Fire up the smoker and get those turkey wings in the brine because once you try Smoked Turkey Wings, you’re never going to look at turkey the same way again.
Smoked Turkey Wings
So, first of all – the brine isn’t optional here. I know, it adds a whole step to the process, but you’re going to be thankful you took the time. That time in the brine does a lot to tenderize the meat. Even with the brine time, don’t expect turkey wings to be as tender as chicken wings. They may be cousins, but evidently turkey use their wings a lot more than chicken, because it is a whole different texture. If you’ve ever had a Smoked Turkey Leg compared to a Chicken Leg, you know what I’m talking about.
Smoked Turkey Wings shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- kosher salt
- turkey wings
- avocado oil
- turkey rub
How to make Smoked Turkey Wings
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Combine the buttermilk and salt and let the wings brine overnight.
Preheat your smoker to 250°F. Drain the wings, pat dry with paper towels, toss with oil, and coat with the turkey rub.
Smoke for 1 1/2 – 2 hours, or until the internal temperature is at least 165°F.
You can shallow fry these if you’d like some crispier skin.
Smoked Turkey Wings FAQ
Store these in an airtight container in the fridge for 3-4 days, max.
I like to reheat my wings in the air fryer for maximum skin crispiness. You can use the oven or the grill also, depending on what’s available and what you feel like using.
Sure! If you don’t have that particular rub you can sub in your favorite poultry blend, or toss together some salt, pepper, garlic powder, onion powder, and whatever else seems like a good idea at the time.
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2 hours 20 minutes
- 4 cups buttermilk
- 2 tablespoons kosher salt
- 12 whole turkey wing sections (flat and point), divided
- 3 tablespoons avocado oil
- 3 tablespoons turkey bbq rub
- Combine the buttermilk and salt and stir until the salt is dissolved. Add the turkey wings to the brine and refrigerate overnight (or for at least 4-5 hours.)
- Preheat your pellet grill to 250F. Remove the turkey legs from the brine. If you haven’t already, separate them into dumbs and flats. Discard the tips. Pat the wings dry with paper towels.
- Toss the wings with the avocado oil and then sprinkle with the turkey bbq rub.
- Place on the grill grates and smoke at 250 for 1 1/2 – 2 hours.
- Optional: Preheat a cast iron pan with 1/2 inch of oil in the bottom over medium heat. Briefly shallow fry each wing until the skin is crisp.
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Amount Per Serving:
Calories: 325Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 1925mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 29g
Nutrition data provided here is only an estimate.