This Smoked Turkey Wings Recipe is packed with flavor, they're tender, juicy, and fall right off the bone!
I love finding new ways to use my smoker, and smoked turkey wings are a great way to enjoy BBQ flavor without smoking a whole turkey. This simple method gives me smoky, flavorful wings with tender meat that practically falls of the bone. After a little experimenting, this tried-and-true two-hour method is a keeper.
If you like this easy recipe, be sure to try some of our other delicious smoked favorites like Smoked Turkey Legs and Smoked Spiral Ham.
Reader Review: "These wings turned out perfect! They were so easy to make and so tender! The flavor was outstanding." - Mark B.
Why You'll Love this Recipe
- Great for any occasion: Game day, Thanksgiving dinner, or a summer cookout, these wings work pretty much anywhere.
- Incredible BBQ Flavor: A generous coating of BBQ rub and the time in the smoker give these wings plenty of flavor.
- Simple Ingredients: Everything is most likely in your pantry already!
- Easy Smoking Method: Smoke them first, then finish in a covered baking dish for tender, delicious results.
Ingredients
- Turkey Wings: Separate them into drumettes and flats before seasoning!
- BBQ Rub: Your favorite rub will add a delicious combination of flavors.
- Cornstarch: To help thicken the chicken stock mixture as the wings finish cooking.
- Chicken Stock: To add moisture and ensure fall of the bone tender wings.
- Butter: Adds a richness of flavor and helps keep the wings moist.
- Garlic Cloves: Adds a bold, savory flavor.
- Bell Pepper and Onion: Adds a sweet flavor to the cooking liquid.
Tim's Tip: Don't be afraid to experiment with different BBQ rubs. Changing the seasoning is an easy way to give new flavor!
How to Make Smoked TUrkey Wings
1. Prepare the Turkey Wings: Separate the turkey wings into drumettes and flats. Pat them dry with a paper towel and generously season all sides with BBQ rub.
Place the seasoned wings in the refrigerator for 1 hour. This gives the seasoning time to work into the meat and helps dry the surface before smoking.
2. Preheat the Smoker: Preheat your smoker to 250°F. Allow it to come up to temperature before adding the turkey wings.
3. Smoke the Wings: Place the turkey wings directly on your smoker grates. Smoke at 250°F until the internal temperature reaches approximately 140°F. This should take about 1 hour depending on the size of your wings and your smoker.
4. Prepare the Chicken Mixture: Increase your smoker temperature to 350°F.
Remove the wings from the smoker and place in a baking dish (or disposable pan).
In a small bowl, whisk together the cornstarch and chicken stock until the cornstarch is completely dissolved. Pour the mixture over the turkey wings. Place the butter, garlic cloves, onion and peppers into the pan and lightly mix.
5. Finish Smoking the Wings: Cover the disposable pan tightly with aluminum foil and return it to the smoker. Continue cooking for 30 minutes. Remove the foil and continue cooking until the turkey wings reach approximately 200°F and are fork tender. The total smoking time for my wings was about 2 hours. Remove from the smoker, allow them to rest briefly, and serve!
Made this recipe? Let me know!
How To Video
Expert Tips
- Use a Meat Thermometer. Temperature is important, but turkey wings are best when they are tender. I look for approximately 200°F meat that is fork tender.
- Dry the Wings: Patting the wings dry before seasoning helps the BBQ rub stick and encourages better smoke flavor.
- Keep them Covered: Cooking covered for 30 minutes traps moisture and allows the wings to tenderize as they finish cooking.
Substitutions and Variations
- BBQ Rub: Use your favorite BBQ rub. Cajun, Creole, or a simple mixture of paprika, garlic powder, and black pepper are great choices.
- Chicken Stock: You can use turkey stock to add more turkey flavor!
- Cornstarch: You can use All-Purpose flour if that is what you have on hand. Make sure to use a cold stock to mix it well.
- Add Some Heat: Add cayenne pepper, crushed red pepper flakes, or some hot sauce to the chicken stock mixture.
Storage
- To Refrigerate: Place leftover wings in an airtight container and store in the refrigerator for up to 3 days.
- To Freeze: Place the wings in an airtight container and store them in the freezer for up to 3 months.
- To Reheat: For best results, cover with foil and reheat in an air fryer or oven for the best taste.
FAQs
My recipe took approximately 2 hours of smoking time! Also remember the 1 hour refrigeration to help dry the surface.
I wanted fall off the bone tender wings, and covering them helps trap steam and moisture to help break down the connective tissue making the meat tender.
Yes! You can use a similar method for chicken wings, but you'll need to adjust the cooking time. Chicken wings are much smaller so they will cook faster! They need to reach 165°F internally.
What to Serve with Smoked Turkey Wings
There is an endless amount of side dishes that I love to serve with Smoked Turkey Wings! I love pairing them with classic comfort foods and fresh sides!
Made this recipe? Let me know!
Recipe
Smoked Turkey Wings
Equipment
- 1 Smoker
- 1 Disposable Pan
Ingredients
- 2 lbs Turkey Wings Separated into drums and flats
- 2 tablespoon BBQ Rub
- ½ tablespoon Corn Starch
- 1 cup Chicken Stock
- 1 Bell Pepper diced
- 1 Onion diced
- 4 tablespoon Butter salted
- 4 Garlic Cloves
Instructions
- Prepare the Wings: Separate the turkey wings into drumettes and flats. Pat them dry with a paper towel and generously season all sides with BBQ rub.Place the seasoned wings in the refrigerator for 1 hour. This gives the seasoning time to work into the meat and helps dry the surface before smoking.
- Preheat the Smoker: Preheat your smoker to 250°F. Allow it to come up to temperature before adding the turkey wings.
- Smoke the Wings: Place the turkey wings directly on your smoker grates. Smoke at 250°F until the internal temperature reaches approximately 140°F. This should take about 1 hour depending on the size of your wings and your smoker.
- Prepare the Chicken Mixture: Increase your smoker temperature to 350°F. Remove the wings from the smoker and place in a baking dish (or disposable pan). In a small bowl, whisk together the cornstarch and chicken stock until the cornstarch is completely dissolved. Pour the mixture over the turkey wings. Place the butter, garlic cloves, onion and peppers into the pan and lightly mix.
- Finish Smoking the Wings: Cover the baking dish tightly with aluminum foil and return it to the smoker. Continue cooking for 30 minutes. Remove the foil and continue cooking until the turkey wings reach approximately 200° and are fork tender. The total smoking time for my wings was about 2 hours. Remove from the smoker, allow them to rest briefly, and serve!
Video
Notes
- Use a Meat Thermometer. Temperature is important, but turkey wings are best when they are tender. I look for approximately 200°F meat that is fork tender.
- Dry the Wings: Patting the wings dry before seasoning helps the BBQ rub stick and encourages better smoke flavor.
- Keep them Covered: Cooking covered for 30 minutes traps moisture and allows the wings to tenderize as they finish cooking.
Storage
- To Refrigerate: Place leftover wings in an airtight container and store in the refrigerator for up to 3 days.
- To Freeze: Place the wings in an airtight container and store them in the freezer for up to 3 months.
- To Reheat: For best results, cover with foil and reheat in an air fryer or oven for the best taste.
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