Recipe for smoking chicken wings in a smokehouse. Homemade smoked wings

Smoked wings are a delicious dish that can easily be prepared at home. To do this, you just need nothing, but to build your own home savings bank. I agree that it is much easier to buy smoked wings in a store, but there is nothing tastier than a dish prepared with your own hands. This process is very entertaining, uncomplicated, although it requires time and utmost attention, but the result is very tasty and incredibly aromatic. My husband recently made his own smoker at home and we couldn't wait to try it out. We decided to start with chicken wings; we wanted to enjoy it ourselves and treat our friends. And in terms of money, home-smoked wings are much cheaper than store-bought ones, and besides, your product is much higher quality, it does not contain “liquid smoke” or other chemicals. But before smoking, chicken wings must be prepared for this process, i.e. marinate them. There are many ways, but my husband decided to choose the simplest method - the so-called “wet” one. Therefore, if you still don’t know how to marinate chicken wings for smoking at home, I will help you and tell you my method, which results in a very aromatic and appetizing dish.

First, let's prepare the wings for the smoking process. Therefore, the first thing you need to do is remove everything unnecessary from them, rinse thoroughly in cold water and let the water drain.

Prepare the marinade. For this I use a deep bowl into which I pour about 1 liter of cold water. Add salt to taste and stir until it is completely dissolved. You need to add enough salt so that the solution is well salted, but not too salty. I don't recommend making ropa. I also add a few bay leaves and a couple of black peppercorns. I divide the lemon into two parts and squeeze out the juice from the smaller half. The marinade for the wings is ready.

Place the prepared chicken wings in the marinade and leave for at least 5-6 hours. It’s even better to leave the wings in the marinade overnight so that they are better soaked.

That's all, the wings are completely ready for the smoking process. And this is how we ended up with them. A little dark, but tasty and very aromatic.

If you don't have lemon, you can replace it with citric acid. And if there is neither one nor the other, then you will have to do without them, but this will not affect the taste of the smoked wings in any way, the lemon just gives them a special aroma.

expertoza.com

How to smoke chicken wings

Smoking wings at home is a very interesting, uncomplicated and most importantly delicious activity. Having spent 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 smoker.

Cooking outdoors “How to smoke chicken wings”

Recipe for “Hot smoked chicken wings”

For this recipe we will need:

– chicken wings 9 pcs.

Before hot smoking chicken wings, raw wings should be marinated. 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 thoroughly rub the wings with this mixture. For spicy lovers, I recommend adding a little Tabasco sauce to the marinade. Now let’s let our wings marinate, to do this we leave them in the refrigerator for 5 hours, or leave them to marinate at room temperature for about 2 hours.

Cooking outdoors “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, pour the sawdust onto the bottom of our smokehouse, then cover the sawdust with foil, which we will throw away along with the drained fat at the end of the process, or use a special tray for draining the fat.

cooking outdoors “Portable hot smoked smokehouse”

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

Cooking outdoors “Wings in the smokehouse”

Please note that homemade chicken wings are smoked about 10 minutes longer than regular store-bought wings. In general, this is the approximate time for smoking wings. It is better to establish the optimal smoking time for chicken wings for your smokehouse by trial and error. Although this time will not differ much from the cooking time for smoked wings, which is indicated in our recipe.

Cooking outdoors “Smoked wings are ready”

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

Cooking “Chicken wings with herbs” outdoors

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

mymylife.ru

Step-by-step photo recipe on how to hot smoke chicken wings in a smokehouse at home

Hot smoked wings– a very easy-to-prepare dish that can preserve natural meat for a long time without resorting to boiling, stewing or baking.

You can smoke hot smoked wings very quickly and easily if you know how to do it at home. An amazing unit will help in this simple and completely uncomplicated task - a mobile smokehouse with a water seal, which optimizes the process of preparing smoked delicacies. Young housewives always wonder how to marinate and how long to cook hot smoked wings at home with their own hands. You will get the answer by studying our simple step-by-step recipe with detailed explanations and colorful photographs depicting the smoking process in real time.

Many recipes for smoking meat products involve complex marinades with a lot of spices, but this is not at all necessary in the process of preparing smoked chicken meat - it is very soft in itself. Even without prep, it will be tender, and soaking the chicken in any way always increases the cooking time and takes away from the true flavor of the smoked chicken. The tested recipe for smoked wings is very easy to follow, and the result exceeds all the cook’s expectations many times over - along with an amazing taste, you get a completely natural and safe product for the body, which is easily digestible and gives a great mood to the taster.

Ingredients

Let's start smoking chicken wings in a hot smoker by preparing the meat. The wings must be fresh - chilled products are perfect for hot smoking. The meat must be washed in cold running water and dried well, wiping with paper napkins. Chicken wing is a portioned product, so it does not need slicing. The exception is the wings, on which the first phalanx remains. It needs to be trimmed, because when smoked this part will dry out very quickly and turn into a cracker. Although, if you want to smoke the wing for beer, you can leave it as is. After the wings have taken the form you want, place them in a deep bowl, add salt to your taste and mix well. The prepared meat should be allowed to soak in salt for 24 hours, so cover the wings with cling film and then put them in the refrigerator.

About an hour before the time for salting the wings expires, we begin preparing for the hot smoking process itself. To prepare smoked chicken wings, we will need a smokehouse with a water seal capable of performing a hot smoking procedure, similar to a ProQ brand unit. We will prepare the unit for operation by carefully studying and strictly following the requirements of the operating instructions. We will also stock up on all the necessary components. You will need a package of special charcoal and a small amount of alder chips.

We begin the smoking process by lighting a fire using charcoal. Follow the instructions that came with your mini smoker, as well as the instructions on the charcoal package.

Carefully pour the hot coals into the pan, carefully level them, and then place a box of alder chips on top of them.

Boil water in a separate bowl, and then pour boiling water into a special tray of the smoking device. Let's do this in advance so that the smokehouse does not have to spend time heating water over coals, which will delay the smoking time.

We install the grill, and then place the salted cold wings on it.

After an hour of smoking, the wings will look like in the photo - a little dry on top and slightly softened inside. Juice will be noticeably released at the puncture sites. The wings will acquire a barely noticeable aroma of alder wood chips. Thanks to the hydrobarrier, the wings will not dry out quickly, and the temperature will not rise above 120 degrees Celsius.

After the next half hour, the wings will change noticeably - they will become more yellow and the skin on them will begin to thicken. In places where cuts are made on the bones and joints, the meat will look like slightly dried meat, and the wings will become similar to the smoked wings we are used to, sold through retail chains.

In order for the wings to acquire a marketable appearance and complete taste, they need to be heated a little more than during the entire smoking process. To do this, remove the pan with water and turn the chicken wings over to the opposite side. Cover the smokehouse with burning coals and leave the smoked meats in it for another fifteen minutes. During this time, the wings will heat up to a temperature of 150-170 degrees Celsius, and the meat will easily warm up right at the bone.

After the time specified in the recipe, the wings will take on the same appetizing appearance as in the photo. I just want to eat them without waiting for them to cool down!

Carefully remove the wings from the grill, placing them on a large, clean plate where they will cool and absorb the flavor. The readiness of hot smoked chicken wings can be easily determined by the following criteria: the finished meat will look baked not only in the outer part, but also near the bone itself - there should be no bloody or damp spots. You can store the chicken delicacy for a week, even two, in the refrigerator, carefully packing it in parchment paper.

Be sure to place the packages with wings on some kind of tray - although they are not very fatty, still, oily and very aromatic juice can be released in small quantities during long-term storage of the product. It is able to quickly and easily absorb into any surface and then remain there for a long time. Chilled hot smoked wings are tasty and aromatic

, completely ready to eat as a meat snack or as a component of an unusual salad. They retain their taste, wonderful aroma and impeccable appearance for a long time.

Smoked chicken wings recipe with photos

I think everyone wants to at least sometimes treat themselves and their guests with something especially tasty. Smoked chicken wings are perfect for this, especially since they go with everything. They can even be served as a separate dish. And it doesn’t matter whether it’s cold or hot smoked, it will be delicious all the same. The only difference is that cold smoked chicken wings last much longer in the refrigerator. But if you cook wings according to this recipe, then there will be nothing to leave in the refrigerator after dinner.

Chicken wings - 1 kg
Spices for chicken - to taste
Salt - 1 tsp. no slide
Garlic – 3-4 cloves
Lemon juice or vinegar - 1-2 tbsp. l.
Sawdust for smoking (fruit)

We will smoke the wings in an air fryer. To do this, wash them and cut them into portions if necessary.

Prepare gauze and sawdust. Prepare the marinade.

Pour boiled cold water into the pan and add crushed garlic and salt with spices (add bay leaf with allspice to the seasoning). Add chicken wings and mix thoroughly. Add vinegar or lemon juice. Mix again. Then place the pan in the refrigerator for 25-35 minutes.

In our article today we will talk about smoked wings. Without a twinge of conscience, this dish can be called a delicious delicacy, and making your own wings is an interesting process that only increases your appetite. Spend just a little money, time and effort - and get delicious golden smoked wings!

Preparation

Marinate the wings

Do you know homemade chicken wings? Share an interesting recipe, and we will tell you about our secrets of preparing this crispy dish.

So, first you need to thoroughly rinse 9 chicken wings under running water, then dry them. To make the dish aromatic and tasty, wings. We first prepare the so-called “dry marinade”, for which we will need salt, pepper, sugar and citric acid (proportions 1: 1: 1: 0.5). If you like it spicy, you can add a drop of Tabasco sauce to the marinade. Rub the wings with this mixture and leave them in the refrigerator for 5–6 hours or at room temperature for 2 hours.

The classic recipe only calls for adding salt, but can a pinch of sugar and pepper really ruin a smoked dish?

What to smoke with?

While the wings are soaking in seasonings, it’s worth thinking about what kind of sawdust you use to smoke them. Fruit trees are ideal for this purpose, but if you don’t have any, you can take alder sawdust, or prepare a mixture with fruit trees in a 50:50 ratio. We use a mix of cherry, plum and apple sawdust.

The sawdust on which the wings are smoked directly affects their taste.

Smoking process

An hour before smoking, remove the wings from the refrigerator to warm slightly. Pour the sawdust into the bottom of your smokehouse, cover the grate with foil (we will then throw it away along with the drained fat), or use a special tray.

Place the wings so that they do not touch each other or the edges of the smokehouse. Cover with lid and place smoker over medium heat. We do not touch the wings for 10 minutes, but after this time you need to release excess smoke from the smokehouse. This is quite simple to do - just open the lid. This little trick will relieve the finished dish of bitterness and make it more juicy.

Smoked products are sometimes bitter. You can avoid this by releasing excess smoke in a timely manner.

Smoking time for wings is approximately 40 minutes, but it all depends on the smoker. Set your optimal time, periodically checking the wings for doneness. To do this, you will need a sharp knife - it is convenient to make cuts and see if there is blood in the middle of the wings. Its complete absence and clear juice indicate that the wings are already ready, even if only half an hour has passed.

Subtleties of smoking wings

It is worth noting that hot smoked wings turn out incredibly tasty if smoked at different temperatures. What does it mean? At the very beginning, the fire should be medium, as if caressing the bottom of the smokehouse. After the process has started, you see smoke and hear a slight crackling sound, you can reduce the fire slightly. The wood chips have already released smoke and an aroma that has enveloped the wings; now fire is needed only to maintain the process. Having learned how to smoke wings quickly and tasty, you will delight yourself and your loved ones with an excellent dish!

Watch the fire, it shouldn't be too big

Serving a treat

The smoked wings are ready and can be removed from the smokehouse - this is the most blissful moment. The test has not yet been taken, but some amazing feeling is already enveloping you - you are waiting for the “belly festival”.

Place the smoked wings on a beautiful plate, serve with fresh vegetables as an appetizer for beer or... get creative!

The dish is easy to prepare, has a pleasant aroma and delicate taste. It's no wonder that smoked chicken wings are popular among people. There are two smoking methods - hot and cold. To these it is worth adding folk ingenuity, which made it possible to come up with substitutes for smoking equipment. So, there are many ways to smoke chicken wings.

Tender wing meat under a crispy crust - what could be better? There are many recipes for hot smoked chicken wings, and cold smoked ones too. But the taste of a dish depends on many factors that influence the final result.

Poultry meat that has not been previously frozen is selected for smoking;
marinating in the refrigerator takes longer than marinating at room temperature;
to add a piquant taste, mustard is added to the marinade, chili pepper adds spiciness;
the longer the meat is marinated, the less time it takes to cook;
To avoid cleaning the final product after cooking in the smokehouse, the meat should be wrapped in wet gauze. After the process, it is enough to remove the protective layer, and the smoked wings can be served;
in order to prevent bitterness in the taste of the finished product, during smoking you should release excess smoke from the apparatus from time to time;
The taste and aroma are influenced by what types of wood produce smoke. Cherry, apple, and other fruit trees will give their natural aroma to the wings and saturate them with a unique taste. This is one reason why you should smoke your chicken wings in a real smoker rather than in an oven.

Please note that homemade chicken needs to be cooked longer than chicken purchased from a retail chain.

Hot smoked wings

For this method, use an apparatus, a convection oven, or an oven. The last option is the farthest from the classic recipe, but it is the most accessible, so it is used often.

Pre-marinated wings are placed on top so that they do not touch each other. Close the lid and set the heat to medium. After the characteristic hissing sound of dripping fat appears, reduce the smoking intensity to a minimum. Don't forget to release excess smoke! Wings in a hot smoked smokehouse are checked for readiness by piercing them with a sharp object - the finished product has clear juice and no blood flows out of it. You can drain the chicken fat obtained during smoking, or you can use it as gravy.

Cold smoked wings

For this method use. The principle of its operation is that the product is exposed to cold smoke. In such devices, heat treatment of the product is not carried out - the temperature inside the smoking chamber is usually equal to room temperature, from 20 to 30 degrees. This is ensured by the large distance from the combustion site to the smokehouse itself.

The duration of cold smoking is much longer than hot smoking. Meat for this type of processing should be prepared specially. It stays in the marinade longer; Before smoking, it is placed under a press, which makes the meat softer, which means the processing time is reduced.

Smoking takes place within 10-12 hours. At this time, it is necessary to ensure that the tree that produces the smoke does not burn, but smolders. Periodically check the condition of the product in the smoking chamber. But you need to remember that during any check, fresh air enters the chamber, therefore, the meat processing time increases. The final product is nothing like the wings the chain provides. The aroma and taste are not comparable to store bought. Although cold smoking chicken wings requires a lot of time and effort, it is worth it.

Marinades

One of the components of the taste of smoked meats is the marinade in which the meat was kept before cooking. There are dry and liquid marinade. In recipes for dry, mixtures of spices, salt, and pepper are used. For liquid ones – lemon, orange juice, honey.

Dry marinade:

salt 1 teaspoon;
cardamom, black pepper (can be varied with spices to taste);
dry garlic 1 teaspoon;
paprika.

Liquid marinade, 1 recipe:

juice of 1 lemon;
salt 1 teaspoon;
Tabasco sauce 2 tablespoons;
black pepper to taste.

Liquid marinade, 2 recipe:

unclarified beer 400 ml;
salt 1 teaspoon;
sesame oil 2 tablespoon;
black pepper;
garlic.

To prepare aromatic chicken wings in the oven, add red currants to the meat. Incredible smell and taste will be guaranteed! Each chef makes his own adjustments to smoked wing recipes. They better suit the tastes of household members and correspond to the level of skill and equipment on which they are prepared. There is nothing complicated in preparing smoked chicken wings at home, and the result will be remembered for a long time. Despite the fact that the calorie content of smoked chicken wings is high, few people deny themselves the pleasure of smoking chicken meat and savoring the delicacy.

It's summer... Everyone is eager to go to nature, where there is a sea of fresh air, they want to stay at least a couple of days away from the dust and noise of the city - you must agree, this is very good for health, and most importantly, it’s just pleasant.

What’s so delicious you can cook on the go? I suggest making smoked mackerel and smoked chicken wings. Difficult? Not at all! Smoking food at home and, especially in camping conditions, as it turned out, is easy and simple. The main condition to get a hot smoked product is to buy (or maybe make it yourself) a smokehouse. In principle, a smokehouse is a tightly closed metal container. For “those with skillful hands,” any bucket, large saucepan or small metal barrel will do. The only thing is that the item chosen for the smokehouse must close tightly and not itself release harmful substances into the container.

For smoking we need:

Actually mackerel and chicken wings;
- rock salt;
- sawdust;
- firewood;
- dry leaves of grapes and cherries.

First wash the fish and wings, dry them, salt and pepper to taste. I recommend tying the mackerel with threads so that it does not open during the smoking process.

We prepare sawdust (you can make it yourself from fruit varieties of trees, or you can buy it in stores). According to experts, alder sawdust is especially good.

You can also use dried grape and cherry leaves along with sawdust; they will give smoked products a unique aroma.

We make a fire on a regular barbecue grill; we used pine cones as firewood. They tend to burn quickly and maintain heat in the grill for a long time.

While the pine cones are burning, let’s prepare the smokehouse: put a layer of sawdust down the smokehouse, and put some dry leaves on top of it. During the cooking process, when the smokehouse heats up and there is no air, they will smolder, releasing a lot of smoke.

Now it’s time to install the tray; it must be present in the smokehouse. It is slightly smaller in size than the base of the smokehouse itself; the free distance ensures the unhindered passage of smoke.

The purchased smokehouse includes the tray itself and fastenings for it. In a homemade design, it is necessary to provide fastenings; the tray must be located closer to the source of smoke, under the food. It serves to collect fat dripping from food, so it will not get into the sawdust and spoil their original aroma.

I recommend putting a layer of salt on the bottom of the pan. During the cooking process, salt will absorb the fat dripping from the food and will also serve as an additional source of heat.

Place the food on the rack and place it over the tray.

When the cones are thoroughly burned,

Place the smokehouse on the grill and close the lid tightly.

It is not recommended to open the smokehouse lid for 30 minutes so that the aroma does not evaporate and the temperature regime is not disturbed. We must remember that the food must not only be covered in smoke, but also cooked, and for this you need a decent temperature inside the smokehouse. If there are unscheduled discoveries (before 30 minutes have passed), then for “every curiosity” you will have to add an additional 10 minutes of smoking.

In general, the products are cooked quite quickly, since the temperature in the smokehouse reaches 100-120 degrees; during smoking, the wings and fish are imbued with a characteristic wonderful “smoked” aroma.

After the allotted time has passed, you can open the lid and check the readiness of the products. If necessary, leave them in the smokehouse with the lid closed for another 10-15 minutes.

This is such a delicious thing we got!

Empirically, that is, in the process of tasting smoked products, it was found that both chicken wings and fish taste better when eaten cold.

In conclusion, I would like to add that literally everything can be smoked in such home/country conditions: meat of all types, including lard, fish and vegetables. If you haven’t gotten around to smoking before, then while the summer season is just around the corner, it’s time to start this process. You will have a real chance to diversify your menu with tasty treats. Bon appetit!

Meat and lard

Description

Hot smoked wings– a very easy-to-prepare dish that can preserve natural meat for a long time without resorting to boiling, stewing or baking.

Many recipes for smoking meat products involve complex marinades with a lot of spices, but this is not at all necessary in the process of preparing smoked chicken meat - it is very soft in itself. Even without prep, it will be tender, and soaking the chicken in any way always increases the cooking time and takes away from the true flavor of the smoked chicken. The tested recipe for smoked wings is very easy to follow, and the result exceeds all the cook’s expectations many times over - along with an amazing taste, you get a completely natural and safe product for the body, which is well digestible and gives a great mood to the taster.

Ingredients

Steps

We begin the smoking process by lighting a fire using charcoal. Follow the instructions that came with your mini smoker, as well as the instructions on the charcoal package.

Carefully pour the hot coals into the pan, carefully level them, and then place a box of alder chips on top of them.

We install the grill, and then place the salted cold wings on it.

After the time specified in the recipe, the wings will take on the same appetizing appearance as in the photo. I just want to eat them without waiting for them to cool down!

Carefully remove the wings from the grill, placing them on a large, clean plate where they will cool and absorb the flavor. The readiness of hot smoked chicken wings can be easily determined by the following criteria: the finished meat will have a baked appearance not only in the outer part, but also near the bone itself - there should be no blood or damp spots at all. You can store the chicken delicacy for a week, even two, in the refrigerator, carefully packing it in parchment paper.