classic soul food pairings. Imagine these tender, smoky wings alongside a heaping serving of savory Southern collard greens, rich and creamy Southern mac and cheese, and warm, buttery Southern cornbread. The textures and flavors complement each other beautifully, creating a symphony on your plate. For an extra layer of indulgence, consider drizzling your smoked turkey wings with a homemade gravy. My Homemade Turkey Gravy from Drippings or the robust Giblet Gravy recipes would be phenomenal choices, adding moisture and an explosion of savory goodness. Don’t forget a side of Oven Baked Roasted Corn on the Cob for a touch of sweetness and freshness!
Storage and Freezing Smoked Turkey Wings
Leftover smoked turkey wings are a treasure, and with proper storage, you can enjoy their deliciousness for days to come. Here’s how to keep them fresh:
How to Store Smoked Turkey Wings
Once cooled, cooked turkey wings should be stored in an airtight container or tightly wrapped in aluminum foil in the refrigerator. They will maintain their quality and flavor for 3-4 days. When reheating, a low oven temperature or even a quick reheat in an air fryer can help revive the crispiness of the skin without drying out the meat.
How to Freeze Smoked Turkey Wings
For longer storage, smoked turkey wings freeze beautifully. Allow them to cool completely before transferring them to freezer-safe bags or airtight containers. Remove as much air as possible to prevent freezer burn. For the best taste and texture, consume them within 3 months. When you’re ready to enjoy them, simply defrost the wings overnight in the refrigerator, then reheat gently in the oven or smoker until warmed through.
Smoked Turkey Wings Recipe FAQs
Whole turkey wings can be quite bulky and cook unevenly. Splitting them into sections (drumette, flat, and tip) ensures a more consistent cook and makes them much easier to eat. Here’s a simple guide:
– Lay each wing flat on a sturdy cutting board, skin-side down for better visibility of the joints.
– Locate the joints: You’ll find two distinct natural joints. One connects the drumette (the meaty upper part) to the flat (the middle section), and another connects the flat to the wing tip.
– Cut through the joints: Using a sharp chef’s knife or robust kitchen shears, cut directly through the soft cartilage of each joint. You shouldn’t need to force it; if you encounter resistance, adjust your angle slightly until you find the soft spot.
– Discard or save wing tips: The wing tips have very little meat. You can discard them or freeze them to use later in homemade turkey stock or a rich gravy base.
I achieve incredible flavor with my homemade BBQ rub and seasoning blend. It’s a perfect balance of sweet, savory, and smoky. The key ingredients are:
– Brown Sugar or Sweetener: For a touch of caramelization and flavor balance.
– Garlic Powder: Aromatic and savory, a must-have.
– Onion Powder: Adds depth and a gentle piquancy.
– Smoked Paprika: Enhances the smoky profile and adds beautiful color.
– Salt: Essential for seasoning and tenderizing.
– Pepper: For a subtle kick and flavor enhancement.
Ensure the wings are patted dry and coated with olive oil first to help the rub adhere evenly.
Turkey wings can be found in most major grocery stores like Walmart, Kroger, Safeway, and Publix, usually in the meat or poultry section. However, their availability can sometimes be seasonal, particularly around fall and holiday periods. Brands like Butterball and Jenni-O often carry them year-round. If you have trouble finding them at your local supermarket, don’t hesitate to check with a local butcher; they often have them or can order them for you.
For tender, juicy smoked turkey wings with excellent smoke flavor penetration, smoke them at a consistent low temperature of 225°F (107°C). This “low and slow” method ensures the meat cooks through gently, rendering fat and preventing dryness. The temperature will be increased at the end for crisping.
The cooking time for smoked turkey wings can vary significantly based on their size and whether they are whole or split. Generally, you will smoke the wings until they reach an internal temperature of at least 165°F (74°C). For split wings, this typically takes around 2 hours at 225°F. Larger, whole wings may take longer. It’s crucial to use a reliable meat thermometer to monitor the internal temperature. Remember that “flats” usually cook faster than “drumettes,” so keep a close watch and remove individual pieces as they reach the target temperature to avoid overcooking.
While these wings are fantastic on their own, smothering them in gravy takes them to another level of comfort food. For detailed instructions on how to create a rich, savory gravy to drizzle over or fully smother your smoked turkey wings, refer to my comprehensive Smothered Turkey Wings recipe here. It walks you through the steps to make a decadent gravy that perfectly complements the smoky flavor.
The type of wood you use for smoking greatly influences the flavor of your turkey wings. My top recommendation is apple wood, as it imparts a mild, slightly sweet, and fruity smoke that beautifully complements poultry. Other excellent choices include:
– Traeger Signature blend: A versatile mix (often hickory, maple, and cherry) that provides a balanced smoke flavor.
– Cherry wood: Offers a darker color and a sweet, mild smoke.
– Pecan wood: Delivers a nutty, richer smoke that’s a bit stronger than fruit woods.
– Oak wood: A medium-strength smoke, classic for BBQ, provides a robust flavor.
– Peach wood: Similar to apple, offering a lighter, fruity sweetness.
– Alder wood: Very mild and delicate, perfect if you prefer a less intense smoky flavor.
Ensuring your turkey wings are safely and perfectly cooked is paramount. Here’s how to check for doneness:
– Use a meat thermometer: This is the most accurate method. Insert the thermometer into the thickest part of the turkey wing, being careful not to touch the bone. According to the USDA, all poultry must reach a minimum internal temperature of 165°F (74°C).
– Visual cues: The skin should be a beautiful golden-brown and, if you’ve crisped them up, nicely crunchy.
– Clear juices: When you pierce the thickest part of the turkey wing with a fork or knife, the juices that run out should be clear, not pink or reddish. Pink juices indicate that the turkey may require additional cooking time.
– Tenderness: The meat should be very tender and easily pull away from the bone when it’s done. If it still clings tightly, it needs more time.
Yes, absolutely! Turkey legs or drumsticks can be smoked using a very similar method and at the same temperature. Keep in mind that turkey legs are significantly larger than wings, so their cooking time will be longer. Always rely on your meat thermometer to ensure they reach the safe internal temperature of 165°F (74°C) in the thickest part of the meat.
Yes, this recipe can certainly be adapted for chicken wings or even chicken drumsticks! The seasoning blend will work wonderfully with chicken. The primary difference will be the cooking time, as chicken cooks much faster due to its smaller size. Monitor the internal temperature closely, aiming for a minimum of 165°F (74°C) in the thickest part of the chicken. Adjust the smoking time accordingly, likely reducing it by half or more compared to turkey wings.
The secret to deliciously crispy skin on smoked turkey wings is a two-stage cooking process. After you’ve achieved the desired smoke flavor and tenderness by smoking them at 225°F until they reach 165°F internally, simply increase your smoker’s temperature to 350°F (175°C). Continue cooking for an additional 15-20 minutes, flipping the wings once, until the skin is beautifully rendered, golden brown, and irresistibly crispy. This higher heat blast crisps up the skin without drying out the interior.
More Delicious Turkey Recipes
If you’ve enjoyed these smoked turkey wings, you’ll love exploring other turkey preparations. Turkey is a versatile bird that can be cooked in countless delicious ways, from slow-cooked comfort food to quick and easy air fryer meals. Here are some more of my favorite turkey recipes to inspire your next meal:
- Smothered Turkey Necks
- Slow Cooker Crockpot Boneless Turkey Breast
- Baked Turkey Wings
- Air Fryer Turkey Wings
- Air Fryer Turkey Breast
- Slow Cooker Crockpot Turkey Breast
- Baked Turkey Legs
- Smoked Turkey Legs
- Grilled Turkey Legs
More Traeger and Smoker Recipes
Mastering your smoker, especially a versatile Traeger pellet grill, opens up a world of culinary possibilities beyond just turkey. The art of infusing food with smoky goodness can transform everyday ingredients into extraordinary dishes. If you’re looking to expand your smoking repertoire, whether with your Traeger or another type of smoker, here are some fantastic recipes that deliver incredible flavor and fun:
- Traeger Smoked Bacon
- Traeger Smoked Burgers
- Smoked Mac and Cheese
- Traeger Smoked Salmon
- Traeger Smoked Chicken Breast
- Traeger Smoked Turkey
- Traeger Chicken Wings
- Traeger Smoked Whole Chicken
- Traeger Smoked Brisket
To truly enhance any of these smoked masterpieces, consider serving them with a perfect gravy. Explore my recipes for Turkey Gravy From Drippings, a classic Yellow Gravy Without Drippings, or a lighter Keto Low Carb Gravy. And for a visual guide to this incredible recipe, you can watch step-by-step video instructions on how to make this recipe on YouTube.