Smoked Turkey Wings

This Smoked Turkey Wings recipe will show you the best way to make tender and juicy turkey in no time. These wings can be made with any smoker or pellet grill for Thanksgiving, BBQs, summer cookouts, or any occasion!

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Brandi’s Key Ingredients

Why We Eat Turkey Wings

A lot of us don’t like to make a whole turkey. There are also many of us that do not eat all of the meat on the turkey. We all have our favorites! A recipe like this is perfect for smaller groups. A lot of people also complain turkey is dry! We all know wings aren’t. So these are absolutely perfect for any spread.

Turkey is usually considered lean meat in comparison to most. It has a lot fewer calories and can be paired with just about any side dish.

Where to Buy and How to Shop

Some standard grocers will keep brands like Butterball and Jenni-O on hand year round. Many retailers only carry them seasonally around fall. A local butcher is usually really helpful. Most major grocery stores, such as Walmart, Kroger, Safeway, and Publix, carry turkey wings in the meat or poultry section, especially during the holiday season.

Ensure the packaging is sealed properly, with no tears or holes. Look for clear labeling regarding sell-by or use-by dates to ensure freshness. For fresh wings, the meat should have a pinkish color, firm texture, and no off-putting odors. Avoid wings that look grayish or have an unpleasant smell.

Do You Use Whole Wings or Split?

This is up to you. Split wings (split into drums and flats) will cook at a more even temperature. This is also better for even browning of the skin. I use these cooking shears from Amazon to cut into the wings and split them.

The wing is is made up of 3 parts: the drumette, the wingette, and the wing tip. The drumette looks like a small drumstick and usually has more meat.  It’s mostly dark meat, and is slightly juicier than the wingette.

The wingette is often called the flat, is the middle section that is made of two bones running horizontally through the middle of it with meat in the middle.  Because it’s thinner, this part normally crisps up easier when cooking them with the thicker drumette portions.

The wing tip doesn’t have much flavor, but you can save it if you plan to make homemade broth.

You can separate the wings yourself by cutting at the elbow joint to separate the drum from the wingette. From there you can remove the wing tip to display a flat if you wish.

How to Season the Turkey

I use my Homemade BBQ Rub and Seasoning for these. It’s a combination of the following:

• Brown Sugar or Sweetener
• Garlic Powder
• Onion Powder
• Smoked Paprika
• Salt
• Pepper

How to Smoke Turkey Wings

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Pat the wings dry and rub the spices into the wings.
2. Place the wings on the smoker. Smoke.
3. If you like crispy skin, once the wings have cooked, adjust the temperature to 350 degrees. Cook until crisp.

Smoker Temperature

Smoke the wings at 225 degrees.

Cook Time/How Long to Cook

You will need to smoke the wings until they reach an internal temperature of at least 165 degrees. Cook time will vary based on the size of your wings. Flats will cook faster than drums. Keep a close watch and monitor if these need to be pulled from the smoker earlier than the other wings.

What Type of Wood/Pellets to Use

I love to use apple. You can also use the Traeger Signature blend, cherry, pecan, oak, peach, or alder.

How to Tell When the Turkey is Done

You will need to use a meat thermometer. Insert the meat thermometer into the thickest part of one the turkey wings. According to the USDA, Poultry must be cooked to a minimum internal temperature of 165 degrees.

The skin should be golden-brown and crispy. When you cut into the turkey wing, the juices should run clear, not pink or red. Pink juices indicate the turkey may need more cooking time. The meat should easily pull away from the bone when it’s done. If it’s still tough or chewy, it likely needs more time in the air fryer.

How to Get Crispy Skin

Once the wings have finished smoking, increase the temperature to 350 degrees. Cook both sides of the wings until crisp.

How to Smother Them in Gravy

Check out the gravy details from my Smothered Turkey Wings recipe here.

Can You Use Turkey Legs or Drumsticks?

Yes. Turkey legs will follow a similar cook time and at the same temperature.

Can You Use Chicken Wings?

Absolutely. You can also use chicken drumsticks. Be sure to test if the chicken is done my inserting a meat thermometer into the thickest parts of one of the pieces of chicken. Chicken must be cooked to an internal temperature of at least 165 degrees.

How to Store Them

Cooked wings can be stored in the fridge tightly covered for 3-4 days.

Freezer Tips

You can freeze leftover wings tightly covered and sealed. For best taste, they will last up to 3 months. Defrost the wings overnight in the fridge and reheat.

More Turkey Recipes

Smothered Turkey Necks
Slow Cooker Crockpot Boneless Turkey Breast
Baked Turkey Wings
Air Fryer Turkey Wings
Air Fryer Turkey Breast
Slow Cooker Crockpot Turkey Breast
Instant Pot Turkey Breast
Baked Turkey Legs
Smoked Turkey Legs
Grilled Turkey Legs

Leftover Turkey Recipes

Leftover Turkey Chili
Leftover Turkey Nachos
Leftover Turkey Wild Rice Soup
Turkey Bone Broth Recipe
Turkey and Cheese Sliders

Pair this with Oven Baked Roasted Corn on the Cob.

More and Traeger and Smoker Recipes

Traeger Smoked Bacon
Traeger Smoked Burgers
Smoked Mac and Cheese
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Turkey
Smoked Salsa
Traeger Chicken Wings
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Traeger Smoked Brisket

Pair this with my Turkey Graving From Drippings, Yellow Gravy Without Drippings, or Keto Low Carb Gravy.
Watch step by step video instructions on how to make this recipe on Youtube.