Smoked wings. Smoked chicken wings

We were able to make smoked chicken wings thanks to our home smokehouse. We purchased it about six months ago, and since then we have been experimenting with various smoked dishes. Our smokehouse has a water seal. This is a water lock that prevents smoke from escaping during smoking. Thanks to this, smoked meat in a smokehouse can be cooked right at home - in an apartment, on a gas or electric stove.

I cook smoked wings quite often, since chicken is perhaps the cheapest meat now. Before you start the smoking process, you need to salt the product. This can be done by regular salting or in liquid. Smoking brine is made very simply - add 100 g of salt per liter of water. We soak the wings in brine for a day, then rinse and start smoking.

We will use alder chips as raw materials for smoking. This one is now sold in online stores. Cover the bottom of the smokehouse with foil and place a handful of wood chips on it.

Place the salted chicken wings on a wire rack to dry a little for about half an hour.

Next, we install a tray in the smokehouse, which is included in the kit. There are grilles with wings on it. The smallest smoker will hold about a kilo or two of wings. You can also smoke chicken legs at the same time.

Pour water into the groove. This is a water seal - a water lock. Cover with a lid and start heating. We smoke chicken wings in a smokehouse with a water seal for about 50 minutes. We count the time from the moment the smoke comes out.

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”

For this recipe we will need:

— chicken wings 9 pcs.
- salt
- pepper
- sugar
- lemon acid

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

It is also worth noting that when smoking at home, you can be sure that no harmful substances or artificial concentrates have been added to the products.

Such an appetizer as smoked wings in a smokehouse can be made quite quickly, the main thing is to adopt the chosen recipe. Don’t overdo it with spices and then you will delight yourself and your loved ones with juicy and aromatic smoked wings.

Set of products for the dish:

1.5 kg chicken wings;
50 grams of salt;
allspice (5-6 peas);
ground black pepper (a few pinches);
5 cloves of garlic;
mustard (100-150 grams);
olive oil (2-3 tablespoons).

Stages of preparing smoked wings

You should buy fresh chicken or turkey wings. They should not have unpleasant odors and yellowness on the skin, since these two factors mean that this product has been lying on the counter for a long time and may have already deteriorated.

To prepare hot smoked wings in a few hours you need:

wash them thoroughly and remove any remaining feathers (this is convenient to do with special tweezers because with its help you will definitely pull out the feather completely and not even a small part of it will remain under the skin);
dry the wings with napkins;
prepare the marinade (grate the garlic or press it through a garlic press and mix with salt, pepper and olive oil. Then you need to add mustard little by little to obtain a paste-like consistency of the marinade);
marinate the wings (each one must be coated with marinade on all sides. In order for it to be better absorbed into the meat, and not just into the skin, small cuts should be made on the wide parts of the wings. Then you should place a 3-liter jar on top of the container with the pickled product with water and put everything in the refrigerator for 2 hours).

The smokehouse also needs to be prepared in advance:

wet sawdust of deciduous trees should be placed at the bottom (chips of alder, cherry, apple tree can be used);
It is better to cover the tray with foil so that the dripping fat and juice do not burn on it (it is necessary to place a tray, it prevents the fat and juices of the meat from getting into the sawdust).

If you are going to cook outdoors, then apart from the steps described above, nothing else is required. And if you smoke food in an apartment, you also need to install a special hose on the smokehouse lid to remove the smoke (the hose can be routed out the window).

When you remove the wings from the marinade, you need to remove excess spices from them and place them on a wire rack in the smoker. After 30 minutes, you can check the degree of doneness of the meat for the first time. To prepare this hot smoked product, 1 to 1.5 hours is enough. Turkey wings are cooked in 1.5 - 2 hours, since they are much larger in size and turkey meat is tougher compared to chicken.

You and your loved ones will appreciate original snacks and dishes from various meats or fish, which are prepared in the smokehouse. Once you try them, you will no longer be able to deny yourself the pleasure of preparing homemade smoked meats according to your own recipes!

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 juicier.

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.

The 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!

How to smoke chicken wings

Cooking outdoors “How to smoke chicken wings”

Recipe for “Hot smoked chicken wings”