South Carolina Smoked Turkey Wings on the Arteflame

Introduction

Nothing brings family and friends together like a platter of rich, smoky South Carolina smoked turkey wings. Using the Arteflame grill, this recipe delivers wings that are perfectly seared and infused with deep Southern flavor. We reverse sear each wing—first locking in juices with a high-temp sear on the center grate, then bringing the wings to tender perfection on the Arteflame's solid-steel flat cooktop. No lid, no pots, no problem—just clean, smoky flavor and a satisfying, flame-kissed finish you can only get from an Arteflame.

Ingredients

• 6 large turkey wings, split at the joint
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground black pepper
• 1 tsp cayenne pepper (optional for heat)
• 2 tsp kosher salt
• 1 tsp dried thyme
• 1 tsp ground mustard
• 2 tbsp unsalted butter (for grilling)
• Vegetable oil (for lighting grill)

Instructions

Step 1: Light the Arteflame Grill

1. Take three paper napkins and pour vegetable oil over them.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack small firewood over the napkins and light them.
4. Let the grill heat up for about 20 minutes or until the center grate reaches over 1,000°F.

Step 2: Prepare the Turkey Wings

1. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne, salt, thyme, and mustard.
2. Pat the turkey wings dry with a paper towel.
3. Coat each wing with the dry spice rub mixture, massaging it into the meat.

Step 3: Sear the Wings

1. Place turkey wings directly on the blazing center grill grate for a quick sear—about 1 to 2 minutes on each side.
2. This locks in juices and builds a flavorful exterior.

Step 4: Slow Grill on the Flat Top

1. Move the seared wings to the flat cooktop griddle surface.
2. Add a small amount of butter underneath each wing to boost flavor and encourage even crisping.
3. Cook wings near the center flat top for higher heat, or move them toward the outer zone for slower cooking.
4. Rotate and flip wings occasionally to brown all sides evenly.
5. Grill the wings until they reach an internal temp of 160°F (will rise to 175°F after resting).

Step 5: Rest and Serve

1. Remove the turkey wings from the grill when they reach 160°F internal temperature.
2. Let them rest for 10 minutes so they finish cooking and juices redistribute.
3. Serve hot with your favorite Southern sides.

Tips

• Always sear your wings over the center grate at 1,000°F to lock in juices.
• Use butter, not olive oil, for grilling—it gives a richer flavor.
• Move wings outward along the flat top griddle to reduce heat as needed without overcooking.
• Let wings rest after you remove them, as they will keep cooking off the grill.
• Keep a thermometer on hand for perfect internal temp accuracy.

Variations

1. BBQ Glazed Turkey Wings: After reverse searing, brush wings with your favorite South Carolina BBQ sauce and cook on flat top until caramelized.
2. Lemon Herb Turkey Wings: Swap the spice rub for lemon zest, rosemary, thyme, and garlic powder for a bright, fragrant finish.
3. Maple Chipotle Turkey Wings: Replace brown sugar with maple syrup and add chipotle pepper powder for sweet heat profile.
4. Honey Mustard Wings: Use a dry rub of ground mustard, honey granules, and vinegar powder for a tangy twist.
5. Garlic Parmesan Wings: Rub wings in garlic powder and Italian seasoning, sear, then sprinkle with grated Parmesan cheese as they finish on the flat top.

Conclusion

South Carolina smoked turkey wings cooked on the Arteflame bring signature Southern charm to your table with minimal fuss and maximum flavor. From high-temp searing to buttery slow grilling, this recipe captures the full grilling experience that only a flat top griddle and live fire can provide. No lid, no mess—just perfectly cooked wings your crowd will devour.

Best pairings

• Grilled corn on the cob with chili butter
• Crispy Arteflame sweet potato wedges
• Classic Southern coleslaw
• Mac and cheese grilled on the flat top
• Sweet tea or hoppy pale ale