Smoked Turkey Wings

Dipping a tender, juicy turkey wing in BBQ sauce for a tasty cookout.

Enjoy tender, juicy, fall-off-the-bone smoked turkey wings for an incredible twist on the traditional Thanksgiving dinner entree. Easy, savory, and economical, all come together for a stress-free holiday dinner ideal for smaller gatherings.

Course holiday main, Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 632kcal

Author Imma

Equipment

1 smoker or pellet grill

Ingredients

4 pounds (2.5kg) turkey wings
2 tablespoons (25g) brown sugar
1 tablespoon (10g) garlic powder
1 tablespoon (10g) onion powder
1½ teaspoons (3g) dried oregano
1½ teaspoons (3g) dried thyme
1½ teaspoons (2g) sage
½ tablespoon (4g) freshly ground black pepper
¼ teaspoon (1g) cayenne pepper
½ teaspoon (1g) mustard powder
1 teaspoon (2g) celery seeds (optional)
1 teaspoon (3g) paprika
2 teaspoons (12g) kosher salt (¾-1 teaspoon per pound is average)
1 cup (280g) homemade BBQ sauce (optional)

Instructions

Separate the drumettes and the wingettes at the joints with a sharp knife. Remove the wing tip if desired.
Preheat the smoker to 225℉ (110℃), keeping the lid open until that first blast of smoke clears. Every smoker is different, so follow the manufacturer's instructions.
Combine the brown sugar, garlic powder, onion powder, oregano, thyme, sage, ground pepper, cayenne pepper, mustard, celery seeds, and paprika in a small bowl, stir well, and set aside.
Rinse the turkey wings, dry them thoroughly with paper towels, and place them on a large plate or in a bowl.
Lightly season the wings with salt, then cover them with the dry rub, covering every inch of the skin.
Arrange the wings directly on smoker grates with enough space between them for smoke circulation. Smoke them for 1½-2 hours or until the internal temperature is around 175℉ (80℃). The FDA says 165℉ (75℃), but you'll want wings to cook a little longer so the connective tissue breaks down and the meat becomes more tender. Optionally, baste with BBQ sauce during the last 30 minutes of smoking.
Take the wings out of the smoker and let them rest for 10 minutes.
Then serve them along with your preferred dipping sauce and sides. Enjoy!

Notes

For the best smoke penetration and tenderness, 225-250°F (110-120℃) works great.
If you don't have kosher salt, regular table salt will work fine. However, you'll want to measure by weight instead of volume so you get the right amount.
Any extra dry rub will last for 6 months in a sealed glass jar.
Please keep in mind that the nutritional data is an estimate and can vary immensely depending on the products used in the recipe.

Nutrition