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Fall-Off-the-Bone Oven Smoked Turkey Wings (Extra Bold & Juicy)

These oven-smoked turkey wings are deeply seasoned, smoky, spicy, and so tender the meat slides right off the bone. No smoker needed, just smart technique and big flavor.

Equipment

  • Large mixing bowl
  • Measuring spoons
  • Baking sheet
  • Wire rack
  • Heavy duty aluminum foil
  • Paper towels
  • Pastry brush
  • Oven

Ingredients

Low Sodium Flavor Brine

  • 8 cups water
  • 1.5 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1 teaspoon liquid smoke

Extra Bold Smoky Spicy Seasoning Paste

  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons black pepper
  • 2 teaspoons ground mustard
  • 1 teaspoon coriander optional but recommended
  • 3 teaspoons cayenne pepper adjust to taste
  • 2 teaspoons Slap Ya Mama seasoning
  • 1 teaspoon kosher salt
  • 1 to 2 teaspoons liquid smoke
  • 3 tablespoons olive oil
  • 1 teaspoon brown sugar optional but helps color

For Controlled Steaming Section (read instructions below)

  • Vegetable broth 4 tablespoons per wing section
  • Garlic powder small pinch per foil packet
  • Smoked paprika small pinch per foil packet
  • ### **For Finishing**
  • Olive oil or melted butter for brushing

Instructions

Make The Brine & Soak:

  • Add all brine ingredients to a large bowl and stir until well combined. Submerge turkey wings fully. Cover and refrigerate for at least 4 hours and up to 15 hours. This gently seasons the meat from the inside without making it salty.

Dry Them Down:

  • Remove wings from the brine. Do not rinse. Pat completely dry with paper towels. Dry skin helps the seasoning stick and gives better flavor and color later.

Paste Party:

  • In a bowl, mix all seasoning paste ingredients until thick and cohesive. This paste should be bold, fragrant, and spicy. Massage it generously over every wing, getting into folds, joints, and under skin flaps. Let wings rest with the paste on them for 30 minutes to 2 hours.

Build the Oven Smoker:

  • Preheat oven to 275 degrees.
  • Pour 1 cup of water into a baking sheet. Add ½ teaspoon liquid smoke and a pinch of smoked paprika. Place a wire rack on top of the pan. Arrange wings on the rack so they are elevated above the water.

Smoke Without a Smoker:

  • Place the pan on the middle rack of the oven. Bake uncovered for 2.5 hours. This slow, humid heat allows smoke flavor to rise, seasoning to bloom, and fat to slowly render while keeping the meat juicy.

Steam for Fall-Off-the-Bone Tenderness:

  • Remove wings from the oven. Place each wing section on its own piece of foil. Add 4 tablespoons vegetable broth to each packet along with a tiny pinch of garlic powder and smoked paprika. Wrap tightly so no steam escapes.
  • Place foil packets on a baking sheet and return to the oven at 275 degrees for 1 to 1.5 hours. This step uses trapped steam to fully break down connective tissue and loosen the meat from the bone.

Final Shine Moment:

  • Carefully unwrap wings. Brush lightly with olive oil or melted butter. Return uncovered to the oven for 10 minutes to set the flavor and tighten the skin. Broil for 1 minute if you want lightly crisp edges.

Rest and Serve:

  • Let wings rest for 5 minutes before serving. This helps the juices redistribute so the meat stays tender and moist.

Notes

These wings are intentionally bold. If you love flavor that announces itself, this recipe is for you. The water pan recreates a smoky, humid environment. The seasoning paste builds layered flavor directly on the meat. The foil wrap creates controlled steaming that melts collagen and delivers true fall-off-the-bone tenderness. This is not baking. This is technique.
If someone says their wings were tender but not flavorful, they skipped the paste or under-seasoned. If they were flavorful but not tender, they rushed the steam stage. Trust the process. You did it right.