Smoked Turkey Wings (AKA Pterodactyl Wings)
- Cook time: 20 minutes
- Prep time: 4 minutes
- ¾ tbsp. Kosher salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. ground mustard
- ½ tsp. dried parsley
- ½ tsp. dried oregano
- ¼ tsp. ground rosemary
- ¼ tsp. ground thyme
- 2 whole turkey wings (approximately 3 lb.)
- 1 cup of your favorite BBQ sauce
Prepare grill for 2-zone cooking, placing pre-heated Kingsford briquets on one half of the grill’s charcoal grate to create a hot and a cool zone. Add 2–3 chunks of your favorite smoking wood the charcoal, replace the main cooking grate, and adjust the bottom vents to bring the grill temperature to 400°F.
In a small bowl, combine the dry ingredients and blend to create a poultry rub. Using a sharp knife, remove the tip from each turkey wing by cutting through the joint at the top. Separate the remaining wing sections by cutting through the joint between the two. Dispose of the wing tip then season the remaining sections with the poultry rub (Note: alternatively you can skip separating the sections and smoke the wings whole).
Place the turkey wing sections on the hot side of the grill and cook for approximately 5 minutes per side until browned and crisp then move to the cool side of the grill. Cover the grill and allow wings to smoke for approximately 40 minutes more until cooked through (at least 165 °F internal temperature) and tender. Sauce wings, cover grill, and allow them to cook for an additional 2–3 minutes until sauce is set and tacky. Remove from the grill and serve.
- Credit: Clint Cantwell