This Smoked Turkey Wings recipe will show you the best way to make tender and juicy turkey in no time. These wings can be made with any smoker or pellet grill for Thanksgiving, BBQs, summer cookouts, or any occasion!
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Why We Eat Turkey Wings
A lot of us don’t like to make a whole turkey. There are also many of us that do not eat all of the meat on the turkey. We all have our favorites! A recipe like this is perfect for smaller groups. A lot of people also complain turkey is dry! We all know wings aren’t. So these are absolutely perfect for any spread.
Turkey is usually considered lean meat in comparison to most. It has a lot fewer calories and can be paired with just about any side dish.
Where to Buy
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.
Do You Use Whole Wings or Split?
This is up to you. Split wings (split into drums and flats) will cook at a more even temperature. This is also better for even browning of the skin. I use these cooking shears from Amazon to cut into the wings and split them.
The wing is is made up of 3 parts: the drumette, the wingette, and the wing tip. The drumette looks like a small drumstick and usually has more meat. It’s mostly dark meat, and is slightly juicier than the wingette.
The wingette is often called the flat, is the middle section that is made of two bones running horizontally through the middle of it with meat in the middle. Because it’s thinner, this part normally crisps up easier when cooking them with the thicker drumette portions.
The wing tip doesn’t have much flavor, but you can save it if you plan to make homemade broth.
You can separate the wings yourself by cutting at the elbow joint to separate the drum from the wingette. From there you can remove the wing tip to display a flat if you wish.
How to Season the Turkey
I use my Homemade BBQ Rub and Seasoning for these. It’s a combination of the following:
How to Smoke Turkey Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat the wings dry and rub the spices into the wings.
- Place the wings on the smoker. Smoke.
- If you like crispy skin, once the wings have cooked, adjust the temperature to 350 degrees. Cook until crisp.
Smoke the wings at 225 degrees.
Cook Time/How Long to Cook
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.
What Type of Wood/Pellets to Use
I love to use apple. You can also use the Traeger Signature blend, cherry, pecan, oak, peach, or alder.
How to Tell When the Turkey is Done
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.
How to Get Crispy Skin
Once the wings have finished smoking, increase the temperature to 350 degrees. Cook both sides of the wings until crisp.
How to Smother Them in Gravy
Check out the gravy details from my Smothered Turkey Wings recipe here.
Can You Use Turkey Legs or Drumsticks?
Yes. Turkey legs will follow a similar cook time and at the same temperature.
Can You Use Chicken Wings?
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.
How to Store Them
Cooked wings can be stored in the fridge tightly covered for 3-4 days.
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.
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
Instant Pot Turkey Breast
Baked Turkey Legs
Leftover Turkey Recipes
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
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Traeger Smoked Brisket
Smoked Turkey Wings
- 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.
- 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.