Smoked Ostrich Wings

Amaroo Hills

Smoked Ostrich Wings




  • Worcestershire sauce
  • Olive Oil
  • Garlic Powder
  • Onion Powder
  • Salt
  • Freshly Ground Black Pepper
  • Chili Powder



  1. Generously coat the wings with Worcestershire sauce and then with olive oil.
  2. Generously sprinkle salt, black pepper, onion powder, and garlic powder onto the wings. Sprinkle a small amount of chili powder onto the wings if a little extra spice is desired. Make sure to coat all sides of the wings with the seasonings and rub them into the meat.
  3. Place the wings in a Ziploc bag and put them in the refrigerator to marinate for 3 hours.
  4. Heat your grill/smoker to a temperature of 200F-225F. If using a charcoal grill, keep the coals consolidated to one side of the grill.
  5. Once the smoker is hot, place the wings in the smoker. If using a grill, place the wings on the opposite side of the grill from where the coals are.
  6. Let the wings smoke until an internal temperature of 180F is reached (about 3-4 hrs). Spritz the wings with emu or chicken broth every hour to help them stay moist.
  7. Once the wings have developed a nice external bark and have reached an internal temperature of 180F, remove them from the grill.
  8. Wrap the wings in butcher paper or foil and then place them back on the smoker/grill to continue cooking until an internal temperature of 200F is reached.
  9. Once an internal temperature of 200F is reached, remove the wings from the smoker, leave them wrapped, and let them rest for 30 minutes.
  10. Ostrich wings are great by themselves and they are also perfect for sandwiches, tacos, pasta, and more. Enjoy!