How to Cook Smoked Turkey Wings on the Stove to Perfection

Smoked turkey wings make for a delicious, flavorful meal, but cooking them properly is key to bringing out their best qualities. By using the stovetop, you can render these wings fork tender and packed with smoky flavor. This cooking method helps infuse moisture into the meat while crisping up the skin into absolute perfection.

With just a few simple steps, you’ll have irresistible smoked turkey wings ready in no time. Here’s everything you need to know about cooking up these tasty wings on the stovetop.

Benefits of Stovetop Cooking

There are a few key advantages to cooking smoked turkey wings on the stovetop rather than oven roasting:

• More control over temperature. The stovetop allows you to cook the wings at a low simmer, resulting in incredibly moist, fall-off-the-bone meat.

• Intensifies flavor. Slow cooking on the stovetop allows the smoky flavors to further penetrate the wings.

• Crisps the skin. After simmering, you can crank up the heat to crisp and brown the skin.

• Hands-off process. Once you get the wings simmering, the stovetop does most of the work for you with little monitoring needed.

• Shorter cook time. The wings cook much quicker on the stovetop than in the oven.

So if you want juicy, tender turkey wings bursting with smoky goodness, the stovetop is the way to go.

Picking the Right Wings

To ensure the best results, start with quality pre-smoked turkey wings. Check for the following when purchasing:

• Meaty wings with a good amount of flesh, not just skin and bones

• Bright pink to mahogany color indicating proper smoking

• Firm and dry skin that hasn’t been previously frozen

• Little to no blemishes or dry spots

• Fresh, smoky aroma with no off odors

Once you’ve selected some plump, delicious-looking smoked wings, you’re ready to get cooking!

Step-by-Step Stovetop Cooking Method

Follow this simple process for smoking turkey wings on the stove:

Prep the Wings

• Pat the wings completely dry with paper towels. Any excess moisture will hinder browning.

• Use a sharp knife or kitchen shears to separate the wings at each joint. Cutting them into segments helps them cook faster and crisp up better.

Season the Wings

• Generously season the wings all over with salt, pepper, smoked paprika, garlic powder, onion powder, and any other desired spices.

• Rub the seasoning into the skin and meat so it adheres well.

Sear the Wings

• Heat 1-2 tbsp olive oil in a large skillet or Dutch oven over medium high heat.

• Once hot, add the wings in a single layer, being careful not to overcrowd.

• Sear the wings until golden brown on both sides, about 1-2 minutes per side.

Simmer the Wings

• Add enough chicken broth or water to the pan to come about 1/2 to 3/4 of the way up the wings.

• Bring the liquid to a gentle simmer.

• Reduce heat to medium-low, cover, and let simmer for 45-60 minutes until the meat is very tender and easily pulls away from the bone.

Crisp the Skin

• Remove lid and increase heat to medium-high. Simmer uncovered for 10-15 minutes until the liquid reduces down and the skin gets crispy.

• Flip the wings a few times so all sides get evenly crisped.

Finish with Sauce

• Transfer the wings to a serving platter and tent with foil to keep warm.

• Make a quick sauce by whisking flour into the remaining pan juices. Cook 1 minute until thickened.

• Add butter, garlic, herbs, lemon juice, etc. to taste.

• Pour the sauce over the wings or serve it alongside for dipping.

Cooking Times

Smoked turkey wings cook fairly quickly on the stovetop. Follow these time guidelines:

• Smoked at 225°F: Cook 45-60 minutes
• Smoked at 250°F: Cook 35-45 minutes
• Hot smoked: Cook 25-35 minutes

The thicker the wings, the longer the simmering time required. Allow 10-15 minutes extra cooking if working with jumbo wings.

Always simmer the wings until the meat is fork tender and easily separates from the bone. Use a thermometer to check for 165°F internal temperature in thickest part.

Serving Suggestions

Smoked turkey wings make for a stellar main course or appetizer. Here are some tasty ways to serve them up:

• On top of creamy grits or potato salad
• Nestled over collard greens, kale, or roasted veggies
• Piled high on a platter with dipping sauces
• In po’ boys, sandwiches, or wraps
• Chopped up in pasta, rice bowls, or salad
• Alongside mac and cheese or mashed potatoes

However you choose to enjoy them, stovetop smoked turkey wings are sure to be a hit! The method seals in moisture while intensifying the delicious smoky flavor.