Smoked Turkey Wings
Learn how to prepare and smoke turkey wings for a flavorful and tender dish that will impress your guests at any gathering.
Ingredients
Turkey Wings
- 4 pieces Turkey wings Fresh or thawed wings
Brine Ingredients
- 1 quart Water For the brine solution
- 1/2 cup Salt For brining
- 1/4 cup Sugar For brining
Rub Ingredients
- 1 tbsp Paprika For flavor
- 1 tbsp Garlic powder For flavor
- 1 tbsp Onion powder For flavor
- 1/2 tbsp Cayenne pepper Adjust to taste
- 1 tbsp Brown sugar For sweetness
Smoking Supplies
- 1 cup Wood chips (apple, cherry, hickory, or mesquite) Soaked for 30 minutes before use
- 1 each Meat thermometer For checking internal temperature
Instructions
Preparation
- Clean the turkey wings by rinsing them under cold water and patting them dry.
- Trim any excess fat or skin from the wings.
- Prepare the brine by mixing water, salt, and sugar in a large container.
- Submerge the wings in the brine and refrigerate for at least 8 hours or overnight.
Seasoning
- After brining, remove the wings and pat them dry.
- Mix the rub ingredients together and apply evenly to each wing.
Smoking Process
- Preheat your smoker to 225°F to 250°F.
- Place soaked wood chips in the smoker.
- Arrange the wings in the smoker, ensuring they are not overcrowded.
- Monitor the temperature and maintain a steady smoke, basting every hour.
- Cook until internal temperature reaches 165°F.
- Let the wings rest for 10 minutes before serving.
Notes
Store leftover wings in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Reheat in the oven or air fryer for best results.