A traditional dish that makes recall of big fall festivals and county fairs is smoked turkey wings. These smoked turkey wings are richly sprinkled with a dry rub that has a strong bbq flavor. Anyone tired of eating the same old boring food should try this bbq turkey wings recipe.
Additionally, they cook up fairly quickly. These huge wings resemble the smoked chicken wing. However, compared to the smaller chicken wings, these pterodactyl-sized wings don’t require much more time to cook. You may have all the delight and pleasure of a delicious chicken wing in a large serving of smoked turkey wings.
You may quickly learn how to prepare the most tender and juicy turkey by following this recipe for smoked turkey wings. Any smoker or pellet grill can be used to prepare these wings for BBQs, summer cookouts, or any other event.
Preparation of Turkey Wings
The wings will most probably come whole, but you need to cut them into pieces so they fry evenly because the flats frequently cook more quickly than the drums. Instead of taking the chance that they will dry out while you wait for the drums to finish, you can divide them and pull them off at the ideal temperature. Since each point has a joint, it is simple to see where they divide. To make quick work of it, you’ll need a really sharp knife. Take it one step at a time, then quickly go back.
Here is how it happens:
To make working with your knife during separation easier, start by separating the flat from the drum. To accomplish this, locate the point where the wing and drum meet, then twist it counterclockwise. If it is too tough to bend by hand, you can use the edge of a counter covered in foil or saran wrap as leverage.
The wing tips should then be removed entirely and placed away. Since they are not meaty, I prefer to roast them and use them in stocks.
Last but not least, split the flats and drums with your knife where it has been separated.
Whole turkey wings (approximately 3 lb.)
BBQ sauce (1 cup)
For these, you can use homemade bbq rub and seasoning. It combines the following:
Garlic Powder (1 tsp)
Onion Powder (1 tsp)
Salt (0.75 tbsp)
Ground mustard (1 tsp)
Dried parsley (0.5 tsp)
Dried oregano (0.5 tsp)
Ground rosemary (0.25 tsp)
Ground thyme (0.25 tsp)
Pepper (1 tsp)
Agave ( 1 cup)
1 or 2 whole habaneros (finely chopped and seeds removed)
Set up the grill for two-zone cooking by putting Kingsford briquets that have already been heated on one-half of the charcoal grate to make a hot and a cold zone. The main cooking grate should be replaced, 2-3 chunks of your favorite smoking wood should be added to the charcoal, and the bottom vents should be adjusted to get the grill to 400°F.
After using paper towels to wipe the wings dry, drizzle them with a thin layer of olive oil.
Add the dry ingredients in a small bowl to make a homemade poultry rub and whisk to combine. Rub plenty of seasoning to the wings.
The pieces of turkey wings should be placed on the hot side of the grill and grilled for about 5 minutes per side or until browned and crisp.
Then, flip the turkey wing sections over and cook them on the cool side of the grill. Wings should be cooked thoroughly (internal temperature of at least 165 °F) and tender after another 40 minutes of smoking time under cover on the grill.
Wings should be brushed with glaze and cooked for a further 2-3 minutes or until the sauce is set and sticky.
After removing it from the smoker, let it for five minutes to rest before serving. Transfer to a dish and top with leftover glaze.
In the meantime, prepare the glaze by cooking the agave in a small saucepan over low heat. Add the habanero, which has been finely chopped. Even though the agave will be modeled by the habanero, utilizing just one pepper will still make it spicy. It will be pretty hot after two peppers. Stir and heat to a gentle simmer. Reduce the heat, so the mixture is only steeping, stirring every so often for around 40 minutes.
When handling habaneros, you should always use gloves, avoid touching your face, and rinse off immediately.
Check the inside temperature of the wings with a wireless thermometer. Before removing them, make sure they have reached 165°.
It’s time to grill some fresh vegetables to serve with the wings while they’re resting. I suggest some tangy-delicious grilled parsnips that need a few minutes to get golden brown.
Try some smoked cauliflower since you already have the grill set up for smoking. Although it may need some more time, the outcome is fantastic and goes great with the wings.
In a saucepan, make the gravy while the wings are smoking. Either drizzle the dressing over the smoked turkey wings or put some on the side for dipping.
As a quick side dish, try some grilled baby potatoes. They are conveniently held on skewers, packed with garlic and sweet peppers, and simple to eat.
Preferred wood chips
There are plenty of woods that are effective. For smoking my turkey wings, I prefer to use mesquite wood chips. Mesquite excellently complements the flavors of the dry rub for bbq. Apple and cherry wood are also excellent choices. Hickory is a traditional choice for a whole turkey, but it overpowers smoked turkey made with barbeque. You might, however, substitute your preferred wood.
Q: What to do to get crispy skin?
The temperature should be raised to 350 degrees once the wings have completed smoking. Cook the wings until they are crisp on both sides.
Q: Can chicken wings be used?
Absolutely! Chicken drumsticks are an additional option. A meat thermometer should be inserted into one of the chicken pieces’ thickest areas to determine when the chicken is fully cooked. A minimum internal temperature of 165 degrees must be reached when cooking chicken.
Q: How to store smoked turkey wings?
For 3–4 days, cooked wings can be kept tightly covered in the refrigerator. Wings that aren’t used up can be frozen when well-wrapped and packed. The best flavor can be kept for up to three months. The wings should be defrosted overnight before being heated.