Learn how to make juicy and tender Smoked Turkey Wings this holiday season with only 10 minutes of prep time required. This turkey wings recipe can be made on any smoker or grill. It’s easy and hands off so you’ll have more time to spend with friends and family this Thanksgiving.
Why You’ll Love This Recipe
- Quicker and easier to make than a whole Smoked Turkey.
- Keeps the oven open for other holiday dishes.
- The neutral flavor is complimented by any turkey rub or sauce, so use the one you like best.
Barbecue Turkey Wings
This recipe for smoked turkey wings includes a BBQ rub, which acts as a turkey dry brine, and is slathered in a homemade barbecue sauce if you’re a “sauce” kinda wing lover.
If you’re looking for a classic mix of herbs and spices, this turkey rub fits the bill. Turkey wings are naturally bland, so it’s important to select a killer rub and/or sauce to add flavor to the smoked meat.
This combination of rub and sauce can also work on Smoked Turkey Breast, and Sous Vide Turkey Breast.
Ingredients
- Turkey Wings – Any size and brand will work.
- Olive Oil – Coat the wings in olive oil since it acts as a binder and will help crisp up the skin.
- Dry Rub – Use your favorite dry rub.
- BBQ Sauce – Optional sauce if you’re using a BBQ dry rub.
Confession… I usually make a delicious Peach Crisp to share while these are smoking.
How To Smoke Turkey Wings
There are only a few steps to smoking turkey wings:
- Prep The Smoker – Pre-heat the smoker to 225°F.
- Prep The Wings – Pat dry the wings and coat in olive oil followed by a healthy dose of smoked wings rub.
- Smoke The Wings – Transfer the wings to the smoker and smoke away until the internal temperature reaches 135°F.
- Crisp The Skin – Crank up the heat to 400 °F to crisp up the skin. Remove once the wings have an internal temperature of 175°F – 180°F.
- Serve and Enjoy – Pull off the smoker, let rest 10 minutes and serve with a side of sauce.
Tip – Read 20 Pitmaster Tips for Smoking Turkey before the big day! Most of these apply to any cut of turkey.
How To Get Crispy Skin
There are two ways to get extra crispy skin on smoked turkey wings:
Once the wings have reached a temperature of about 135°F, increase the temperature of the smoker to 400°F. Cook both sides of the wings until crisp and the internal temperature is 175°F – 180°F.
Dry brine the turkey wings with salt up to 24 hours in advance of cooking. The salt draws out the moisture which the meat then reabsorbs to provide a juicier interior with crispier skin.
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Smoker Temperature
The smoker will be at 225°F for the majority of the cook time. You will need to crank it up to 400°F for a short window of time to crisp the skin.
Total Cooking Time
Plan on a 2.5-3 hour cook time. It will vary depending on the size of the wings, weather and other variables, but 2.5-3 hours is a good estimate.
According to the USDA, all poultry must be cooked to a minimum internal temperature of 165°F. As wings have a ton of connective tissue it’s best to cook a bit higher to bread down those tendons.
Wood Recommendations
Cherry wood and apple wood are our favorites when smoking poultry, as with quite a few pitmasters we’ve spoken to. Both lend a nice sweetness to the meat. Pecan is also an option to consider.
For a more in depth look, check out our list of the Best Wood For Smoking Turkey.
Recipe Tips
- If brining is your thing, here are 4 Easy Smoked Turkey Brine to choose from.
- Use any leftover bones and/or meat to make Turkey Broth or Instant Pot Bone Broth.
- Turkey wings are HUGE! Each wing clocked in at 1.25 lb. You only need to plan on serving one wing, per person when serving with sides.
- Amp up the juiciness and flavor by using a Turkey Injection Recipe.
What Sides Go With Turkey
Our favorite Thanksgiving side dishes to serve with smoked turkey wings:
Green Chile Macaroni and Cheese
Smoked Asparagus
Roasted Brussel Sprouts
Ensalada de Coditos
Ensalada de Papa
Garlic Mashed Potatoes
Smoked Mac and Cheese
Frequently Asked Questions
From October – December most grocery stores sell turkey wings. If you can’t find them, ask a local butcher to order some for you.
Since the flats cook faster than the drums, I highly recommend trimming the wings. Using a sharp knife or kitchen shears, cut the wing into 3 parts: drumette, wingette and wing tip. You can either throw away the wing tip or save it for turkey broth.
Drink Pairings
Wine – Pinot Noir, Red Rhône, Red Zinfandel, Beaujolais and German Riesling. For a more in depth look check out our article on the best wine with turkey.
This recipe was originally posted in October 2021, but was updated in November 2023 with new photos and additional text.
Smoked Turkey Wings
Equipment
Ingredients
- 2-4 Lbs Turkey Wings ((*Note 1))
- 1.5 Tbsp Olive Oil or Avocado Oil
- 1/4 Cup BBQ Rub or Your Favorite Dry Rub ((*Note 2))
Instructions
- Coat the turkey wings with olive oil and evenly coat with BBQ rub (or your selected dry rub). Transfer to the refrigerator to dry brine for up to 24 hours.
- Pre-heat the smoker to 225°F. Add the wood chips to the smoker and place the turkey wings on the smoker rack.
- Smoke for 1.5-2 hours until the internal temperature reaches 135°F.
- Crank up the smoker to 400°F and continue to smoke, turning halfway through, until the internal temperature reaches 175°F – 180°F.
- Remove from the smoker, let rest for 10 minutes, and enjoy!
LOVE IT!