Turkey, wing, smoked, cooked, with skin, bone removed

Turkey (Meleagris gallopavo) has been domesticated in North America for centuries and holds a hallmark place in traditional cuisine, notably holiday feasts and barbecue cultures. The domesticated turkey originated from wild populations in Mexico and the southern United States, with indigenous peoples cultivating them long before European colonization. The bird quickly became prized for its size, flavor, and versatility. Turkey wings are dark meat portions from the bird’s limbs, distinguished from white breast meat by a richer flavor and higher fat content. Those wings are often smoked for deeper flavor and preservation. Smoking is one of humanity’s oldest food preparation methods, dating back thousands of years. The process involves curing the meat with smoke from burning wood chips, which infuses phenolic compounds that add taste and can inhibit some bacterial growth when done properly. Smoked turkey wings have cultural significance in Southern and barbecue cuisines, where they are seasoned with dry rubs, brined to enhance moisture, and slow‑smoked over low heat. The result is a tender, savory meat with a distinct smoky aroma. Various regional names and styles have emerged: in some areas, they’re simply 'smoked turkey wings,' while in others you’ll find them labeled by preparation method (e.g., hickory‑smoked turkey wings). Beyond taste, the wing portion of turkey historically has been valued for nutrient density. Compared with lean white breast, the wing contains more connective tissue and fat, which yield a juicier eating experience but also contribute to a higher energy density. Smoked wings are also used to build flavor in stocks and soups; simmering them with vegetables and aromatics extracts rich collagen and minerals, creating a savory base for sauces and stews. While several commercial products include pre‑seasoned and fully cooked smoked wings, chefs and home cooks alike often prepare them from raw wings brined for hours and then smoked to an internal temperature of at least 165 °F (74 °C) for safety. Historically, turkey and its parts have been celebrated for providing affordable, high‑quality protein to communities around the world. While turkey consumption peaks around holidays like Thanksgiving in the U.S., smoked and barbecued turkey wings have year‑round appeal in many culinary traditions. Nutritionally, portions like the smoked wing offer a unique mix of protein and micronutrients that can contribute to balanced diets when prepared and consumed mindfully.

Smoked turkey wings are a nutrient‑dense poultry cut, combining rich protein content with a broad micronutrient profile. According to USDA data, 100 g of cooked smoked turkey wing (bone removed) provides approximately 229 kcal, with ~27.4 g of protein and 12.41 g of total fat—and 0 g of carbohydrates or sugars. This makes smoked turkey wing an excellent choice for carnivorous and low‑carbohydrate diets where protein needs are prioritized. Protein in turkey meat is highly digestible and contains all nine essential amino acids, crucial for muscle repair, immune function, and metabolic processes. The relatively high proportion of protein (about 50% of calories) also contributes to satiety, potentially helping with appetite regulation. The fat in smoked turkey wings is a mix of saturated and unsaturated fats. While saturated fat (~3.38 g per 100 g) should be consumed in moderation due to its association with LDL cholesterol levels, unsaturated fats play roles in cell membrane integrity and energy storage. The monounsaturated and polyunsaturated fats found in turkey wings (such as oleic and linoleic acids) support a balanced fatty acid profile when consumed as part of varied diets. This cut also contributes significant sodium, often elevated due to curing and smoking processes. A 100 g portion may contain nearly 1 g of sodium — about 40% of the recommended daily maximum, which is critical for individuals managing blood pressure. On the flip side, turkey meat is a good source of essential minerals like selenium (~26 µg), phosphorus (~197 mg), potassium (~266 mg), and iron (~1.46 mg). Selenium functions as an antioxidant cofactor, phosphorus supports bone mineralization, and potassium plays a role in fluid balance and nerve signaling. The iron content helps oxygen transport and energy metabolism, particularly important in populations at risk of anemia. Micronutrients like B‑vitamins—niacin (~5.73 mg), vitamin B6 (~0.42 mg), and vitamin B12 (~0.34 µg)—support energy production, nervous system health, and red blood cell formation. These vitamins are often underrepresented in plant‑based diets, making turkey wings a meaningful source for omnivores. Vitamin D is present only in trace amounts (0.1 µg), but turkey meat still contributes to broader nutritional goals when paired with fortified foods or sunlight exposure for vitamin D needs. Compared with similar poultry cuts, smoked turkey wings offer a richer flavor and higher fat content than skinless breast meat, though both provide substantial proteins and micronutrients. Compared to red meats, turkey wings often deliver comparable protein with lower total saturated fat when consumed without excess skin or heavy sauces. However, because processing and smoking elevate sodium, mindful portioning and preparation methods that reduce added salt can improve health outcomes. The absence of carbohydrates also means that turkey wings have a negligible glycemic impact, making them favorable for low‑carb and diabetic‑friendly meal plans.

Source: USDA FoodData Central (FDC ID: 167709)