Looking for something bigger and meatier than chicken wings? Smoked turkey wings are the ultimate upgrade. With crispy skin, juicy meat, and a rich smoky flavor, they’re like a supersized wing. I like to call them Dino wings.
These dino wings come together in about two hours and are a showstopper. They’re perfect for game day, backyard BBQs, or as a Thanksgiving alternative if you don’t want to smoke a whole turkey.
Sticky glaze or pure smoke? You decide
Love a sticky, caramelized glaze? Baste them and let that sauce get tacky and irresistible.
Prefer to let the dry rub shine? Skip the sauce and let the smoke do the talking. Smoke them for an extra 20–30 minutes to crisp up the skin and intensify the flavor.
Ingredients you’ll need
- Turkey wings – We use the whole wing for this recipe.
- Smoked turkey rub – I like to use our homemade smoked turkey rub, but you can opt for a store-bought rub if you prefer.
- BBQ sauce – This makes a nice baste for the wings towards the end of the cooking process. You can whip up a homemade barbecue sauce, or opt for a store-bought sauce if preferred.
Rub Ideas – If using a store-bought rub, look for something with paprika, sugar, and plenty of salt and pepper.
Equipment you’ll need
- Smoker or pellet grill – You can use any style of smoker you have available, as long as it can maintain a steady temperature of 250°F for two hours.
- Mild wood – I prefer to use milder woods when I’m smoking poultry. For this recipe, I used the Bear Mountain Gourmet BBQ pellets, which are a blend of oak and pecan for a mild smoke flavor that won’t overpower the turkey.
- Small pot or pan – Heat the BBQ sauce on the grill using a small pot or pan. I like to use my Lodge Cast Iron pot for this when I’m smoking, but any oven-safe pot will work fine.
- Basting brush – I like to use a silicone basting brush, but any brush or mop will work for this process.
How to separate the wingette from the drumstick (optional)
In the past, I’ve opted to separate the flat portion from the drum portion of the turkey wing. This is still a good option if you want to take the time to separate them, but I’ve found that the meat can dry out a bit faster when the wing is broken down.
I also find that keeping the entire wing intact just looks better when you’re serving them.
Just like a chicken wing, a whole turkey wing is comprised of three parts: the wingette (also known as the “flat”), the wing tip, and the drumstick.
Anatomy of a wing.
You want to find the joint between the drumstick and the wingette with your fingers. Once you have located the joint, you can cut it apart with a sharp knife.
How to make smoked turkey wings
1. Fire up the smoker
I smoked these wings on my Weber Searwood XL pellet grill. It’s a set-it-and-forget type of smoker that allows you to be a bit more hands-off during the cooking process.
As far as fuel goes, I like to use milder woods when I’m smoking poultry, as they don’t overpower the meat’s flavor.
For this recipe, I used the Bear Mountain Gourmet BBQ pellets.
Turkey wood choice – For the best flavor, I recommend sticking to oak, hickory, or pecan wood when cooking any type of poultry. I would avoid woods like mesquite, as they can add too harsh a flavor to delicate poultry.
2. Season
I like to season these wings with our homemade smoked turkey rub. It’s a simple blend of herbs and spices that not only tastes great on smoked turkey but also adds a beautiful red color from the paprika.
Season the wings liberally on all sides with the turkey rub. You can lift the skin off the meat and season it directly, then season the skin as well.
Putting the seasoning in a shaker is an excellent option for getting even distribution of the seasoning.
If you’ve chosen to keep your wings whole, make sure to lift the wing tip and season underneath there as well to ensure you get flavor in every bite.
Seasoned wings ready to hit the smoker.
3. Smoke the wings
Place your turkey wings directly on the grates of your smoker.
If you’re using an offset, place the wings as far from the fire as possible to prevent overcooking.
Cook them for about one hour or until the internal temperature is 165°F.
Pro tip – The best way to check the temperature is with an instant-read thermometer. I like to use my Thermoworks Thermapen One for this. It takes accurate temperature readings in less than a second, making it a good tool to keep on hand no matter what you’re cooking.
4. Sauce the wings
About an hour into the cooking process, take your barbecue sauce and place it into a small pot or pan.
Place the pot of sauce on the smoker alongside your wings, and let it start to heat up while the wings cook.
Pro tip – I don’t recommend skipping heating the sauce. Sure, you can slather cold or room-temperature sauce on your wings, but it won’t coat them as evenly, and you risk being left with thick, uneven patches of sauce.
When the wings hit 165°F internal, you can use a basting brush to brush the sauce onto the wings.
Once they’re nice and saucy, let the wings smoke for an additional 20-30 minutes to allow the sauce to get nice and tacky.
A well-tacked-up sauce on these smoked turkey wings.
5. Ready to serve
After 20-30 minutes, the internal temperature will be around 175°F, and you can pull them off the smoker and serve them immediately alongside the remaining barbecue sauce for dunking!
A nicely sauced and smoked turkey wing.
Wing finished temp – I used to pull my turkey wings at an internal temperature of 165°F. While this is a safe cooking temperature for poultry, I’ve found that I prefer turkey wings at a higher temperature around 175°F to 180°F. This results in a better texture in the meat and crispier skin on the outside.
What to serve with smoked turkey wings
Smoked turkey wings are incredibly versatile and pair perfectly with just about any classic barbecue side. Here are a few of my favourites:
Whether you go saucy or stick with the dry rub, these smoked turkey wings bring big flavor, juicy meat, and crispy skin to the table. They’re simple to make, wildly satisfying, and guaranteed to be a hit with any crowd.
If you enjoyed this recipe, leave a rating below.
Smoked Turkey Wing FAQs
Can I use frozen wings?
Yes. Outside of the Thanksgiving season, they can be hard to find fresh, so frozen is a great option.
What’s the best way to thaw frozen wings?
The easiest way to thaw turkey wings is to place them in the fridge for 24-48 hours.
If you forgot to take them out of the freezer the night before, place them in a bowl of cold water and let them thaw in the sink. You will want to replace the water every 20 minutes for about two hours until they are fully thawed.
Do they take longer to cook than chicken wings?
Despite their massive size, turkey wings do not take that much longer to cook than chicken wings. However, they will take an extra 20 minutes to cook.
Print
Smoked Turkey Wings (Dino wings)
These smoked turkey wings are juicy, smoky, and packed with flavor. Seasoned with a bold dry rub and optionally finished with BBQ sauce, they cook low and slow for tender meat and crispy skin.
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes minutes
Cook Time 1 hour hour 50 minutes minutes
Total Time 2 hours hours
Servings 4
Calories 388kcal
Preheat your smoker to 250°F.
Season your turkey wings on all sides with the turkey rub, being sure to get under the wing tips and skin as much as possible.
Place the seasoned wings on the smoker's grates and let them smoke for one hour. If you’re using an offset, place the wings as far from the fire as possible to prevent overcooking.
In a small pot or pan, add the barbecue sauce and place it on the smoker alongside the turkey wings to heat up.
Once your wings hit around 165°F internal, baste them in the warm BBQ sauce.
Let the sauced wings smoke for an additional 20-30 minutes, or until they reach an internal temperature of 175°F and the sauce is tacky and set.
Remove the wings from the smoker and serve immediately alongside the remaining barbecue sauce for dipping.
It’s not necessary to separate the wingette and drum – In the past, I’ve opted to separate the flat portion from the drum portion of the turkey wing. This is still a good option if you want to take the time to separate them, but I’ve found that the meat can dry out a bit faster when the wing is broken down.
What wood should I use to smoke the wings? Oak, Peacan, or Applewood are all good options.
Sauce is not your thing? This recipe works great with or without sauce. If you prefer a sauceless wing, just let them smoke for an additional 20-30 minutes at the end and skip the saucing step.
Why a 175°F internal temperature? I used to pull my turkey wings at an internal temperature of 165°F. While this is a safe cooking temperature for poultry, I’ve found that I prefer turkey wings at a higher temperature around 175°F to 180°F. This results in a better texture in the meat and crispier skin on the outside.
Calories: 388kcal | Carbohydrates: 20g | Protein: 32g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 106mg | Sodium: 454mg | Potassium: 507mg | Fiber: 1g | Sugar: 12g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 5mg
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