Smoked Cajun Turkey Wings (Juicy, Crispy, and Packed with Flavor!)

Why is no one talking about turkey wings? They’re triple the size of chicken wings, cost half as much, and when you smoke them right, they deliver this crackling mahogany skin over meat so tender it pulls off the bone in big meaty bites.

The trick to epic turkey wings? Twelve hours in a Creole mustard brine that seasons all the way to the bone, two hours of smoke to build that flavor and break down the collagen, then a blast at high heat to turn the skin into golden crispy perfection. We’ve made it a mission to show off more than just whole turkeys at Thanksgiving, and this recipe is going down as proof that turkey wings are just as good (maybe better) than any chicken wing.

Raw turkey wings on a white plate, surrounded by small bowls of sugar, mustard, brown sugar, garlic cloves, lemon, black peppercorns, olive oil, and seasoning on a beige surface.

For the Turkey Wings

Turkey wings: It’s important you look for fresh turkey wings, not ones that have already been smoked.
Olive oil
Cajun seasoning (store-bought or homemade)

For the Brine

Water
Salt
Black peppercorns
Brown sugar
Garlic, minced
Creole mustard
Lemon juice

Equipment

Smoker or pellet grill (Traeger, Recteq Bullseye, or similar)
Meat thermometer (Thermopro or other probe-style)
Large stockpot for brine
Gallon zip-top bags or a large container for brining
Tongs and a sheet pan

📝 Step-by-Step: How to Smoke Turkey Wings

Make the brine: In a large stockpot, bring the water to a boil. Stir in salt until fully dissolved. Add peppercorns, brown sugar, garlic, mustard, and lemon juice. Remove from heat and cool completely.
Brine the wings: Place turkey wings in gallon zip-top bags, dividing evenly. Pour cooled brine over wings, press out excess air, and seal. Place bags in a bowl to prevent leaks and refrigerate for at least 12 hours.
Preheat smoker: Heat your smoker to 225°F.
Dry and season: Remove the wings from the brine, pat them thoroughly dry with paper towels, and coat them with olive oil. Rub generously with Cajun seasoning.
Smoke: Place wings on the smoker with a probe thermometer inserted into the thickest part. Close the lid and smoke until the internal temperature reaches 165°F (about 2 hours, depending on size).
Sear for crisp skin: Remove wings and increase smoker temperature to 425°F. Return the wings, skin-side down, and cook for 5–10 minutes, until the skin is golden and crispy.
Rest and serve: Let wings rest 10 minutes before serving.

A metal tong holds a cooked, seasoned turkey wing upright on a wooden plate, with a second plate of chicken wings in the background.

🔄 Substitutions & Variations

Seasoning: Tony Chachere’s is a solid store-bought option, but a homemade Cajun spice blend lets you control heat and salt. You can also swap for your favorite dry rub.
Mustard: No Creole mustard? Use Dijon for a similar kick.
Pellets: Competition blends work well, but hickory or pecan add a richer smoke flavor.

💡 Meat Nerd Tips

Brine science: Salt helps the meat retain moisture, while sugar balances the smoke’s bitterness.
Make ahead: Brine the wings the night before for stress-free prep.
Dry skin = crisp skin: Don’t rush drying the wings before seasoning. Moisture will steam, not crisp.
Try different cuts: This same brine and seasoning works great for turkey legs or a whole bird (but adjust the cooking times).
Probe placement matters: Insert the probe into the thickest part of the wing, avoiding the bone, for the most accurate reading.
Check temp, not time: Wings vary in size – always cook to 165°F. Heck, we take ours to 175°F – the dark meat can handle it.
Crispy finish: The final high-heat sear is the secret to golden skin. Don’t skip it.

A bowl lined with parchment paper holds several seasoned and smoked turkey wings, with a brown cloth and a glass bowl in the background.

🍽️ What to serve with Smoked Turkey Wings

Serve with ranch or blue cheese dip to cool down the Cajun spice.
Pair with cornbread, dirty rice, or collard greens for a full Southern spread.
Go all in and smoke some turkey legs for a full game-day platter.
Ice-cold beer or a bourbon cocktail balances the smoke and spice.

🧊 Leftovers & storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat at 325°F in the oven until warmed through, or crisp in an air fryer for 5–7 minutes.
Freeze up to 2 months – thaw overnight in the fridge before reheating.

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

These Cajun smoked turkey wings deliver exactly what you want: meat that pulls clean off the bone, crackling crispy skin, and that deep smoky heat that makes you reach for another piece before you’ve finished the first. The overnight brine does the heavy lifting; keeping everything juicy while the Cajun rub builds a crust that shatters when you bite through it. You’ve never had turkey wings this good before.

Cook ModePrevent your screen from going to sleep

Smoker or pellet grill (Traeger, Recteq Bullseye, or similar)
Large stockpot for brine
Gallon zip-top bags or large container for brining
tongs
sheet pan

For the smoked turkey wings

Brine the Turkey Wings:

In a large stockpot, add the water and bring to a boil. Mix in the salt, pepper, and remaining brine ingredients. Stir until the salt dissolves completely.
Remove from the stove and allow the brine to cool completely.
Once cooled, place two turkey wings in a gallon bag. Pour half of the brine into the bag. Remove most of the air and seal the bag shut. Repeat these steps for the remaining turkey wings.
Place the bags in a large bowl to avoid any messes from leaks in the refridgerator and allow the turkey wings to bring in the fridge for 12 hours.

Smoke the Turkey Wings:

Preheat your smoker to 225º.
Remove the wings from the brine and pat the wings dry with a paper towel.
Coat each wing with oil and then rub with the cajun seasoning.
Place the wings on your smoker.
Close the lid. Smoke until the internal temperature reaches 165°F with an instant-read thermometer.

Crisp the Skin:

Take the wings off the grill and increase the heat on your smoker to 425°F.
Place the wings back on, skin-side down, and sear for 5 to 10 minutes until the skin turns golden and crispy. The wings should be a beautiful golden color when done.

Brine for best flavor: Brining overnight seasons the meat all the way through and keeps it juicy. Don’t skip this step.
Dry before seasoning: Pat wings completely dry before adding oil and Cajun rub – this is key to crispy skin.
Cook to temperature, not time: Turkey wings vary in size; always pull them at 165°F internal temp.
Finish hot: That final blast at 425°F gives you golden, crispy skin. If your smoker doesn’t get that hot, you can finish them under a broiler.
Wood choice matters: Hickory, pecan, or a competition blend pellet adds depth without overpowering the Cajun spice.
Make it your own: This same brine and rub works on turkey legs or even a whole bird – just adjust cooking times.

How to Smoke Turkey Wings on a Gas Grill

Set up for indirect heat
1. Light one side of your grill and leave the other side off to create a two-zone fire.
2. Place a foil pan filled halfway with water under the cool side of the grill to help regulate temperature and add moisture.
Add smoke
1. Wrap 1–2 cups of dry wood chips (such as hickory, pecan, or apple) in heavy-duty foil and poke a few holes in the top.
2. Place the foil packet directly over the lit burner. Replace with a fresh packet every 45–60 minutes for steady smoke.
Preheat and stabilize
1. Close the lid and adjust burners until the grill holds steady at about 225°F.
2. Use an oven thermometer or your grill’s built-in gauge to monitor temperature.
Smoke the wings
1. Place seasoned wings on the cool side of the grill (not directly over the flame).
2. Close the lid and smoke until the wings reach an internal temperature of 165°F, about 1.5–2 hours.
Finish with crispy skin
1. Move the wings directly over the lit burner and crank the heat to high.
2. Sear skin-side down for 5–7 minutes until golden and crispy.
Rest and serve
1. Remove the wings from the grill and let them rest for 10 minutes before serving.

How to Smoke Turkey Wings on a Charcoal Grill

Set up a two-zone fire
1. Bank lit coals to one side of the grill, leaving the other side coal-free for indirect cooking.
2. Place a disposable aluminum pan filled halfway with water on the coal-free side to stabilize heat and add moisture.
Add wood for smoke
1. Toss 2 t0 3 wood chunks (hickory, pecan, or apple work well) directly onto the hot coals.
2. If using wood chips, use a smoker box or foil packet and place them over the coals until they are just starting to smoke.
Dial in the temperature
1. Adjust the bottom and top vents to maintain a temperature of about 225°F.
2. More air = hotter fire; less air = cooler fire. Use small adjustments and give the grill 10 minutes to respond.
Smoke the wings
1. 1. Place seasoned wings on the cool (indirect) side of the grill, opposite the coals.
  2. Cover with the lid, with the vent positioned over the wings to draw smoke across the meat.
2. Cook until the wings reach 165°F internal temp, about 2 hours.
Crisp the skin
1. For golden, crispy skin, move wings over the hot side of the grill.
2. Sear skin-side down for 3–5 minutes until blistered and crackling.
Rest and serve
1. Remove wings from the grill and let rest for 10 minutes before serving.