Smoked Turkey Drums & Whole Wings

We fired up the smoker for some smoked turkey drumsticks and whole turkey wings! 🦃🔥 We wanted that deep smoky flavor, beautiful color, seasoned skin, and tender, juicy meat.
Turkey wings and drums are great for the smoker because they can handle plenty of seasoning and smoke. The key is cooking them until they’re safely done while giving that dark meat enough time to become tender.

Would you rather have a big smoked turkey drum 🍗 or a whole smoked turkey wing? Let us know in the comments!

🔥 SMOKING TIMES & TEMPERATURES

Low & Slow — 225–250°F
* Turkey wings: approximately 2½–3½ hours
* Turkey drumsticks: approximately 3–4 hours

* Start checking the internal temperature before the estimated finish time.
Our recommended middle ground — 275°F

* Turkey wings: approximately 2–3 hours
* Turkey drumsticks: approximately 2½–3½ hours
* This gives you good smoke flavor while helping the skin render better than at very low temperatures.

Hotter & Faster — 300–325°F

* Turkey wings: approximately 1½–2½ hours
* Turkey drumsticks: approximately 2–3 hours
* Cooking hotter can give you better-rendered, less-rubbery skin while still allowing the turkey to pick up smoke flavor.

🌡️ INTERNAL TEMPERATURE: Poultry is considered safe at 165°F in the thickest portion, away from the bone. Because wings and drumsticks are dark meat with more connective tissue, they often have a more tender texture when allowed to reach around 175–185°F. Go by internal temperature and tenderness rather than time alone, since the size of the turkey pieces and smoker temperature can change the cooking time.

💨 TIP: If you smoke at 225–250°F but want better skin, you can raise the smoker to around 325°F toward the end of the cook to help finish and crisp the skin.