Mesquite smoke is added to these heavily smoked turkey wings along with a robust BBQ dry rub. This barbeque turkey recipe is great for anyone sick of eating the same ol boring turkey.
Plus these are relatively quick to cook, for a smoker at least. These gigantic wings are like the dinosaur version of smoked chicken wings. However, these pterodactyl-sized wings dont take much longer to cook than their smaller chicken cousin.
Get ready to elevate your BBQ game with this ultimate guide to smoking turkey wings! This recipe is perfect for anyone craving a flavorful and juicy alternative to traditional chicken wings Whether you’re a seasoned pitmaster or a newbie to the world of smoking, this guide will equip you with all the knowledge and inspiration you need to create the perfect smoked turkey wings.
Ingredients for Delicious Smoked Turkey Wings:
- The Wings: Choose fresh, high-quality turkey wings. You can use whole wings or split them into drumsticks and flats for even cooking.
- The Spice Rub: This is where you can get creative! Combine your favorite spices to create a flavorful rub that complements the turkey. Some popular options include brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne pepper, and salt.
- The Wood Chips: Choose wood chips that pair well with turkey, such as apple, hickory, or mesquite.
- The Smoker: Any type of smoker will work for this recipe, including charcoal, gas, or electric smokers.
Step-by-Step Guide to Smoking Turkey Wings:
- Prepare the Turkey Wings: Pat the wings dry with paper towels and trim off any excess fat.
- Create the Spice Rub: Combine your chosen spices in a small bowl and mix well.
- Season the Wings: Rub the spice mix generously onto all sides of the turkey wings, ensuring they are evenly coated.
- Preheat the Smoker: Preheat your smoker to 225°F (107°C).
- Add Wood Chips: Add the wood chips to the smoker according to the manufacturer’s instructions.
- Smoke the Wings: Place the seasoned turkey wings on the smoker rack and smoke for 2-3 hours, or until they reach an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature.
- Optional: Crisp the Skin (For Extra Crunch): If you prefer crispy skin, increase the smoker temperature to 350°F (177°C) and cook for an additional 15-20 minutes, flipping the wings halfway through.
- Rest and Serve: Remove the wings from the smoker and let them rest for 10-15 minutes before serving.
Tips and Tricks for Smoking Turkey Wings:
- Use a meat thermometer: This is the most accurate way to ensure the wings are cooked through to a safe internal temperature of 165°F.
- Don’t overcook: Overcooked turkey wings will be dry and tough.
- Experiment with different wood chips: Different wood chips impart different flavors to the smoked turkey wings. Try experimenting with various options to find your favorite.
- Add a finishing touch: Drizzle your favorite BBQ sauce or glaze on the wings before serving for an extra burst of flavor.
- Serve with your favorite sides: Smoked turkey wings pair well with classic BBQ sides like coleslaw, potato salad, and baked beans.
FAQs for the Aspiring Pitmaster:
- What type of smoker should I use? Any type of smoker will work for this recipe.
- What wood chips should I use? Apple, hickory, and mesquite are all good choices for smoking turkey.
- How long do I smoke turkey wings? Smoke the wings for 2-3 hours, or until they reach an internal temperature of 165°F.
- Can I use chicken wings instead of turkey wings? Yes, you can use chicken wings instead of turkey wings. Follow the same instructions, but adjust the cooking time as needed.
Smoking turkey wings is a simple yet rewarding way to create a delicious and impressive meal. With this guide, you’re equipped with all the knowledge and inspiration you need to master the art of smoking turkey wings. So, grab your ingredients, fire up your smoker, and get ready to enjoy the smoky, flavorful goodness of perfectly smoked turkey wings!
What woodchips are best for smoking turkey?
I like to use mesquite woodchips for smoking my turkey wings. Mesquite blends perfectly with the flavors of the BBQ dry rub. However, you can use your favorite wood instead.
Can you get crispy skin on the wings?
Smoking meats doesnt typically result in crispy skin because of the low temperature. However, there’s a trick I used with my recipe for smoked chicken legs: I chilled the meat after smoking it, then broiler-cooked it again. The high heat from the broiler will crisp the skin nicely.