We typically put the wings/legs from our post-Thanksgiving discount turkeys into the slow cooker and let them cook low and slow before shredding the meat and using it in our various Pulled Turkey Recipes. This time, we wanted to try something a little different, so we fired up the grill and threw on a smoker box with soaked applewood chips to build a bit of smokiness into our wings! We then used a dry rub our friends gave us to add more flavour depth before cooking our wings outdoors! In the end, the flavours were fantastic, and we suspect that (with reduced cook times due to size relativity), this would work well with the more commercially available chicken wing too!
We served our wings with a sautéed medley of zucchini, Shaved Brussels Sprouts, onion, and garlic. However, these would also be great with Spinach Stuffing Balls, Grilled Corn (either Husk Steamed or Directly on Grill) or a Grilled Veggie Pillow!
Time: 35 Minutes
- Turkey Wings. We got ours from our post-Thanksgiving Turkey deals and the subsequent Breaking Down of the Turkey into manageable amounts for feasting throughout the year.
- Your Favourite BBQ Dry Rub. We used a blend a friend gave to us. But if you want to make your own, try:
- Paprika (sweet or smoked)
- Salt (Celery Salt would be best if you have it)
- Garlic Powder
- Onion Powder
- Optional: BBQ Sauce
- Preheat your grill to medium heat. We also added some soaked applewood chips into a smoker box and put it on the grill at the same time to add to our flavours.
- Coat your turkey wings with your dry rub.
- Place on the grill skin side down, and cook for about 12 minutes until the skin is golden brown and has started to crisp.
- Flip, and cook for another 10-12 minutes on the other side.
- Continue to rotate your wings at 3-5 minute intervals until the meat reaches 165 degrees F in the thickest part and near the bone. The drumsticks will take a little longer than the flats due to their shape.
- Plate (add any BBQ sauce as you deem fit), devour, and enjoy!