I normally save the drumsticks and winglets for pot pies, dumplings or soups, but if I don't batter fry the breast or make stir fry's I'll smoke them like this in the pic below.
One of the tricks to keeping them from drying out is to brine them for a day or 2 before smoking them. I use about 2 quarts of water and 1/2 to 3/4 cup of kosher salt. about 3 table spoons worchestershire sauce, 3 table spoons of minced garlic. Some people use brown sugar but since I'm passing on sugars right now I added about a 3/4 cut of apple juice to the mixture.
I used oak and hickory wood as I like a good smoked flavor and I smoked it over the heat for about 1.5 hours, then glazed it with a mango sauce that I made by cooking down softened mangoes in apple juice, olive oil and adding a couple of teaspoons of vinagor, and adding blk pepper, garlic powder and a few other spices. I smoked it for another 30 minutes over the heat to let the sauce glaze. Then I moved it to the top wrack and sat it in foil and painted it with more olive oil to keep it moist and smoked it for another 40 minutes to an hour...give or take. When done I removed it from the heat and let set. Was the most moist and best tasting turkey breast I've had...