Recipe: Tasty Applewood Smoked wings and turkey legs

Applewood Smoked wings and turkey legs. Applewood chips lend a slightly sweet and fruity flavor to the meat. You can also try smoking the turkey with cherry or alder wood chips for more Rub oil mixture under loosened skin and over breasts and drumsticks. Tie legs together with kitchen string.

Turkey wings have officially become my favorite part of the bird, wild or domesticated. I present to you BBQ smoked turkey wings. They will become your favorite part. You can have Applewood Smoked wings and turkey legs using 12 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Applewood Smoked wings and turkey legs

1. 🢂 4-5 pounds of chicken wings.
2. 🢂 3 of turkey legs.
3. 🢂 of Garlic salt.
4. 🢂 of Salt.
5. 🢂 of Pepper.
6. 🢂 of Water.
7. 🢂 of Frank's Red Hot.
8. 🢂 of Sweet Baby Ray's BBQ.
9. 🢂 of Parmesan.
10. 🢂 of Garlic Powder.
11. 🢂 of Applewood.
12. 🢂 of Brown sugar.

This smoked turkey legs recipe was inspired by the turkey legs we'd get at Disney World as kids. (Because that definitely deserves some capitalization.) Ahhh smoked turkey legs-those cases full of deliciously salty, slightly hammy turkey legs, smoked to a dark and glossy perfection. Conventional oven heating preferred cooking method. Our tender applewood smoked chicken wings are perfectly seasoned to bold deliciousness. Smoked turkey wings are also amazing for making a flavourful broth.

step by step Applewood Smoked wings and turkey legs

1. Make brine for wings and turkey legs with salt and brown sugar. Use separate bowls. Chill for two hours.
2. Bring smoker up to heat. 250°. Maintain 250° throughout smoking process until the end..
3. After wings and turkey legs have chilled for two hours, remove from fridge, drain and pat dry.
4. Dry rub salt, pepper and garlic salt on wings and turkey legs.
5. Dry rub turkey legs with salt, pepper & garlic salt..
6. Place wings in aluminum pan for indirect heat.
7. Place wings in smoker and turkey legs on opposite side from heat.
8. After one hour, flip wings and turkey legs.
9. Flip turkey legs after one hour.
10. Smoke for one more hour. Keep heat at 250°.
11. On the third hour of smoking, stir up wings and drain off any excess liquid. Keep in pan. Flip legs.
12. Hour four, remove wings from pan and finish wings on grill in smoker.
13. The last 30 minutes of smoking, raise heat to 350°-400°. Temp of wing and turkey legs should be at least 180°.
14. Remove from smoker, Sauce wings with Frank's Red Hot, BBQ & Garlic/Parmesan. Leave at least 8-10 wings plain...or not. Lol..
15. Eat and be fat and happy.
16. I almost forgot about the turkey legs. Eat those to, share with friends and family..

Once the wings have been smoked, you can boil them in a stockpot with other aromatics to make a broth that is smoky and, while similar to chicken broth, provides a nice twist. The chili rub provides a nice spicy coating on these. I have in my possession a smoked turkey leg, two wings, and a back and neck. I also came across this article on The Nasty Bits about adding smoked meats to soups. I would love to, but was thinking to instead make smoky tukey rstock out of my back/neck and adding a cup or two of it to a variety of.