Cajun Smoked Turkey Wings Recipe

Four seasoned and smoked turkey wings are on a baking sheet next to a bowl of dry spice rub with a wooden spoon.

5 from 1 vote

Cajun Smoked Turkey Wings Recipe

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.

Prep Time10

Cook Time2

Brine Time12

Total Time14 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 540kcal

Author: Kita Roberts

Equipment

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

Ingredients

For the smoked turkey wings

4 Turkey wings Make sure you have fresh thawed turkey wings, now ones that have already been smoked.
3-4 tablespoons Avocado oil or olive oil
¼ cup Cajun Seasoning such as Tony Chacheres, or make your own blend

For the brine

8 cups water
1/2 cup salt
3 tablespoons black peppercorns
1/4 cup brown sugar
4 cloves garlic minced
3 tablespoons Creole mustard
1 lemon juiced

Instructions

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.

Serve:

Remove from the grill. Allow them to rest for at least 10 minutes before serving.

Notes

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.

Nutrition