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–+ servings

Grilled Turkey Wings with BBQ Sauce

Six turkey wings split into flats and drums with the tips off, rubbed with poultry seasoning and grilled at 350°F, rotating, until they reach 185°F internal. Brushed with BBQ sauce and given one more minute on the grill so the sauce goes tacky.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Turkey Wings
  • 6 turkey wings split into 6 flats and 6 drums, tips removed
  • poultry seasoning your favorite, to taste, all sides
  • BBQ sauce your favorite, enough to coat the wings plus extra for the table

Equipment

  • Grill Charcoal or gas, held at 350°F with a cooler side available.
  • Meat Thermometer Instant read, for the thickest part of a drum.
  • Basting brush For the sauce.
  • Tongs

Method
 

Prep
  1. Separate each wing into the flat and the drum at the joint. Cut off the wing tips. You will have 12 pieces.
  2. Season all the pieces generously with poultry seasoning on every side.
Grill
  1. Preheat the grill to 350°F with a cooler zone available. Lay the wings out with room between them and close the lid.
  2. Grill, rotating the wings every so often so every side gets heat, until they reach 185°F internal in the thickest part. Figure 45 to 75 minutes depending on size. If the skin is darkening before the inside is done, move them off direct heat.
Glaze
  1. Brush BBQ sauce on all sides of the wings. Leave them on the grill at least one more minute so the sauce sets up and goes tacky.
  2. Serve with extra BBQ sauce on the side.

Notes

Doneness: The USDA minimum for poultry is 165°F. These are taken to 185°F on purpose; the extra 20 degrees breaks down the connective tissue and makes a big wing tender.
Sauce: Goes on at the end only. BBQ sauce burns before a turkey wing is done if it is on from the start.
Timing: Cook time is an estimate inside a 45 to 75 minute range. Go by the thermometer.
More flavor: Brine the wings ahead, inject them, or season them the night before and leave them uncovered on a rack in the fridge for crispier skin. Pat dry before grilling.
Storage: 3 to 4 days in the fridge or 3 months frozen. Reheat at 350°F for 15 to 20 minutes or back on the grill with a little fresh sauce.

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