Turkey Wings

[Habanero Smoker]

Just smoked 13 pounds of turkey wings. This is the first time smoking turkey wings, and now I preferred the wings over legs. Each wing was about 1.5 pounds, after the tips were remove, and each have plenty of meat. Vacuum marinated 3 with a concoction of Mango Chili sauce and balsamic vinegar, and 3 with a barbeque sauce I got from the Tabasco website and thinned it out with a little vinegar. The other 2 I applied a dry rub that I use for pulled turkey legs.

Smoke/cooked at 225°F, and applied 2 hours of smoke using a mixture of apple and maple. There was enough room in each tray for four wings. The bottom tray took 3 hours for the wings to get to 160°F-165°F. Two in the top tray took another 20 minutes, and the last two took a total of 4 hour 15 minutes to finish. I only had a chance to each one of the ones that had been dry rubbed. It seems that the meat in the wings come out more moist then legs.

[Tiny Tim]

I did some turkey legs over the weekend.  No rub or brine, just cold smoked (don't have extension box made yet, cabinet got to 100 degrees) then oven cooked.  2 hours of apple wood, then into a 350 oven for just shy of an hour (170ish IT).  Haven't had a chance to taste yet.

[Wildcat]

Sounds yummy Habs!  Especially with the mango.

[Gizmo]

I prefer the wings over the legs as well.  Legs are stringy.

[Habanero Smoker]

My only complaint so far is that the skin on wings is a lot thicker, and when fully smoked were tough. So tough I had to discard most of the skin. I mainly made them to use as a substitute for smoked ham when I make greens, and beans. I may use a few for some pulled turkey.

Wildcat;

The Mango Chili sauce is a commercial sauce; I recieved as part of a gift basket. It's made by Roland, and you can ususally find it in the Asian section of most supermarkets. I like that sauce. There is no heat to it, but it goes well with "jerked" meat and/or fish.

[Wildcat]

Thanks - I will add it to my shopping list.