Get ready for a show-stopping Thanksgiving centerpiece with these mouth-watering smoked turkey wings. Perfect for the holidays, this recipe combines the richness of smoked turkey with the comfort of a classic Thanksgiving dish. Smoked to perfection, these turkey wings are sure to be a hit with your family and friends. Whether you’re a seasoned pitmaster or just starting out, this easy-to-follow recipe will guide you through the process of creating deliciously smoked turkey wings that are sure to impress. With a focus on flavor and simplicity, this recipe is a must-try for anyone looking to elevate their Thanksgiving spread. So why settle for a boring, traditional turkey when you can wow your guests with these tender, juicy, and full-of-flavor smoked turkey wings?
RECIPE INGREDIENTS
⭐️Turkey wings
⭐️Butcher BBQ Bird Boost
⭐️ Duck Fat Spray
⭐️ Neil Sarap’s Lemon Pepper Rub (or your favorite lemon pepper rub)
⭐️ Lawman Rub Company Gunslinger Rub (or your favorite bird rub)
DIRECTIONS
To prepare these bbq turkey wings to get the most incredible flavor and crispy skin there is a secret no one tells you *
* Prick the skin (not the meat, just the skin) with corn cob holders (the perfect pricker). Then place your wings in your refrigerator preferably on a wire rack open over night.
- Take out the wings and while cold, spray a very light coating of Duck Fat Spray on the skin. VERY fast and light, don’t saturate it.
- Inject your wings being careful to insert the needle only once and inject the wing on the three parts.
- Dust your wings throughly with your favorite bird rub. Be careful when handling the wings to not rub off the rub.
- Set your grill or smoker (I use the Big Green Egg) at 225ºF degrees for 1 hour and then raise the temp to 375ºF ambient temp against the turkey skin, NOT on the thermometer.
- Be sure you use a thermometer that can take at least 650-700º of direct heat.
- 375ºF indicated on a dome thermometer may only be 300 next to the meat (depending where you have the charcoal) so the thermometer at the skin surface is a must. I used the Typhur Culinary Sync wifi thermometers due to its 700º+ heat tolerance on the external external probe sensor. This is a first to market that monitors meat real time with no lagging or delay and it’s always “Sync’d” with zero dropped connections even when the wireless transmitter is 20 feet away from the probes!
- Pull your wings once they are at least 180 internal temp and can go even as high as 195 and there is no issue with moisture inside.
PRO TIP
If your grilled turkey wing skin is not crispy and you have an air fryer at 425ºF and set for 15 minutes and just watch it after a few minutes until you see the skin bubbling and getting nice and dark.
Enjoy your finger-lickin’ turkey wings!
