The wing is boiled and smoked. How to smoke in a smokehouse? Step-by-step photos: smoking fish and chicken wings

The dish is easy to prepare, has a pleasant aroma and delicate taste. No wonder it's smoked chicken wings popular among the 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 give spicy 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 smoked wings can be served;
• to prevent bitterness in taste finished product, during smoking you should release excess smoke from the device from time to time;
• The taste and aroma are influenced by what types of wood produce smoke. Cherry, apple tree, and other fruit trees will give their natural aroma to the wings and saturate them 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 meat domestic chicken It takes longer to cook than what you buy online.

Hot smoked wings

For this method, use an apparatus, a convection oven, or an oven. The last option is the farthest from 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 install medium heat. 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 affected by cold smoke. In such devices heat treatment 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, mixes 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 used to prepare them. 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.

Smoked wings- delicious dish, which can easily be prepared at home. To do this, all you need is nothing, but to build your own home piggy 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 doesn’t contain any “ liquid smoke”, no other chemistry. 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 delicious 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

How to smoke chicken wings

Smoking wings at home is a very interesting, uncomplicated and most importantly tasty 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. Better install optimal time experimentally smoke chicken wings for your smokehouse. 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-sized fresh or pickled tomatoes. 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 this recipe or you just love smoked dishes, then we bring to your attention next 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 showing the smoking process in real time.

Many recipes for smoking meat products involve complex marinade compositions with a large number spices, but this is not at all necessary in the process of preparing smoked meats from chicken meat– it is very soft in itself. Even without preliminary preparation it will be tender, and any soaking of chicken always increases cooking time and overcooks true taste smoked chicken. The tested recipe for smoked wings is very simple to execute, and the result many times exceeds all the cook’s expectations - along with amazing taste you get a completely natural and safe product for the body that is well absorbed and gives 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 we cover the wings cling film and then put it 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'll also stock up on everything necessary components. Special packaging required 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 tray 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 next to 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 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 greasy, they are still oily and very flavored juice May be released in small amounts when long-term storage 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 for use in the form meat snack or component unusual salad. They keep theirs for a long time taste qualities, wonderful aroma and impeccable appearance.

nazimu.info

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 independent dish. And it doesn’t matter at all 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 water into the pan cold water and add crushed garlic and salt with spices to it (add bay leaves 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 delicious treat, and the wing itself with your own hands - very interesting process, only increasing 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 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 requires adding salt, but how can it spoil it? smoked dish a pinch of sugar and pepper?

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 save you ready dish from bitterness and will 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.

The subtleties of smoking wings

It is worth noting that hot smoked wings turn out incredibly tasty if they are 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 those close to you 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 smoked wings on beautiful plate, serve with fresh vegetables like, a snack for beer or... fantasize!

Hardly anyone doubts that chicken homemade smoked wings- This exquisite delicacy. You can buy it in a store, but the quality of the dish does not always satisfy the lover of smoked meats, and sometimes the price is steep.

If there are conditions for smoking at home, in the country or on a picnic, cook aromatic dish It’s not difficult and the process doesn’t take much time. But before you cook smoked wings at home, you need to prepare them - marinate them.

The delicacy can be prepared in two ways, hot or cold smoking, but regardless of this, any marinade recipe is equally suitable for one or the other.

Before loading raw product in the marinade, you need to take into account some recommendations that affect the taste of the finished dish:

• Buy poultry meat that has not been frozen;
• At room temperature, marinating occurs much faster than in a cool place;
• The longer the wings are marinated, the sooner they reach condition in the smokehouse;
• A good product is obtained if the wings are wrapped in wet gauze before placing them in the smoking chamber. This operation will allow you to obtain a beautiful golden color when hot smoking;
• To prevent the meat from tasting bitter, you should control the consistency of the smoke. If it is too rich or dense, you need to release some of it from the smoking chamber.
• The taste and aroma of the finished product is largely determined by the type of wood. Firewood from fruit trees will saturate the meat with natural aroma and delicate taste. Good source Aspen wood is considered to produce fragrant smoke. Never use coniferous wood for smoking, the smoke of which is saturated with carcinogenic substances and resins. Smoked with pine or spruce meat products, have a pronounced tar taste.

Chicken meat bought at the market (domestic) needs to be marinated longer than broiler meat from the supermarket.

When the above conditions are met and everything necessary for preparing the delicacy is prepared, select the marinade recipe.

We got the opportunity 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.