Man those look great! I grew up thinking Turkey was dry and tasteless. We NEVER had it at Thanksgiving man, we just had that good ol Shank ham. Once I got into grilling I saw lots of guys doing whole turkeys on the grill. I did some reading, tried it out and me and my wife were blown away. Ever since then I've done Turkey every way I can think of, including Turkey wings. In fact last Thanksgiving we didn't even do a Turkey! I did Turkey Wings and Turkey Thighs. Great cook brother, I'm linking up wit cha.
Awesome stuff man!! Man the only way I do Turkey now is frying it or smoke. Sometimes I do the smoked-fried version where you smoke it to a certain point then deep fry it!! Man that’s hands down the best I’ve had. Probably need to do a video on it soon!
Taste is important, but I prefer eating style wings. For turkey, that means low temp and slow cook times, 8 to 10 hours, then finish with either a torch to crisp skin, or broiler for 5 minutes to crisp the skin. Grilled turkey at high heat may taste good, but it's tough as old folks toenails.
These were supposed to mimic state far style Turkey legs. I like em both ways . Low and slow is the best way until very tender then smothered in a think gravy !!
The Family wants Turkey Wangz for Thanksgiving, I enjoyed your video, so Ima use this recipe, what sold me was that Crunch & perfect bite. So Ima go ahead & get the brine, duck fat, & bbq sauce now so I'll be ready for Turkey Day. You just earned a Sub 👏👍🤝💥💯!
@@davidmorrison4416 I agree it is a bit salty but once you drop it in the grease, a lot of that falls off into the oil if you frying it. I would go lighter when smoking them on wings
@@TOOTHPIKSBBQThanks, I'm brining & smoking em like you did with the Bird Bath as well. I'm smoking 20 wings, just the Flats & tips, so I'm about to order me a 22 Qt container to brine my wings overnight. Based on your measurements 2 gallons of water & 4 cups of the Bird bath should do it?
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I'm so sorry for the delayed reply! I cooked these at a temp of 275-300 degrees temp on the smoker and safely pulled off no lower than 165 internal. The longer you let them stay on there at a lower cook temp, they will be pulling apart if you are looking for that! these are more of a grilled wing!
These are similar to your grilled chicken wings !! Crispy skin, not fall off the bone but tender enough to pull apart. I would do a longer low smoke for fall off the bone and want to smother them or stuff them for that . Which is a good idea for a video!!
It depends on your outcome you want. The lower the temp, the lest crispy your skin is but it would be in the smoker longer allowing you to make them more pull apart. Turkey doesn’t have a lot of fat to render so you have to be careful not to dry it out at lower temps .
These were supposed to be similar to turkey legs at the fair!! I can do the famous fall off the bone ones too but this one was specifically for the skin!!
Man those look great! I grew up thinking Turkey was dry and tasteless. We NEVER had it at Thanksgiving man, we just had that good ol Shank ham. Once I got into grilling I saw lots of guys doing whole turkeys on the grill. I did some reading, tried it out and me and my wife were blown away. Ever since then I've done Turkey every way I can think of, including Turkey wings. In fact last Thanksgiving we didn't even do a Turkey! I did Turkey Wings and Turkey Thighs. Great cook brother, I'm linking up wit cha.
Awesome stuff man!! Man the only way I do Turkey now is frying it or smoke. Sometimes I do the smoked-fried version where you smoke it to a certain point then deep fry it!! Man that’s hands down the best I’ve had. Probably need to do a video on it soon!
"A little bit more.. I want some flavor outta these!" LOL well said man. Something I wish more people understood
Exactly!!
I`m doin some this weekend.
I wondered what I should do with the wing ends? Wish you tried one to show us.
Those babies are HUGE!👍 Awesome!!
I like to keep those for stock or deep fry them later
Trying it tomorrow. Doing just teriyaki tho. One day I’ll do it like you. Appreciate the video. Didn’t know what to cook em at
Shoot those would be good I bet
Definitely competition quality, looks amazing!
Thank you
Taste is important, but I prefer eating style wings. For turkey, that means low temp and slow cook times, 8 to 10 hours, then finish with either a torch to crisp skin, or broiler for 5 minutes to crisp the skin.
Grilled turkey at high heat may taste good, but it's tough as old folks toenails.
These were supposed to mimic state far style Turkey legs. I like em both ways . Low and slow is the best way until very tender then smothered in a think gravy !!
Respect! Well done Brother.
Thanks man
Wow. Amazing color
The thanks
Awesome job!
Thank you
The Family wants Turkey Wangz for Thanksgiving, I enjoyed your video, so Ima use this recipe, what sold me was that Crunch & perfect bite. So Ima go ahead & get the brine, duck fat, & bbq sauce now so I'll be ready for Turkey Day. You just earned a Sub 👏👍🤝💥💯!
Thank you and good luck with those wangz!! Should turn out a hit with the family!!
@@TOOTHPIKSBBQ Thanks I'll keep you posted!
My Hardcore Carnivore Fried Turkey Seasoning 🍗 came, I tried it, it was a bit Salty, how does it Taste on the wings?
@@davidmorrison4416 I agree it is a bit salty but once you drop it in the grease, a lot of that falls off into the oil if you frying it. I would go lighter when smoking them on wings
@@TOOTHPIKSBBQThanks, I'm brining & smoking em like you did with the Bird Bath as well. I'm smoking 20 wings, just the Flats & tips, so I'm about to order me a 22 Qt container to brine my wings overnight. Based on your measurements 2 gallons of water & 4 cups of the Bird bath should do it?
That looks delicious!
Thank you
Haven’t seen one of these in a while
Thanks for watching! I’ve been posting an average 2-3 a month since January. Click the bell near subscribe to receive notification when I drop a video .
Looks good
That crunch boy. 🐷
Yes indeed!!
What’s the smoking temp and desired temp when cooked?
I'm so sorry for the delayed reply! I cooked these at a temp of 275-300 degrees temp on the smoker and safely pulled off no lower than 165 internal. The longer you let them stay on there at a lower cook temp, they will be pulling apart if you are looking for that! these are more of a grilled wing!
Tell me about that cooker. Great video it was very helpful.
That is the Weber Summit Kamado Charcoal Grill. I appreciate you watching !
Doing this! 😮
How did it turn out
How tender are they?
These are similar to your grilled chicken wings !! Crispy skin, not fall off the bone but tender enough to pull apart. I would do a longer low smoke for fall off the bone and want to smother them or stuff them for that . Which is a good idea for a video!!
@@TOOTHPIKSBBQ thanks. I was thinking smoking at 250
It depends on your outcome you want. The lower the temp, the lest crispy your skin is but it would be in the smoker longer allowing you to make them more pull apart. Turkey doesn’t have a lot of fat to render so you have to be careful not to dry it out at lower temps .
Tuff still
These were supposed to be similar to turkey legs at the fair!! I can do the famous fall off the bone ones too but this one was specifically for the skin!!