How to prepare wings for smoking. Homemade smoked wings recipe

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 very simple to make - 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.

Smoked chicken wings can be purchased at the store, but it’s much tastier to cook them at home yourself. Culinary experts offer many recipes on how to make hot or cold smoked wings yourself, even for those who have no experience.

Nutritional value

Different parts of chicken have different amounts of calories, which can increase depending on the cooking method. The smoked product has a calorie content of about 313 kilocalories per hundred grams. Of these, the amount of total fat is 3.3 grams, saturated 2.2 grams, and polyunsaturated and monosaturated 2 g each.

The cholesterol level in this product is high, it is at around 129 mg. The amount of sodium is 1666 mg per 100 gram serving. Protein in smoked wings of the same volume is 51 g, and carbohydrates are 5.6 grams.

Smoked chicken wings are rich in vitamins B6 and B12, C and A. They contain large amounts of niacin, selenium, iron and phosphorus.

Cooking secrets

Each chef has his own secrets on how to prepare delicious and juicy smoked wings, which they are ready to share with others.

The first thing you should pay attention to is the preparatory process. The wings are divided into two halves, so they are better marinated before smoking.
You can create a fragrant mixture yourself using dry ingredients: basil, black pepper, cardamom, paprika, chili, dill and other seasonings.
It is better to marinate the wings before smoking not in a liquid, but in a dry marinade; they themselves will give the necessary juice.
The product must be well rubbed with spices and salt, without missing a single centimeter.
Time spent in the marinade is 3 hours. This is just enough for the chicken wings to absorb the aroma of the spices.
The wings must be marinated in the refrigerator so that they do not disappear.
It is better to marinate in a special bag, not in a container.

Marinade

There are many options for how to marinate chicken wings for smoking. Some people are used to using just spices and salt, but if you add other ingredients, the taste of the finished product will become richer.

This dish turns out very well if used for marinade:

20 grams of pepper mixture;
three cloves of garlic, put through a press;
onion, cut into rings;
20 grams of soy sauce;
sprig of oregano;
10 grams of cumin;
10 grams of dill seeds.

Not everyone likes soy sauce; in this case, you can offer an amazing marinade that is suitable not only for fish, but also for chicken wings:

spoon of honey;
10 grams of pepper mixture;
20 grams of grated ginger;
20 grams of brown sugar.

With such a marinade, the dish turns out to be especially aromatic and incredibly tasty.

Wood

The type of wood used to smoke the wings plays an important role in the cooking process. The fact is that in some tree species the smoke imparts bitterness to the finished dish, so they should not be used. Fruit trees are best suited, that is, cherry, peach, apple, you can use nutmeg, alder.

If it is not possible to obtain wood from the site, you can always purchase wood chips in bags. It is sold in specialized stores. Each wood imparts an exceptional aroma to the finished product.

Temperature and time

Depending on the method by which the wings will be smoked, the correct temperature is selected. During cold smoking, which requires more time, no more than 35°C is pumped inside. This is enough for the chicken wings to reach perfect condition in 3 hours. In this case, the stove is kept closed, fumigated only with smoke, no heat from burning wood chips.

When hot smoking, an hour at a temperature of 80°C is enough. It is necessary to correctly position the wings inside so that they lie at a distance of 8 centimeters from the open fire.

Recipes

There are many recipes on how you can make your own smoked chicken wings at home. When smoked cold, the product turns out more tender and juicy, and when smoked hot, it becomes crispy and dry.

Hot smoking

To prepare a hot smoked dish for the table you will need the following ingredients:

6 kilograms of chicken wings;
20 grams of olive oil;
20 grams of chili powder;
20 grams of paprika;
10 grams of cumin;
10 g onion powder;
10 g garlic powder;
20 g kosher salt;
30 g fresh ground black pepper;
10 g cayenne pepper.

The wings can be divided into halves. They are first washed under water, after which the remaining feathers, if any, are removed and dried on paper towels. Mix all the spices in one plate, add salt and oil, rub each chicken wing well.

Place it in this form in a container and put it in the refrigerator to marinate for two hours. At this time, heat the smokehouse, bring the temperature inside to 80°C, you can use the grill, but you will have to stay close and monitor the temperature. The cooking process takes about two hours.

You can use your favorite marinade, but the cooking technology will remain the same. It turns out very tasty to marinate the wings in a mixture of soy sauce and brown sugar. In addition to the fact that the finished product is especially aromatic and acquires a pleasant sweetness, it turns out to be very juicy.

Cold smoking

To make cold smoked wings, you can use the following ingredients to create a wonderful marinade:

40 grams of sea salt;
1 kg of wings;
20 grams of brown sugar;
20 grams of white sugar;
20 grams of paprika;
10 grams of fresh ground black pepper;
20 g cumin;
10 g rice vinegar;
30 g chopped parsley.

There is another equally original marinade:

50 ml sour cream;
1.5 kg chicken wings;
50 g buttermilk;
10 grams of hot sauce;
20 grams of garlic powder;
20 g onion powder;
20 g salt
20 g ground black pepper.

Smoked wings are prepared using the same technology. First, all the ingredients are mixed until the salt is completely dissolved, then the wings are rolled in the mixture and left in a container or a special bag for two hours in the refrigerator so that the meat absorbs the aromas of herbs and spices.

Preheat the smokehouse to 35°C, place the wings inside and smoke for two or 2.5 hours. You can serve it hot or cold, with a side dish or just with sauce. Tomato or creamy garlic is great. Every housewife can smoke wings at home, the process is not difficult to learn, the main thing is to prepare the product correctly.

To learn how to cook chicken wings, watch the video below.

Probably every person has tried smoked wings at least once in their life. This is an excellent snack, for example, with beer, and as an independent dish they can take a worthy place on your table. Today we want to offer a recipe according to which you can prepare this yummy dish yourself in your home smokehouse. The result is guaranteed to exceed all your expectations!

Ingredients:

Chicken wings - 2 kg
Salt - to taste
Spices (paprika, garlic, coriander, etc.) - to taste

Step by step photos of the recipe:

Place a pan of water on the fire.

When the water in the pan boils, add the meat and boil for 10 minutes.

Rub thoroughly with salt and spices on all sides.

Then we put it in the smoking chamber. We smoke at a temperature of 60-70C for 3 hours.

You can also use the so-called “Liquid Smoke”, but it is better to avoid harmful carcinogens.

The taste of smoked meats prepared at home on sawdust from fruit trees cannot be achieved with any additives. Once you try this delicacy, you will never go back to store-bought meat again. Soft, tender, aromatic meat prepared according to this recipe will be remembered forever!

Bon appetit!

INTERESTING TO KNOW

Chicken meat is considered one of the most popular in the world. It is fried, stewed, prepared into pates, salads, soups and main courses. This is an indispensable product in dietary nutrition, since it has a low calorie content (only 190 kcal/100 g), while it contains virtually no carbohydrates. Poultry meat contains selenium, which has a positive effect on the functioning of the thyroid gland. The presence of vitamins B, E, A and microelements provides support for the immune system, prevents the development of cancer, improves reproductive function, metabolic processes, visual function, and has a positive effect on the growth of muscle mass and the functioning of the nervous system.

Chicken is well absorbed by the body at any age, it is especially recommended for children and elderly people, as well as during serious illnesses to maintain immunity.

Of course, in order for meat to bring maximum benefit to the body, you need to pay attention to some nuances when choosing it:

fresh meat holds its shape well - when pressed, the dent is quickly restored;
a young bird has a light pink color, while an old bird has yellowish skin;
the skin should be clean and dry, sticky and streaky, indicating that the bird is stale or has been injected with antibiotics;
give preference to a chilled product, since frozen meat is tougher after cooking;
The packaging must indicate the batch number and shelf life.

It is best to cook the bird immediately after purchase, but if you plan to do this later, you need to store it in the refrigerator for no more than 3 days at T 0 C - +4 C.

Smoked chicken is undoubtedly a tasty product, but such food cannot be called healthy. The fact is that when smoking meat, manufacturers often use “liquid smoke”, which contains harmful carcinogens. In addition, the cooking time using this substance is significantly reduced - instead of several hours, smoking occurs in just a few minutes, which also cannot affect the quality of the finished food.

If possible, it is better to smoke the meat at home. Boiled-smoked chicken wings cook quite quickly because they are first boiled in brine, which reduces the smoking rate. The soaking marinade can be used with various ingredients - garlic, lemon, onion, barberry will improve the taste of chicken, and apple cider vinegar will reduce the marinating time.

Rate the recipe

Love smoked chicken wings? Check out the recipe for making them at home using the hot smoking method. Tender and juicy meat with a crispy crust cannot be compared with what is offered in the retail chain. No dyes, flavor enhancers or preservatives, only fresh product, interesting marinade and aromatic smoky smell.

Select wings and cook in salted sauce

Smoking chicken wings in a hot smoker involves rendering out the fat. However, you need to understand that small and thin wings will dry out quickly during cooking and can burn. To enjoy smoked meats, we recommend choosing larger wings. Even after removing some of the fat and being fully prepared, there will still be something to enjoy.

The ideal option for hot smoking is a chilled or fresh product. It is better to avoid purchasing frozen chicken meat. The problem is that at low temperatures the wings lose their taste and become tough.

There is no need to cut the wings. You can only remove the first phalanx, since at high temperatures it often turns into a cracker. 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 everything as is; dried wings are just right here.

Marinade recipes

Chicken meat, unlike beef, pork, lamb and other varieties, is tender and soft in itself, so there is no need to prepare complex marinades. And you shouldn’t soak your wings for 2-3 days either. We offer several simple refueling options.

Salty wings.

You can limit yourself to salt. To ensure that the meat is thoroughly salted, rub the wings with salt, after drying them and placing them in a deep container. Cover the container with cling film and refrigerate overnight.

Dry marinade.

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

Brine 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 bay leaves, 6-7 peppercorns, 3 tbsp. l. lemon juice. Lemon can be replaced with citric acid. Place the meat in the marinade and leave it in the refrigerator for 5-6 hours.

Preparing meat and equipment for smoking

When the chicken wings are thoroughly salted or marinated, remove them from the refrigerator and place 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 wood chips at the bottom (better than fruit trees). We place a tray in the container to prevent fat from getting into the sawdust, causing burning and an unpleasant odor. Install the grill and place the wings on it so that they do not touch each other. Close the smoker and place it on the fire.

Hot smoked wing technology

To prepare wings in a smokehouse, it is optimal to maintain a temperature of 100°-110°C. 20 minutes after the start of smoking, you need to open the lid, let the steam escape and dry the chicken meat a little. After this, close the lid again and cook the dish for another 20-30 minutes. During this time, the wings will become yellowish, the skin will become denser, and the meat will darken in the area of the so-called joints. 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 readiness of a dish can be easily determined by its appearance and by the way the meat separates from the bone. It is important that there are no blood stains left and a golden crust appears. The dish takes 1-1.5 hours to prepare, but it is better to determine the optimal time experimentally, because for smokehouses of different capacities the duration of the process is different.

When the dish is ready, remove the wings from the grill and place on a large platter. Smoked meats can be served both hot and cold. We recommend additionally preparing an interesting sauce or dressing with ketchup.

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 the cooking process, is still oily and juicy, so it can leak and leave marks on various surfaces. Chicken wings are stored in the refrigerator for about two weeks, after which it becomes unsafe to eat them.

Prepare smoked wings with pleasure, treat your loved ones and friends. Bon appetit!

Denis Kvasov

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Smoked wings are a universal treat for a large company or a modest family feast, an outdoor picnic or a home table.

It’s much easier to go to the store and buy a ready-made product, but then you’ll miss the chance to try an environmentally friendly dish with strong smoky flavors and your favorite spices, without dyes, flavor-enhancing chemicals, or preservatives.

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

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

Dry marinade mixture

Make up a mixture of equal amounts of salt, sugar and pepper (red, black or a mixture of peppers). Add citric acid and half the amount of salt to the marinade. You can enhance the taste by adding coriander or nutmeg. Garlic lovers can also add it to the marinade.

Rub the wings with this mixture, place them tightly in a non-oxidizing container, and leave to marinate for 3 hours.

The mixture is used mainly in the preparation of hot smoked chicken wings.

Liquid or brine marinade

The recipe for marinating 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.
Peppercorns or allspice – 6-7 pcs.
Chopped garlic – 2-3 cloves.

Combine all the ingredients in a non-oxidizing container, place the wings in the brine, mix, put a weight on top and leave to marinate in the refrigerator for a day. The marinating time can be increased 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.
Pepper mixture 6-7 pcs.

Marinate as in the previous case.

You can add other spices to any of the marinades: coriander, ginger, thyme. Instead of water, you can marinate the bird using unfiltered beer or strong

brewing tea.

If the meat turns out to be too salty after marinating, you can rinse it or soak it in water for a few minutes.

Features of preparing cold smoked wings

Important! To obtain a high-quality smoked product, take chilled or fresh wings: frozen wings will result in a dry and tough dish. The wings should be large enough. The small ones will make “crackers” that will quickly spoil and can burn.

The wrist (the thinnest part) is removed from the wing; it most often burns. The fluff and hairs remaining on the wings are scorched over a non-smoking flame. Feather stumps are removed using tweezers or a small knife, and the bird pieces are washed in water.

Some subtleties

Smoked wings at home can be prepared in two ways: hot or cold. In both cases, smoke is used obtained from the incomplete combustion of juniper paws, sawdust or branches of fruit trees (apricot, cherry, apple, pear, grape), alder, and beech chips. If you want to get a golden brown crust, sprinkle a small amount of granulated sugar on the sawdust.

Both methods deserve attention; they allow you to diversify the range of smoked products.

About the cold smoking process

At home, for the cold method, homemade smokehouses are used, which are made from barrels, buckets, worn-out washing machines or refrigerators, and 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 this regime, the heating source is placed at a distance of about 8 m from the smokehouse and connected to the smoking area by a pipe. A small ditch is dug under the pipe. As the smoke passes through the pipe, it cools to the desired temperature.
In another case, the pipe is cooled with cold water.
In the third, the temperature of the heater is adjusted.

Poultry is cold smoked, raw or pre-boiled until half cooked.

Cold smoked products last longer and are considered more tasty. In terms of consistency, they are denser.

Cold smoked raw wings

The following recipe for cold smoked wings makes a tasty but tough dish.

Marinated poultry meat is thoroughly dried before smoking. First, they are blotted with napkins, and then left hanging (on wire racks or on a fishing line) until the skin is completely dry. This process can last from several hours to days. It is advisable to place the wings in a draft. Cover with gauze to prevent insects.

The prepared dried semi-finished products are placed on the smokehouse grate or suspended in it. Close the lid. Smoking the wings in the smokehouse lasts 10-12 hours.

To prevent it from getting 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 piercing a knife in the thickest part of the wing. The knife should easily enter the pulp. There should be no pink juice on the cut.

The 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 juicier and softer, 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 higher roof temperatures

the fish will be fried. After heat treatment, the products are thoroughly dried.

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

Features of preparing hot smoked wings

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

The products are juicier and softer, but less tasty than raw smoked ones. No additional heat treatment of poultry is required before smoking.

The industry produces hot smoked smokehouses, heated by electric, gas stoves and solid fuel (from a fire). Sometimes a convection oven 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 of which there is a grate for food, a tray for collecting fat, and in the lower part there is a place where sawdust or wood chips are placed.

Hot smoked wings in a smokehouse

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

Step-by-step diagram:

The marinated wings are dried as if cold smoked.
Prepare the smokehouse in the following order:
Chips, twigs, and sawdust are poured onto the bottom.
Install a tray for draining fat.
Install the grate.
Place chicken on the grill with gaps of at least 1 cm between pieces and from the walls of the smokehouse.
Close the container tightly with a lid.
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 be completely cooked. Heating is stopped. Open the lid slightly and release the smoke. Remove the lid and take out the finished wings.
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 oven principle. The smokehouse is made of food grade stainless steel. Portable equipment is a sealed device, inside of which there is a tray for wood chips and liquid, and grooves for gratings. The cover is closed with bolts. The source of heat is a fire or a gas burner. Meat can be cooked quickly, and therefore cannot be stored for a long time.

Unlike similar devices, the metal thickness is 1.5 mm. Smoke is formed as a result of thermal decomposition of wood and consists of: droplet liquid and gas atmosphere. This smokehouse is convenient for camping trips; it will allow you to cook chicken quickly.

In smoke, only 10% of the substances are involved in the smoking process. Phenols form the smell and taste, 14% are given to acids, 20% of compounds give the characteristic color. Volatile acids play a supporting role.

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