Maple Ham Cured Turkey Wings

Chicken wings are great but Turkey Wings….these wings aren’t what Gramma made for Easter!


Equipment needed:
Brine Bucket or Large Zip Lock Bag
Preheated Smoker (300°F)
Kitchen Scale
Paper towel




  1. Mix  water, Ham & Bacon Cure & maple syrup in a brine bucket thoroughly.  Use a kitchen scale to be precise…adding too much will result in a very salty product.
  2. Add turkey wings to brine and refrigerate for up to 12 hours.
  3. Remove wings from brine & pat dry with paper towel.
  4. Liberally season with Maple Fixx and add to Smoker.
  5. Smoke until wings reach an IT of at least 180°F (I like to flip the wings when they reach about 145°F….I’m a sucker for grill marks)
  6. When IT of 180°F is reached I either slather or dunk the wings in the Sticky Fixx & return to grill for 3/4 minutes to set the glaze.
  7. Let rest 5ish minutes before eating.


Fight the urge to “Low & Slow” cook poultry!  Poultry needs to high temp to render the fat otherwise you’ll end up with really chewy skins.

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