Collard Greens with Smoked Turkey Wings and Smoked Turkey Wings with Dr. Pepper Barbecue Sauce are recipes for smoked turkey wings. The first recipe is Tanya Holland's, and the second is from Tony's Market.
For the first recipe, sauté 2 diced white onions and 6 minced garlic cloves in 1 1/2 tablespoons of vegetable oil. Add 1 smoked turkey wing, 2 cups of chicken stock and 5 pounds of chopped and stemmed collard greens. Season with salt, pepper and 1/4 teaspoon of red pepper flakes. Cook for 45 minutes, and serve with cider vinegar.
For the second recipe, combine water, 1/2 cup of salt, 1/2 cup of sugar and 1/2 cup of cider vinegar. Add turkey wings, cover and refrigerate for two hours. Drain and air dry the wings in the refrigerator for another hour.
Preheat the oven to 400 degrees. Make a pouch with 3 layers of aluminum foil in a wok, cover with 1 cup of dry wood chips and lay a wire rack on top. Place the wings on the rack, set the stove to low and smoke for 30 minutes. Transfer to a baking sheet, and bake for 45 minutes.
In a large saucepan, reduce 2 liters of Dr. Pepper to 1 1/2 cups, and add 3/4 cup of ketchup, 3/4 cup of honey mustard, 1/4 cup of cider vinegar, 1 teaspoon of smoked sea salt and 1 tablespoon of crushed red pepper. Simmer for 10 minutes, and toss with the wings.