Smoked Turkey Wing Recipe
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.
Servings 4 servings
Calories 585kcal
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
Serving: 0.5wing | Calories: 585kcal | Protein: 60g | Fat: 24g