Step 1

Preheat. Preheat your smoker to 300 degrees F for indirect smoking.

Step 2

Season the turkey. Combine the mayonnaise, rosemary, sage, thyme, and chicken seasoning in a large bowl. Add the separated turkey wings to the bowl and toss to coat.

Step 3

Smoke. Place the seasoned wings on the smoker over indirect heat until the flats reach 170 degrees F and the drums hit 175-180 degrees F. They'll also be done when they are brown and crispy! Turn the wings during the cooking process as needed to prevent burning. If your wings are nearly done and not near the crisp level of your liking, pull them off and set the grill for direct cooking. Finish them up on high, direct heat until they are perfect without sacrificing juiciness! The cook time on these wings can range from 1 hour to 1.5 hours depending on the size of the wings.

Step 4

Make the gravy. While the wings smoke, prepare the gravy dipping sauce. In a saucepan over medium heat, melt the butter then add the herbs, allow them to toast until fragrant to release all the oils. Whisk in the flour, continuing to stir often, and cook until it is a light brown, 2-5 minutes.

Step 5

Adjust consistency. Slowly whisk in the stock until it reaches your desired thickness, it may not need all 2.5 cups or it may need up to 3 cups to be the right consistency for you. Season with salt and pepper to taste.

Step 6

Enjoy. Serve the smoked and crispy wings with the gravy on the side to dip. Enjoy that classic smoked turkey flavor in a handheld package!