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Smoke the turkey wings according to the directions below.
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This can be done up to two days in advance of making the sauce.
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Wrap the turkey wings in plastic wrap and store them in the refrigerator until needed.
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Drain the tomatoes in a colander over a bowl.
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Locate the core on the tomatoes and gently pull out, taking as many seeds along with the cores as you can.
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Don't worry about any seeds you leave behind.
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Chop the tomatoes coarsely by hand or by squeezing them with your fingers right at the colander.
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Return the tomatoes to the liquid in the bowl.
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Heat the olive oil in a 4-quart heavy pot over medium heat.
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Stir in the onion, garlic and cherry peppers.
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Season lightly with salt and cook, stirring occasionally, until the onions are crisp-tender, about 8 minutes.
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Stir in the tomato paste and cook, stirring once or twice, until the paste bubbles and takes on an orange tint, about 3 minutes.
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Pour in the wine, bring to a boil and cook for a minute or two.
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Carefully pour the tomatoes, their liquid and the chicken broth into the pot, tuck the wings into the tomatoes and bring to a boil.
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Adjust the heat so the sauce is simmering and cook, covered, until the turkey meat begins to fall from the bones, about 1 hour.
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Pluck the wings from the sauce and set them aside to cool.
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Remove the sauce from the heat.
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When the wings are cool enough to handle, pull off the skin and remove the meat from the bones, shredding it coarsely as you go.
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Stir the meat into the sauce.
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Taste and season with salt if necessary.
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The sauce can be prepared in advance and refrigerated for up to 2 days or frozen for up to 2 months.
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About half an hour before you're ready to serve the pasta, heat a large pot of salted water to a boil.
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Bring 4 cups of the sauce to a simmer.
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(Refrigerate or freeze any remaining sauce.)
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Stir the rigatoni into the water and continue stirring gently until the water returns to a boil.
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Cook, stirring occasionally, until the pasta is al dente, about 10 minutes.
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Ladle off and reserve about a cup of the pasta cooking liquid and drain the pasta well.
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Return the pasta to the pot and place it under low heat.
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Stir in the reserved 4 cups of sauce and the basil.
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If the sauce doesn't flow smoothly over the pasta, stir in the reserved pasta cooking water as necessary.
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Remove the pot from the heat, stir in a handful of grated cheese, and spoon the pasta onto a serving platter.
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Pass additional grated cheese at the table if you like.
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1 1/2 tablespoons hickory or mesquite wood chips or 2 tablespoons alder or cherry wood chips, soaked
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3 whole small turkey wings (about 1 1/4 pounds each) or 6 wing segments from smaller wings (about 4 pounds)
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Kosher salt and freshly ground black pepper
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Prepare stovetop smoker with soaked wood chips according to manufacturers instructions.
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Trim any excess fat from the wings and cut the wings into individual segments if necessary: first cut off and discard the wing tips; we won't be smoking those since they have no meat.
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Next, cut the remaining part of the wing into two pieces at the joint.
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To make this easier, make a small cut near the joint and, with your hands, bend the wing until it is nearly straight.
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If you take a careful look at the joint, you will notice a space between the joint, that's where you want to cut.
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Once you do a few of these, you'll get the hang of where to cut.
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Season each wing section with 1/2 teaspoon salt and a scant 1/4 teaspoon freshly ground black pepper.
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Rub the seasoning vigorously into the turkey.
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Smoke until an instant-read thermometer inserted into the thickest part of the wing near the bone registers 170 degrees F. (To be sure, probe a few different pieces before deciding they're done.
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); about 45 minutes after closing the smoker lid.
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(Begin checking the wings for doneness with an instant-read thermometer after 35 minutes.)
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If the turkey wings haven't reached the proper temperature after 45 minutes, heat the oven to 350 degrees F and bake the wings until done as described above.
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Use smoked turkey wings to season your favorite bean soups, vegetable soups or baked bean dishes.
