Smoked Turkey Wings Recipe
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.
Servings: 4
Calories: 397kcal
Equipment
- 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.
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
- ¼ cup Diamond Crystal Kosher Salt
- ¼ 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 ¼ cup kosher salt and ¼ 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 ½ 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.
Notes
- 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!
- If you don’t have a vacuum sealer, 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.
Nutrition
Calories: 397kcal | Carbohydrates: 15g | Protein: 35g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 7193mg | Potassium: 454mg | Fiber: 1g | Sugar: 13g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 2mg
