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Ingredients
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2 whole turkey wings (approximately 3 lb.)
poultry rub
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0.75 tbsp. Kosher salt
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1 tsp. onion powder
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1 tsp. garlic powder
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1 tsp. ground mustard
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0.5 tsp. dried parsley
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0.5 tsp. dried oregano
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0.25 tsp. ground rosemary
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0.25 tsp. ground thyme
to serve
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1 cup of your favorite BBQ sauce
1 Food Prep
First, prepare your wings — turkey wings have 3 sections: the wing tip, the middle joint and the drumette. You can grill your turkey wings whole, but if you’d rather separate them, it’s easy to do.
- Next, in a small bowl, combine the dry ingredients and prepare your poultry rub.
- Finally, season your wings with the poultry rub.
2 Grill Prep
- Fuel: We recommend We recommend Kingsford® Original Charcoal Briquets. Also add 3 or 4 chunks of Kingsford® BBQ Smoking Chunks. Be sure to soak the chunks in water for at least 30 minutes before spreading them onto the coals.
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- 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 the turkey wing sections to the cool side of the grill.
- Cover the grill, and allow the wings to smoke for about 40 minutes, until cooked through, and have reached an internal temperature of at least 165°F on a digital meat thermometer.
- Apply your favorite BBQ sauce to the wings and allow them to cook for 2 to 3 minutes, until the sauce is sticky.
For safe meat preparation, reference the USDA website.

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