How to marinate wings for smoking. Smoked chicken wings

Smoked meat products have always been considered an exquisite delicacy. Nowadays there is a huge selection of such meat delicacies in stores. But their quality and price leave much to be desired. If you have a home smokehouse, you can cook delicious meat yourself, for example, chicken wings. In addition, at home they will be without dyes, flavor enhancers and other harmful substances. Absolutely natural product.

Benefits, harms and calorie content of smoked wings

Smoking is one of the methods of preparing food, known since ancient times. Also very useful. During the smoking process, the main percentage of fat is melted out of the food, so the dish becomes less caloric compared to fried meat.

The mineral composition of chicken wings is quite rich: iron, calcium, iodine, magnesium, zinc, fluorine. The presence of vitamins A, E, B, D, PP is necessary for any organism. Protein will give the body energy and strength.

There are no special contraindications to eating the dish. But you should take into account the calorie content of the product for people who are overweight.

The calorie content of smoked wings is 290 kcal per 100 g of product.
Proteins – 29.9.
Fats – 19.5.
Carbohydrates – none.

Smoking chicken wings in a hot smoker

To make smoked chicken wings tasty, you need to smoke only fresh product. Don't buy frozen meat. When frozen for a long time, it loses its taste. Choose larger wings for smoking.

There are two ways to marinate wings for smoking – in brine or with dry spices.

Marinade for wings in brine:

Combine all the brine ingredients and place the chicken in it. Place in the refrigerator for 24 hours.

Another recipe for a simple and tasty marinade:

1 kg chicken wings.
1 liter of water.
1.5 tablespoons of salt.
2 bay leaves.
Black peppercorns – 7-8 pcs.
3 tablespoons lemon juice.

Mix the ingredients thoroughly, place the wings in the brine and leave to marinate for a day in a cool place or refrigerator.

After the wings have been marinated, you need to prepare them for smoking. Remove from brine and hang in air to dry. Leave the wings to dry for 12 hours. After that, you can start hot smoking.

How to marinate dry. To prepare a dry marinade, you can use the following spices: salt, ground black and red pepper, any meat seasonings. It is necessary to thoroughly rub the wings with spices, wrap them in cling film and place them in the refrigerator for 3-4 hours. This type of marinade will save your time.

How to smoke chicken wings?

Place chips of any fruit trees (apple, cherry, grape) at the bottom of the smokehouse.
Place foil on top of the wood chips or place a special tray to drain the fat.
Place the grill and place the wings on it, leaving some space between them.
Place the lid on the smoker and light a fire or put the smoker on gas.
Once smoke appears from the lid, turn the heat to medium. The temperature in the smokehouse should be maintained within 100⁰.
Hot smoked wings will be ready in 60 minutes. Let them cool for 2-3 hours, and you can start tasting.

How to cold smoke wings

The cold smoking process differs in cooking time. But wings in a hot smoked smokehouse are slightly inferior in taste to raw smoked ones. For the marinade, use the brine recipes above.

Once the wings have marinated and dried, hang them in the smoker and close the door tightly. In a cold smoker, food is cooked using cold smoke. While the smoke enters through a long chimney (within 4-5 m), it has time to cool. Therefore, the wings will take at least 12 hours to cook.

After 12 hours of smoking, remove the wings from the smoker and let them sit in the air for a couple of hours. Afterwards you can enjoy a delicious dish. Cooked wings at home will turn out much tastier and healthier than store-bought ones. Bon appetit.

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It’s unlikely that anyone will be left indifferent to smoked chicken wings. We are not talking about a product from a store, but about a homemade delicacy, the recipe for which is offered to housewives.
People started smoking over fires back in ancient times. They began to cook meat and fish over fire, noticing that the taste of the product improved and changed significantly when the product was processed with smoke. However, progress has proven that even the most beautiful product can be spoiled by adding preservatives, taste improvers and other dangerous components during smoking. We offer everyone who has a home smokehouse to cook smoked chicken wings without using liquid smoke. How to do this, read on and look at the photos that whet your appetite.

Grocery list

A smokehouse and wood chips are a must, and you will also need the following ingredients:

1.5 kg chicken wings;
a set of your favorite spices;
2-2.5 tbsp. l. salt.

How to cook hot smoked wings

It is better to buy fresh chicken wings for smoking that have not been frozen. Having brought the product from the store, you need to rinse it thoroughly and dry it with napkins.

The hostess chooses her own set of spices. Some people prefer pepper without other additives. This recipe requires a mixture of various peppers, ground paprika, and dill seeds. Salt is added to them. The resulting spicy mixture is poured over the wings, as shown in the photo. To better salt the meat, it is stirred.

Semi-finished products will marinate in a dry way for 3-4 hours. They will add the amount of salt and seasonings required.

Then you should wash the wings thoroughly under the tap and dry again.

It's time to go out into the yard where the smokehouse is installed. You will have to choose the right wood chips or sawdust. They must be taken from deciduous trees. In this case, beech wood chips are used to smoke chicken wings at home. It is distributed evenly at the bottom of the box. Layer height is about 0.5-1 cm.

You will definitely have to install a tray on the sawdust to collect liquid and fat released during smoking. If there are no special utensils, you can use any unnecessary utensils. Old cast iron pans that have been used in the kitchen will do.

The grille is secured to special hooks. The wings unfold freely on it. They should not touch each other, which can be seen in the photo.

All that remains is to close the smokehouse with a lid, build a fire from below and wait until 1 hour has passed. The fire should not reach the bottom of the box. The cooking time of the meat depends on the intensity of burning wood or smoldering coals. Sometimes it has to be increased to 1.5 hours. The indicator of readiness is the beautiful golden color of the smoked product.

It is recommended to keep the wings for a few more minutes in the smokehouse with the lid open. However, most often they have to be removed immediately, because the next batch is prepared. Agree, a wonderful delicacy without smoke and preservatives is obtained if you follow the recipe.

Hot smoked wings cooked at home in a smokehouse are much tastier than store-bought ones. You can serve them with vegetables and herbs. They go perfectly with beer. Housewives also cook soups with smoked meats. Bon appetit!

Description

Hot smoked wings are 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.
Following the recommendations will help cooks smoke wings in a hot smoker and turn an ordinary cheap product into a delicious delicacy.

Ingredients

Hot smoked wings - recipe

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 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. 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.

Cooking smoked chicken wings in an air fryer:

Wash the chicken wings very well, if necessary, peel or cut into convenient portions.

Let's prepare a small piece of gauze, alder sawdust or oak or rosemary chips for smoking.

For smoked chicken wings, you will need to make a marinade - you can use lemon juice, but you can do without it.

Pour cold water into a convenient bowl, add garlic, salt and spices - this can be allspice or bay leaf, if desired.

Place chicken wings in this brine and leave in the refrigerator for 20-30 minutes until they are sufficiently salted. When cooking in the air fryer, try to place a baking sheet with sawdust or wood chips on top so that the juices from the wings do not flood them.

We carefully wrap the wings in gauze - this will protect our treat from excess carcinogens. Place the prepared meat on the lower rack.

We smoke at the temperature of the smoking method you chose. For hot smoking you can use a temperature of 180-200 degrees, for cold smoking - from 35 to 60.

When the wings are ready, remove the gauze and cool. You might be interested in a recipe for cooking whole chicken with potatoes, which is available at. Serve smoked wings for lunch and holidays, bon appetit!

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!