Smoked turkey wings are underrated – big, meaty, and crispy-skinned, somewhere between a chicken wing and a turkey leg. A cheap, crowd-pleasing smoke that comes together fast. Set your dinner time below and we will plan the cook backward to the minute.
How to smoke smoked turkey wings – time and temp
Smoke turkey wings at 275 to 300 F until they reach 175 to 185 F internal, about 2 hours, running a little hotter at the end to crisp the skin. A dry brine overnight dries the skin for better crackle. Season simply or sauce late.
Tips
- Take wings to 175 to 185 F for tender dark meat.
- Finish hotter to crisp the skin.
- Dry-brine overnight for better skin.
- Sauce in the last 10 to 15 minutes.
Frequently asked
What temp for smoked turkey wings? Safe at 165 F; 175 to 185 F is more tender.
How long do they take? About 2 hours at 275 to 300 F. The calculator sizes it to your batch.
Turkey wings vs chicken wings? Bigger and meatier, cooked a bit longer to the same tender dark-meat temps.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Classic | Slow and Low | 225°F / 107°C | ~2.5 hr | 175°F / 79°C |
| Classic | Hot and Fast | 325°F / 163°C | ~1.5 hr | 175°F / 79°C |
📊 See the full smoking times & temps chart for every cut →
Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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The MeatSmokingCalculator will help you plan the timeline for any meal.
Planning, ingredients, preparation, and timing are the most critical elements to making and serving great food.
Having enough time is the most important part when it comes to slow and low!
Meat Smoking Calculator takes the thinking out of the process.
It makes cooking and serving amazing tasting smoked meats every time, on time.
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Smoking a Turkey for Thanksgiving!
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USDA’s Food Safety Guidelines
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