Smoked Turkey Wings

Bursting with flavor, mouthwatering, and oh-so-tender. And that's not all! If you're watching your figure, this delectable recipe might just be the perfect bargain. These smoking-hot turkey wings are sure to be the star of any party.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: turkey wings

Prep Time: 10

Cook Time: 1 45

Total Time: 1 55

Servings:

Calories: 323kcal

Author: imma

Ingredients

4 pounds turkey wings
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1½ teaspoons dried thyme
1½ teaspoons dried oregano
1½ teaspoons sage
½ tablespoon black pepper, freshly ground
¼ teaspoon cayenne pepper
½ teaspoon mustard powder
1 teaspoon paprika
1 teaspoon celery seeds (optional)
2 teaspoons kosher salt (see notes)

Instructions

Locate the joint between the drumette and the wingette (the flat part of the wings), place the knife, and cut right through to separate the two pieces.
Preheat your smoker to 225℉/107℃. Keeping the lid open until the initial blast of smoke has cleared before closing is highly recommended. Always remember that each smoker is different; follow manufacturer instructions for the best results.
In a small bowl, combine brown sugar, onion, garlic powder, thyme, oregano, sage, ground pepper, cayenne pepper, mustard, paprika, and celery seeds. Add salt if desired.
Wash turkey wings and thoroughly dry them with a paper towel. Discard the paper towel after use.
Place the turkey wings in a large plate or bowl, lightly season with salt, then thoroughly cover with the dry rub.
Place wings directly on grill plates—smoke for 1½-2 hours or until the internal temperature is at least 165°F/75℃.
Remove the wings from the grill and let them rest for 10 minutes before serving.
Serve with BBQ sauce on the side or your preferred dipping sauce. Enjoy!

Notes

It's best to smoke your food between 225-250°F/107-120℃ for best results, especially if you want that deliciously smoky flavor.
Kosher salt dissolves better, so it absorbs into the meat without making it too salty, and it's iodine-free, reducing the chance of bitterness.
Store the extra dry rub in a glass jar for up to six months.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition