I have scoured the internet in search of a recipe for giant turkey buffalo wings cooked on a smoker.   I  think it’ll be fun to devour humongous turkey drumsticks and wings.  This is an experiment and I hope it works well enough to share.  There’s all ready one flaw with my experiment: time.  In spite of that, it’s 5:00 and I’m just throwing these bad boys on our Big Green Egg.  This may be a post recipe that I’ll have to update and tweak over time.

  • turkey drumsticks and wings (I’m using two of each)
  • 12 oz. bottle of Franks Hot Sauce
  • 1 qt buttermilk
  • Wood chips (I’m using hickory)
  • Franks BBQ sauce (note: I did not use garlic powder)

Marinade turkey in buttermilk and hot sauce. (Easy so far).  With my lack of time, the turkey’s only soaked 1 hour.  While the turkey is marinating, I’m soaking wood chips in water.

If you have time on your side, then you should probably cook the turkey around 250-275 degrees on your Big Green Egg.  It’s 5:00 (and I wouldn’t even make this tonight–I’d prefer to soak it overnight–except my husband is insisting) and the bird is on at 300 so we can eat before midnight tonight.  The wet wood chips were sprinkled on the hot coals before the bird went on.

6:30 (1.5 hours later) I turned the turkey over…not sure if I really needed to do that.  And I’m going to try this bbq sauce.  The bird has been basted.

Meanwhile, we just enjoyed a simple appetizer of garden tomatoes on basil and bruschetta.

7:00 turkey is looking and smelling fantastic.  I’ve popped some Alexia fries in the oven that will accompany the wings/legs and blue cheese dressing.

7:30 turkey is off the grill and resting in the remaining Franks bbq sauce (see recipe above) with a cozy foil tent.  We’re just waiting on fries now (hubby likes them leaning towards crispy).


Cook’s Notes: great dinner…however…more time would have improved this dish.  I recommend brining over night (or for several hours) and cooking slower at lower temps.  Possibly indirect on the BGE with a pan of water underneath the turkey (on the insert) for an even jucier bird. 

I’ll definately make this dish again.