How to smoke chicken wings

Smoking wings at home is a very interesting, uncomplicated and most importantly tasty activity. Spending a minimum of money and effort, you will receive an appetizing dish that you can not only enjoy yourself, but also treat your friends. In this article, we will tell you how to smoke chicken wings in a hot smoked smokehouse.

Cooking in nature "How to smoke chicken wings"

Hot Smoked Chicken Wings Recipe

For this recipe we need:

Chicken wings 9 pcs.
- salt
- pepper
- sugar
- lemon acid

Before hot smoking chicken wings, marinate raw wings. To do this, thoroughly rinse the wings with water, and then let them dry a little. Next, prepare a "dry" marinade for smoking chicken wings. To do this, mix salt, sugar, pepper, citric acid in a ratio of 1: 1: 1: 0.5 in any container and rub the wings thoroughly with this mixture. For spicy lovers, I recommend adding a little Tabasco sauce to the marinade. Now let's let our wings marinate, for this we leave them in the refrigerator for 5 hours, or leave them to marinate at room temperature for about 2 hours.

Cooking in nature "Marinate chicken wings"

About an hour before the start of smoking, we take the wings out of the refrigerator and leave them for half an hour so that they warm up slightly. At this time, we pour the sawdust into the bottom of our smokehouse, then cover the sawdust with foil, which we will discard together with the dripped fat at the end of the process, or use a special drip tray.

we cook outdoors "Portable hot smoked smokehouse"

Smoking chicken wings in a hot smoked smokehouse. Now we put the chicken wings in such a way that they do not touch each other. Next, close the lid and put the smoker on the fire. After 20 minutes, release the smoke from the smokehouse and leave the wing for another 20 minutes. After this time, the hot smoked chicken wings are fully cooked.

Cooking outdoors "Wings in the smokehouse"

Note that domestic chicken wings take about 10 minutes longer to smoke than regular store wings. In general, this is the approximate time for smoking the wings. It is better to experimentally establish the optimal time for smoking chicken wings for your smokehouse. Hote, this time will not be very different from the cooking time for smoked wings, which is indicated in our recipe.

Cooking in nature "Smoked wings are ready"

It is also important to correctly serve the prepared dish. A bunch of green lettuce and small-sized fresh or pickled tomatoes will give an unusual taste and appearance to smoked wings. Hot smoked wings are best served immediately after the smoking process. But many believe that hot-smoked wings when cold are superior in taste to freshly cooked ones. But it's up to you to decide!

Cooking in nature "Chicken wings with herbs"

If you are interested in this recipe or you just love smoked dishes, then we bring to your attention the following recipe, from the heading smoke, namely how to smoke hot smoked perch

P.S. Bonus video on the topic "Do-it-yourself hot smoked smokehouse"

More information

Smoked wings are a universal treat for a large company or a modest family meal, a picnic in nature or a home table.

It is much easier to go to the store and buy a finished product, but then you will miss out on the chance to taste an eco-friendly dish with pronounced smells of haze and your favorite spices, without any colorings, flavor-enhancing chemicals or preservatives.

Based on this article, you can create your own unique recipe for smoked wings yourself and become a pro in their preparation.

A good marinade is the key to the successful preparation of smoked poultry.

Dry marinade mix

Make a mixture of equal amounts of salt, sugar and pepper (red, black or a mixture of peppers). Citric acid is added to the marinade, half the salt norm. You can enhance the taste by adding coriander or nutmeg. Lovers of garlic can also put it in the marinade.

The wings are rubbed with this composition, placed tightly in a non-oxidizing dish, and left to marinate for 3 hours.

The mixture is used mainly in the preparation of products according to the recipe for hot smoked chicken wings.

Liquid or brine marinade

The recipe for pickling smoked wings at home is designed for 1 kg of chicken meat.

Take the following products:

• Water - 200 ml.
• Vinegar 9% - 20 ml.
• Salt - 2 tsp
• Olive or sunflower oil - 20 ml.
• Bay leaf - 2 pcs.
• Peppers or allspice - 6-7 pcs.
• Chopped garlic - 2-3 cloves.

Combine all the components in a non-oxidizing dish, place the wings in the brine, mix, put oppression on top and leave to marinate in the refrigerator for a day. It is allowed to increase the marinating time to 1-2 weeks.

Marinade with honey and lemon juice

For 1 kg of chicken meat, take the following products:

• Water - 200 ml.
• Lemon juice - 3 tbsp. l.
• Honey - 2 tbsp. l.
• Soy sauce - 2 tbsp l.
• Salt - 1 tsp
• A mixture of peppers 6-7 pcs.

Pickled as in the previous case.

Other spices can be added to any of the marinades: coriander, ginger, thyme. Instead of water, you can marinate poultry using unfiltered beer or strong

brewing tea.

If the meat turns out to be too salty after marinating, then it can be washed or soaked in water for a few minutes.

Features of the preparation of cold smoked wings

Important! To obtain a high-quality smoked product, take chilled or fresh wings: from the frozen, the dish will turn out to be dry and tough. The wings should be large enough. From the small ones you get "crackers", which quickly become smoked and can burn.

The wrist (extreme thin part) is removed from the winglet, it most often burns. The fluff and hairs remaining on the wings are scorched over a non-smoky flame. Feather stumps are removed with tweezers or a small knife, and the poultry pieces are washed in water.

Some subtleties

Homemade smoked wings can be cooked in two ways: hot or cold. In both cases, smoke is used, obtained from incomplete combustion of juniper legs, sawdust or branches of fruit trees (apricot, cherry, apple, pear, grape), alder, beech chips. If you want to get a golden brown crust, pour a small amount of sugar sand on the sawdust.

Both methods deserve attention, they allow you to diversify the assortment of smoked products.

About the cold smoking process

At home, for the cold method, home-made smokehouses are used, which are made from barrels, buckets, washing machines or refrigerators that have served their life, from refractory bricks.
The industry produces cold smoked smokehouses and smoke generators. They are used in accordance with the instructions.

Cold smoking takes from 10 to 12 hours. The process temperature is low and ranges from 35 to 40 ° C, the smoke is specially cooled to this temperature.

There are different ways to cool the smoke supplied to the food.

• In one case, in order to maintain such a regime, the heating source is placed at a distance of about 8 m from the smokehouse and connected to the smoking area with a pipe. A small ditch is being dug under the pipe. During the passage of smoke through the chimney, it is cooled to the desired temperature.
• Otherwise, cool the pipe with cold water.
• In the third, the temperature of the heater is regulated.

Cold smoked poultry, raw or pre-boiled until half cooked.

Cold smoked products last longer and are considered tastier. They are denser in consistency.

Cold smoked uncooked smoked wings

The following recipe for cold smoked wings turns out a delicious, but harsh dish.

Pickled poultry meat is well dried before smoking. First, they are soaked with napkins, and then in a suspended state (on grates or on a fishing line) they are left until the skin is completely dry. This process can last from several hours to a day. It is advisable to place the wings in a draft. Cover with gauze from insects.

Prepared dried semi-finished products are placed on the grill of the smokehouse or hung in it. Close the lid. Smoking wings in the smokehouse lasts 10-12 hours.

To avoid too hot, periodically check the temperature in the smoking chamber. Often you cannot open the lid, as the temperature will drop and the cooking time will have to be increased.

Readiness is determined by a knife puncture in the thickest part of the winglet. The knife should easily enter the pulp. There should be no pink juice on the cut.

Finished products are cooled for 2-3 hours and served.

Cold smoked steamed wings

According to the recipe for smoking wings in a smokehouse, described below, the products are more tender.

To make the finished product more juicy and soft, the wings are pre-cooked until half cooked on the grill of a multicooker or double boiler. You can replace cooking with baking in a special sleeve at a temperature not exceeding 90 ° C for 30-40 minutes. At a higher roof temperature

the chunks will be fried. After heat treatment, the products are well dried.

Further preparation does not differ from that described above. Semi-finished products are placed in a smokehouse and smoked for 5-6 hours. The boiled-smoked wings are cooled and kept for 2-3 hours.

Features of cooking hot smoked wings

This method is much simpler than those described above. Hot smoking temperature is 80-110 ° С. Therefore, the cooking time is reduced to 20-25 minutes.

The products are more juicy and softer, but less tasty than raw smoked ones. Additional heat treatment of poultry before smoking is not required.

The industry produces hot-smoked smokehouses heated by electric, gas stoves and solid fuel (from a fire). Sometimes an aerogrill is used for smoking, but then liquid smoke is added to the marinade.

Ready-made smokehouses for hot smoking have different shapes, but their principle is simple and the same. The base is a container, inside which there is a grate for food, a tray for collecting fat and in the lower part - a place where sawdust or chips are placed.

Hot smoked wings in a smokehouse

The following recipe for hot smoked wings in a smokehouse is pretty simple.

Step by step scheme:

1. The pickled wings are dried as in cold smoking.
2. Prepare the smokehouse in the following order:
3. Chips, twigs, sawdust are poured at the bottom.
4. Install a drip tray.
5. Install the grate.
6. Chicken is placed on the grill with intervals of at least 1 cm between the pieces and from the walls of the smokehouse.
7. Close the container tightly with a lid.
8. The prepared smokehouse is placed on a fire (fire, gas or electric stove) and left to smoke for 20-25 minutes. During this time, the inner layers of the bird will fully reach readiness. Heating is stopped. Having opened the lid, smoke is released. Remove the cover, take out the finished wings.
9. The dish is allowed to "rest" for 2-3 hours. During this time, the pulp becomes even more saturated with smoke products, cools, and the surface becomes drier.

How to smoke chicken wings in a torpedo

The device uses the principle of an oven. The smokehouse is made of food grade stainless steel. Portable equipment is a sealed device, inside of which there is a tray for chips and liquid, grooves for grates. The cover is closed with bolts. The source of heat is a fire, a gas burner. Meat can be cooked quickly and therefore cannot be stored for a long time.

Unlike similar devices, the metal is 1.5 mm thick. The smoke is formed as a result of the thermal decomposition of wood and consists of: a droplet liquid and gaseous atmosphere. Such a smokehouse is convenient for hiking in nature, in it, the preparation of chicken meat will be quick.

In smoke, only 10% of the substances are involved in the smoking process. Phenols form the smell and taste, 14% is removed to acids, 20% of the compounds give a characteristic color. Volatile acids play an auxiliary task.

Features of serving to the table

Smoked meats can be garnished with any fresh vegetables and greens of lettuce, spinach, parsley, dill. Vegetables and poultry will harmoniously complement each other's taste. Spicy tomato sauces can be used.
This dish is served as a cold appetizer for chilled beer.

Storage features

If smoked products remain after the meal, then they can be stored in the refrigerator for no more than a week. Smoke has an antiseptic (antimicrobial) effect, so smoked foods can be stored much longer than boiled and fried foods.

It doesn't matter which cooking method you choose, according to the recipe for hot-smoked or cold-smoked wings, in any case, your relatives and friends will appreciate the taste of smoked ribs, and the smoking process of cooking itself will become a good tradition.

It has become quite easy to arrange a fun picnic with smoked meats. Smoked chicken wings in a summer cottage - into the hands of thrifty housewives. It is most convenient to cook hot smoked wings on the grill. There are options for smoking in the apartment, but, in my opinion, this is a slight "perversion". There can be nothing tastier than homemade smoked meats in the fresh air. And the benefits of such a dish, undoubtedly, will not be less. No liquid smoke, which is great.

For the preparation of smoked chicken wings, products are taken from the list. Ideally, nothing extraneous besides chicken and salt. We stock up on chilled wings. For convenience, take from the packing tray.

So, the recipe. The wings are well salted.

Then they go on a towel and cover themselves with it. The towel should absorb excess moisture.

During this time, the wood chips are soaked in cold water for 30 minutes. The summer has been hot these days, and all the material for frying is dry enough. You don't want your wood chips to catch fire, do you?

Salted wings are sent in two rows to the stack of the smokehouse. The structure is closed. Smoked chicken wings are cooked on fairly good coals for 40 to 60 minutes, depending on the heat. The cooking process is, of course, controlled, but it is not recommended to open the smokehouse earlier than 30 minutes. A tightly closed box of a smokehouse with good smoke inside is a guarantee of delicious smoked wings.

Oh, while I was talking about how everything is done here, our wings seem to be well browned.

Let's take them out of the smokehouse as soon as possible and leave them to cool for a few hours. We will cool the too pale wings right in the smokehouse, and let them reach their condition.

Our "smoked" picnic is in full swing! If you are not with us yet, please join us. Homemade smoked meats are a thing. I will not say that it is too useful, but there will be no harm from one chilled chicken wing. Checking?

Only very few people, due to certain circumstances, can say: "I do not like smoked meats." Perhaps these preferences are based on a bad experience of tasting smoked "Liquid Smoke" "delicacies", or, perhaps, just an individual perception. But very few people, having tried real hot smoked products, still hold this opinion. In fact, you can smoke anything from pork carcasses to blue plums, but in this article we will focus on perhaps the most favorite product - smoked chicken wings. This is the least whimsical product to cook in a smokehouse at home and will not take too much time.

Cooking recipes may differ from each other, since each experienced smokehouse owner brings his own nuances and shares his own experience. So in this article, we, based solely on our own experience, will describe several techniques and recipes.

To prepare such wings, we need:

• chicken wings; spices (we used salt, red pepper, paprika, cumin, cardamom, dried garlic and marjoram) - you can experiment;
• Press;
• cold smoked smokehouse

To begin with, I will describe what our smokehouse design is. This is a small (1 * 1m) structure made of red refractory bricks and clay, has a chimney on the roof with a diameter of 25 cm, without a bottom. Instead of a bottom, there is a hole leading into a trench, through which smoke is fed into our smoking chamber. The trench is reinforced with sheet metal and has a length of about 8 meters. It has two fire exits - at a distance of 8 meters (for cold) and 1 meter (for hot) from the working space of the smokehouse.

The first recipe involves the use of cold smoke, but first you need to do some manipulation of the wings.

Read also:

Smoked sausage and fresh cabbage salad

We wash the wings several times and dry them with napkins. Placing them in a deep container, sprinkle with plenty of salt and other spices, stirring evenly. It is necessary for a layer of spices to cover the wings on all sides. When this procedure is completed, you need to put the wings under the press. To do this, you need to take a flat kitchen object (cutting board, lid from a saucepan or frying pan) with a smaller diameter than a container with wings, cover it on top and press down with a load. We used two 3kg dumbbells, which turned out to be very convenient - the dumbbells are not high and did not take up much space in the refrigerator, where we determine our capacity.

Thus, chicken wings should be kept in the refrigerator under pressure for about 5-6 days. This will allow the meat to be evenly salted and marinated.

The day before the scheduled day of smoking, we take out the wings from under the press and dry them. This time we do not use napkins - we string the pickled wings on an elastic nylon thread or wire and hang them in a warm place. Do not forget to put napkins under them - marinade will drip abundantly from them.

After drying, place the bunch of wings in the smokehouse, close the door tightly and start the smoking process.

Several nuances should be noted:

• the process of cold smoking is much longer than hot smoking (smoking the wings will take you about 12 hours);
• it is ideal to use juniper branches or sawdust from fruit trees as fuel (we use branches of fruit trees);
• you need to watch from time to time so that the fire does not flare up, but smolders evenly - this will allow you to get as much smoke as possible and not increase the temperature in the smokehouse chamber;
• remember that each time you look into the smoker, you increase the smoking time by 10 minutes - try to do this less often.

Read also:

The difference between cold smoking and hot smoking

After 10-12 hours, chicken wings can be considered ready - they have acquired a pleasant brownish tint. These will be completely different wings that we are used to seeing on the shelves - the aroma of smoked meats will be unforgettable, and the taste of chicken meat will remind you of balyk.

Cold smoked steamed wings

True, like any raw smoked meat, the wings will be slightly harsh - you need to understand this fact. We, through trial and error, improved the recipe - we added heat treatment before smoking.

In this case, we need, among other things, a baking sleeve. If you are the happy owner of a double boiler, this process is much easier for you - you need to steam the wings until half ready and you can hang them to dry. We used a sleeve: putting some of the wings (about 5-6 pieces) into it and tightening it tightly with ties, we put it in a pot of boiling water and “cooked” for about 30 minutes.

Then everything happens according to the same scheme: we dry, hang in a smokehouse, smoke. Now that the chicken wings have been pre-trained, you don't need 10 hours - six will be enough. Of course, you need to take into account the temperature outside - in winter it will take more time than in summer. These wings will be tender and soft. They are great as a beer snack or as a standalone snack.

Hot smoked wings

The recipe for hot smoked chicken wings is impossibly simple - only the absence of the smokehouse itself can become a limitation in its use. No preliminary preparations are required - it is enough to marinate the meat with your favorite spices and the next day you can start the smokehouse. Usually, chicken wings are smoked at a temperature of about 100-120 degrees Celsius, make sure that the mark on the thermometer inside the smokehouse does not drop below 80 degrees and in a few hours you can already enjoy your own wings.

Do you like ➤ smoked chicken wings? Check out the hot smoked homemade recipe. Tender and juicy meat with a crispy crust cannot be compared with what is offered on the market. No colorants, flavor enhancers or preservatives, just a fresh product, an interesting marinade and a fragrant smell of smoke.

Choosing wings and cooking in salting

Smoking chicken wings in a hot smoked smokehouse involves melting the fat. It should be understood that small and thin wings will dry out quickly during cooking and may burn. To enjoy smoked meats, we recommend choosing larger wings. Even after removing some of the fat and complete readiness, there will be something to feast on.

Ideal for hot smoking - chilled or fresh. It is better to refuse to purchase frozen chicken meat. The problem is that at low temperatures, the wings lose their taste and become stiff.

There is no need to cut the wings. You can only remove the first phalanx, since at high temperatures it often turns into a crouton. It is better to get rid of the problem area in advance and not create difficulties for yourself during the hot smoking process. If you are preparing a snack for beer, leave it as it is, dried wings are just appropriate here.

Marinade recipes

Chicken meat, unlike beef, pork, lamb and other varieties, is tender and soft in itself, so there is no need to cook complex marinades. And it is also not worth soaking the wings for 2-3 days. We offer several simple refueling options.

Salted wings.

You can limit yourself to salt. So that the meat is thoroughly salted, rub the wings with salt, after drying them and folding them into a deep container. Cover the container with cling film and refrigerate for a day.

Dry marinade.

Mix spices, the taste and smell of which you like: black and red ground pepper, thyme, Svan salt, aromatic seasonings for meat. Rub the composition over the wings. Wrap the container with meat with cling film and refrigerate for 3-4 hours.

Pickle with spices.

2 kg. chicken wings, 2 glasses of water, 40 ml. 9% vinegar, 4 tsp salt, 40 ml. vegetable oil, 10-12 peppercorns, 4 bay leaves, 5 cloves of chopped garlic. Combine the ingredients and marinate the chicken in the refrigerator for 24 hours.

Marinade with lemon juice.

1 kg. wings, 1 l. water, 1.5 tbsp. l. salt, 2 lavrushkas, 6-7 peppercorns, 3 tbsp. l. lemon juice. Lemon can be substituted with citric acid. Place the meat in the marinade and leave in the refrigerator for 5-6 hours.

Preparation of meat and equipment for smoking

When the chicken wings are well salted or marinated, remove them from the refrigerator and put them in a dry container or hang them for several hours to dry. If time is short and guests are already on the doorstep, you can blot the meat with a dry napkin to remove excess moisture and send it to the smokehouse.

We are also preparing the equipment. We put chips on the bottom (better than fruit trees). We place a pallet in the container to prevent grease from entering the sawdust, the appearance of burning and an unpleasant odor. Install the grate and spread the wings on it so that they do not touch each other. Close the smoker and put it on fire.

Hot smoking wings technology

To cook wings in a smokehouse, it is optimal to maintain a temperature of 100 ° -110 ° C. After 20 minutes after the start of smoking, you need to open the lid, let it steam out and dry the chicken meat a little. After that, close the lid again and cook the dish for another 20-30 minutes. During this time, the wings will turn yellowish, the skin is denser, and in the area of ​​the so-called joints, the meat will darken. Next, increase the temperature in the smokehouse to 150 ° C and leave the wings in the smokehouse for another 10-15 minutes.

How to determine the readiness of smoked wings?

The degree of doneness of a dish is easy to determine by its appearance and by how the meat is separated from the bone. It is important that there are no blood stains left, and a golden crust appears. The dish is prepared for 1-1.5 hours, but it is better to determine the optimal time experimentally, because the duration of the process is different for smokers of different capacities.

When the dish is ready, the wings should be removed from the wire rack and placed on a large dish. Smoked meats can be served both hot and cold. We advise you to additionally prepare an interesting sauce or ketchup dressing.

How much and where are smoked wings stored?

Hot smoked products are stored in the refrigerator, chicken wings are no exception. It is advisable to pack the product in parchment paper. The meat, despite removing excess fat during cooking, is still oily and juicy, so it can leak and leave marks on different surfaces. Chicken wings are stored in the refrigerator for about two weeks, after which it becomes unsafe to eat them.

Cook smoked wings with pleasure, treat relatives and friends. Bon Appetit!