Crispy Smoked Turkey Wings Recipe
Skip the whole bird and make these crispy smoked turkey wings for your next holiday dinner! Thanks to a simple dry brining technique, these wings show off tender, succulent meat with that crispy turkey skin everyone loves.
How to Make the Best Crispy Smoked Turkey Wings
Crispy smoked turkey wings are the perfect solution for anyone looking to skip the hassle of preparing a whole bird while still enjoying all the delicious flavors of turkey for the holidays. These tender, succulent wings boast crispy, golden skin that every family member will love, achieved through a simple dry brining technique that’s been proven to lock in moisture and flavor.
The magic of this recipe lies in the two-stage cooking method. First, the wings are smoked low and slow at 250 degrees Fahrenheit, which keeps the meat incredibly juicy and tender. Then, in a clever finishing technique, the temperature is cranked up to 400 degrees Fahrenheit to crisp up that skin to absolute perfection. With only about 20 minutes of hands-on prep time, this is an incredibly manageable recipe that will have your guests thinking you spent hours in the kitchen.
Whether you’re hosting a smaller Thanksgiving gathering, feeding a crowd-size appetizer spread, or looking for a show-stopping alternative to traditional turkey, these crispy smoked turkey wings are sure to become a new favorite tradition. The combination of warm spices, tender meat, and that coveted crispy skin makes this a winner every single time.
Crispy Smoked Turkey Wings
Skip the whole bird and make these crispy smoked turkey wings for your next holiday dinner! Thanks to a simple dry brining technique, these wings show off tender, succulent meat with that crispy turkey skin everyone loves.
Ingredients
Turkey Wings
Instructions
Preparation
- Using a sharp knife, slice off the wing tips and discard or reserve for making stock. Locate the circular, knob-like bone on the bottom of the drumette and cut right below that to separate each whole wing into two pieces — the flat and drumette.
- Pat the wings with a paper towel to ensure the skin is as dry as possible. Sprinkle salt all over the wings. Place uncovered in the refrigerator for at least six to eight hours or up to 24 hours to dry brine. This helps get that crispy skin and creates a more flavorful meat.
Smoking
- Remove the wings from the refrigerator. Coat with the baking powder and shake off any excess powder. Stir together the brown sugar, smoked paprika, garlic powder, chili powder and onion powder in a small bowl to make the dry rub. Then, rub the spices all over the skin and underneath it to season the meat as well.
- Place the wings skin-side up in a 250-degree F smoker with a water pan. Insert a meat thermometer into the thickest part of the meat without touching the bone. Close the lid and smoke until the wings reach an internal temperature of 120-130 degrees F. This should take about 1 ½-1 ¾ hours, though exact cooking time varies.
- For crispy skin, remove the wings and crank up the heat to 400 degrees F. As the smoker comes up in heat, brush the skin with olive oil. When the smoker gets to 400 degrees F, place the wings back in the smoker, close the lid and cook until they reach an internal temperature of 175-180 degrees F.
- Allow the wings to rest for 10 minutes to allow the juices to redistribute to the meat. If desired, toss with your favorite sauce, though this is optional. Enjoy!