Smoked Turkey Wings Recipe

5 from 32 votes

My Smoked Turkey Wings recipe is easy to make and yields turkey wings that are tender and juicy with a rich smoky flavor.

Prep Time15

Cook Time2 30

Marinate12

Total Time14 45

Course: Entree

Cuisine: American

Servings:

Calories: 460kcal

Author: Chef Ryan Littley

Add the vegetable stock and seasonings to a sauce pan and bring the mixture to a boil (make sure all the kosher salt has dissolved). Remove from the heat.
Let the brining mixture cool for 15 minutes.
Add the ice to the mixture and pour into a container large enough to hold the turkey wings.
*You can use a large ziplock bag for this process.
Add the turkey wings to the brine, then add enough water to cover them.
Cover the container with cling wrap and place in the refrigerator for at least four hours (overnight is best).
Remove the turkey from the brine making sure to get rid of any excess liquid.

Add the garlic powder, onion powder, and black pepper to a small bowl and mix to combine.
I don’t use a lot of spices in the dry rub, the brine will give most of the flavor to the turkey.
Pat the legs dry uring paper towels.
Season the wings on all sides with the dry seasoning mixture.
Preheat your smoker to 275 degrees.
Let the wings come to room temperature while the smoker preheats. This will help them cook more evenly.
When the smoker has reached 275 degree F. add your favorite wood chips to the smoker tube. I used hickory wood chips for this recipe.
Place the turkey wings directly on the smoker rack with a drip pan underneath to catch all the drippings.
Place a temperature probe in the thickest part of the wing.
*Remember we are cooking for an internal temperature of 165 degrees, cook times will vary depending on the size of the turkey and type of smoker.
When the wings have reached an internal temperature of 165 degrees F. remove them from the smoker.
Let them rest for 15 minutes before serving to give the juice time to redistribute.

You can use a Dry Brine instead of a wet brine.

1 tablespoon kosher salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon brown sugar

1 teaspoon lemon zest

Pat dry the turkey thighs with paper towels.

Mix the seasonings together and rub over the entire thigh. Let them dry brine refrigerated overnight (12-24 hours).