Smoked turkey wings are perfect for adding richness to broths and soups, and they bring an extra layer of taste to beans and other vegetables. Cook them with greens like collards or cabbage, or with red beans, black eyed peas, or butter beans!
We love smoked turkey wings for making broths, gravies, and other dishes, rather than for direct consumption right off the smoker. However, you can make smoked turkey wings for eating as well. Many people like to do this as an alternative to smoked turkey breast or a whole turkey for Thanksgiving and other holidays.
Using smoked turkey for broths and gravies is a technique, commonly known as “infusing” or “seasoning,”. It’s often used with smoked ham hocks or turkey legs, wings or tails to flavor collard greens, beans, or gumbo, to name a few.
By simmering smoked turkey wings, you can extract their smoky essence into the liquid, a process referred to as “rendering” or “extracting.” It’s one of the best ways to create a flavorful base for soups, stews, or stocks, using the wings, bones, or other meat trimmings!
During the holiday season, we always make our own broth and gravy using smoked turkey. That’s honestly the best part! Homemade turkey broth and turkey gravy are much better than store bought, especially for special holidays like Thanksgiving.
What you’ll love about this recipe:
Ingredients
- Turkey Wings: You can usually find raw turkey wings at your local grocery store, especially in the meat or poultry section, or at specialty butchers for a fresher option. Turkey meat is flavorful and has a rich, smoky taste and a tender texture when cooked.
- Granulated Garlic: Offers a savory, garlicky flavor. As a substitute, you can use garlic powder, which provides a similar taste but is finer in texture.
- Granulated Onion: Goes well with garlic and pepper. Onion powder can be used as a substitute.
- Black Pepper: Adds a spicy kick to the dry rub.
- Wood for Smoke: The best wood flavor is whatever you prefer. Hickory, apple, or cherry wood pellets (or wood chips) give off distinct tastes. For a milder smoke, we really like pecan.
Turkey Brine Ingredients (Recommended)
For best results, we always recommend a salt, sugar, and water brine.
- 4 cups water
- 1/4 cup Diamond Crystal Kosher Salt
- 1/4 cup granulated white sugar
- 4 cups ice
Tools
- Smoker or Grill: A smoker (like a pellet, electric, or charcoal smoker) is ideal, but a regular grill with a smoker box can also work if you set it up for indirect heat. For this recipe we used a pellet smoker (like a Traeger grill, etc.)
- Meat Thermometer: A reliable meat thermometer is necessary for ensuring your turkey wings reach the appropriate internal temperature.
- Brining Container: You’ll need a large container, such as a food-safe bucket, pot, or resealable bag, to hold the wings and brine solution.
- Tongs: Use tongs to handle the turkey wings on the smoker or grill, ensuring they can be turned and removed safely.
How to Brine Turkey Wings
This recipe uses a basic salt, sugar, and water brine that will infuse your pellet grill turkey wings with a nice balance of flavor. It’s the same brine recipe we use for fried chicken, smoked chicken wings, smoke fried wings, and more.
- Remove turkey from the brine, rinse, and pat dry with paper towels, Then, proceed with smoking.
- Bring 4 cups water to a boil in a pot.
- In the same pot, add 1/4 cup kosher salt and 1/4 cup sugar to the boiling water. Stir until completely dissolved.
- Remove the pot from heat and let the brine cool slightly.
- Add 4 cups ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
- Place wings in a large bowl, container, or resealable plastic bag.
- Pour the brine over turkey, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
- Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
Smoked Turkey Wings Recipe
- Prepare Wings: Rinse the brined turkey wings under cold water and pat them dry with a paper towel. Place them on a large baking sheet or tray.
- Season: In a small bowl, mix granulated garlic, granulated onion, and ground black pepper (or use your favorite seasonings). Generously apply the spice rub to the wings, ensuring they are well-coated on all sides.
- Smoke Turkey Wings: Preheat your smoker to 275°F (107°C). Place the seasoned turkey wings on the grill grate in a single layer, ensuring they are not overcrowded.
- Smoke turkey wings for about 1 to 1 1/2 hours, or until they reach an internal temperature of 165°F. Use a meat thermometer to check for doneness, inserting it into the thickest part of the meat, avoiding the bone.
- Rest: Once the wings are cooked, remove them from the smoker and let them rest.
- See the “Storage Instructions” and “Ways to Use Smoked Turkey Wings” sections below for more information.
Storage Instructions
- Leftover wings are good for 2-3 days when stored in an airtight container in the refrigerator.
- If you’re not planning to eat or use your smoked turkey wings within 2 to 3 days, vacuum sealing is your best friend. We have the FoodSaver Elite All-in-One Liquid+™ Vacuum Sealer with Bags that was gifted to us by the brand and we absolutely love it!
- By vacuum sealing the wings, you’ll remove all the air from the packaging, which helps prevent freezer burn and keeps those rich, smoky flavors locked in. Once they’re vacuum sealed, pop them in the freezer, where they can stay good for up to six months.
- If you don’t have a vacuum sealer, don’t worry! You can still store your smoked turkey wings in a heavy-duty freezer bag or airtight container. Just be sure to press out as much air as possible before sealing the bag. For added protection, you can wrap the wings in a layer of aluminum foil before placing them in the bag. Label your bags with the date so you’ll know how long they’ve been in the freezer.
- When you’re ready to use them, just thaw the wings in the refrigerator overnight, and they’ll be ready to infuse your dishes with that delicious smoky goodness.
Ways to Use Smoked Turkey Wings
There are so many delicious ways to use smoked turkey wings. Here are just a few examples:
- Collard Greens with Smoked Turkey
- Black-Eyed Peas with Smoked Turkey
- Pinto Beans
- Louisiana Red Beans and Rice
- Butter Beans (Large Lima Beans)
- Boiled Cabbage
More Smoked Turkey Recipes
- Cajun Smoked Turkey (the whole bird)
- Smoked Turkey Breast
Summary
Add this smoked turkey wings recipe to your culinary repertoire! It’s perfect for flavoring soups and stews, beans, greens, and more. One of our favorite ways to use smoked turkey wings is when making homemade broth or gravy. Try it out this holiday season and enjoy a flavorful meal.
Smoked Turkey Wings
Ingredients
- 4 large turkey wings
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons ground black pepper
- Wood for smoke
Brine
- 4 cups water
- 1/4 cup Diamond Crystal Kosher Salt
- 1/4 cup granulated white sugar
- 4 cups ice
Instructions
- Brine Turkey: Bring 4 cups water to a boil in a pot. In the same pot, add 1/4 cup kosher salt and 1/4 cup sugar to the boiling water. Stir until completely dissolved. Remove the pot from heat and let the brine cool slightly. Add 4 cups ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature. Place wings in a large bowl, container, or resealable plastic bag. Pour the brine over turkey, ensuring they are fully submerged. If using a bag, remove excess air before sealing. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Prepare Wings: Rinse the brined turkey wings under cold water and pat them dry with a paper towel. Place them on a large baking sheet or tray.
- Season: In a small bowl, mix granulated garlic, granulated onion, and ground black pepper (or use your favorite seasonings). Generously apply the spice rub to the wings, ensuring they are well-coated on all sides.
- Smoke Turkey Wings: Preheat your smoker to 275°F (107°C). Place the seasoned turkey wings on the grill grate in a single layer, ensuring they are not overcrowded.
- Smoke turkey wings for about 1 to 1 1/2 hours, or until they reach an internal temperature of 165°F. Use a meat thermometer to check for doneness, inserting it into the thickest part of the meat, avoiding the bone.
- Rest: Once the wings are cooked, remove them from the smoker and let them rest.
- See the “Storage Instructions” and “Ways to Use Smoked Turkey Wings“ sections above for more information.
Notes
- IMPORTANT: Smoking to an internal temperature of 165°F is only appropriate for using the smoked meat later in a recipe like collard greens with smoked turkey or butter beans, where the meat will cook even further, adding flavor to the dish.
