When I say these smoked turkey wings taste like home, I mean it. This is the kind of meal that takes me right back to Louisiana Sundays, when the air smelled like hickory smoke and somebody’s grandma had a pot of greens going on the stove. I’ve been smoking meat for years now, and turkey wings are one of my favorites. They soak up that smoky flavor, the skin gets crisp, and the meat stays juicy, and that deep, rich flavor runs all the way to the bone.
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Ingredients Needed for Smoking Turkey Wings
- Turkey Wings
- Olive Oil
- Brown Sugar or Sweetener
- Chili Powder, Onion Powder, Garlic Powder, Smoked Paprika
- Salt and Pepper
How to Smoke Turkey Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the wings: Pat the turkey wings dry with paper towels to remove any extra moisture. This helps them smoke up nice and crisp.
- Oil and season: Rub the wings all over with olive oil so the seasoning sticks. In a small bowl, mix together brown sugar (or your preferred sweetener), chili powder, onion powder, garlic powder, smoked paprika, salt, and pepper. Sprinkle that seasoning mix generously all over the wings, coating every nook and cranny.
- Smoke low and slow: Place the wings directly on the grill grates and smoke.
- Turn up the heat to crisp: Increase the smoker temperature to 350°F and continue cooking until the wings hit at least 165°F and the skin is crispy and golden brown.
- Rest and serve: Let the wings rest for about 10 minutes before digging in so the juices redistribute. Then grab a napkin and enjoy that smoky, sweet, and savory perfection.
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Smoked Turkey Wing Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 3-4 pounds turkey wings Whole or split.
- 1-2 tablespoons olive oil Use enough to coat each wing.
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Preheat smoker to 225 degrees.
- Pat the wings dry. Drizzle both sides of the wings with olive oil and then sprinkle the spices onto both sides of the wings. Be sure to use enough spices to cover the skin of both sides of the wings. Add additional as necessary to prevent bland wings.
- Rub the spices into the wings.
- Place the wings on the smoker. Smoke the wings until they reach an internal temperature of at least 165 degrees. Cook time will vary based on the size of your wings. Mine took about 2 hours. Flats will cook faster than drums. Keep a close watch and monitor if these need to be pulled from the smoker earlier than the other wings.
- If you like crispy skin, once the wings have cooked, adjust the temperature to 350 degrees. Cook for 15-20 minutes until crisp, flipping both sides.
- Cool before serving.
Video
Notes
- You can use whole wings or split wings. I prefer split because they cook at even temperature and will easily fit in the air fryer. I also prefer the wing tip removed.
- I love to use apple wood pellets. You can also use the Traeger Signature blend, cherry, pecan, oak, peach, or alder.
Nutrition
Nutrition Data
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.
Serving Suggestions for Smoked Turkey Wings
You can’t go wrong with some classic Southern pairings like Southern collard greens, Southern mac and cheese, and Southern cornbread. You can also drizzle these in my Homemade Turkey Gravy from Drippings and Giblet Gravy recipes.
How to Store Smoked Turkey Wings
Cooked wings can be stored in the fridge tightly covered for 3-4 days.
How to Freeze Smoked Turkey Wings
You can freeze leftover wings tightly covered and sealed. For best taste, they will last up to 3 months. Defrost the wings overnight in the fridge and reheat.
Smoked Turkey Wings Recipe FAQs
Whole turkey wings can be bulky and uneven. When I find them at the store, they are usually still in whole form. Splitting them into sections (drumette, flat, and tip) ensures they cook more evenly and get perfectly tender without drying out. I always split the wings, they are so much easier to eat!
Here's how you split them:
- Lay each wing flat on a cutting board, skin side down.
- Identify the joints: You'll see two natural joints—one between the drumette and flat, and another between the flat and tip.
- Cut through the joints with a sharp knife or kitchen shears. You shouldn’t have to force it—cut right through the soft spot in the joint.
- Discard the wing tips or save them for homemade stock or gravy base.
I use my Homemade BBQ Rub and Seasoning for these. It’s a combination of the following:
- Brown Sugar or Sweetener
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Salt
- Pepper
Some standard grocers will keep brands like Butterball and Jenni-O on hand year round. Many retailers only carry them seasonally around fall. A local butcher is usually really helpful. Most major grocery stores, such as Walmart, Kroger, Safeway, and Publix, carry turkey wings in the meat or poultry section, especially during the holiday season.
Smoke the wings at 225 degrees.
You will need to smoke the wings until they reach an internal temperature of at least 165 degrees. Cook time will vary based on the size of your wings. Flats will cook faster than drums. Keep a close watch and monitor if these need to be pulled from the smoker earlier than the other wings.
Check out the gravy details from my Smothered Turkey Wings recipe here.
I love to use apple. You can also use the Traeger Signature blend, cherry, pecan, oak, peach, or alder.
You will need to use a meat thermometer. Insert the meat thermometer into the thickest part of one the turkey wings. According to the USDA, Poultry must be cooked to a minimum internal temperature of 165 degrees.
The skin should be golden-brown and crispy. When you cut into the turkey wing, the juices should run clear, not pink or red. Pink juices indicate the turkey may need more cooking time. The meat should easily pull away from the bone when it's done.
Yes. Turkey legs will follow a similar cook time and at the same temperature.
Absolutely. You can also use chicken drumsticks. Be sure to test if the chicken is done my inserting a meat thermometer into the thickest parts of one of the pieces of chicken. Chicken must be cooked to an internal temperature of at least 165 degrees.
Once the wings have finished smoking, increase the temperature to 350 degrees. Cook both sides of the wings until crisp.
More Turkey Recipes
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
Pair this with Oven Baked Roasted Corn on the Cob.
More and Traeger and Smoker Recipes
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
Pair this with my Turkey Graving From Drippings, Yellow Gravy Without Drippings, or Keto Low Carb Gravy.
Watch step by step video instructions on how to make this recipe on Youtube.
Jenn says
This is brilliant! I adore the flavors of turkey and never thought to cook up the wings and drummies -- thanks so much for the recipe!
staysnatched says
You're welcome!
Marsha says
Absolutely love this recipe! Love the spices used.
staysnatched says
Wonderful! So glad to hear it.