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Maple Chipotle Smoked Turkey Wings with Crispy Edges

Maple chipotle smoked turkey wings are slowly smoked until tender, then roasted at high heat for crisp edges. A warm maple-chipotle glaze turns tacky and browned in the oven, with extra glaze served on the side.
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Prep Time 15 minutes
Cook Time 3 hours 13 minutes
Resting time 5 minutes
Total Time 3 hours 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the wings
  • 4 lb turkey wings separated at the joints if whole
  • 1 tbsp neutral oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 nonstick cooking spray for coating the wire rack
  • smoking wood apple or pecan, if desired
For the maple-chipotle glaze
  • 0.33 cup maple syrup pure
  • 1 chipotle pepper in adobo, finely minced
  • 1 tbsp adobo sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp unsalted butter

Equipment

  • 1 smoker
  • 1 18x13-inch rimmed baking sheet

Method
 

Season and smoke the wings
  1. Preheat a smoker to 275°F, using apple or pecan wood if desired.
  2. Pat the wings very dry.
  3. Toss the wings with the oil, salt, pepper, garlic powder, and smoked paprika.
  4. Arrange the wings in a single layer in the smoker and smoke for 2 1/2 to 3 1/2 hours, until a thermometer inserted into the thickest part without touching bone reads 180°F to 190°F.
Make the glaze
  1. Combine the maple syrup, chipotle, adobo sauce, vinegar, and butter in a small saucepan and simmer over medium-low heat for 3 to 5 minutes, stirring, until slightly thickened; keep warm.
Crisp and serve
  1. Heat the oven to 450°F.
  2. Coat a wire rack set over an 18x13-inch rimmed baking sheet with nonstick cooking spray.
  3. Arrange the smoked wings skin side up on the rack and roast for 5 to 8 minutes, until the edges are crisp.
  4. Brush the wings with half of the warm glaze and roast for 2 to 3 minutes, until the glaze is tacky and the edges are browned.
  5. Rest the wings for 5 minutes.
  6. Serve with the remaining glaze.

Notes

Pat the wings very dry before seasoning to help the skin crisp. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free swap, use a plant-based butter alternative in the glaze.