Grilled Turkey Wings make a wonderful treat anytime or for the holidays.
Turkeys are basically descendants of the (Meleagris gallopavo ) or the Wild Turkey. It’s not particularly clear where turkey originated but what is known is that turkeys have been found in Britain, Mexico, Spain, North America, Madagascar, the country of Turkey. Some say the name Turkey was a term handed down and adapted from Turkish merchants who introduced the the turkey bird to England. From their settlers carried the bird and the term into the New World.
Turkeys are know to have fan tails much like Peacocks. Their primary colors seem to be black and white and sometimes bronze in color. Male Turkeys are typically larger than females and exhibit large red in color in the throat areas or better known as the preen gland extends downward and is larger than that found in females.
Female turkeys known as hens lay eggs and are muted in color in shades of brown, and gray. Turkeys especially those of the wild variety are found in hardwood and mixed hardwood forests sometimes adjacent to farmland pastures, fields and orchards. Turkeys for protection seek our areas that are wooded and covered away from public trails and habitats. Although distant from public their distinct gobble can be heard for hundreds of yards easily giving away their general location.
Present day Turkeys and turkey meat sold in stores are direct hybrids and adaptations of the gene pool to bring about a bird that will mature faster and present with larger breast area. Present day turkeys tend to be white in color and smaller in appearance. The modern turkey is bred directly for market sale and thus effort to breed in characteristics that make it more desirable to the consumer.
Wild turkeys eat and forage in ways known as omnivorous on the ground and around shrubs and trees. Their diet center around nut varieties such as acorns, hazel and chestnuts along with pine nuts, seed and barriers. Turkeys have been known to eat small lizards and very rarely small snakes in the wild. Turkeys will also eat will grasses primarily in the mornings and late afternoons.
The wild variety of Turkeys despite their size and weight are fast and agile. They have the ability to fly short distances somewhat close to the ground. Distances of up to a quarter of a mile have been recorded for their flight. However, modern day turkeys have been bred to eliminate the ability to fly or escape at large distances.
Grilling turkey wings may be one of the easiest things you can do on your gas or charcoal grill. This process requires a covered barbecue grill and heavy duty aluminum foil. Your turkey will be crisp outside and juicy inside.
Grilled Turkey Wings Rub Ingredients:
Grill Temperature: 165 degrees Minimum for safe cooking and eating.
Place turkey wings in a small mixing bowl combine paprika, Jake's Tri-Tip, Steak and Rib Rub and shake on or rub over the turkey wings.
Have grill prepared and ready. Allow wings to rest for 20-30 minutes uncovered in the refrigerator. Wings must be fully thawed. Grill wings on an uncovered grill directly over medium coals for 20 minutes. Turn wings; grill for 15 to 20 minutes more or until wings are tender and no longer pink. Minimum grill temperature for Turkey Wings is 165 degrees.
Place wings on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once. Brush with Jake's Premium Mild BBQ sauce during the last 5 minutes of grilling or broiling.
Optional Turkey Wing Recipes:
Yummy Sesame Turkey Wings
Follow the instructions above for coating wings then you can bake at 425 degrees for 25 minutes or Grill wings uncovered on a grill top or barbecue over medium level charcoal for about 20 minutes.
Buffalo Turkey Wing Recipe
- 1/2 Cup of Jake's Buffalo Wing Sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt
- 5-8 Turkey Wings
For Buffalo Turkey Wings coat the wings with the ingredients from above. Allow the wings to rest for 1 hour marinating in the spice ingredients. Fry in peanut or canola oil until done. Pour Buffalo wing sauce into mixing bowl, add turkey wings and toss until wings are fully coated. Once coated plate and serve.
You can also grill the turkey wings using the method below along with your favorite smoking wood. Once done add the Buffalo Sauce to a mixing bowl and toss until completed. Serve.
Turkey Wing Add Ons:
Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with the chicken wings.
Bonus Recipe Rotisserie Turkey:
This Rotisserie Turkey Rub is perfect for slow cooked evenly flavored roasted Turkey. Give it a try.
Ingredients for Rotisserie Turkey Rub:
- 1/4 Cup Chopped Thyme (Fresh)
- 2 Tablespoons grated Orange Zest
- 1/4 Cup Chopped Sage (Fresh)
- 2 Tablespoons Kosher Salt
- 1/4 Tablespoon Brown Sugar
- Olive Oil
Rub Olive Oil lightly over the turkey for coating purposes only. Blend the rub mix together thoroughly. Rub the turkey complete with the rub so that all surfaces are covered with the rub. If the turkey is at room temperature lift the skin and place some of the rub under the skin especially in the breast area.
Place the Turkey Rub Recipe in the refrigerator and let it rest overnight.
Once rested you can cook the turkey as you normally would.
Along with the concept of grilling turkey wings comes the more particular thought of what is included in the grilling process meaning not just heat but what do you use to smoke or flavor the grilled turkey wings? To that end I've added a listing of what I believe to be some of the best woods to use that compliment the wings. Remember wings don't take a long time to cook and thus do not need a lot of time under smoke. A good smoking for 20-25 minutes is more than adequate to add the delicate flavor you seek. So, here are some of the best woods I like to use.
Wood Chips for BBQ Smoking Types
- Almond - a nutty, sweet flavor
- Apple - mild, fruity flavor, slightly sweet. Good for poultry, pork. Northwest.
- Apricot - mild, sweet flavor. Good on fish, poultry, pork
- Cherry - mild, fruity. Good with poultry, pork, beef.
- Hickory - great natural flavor, good with pork, beef and ribs. Primary smoke wood in the South.
- Maple - like fruit, sweet flavor. Northeast.
- Mesquite - very strong flavor, burns hot and fast. Good for hot short smoking, better for grilling.
- Oak - best all around wood . Burns well and does not not overpower. Excellent outdoors flavor on sausages, beef or lamb.
- Peach - awesome wood, mild, flavor. Best with fish, poultry, pork
- Pear - light and sweet, smoked color dark - red. Excellent with poultry and pork.
- Pecan - milder version of hickory. Burns cool. Southwest region.
- Plum - mild, sweet flavor. Good on fish, poultry, pork
There are some woods that I find too heavy for smoking. I would instead use the following woods if I was also smoking ribs along with the wings and wood chips from above.
Wood Chips for smoking combinations of BBQ items
- Acacia - same family as mesquite. A hot burning wood.
- Almond - a nutty, sweet flavor
- Citrus - lemon, grapefruit, orange, nectarine - light fruity flavor, good with fish, poultry.
- Fruit trees - apple, cherry, apricot - sweet mild flavor
- Mulberry - sweet, similar to apple
I hope this information is beneficial to your grilling process. Now, go ahead and grill.
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This product was added to our catalog on Wednesday 20 September, 2017.