Wings smoked in a smokehouse. Homemade delicacies: hot smoked wings

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 what to buy smoked wings It’s much easier in the store, but there’s 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

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 " Chicken wings hot smoked"

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 in any container, citric acid in a ratio of 1:1:1:0.5 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, for this we leave them in the refrigerator for 5 hours, or we leave them to marinate at room temperature 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 the wings domestic chicken 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 in this recipe or you just like 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 ones we are used to smoked wings 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.

Only very few people, due to certain circumstances, can say: “I don’t like smoked meats.” Perhaps these preferences are based on an unsuccessful experience of tasting “delicacies” smoked with “Liquid smoke”, or perhaps just an individual perception. But very few people, having tried real hot smoked products, still adhere to this opinion. In fact, you can smoke anything from pork carcasses to blue plums, but in this article we will focus on perhaps the most favorite product - smoked chicken wings. This is the least demanding product to cook in a smokehouse at home and will not take too much time.

Cooking recipes may differ from each other, since each experienced smokehouse owner brings his own nuances and shares his best practices. So in this article, we, based solely on our own experience, will describe several methods and recipes.

To prepare these wings we need:

chicken wings; spices (we used salt, red pepper, paprika, cumin, cardamom, dried garlic and marjoram) - you can experiment;
press;
cold smoked smokehouse

To begin with, I will describe what our smokehouse design is. This is a small (1*1m) structure made of red refractory brick and clay, has a chimney on the roof with a diameter of 25cm, without a bottom. Instead of a bottom, there is a hole leading into a trench, through which smoke is supplied to our smoking chamber. The trench is reinforced with sheet metal and is about 8 meters long. It has two exits for the fire - at a distance of 8 meters (for cold) and 1 meter (for hot) from the working space of the smokehouse.

The first recipe involves using cold smoke, but first you need to do some manipulations with the wings.

Cold smoked steamed wings

True, like any raw smoked meat, the wings will be slightly tough - you need to understand this fact. We, through trial and error, improved the recipe - added heat treatment before smoking.

In this case, we will need, among other things, a baking sleeve. If you are the happy owner of a steamer, this process is much simpler for you - you need to steam the wings until half cooked and you can hang them to dry. We used a sleeve: putting some of the wings in it (about 5-6 pieces) and tying it tightly with ties, we placed it in a pan of boiling water and “cooked” it for about 30 minutes.

Then everything happens according to the same scheme: dry it, hang it in a smokehouse, smoke it. Now that the chicken wings have been pre-prepared, you won't need 10 hours - six will be enough. Of course, you need to take into account the temperature outside - in winter it will take more time than in summer. These wings will be tender and soft. They are perfect as a beer snack or as a snack on their own.

Hot smoked wings

The recipe for hot smoked chicken wings is incredibly simple - the only limitation in its use can be the lack of a smokehouse itself. You won't need any preliminary preparations- just marinate the meat with your favorite spices and the next day you can start the smokehouse. Typically, chicken wings are smoked at a temperature of about 100-120 degrees Celsius, make sure that the mark on the thermometer inside the smokehouse does not drop below 80 degrees and in a few hours you can already enjoy your own home-cooked wings.

Cold smoked raw wings

To prepare these wings we need:

chicken wings;
spices (we used salt, red pepper, paprika, cumin, cardamom, dried garlic and marjoram) - you can experiment;
press;
cold smoked smokehouse.

The first recipe involves using cold smoke, but first you need to do some manipulations with the wings.

Thus, chicken wings should remain in the refrigerator under pressure for about 5-6 days. This will allow the meat to be evenly salted and marinated.

After drying, place the bundle with wings in the smokehouse, close the door tightly and begin the smoking process.

Several points need to be noted:

much longer than hot (smoking wings will take you about 12 hours);
It is ideal to use juniper branches or sawdust from fruit trees as fuel (we use fruit tree branches);
you need to make sure from time to time that the fire does not flare up, but smolders evenly - this will allow you to get as much smoke as possible and will not increase the temperature in the smokehouse chamber;
remember that every time you look into the smokehouse, you increase the smoking time by 10 minutes - try to do this less often.

Cold smoked steamed wings

True, like any raw smoked meat, the wings will be slightly tough - you need to understand this fact. Through trial and error, we improved the recipe - we added heat treatment before smoking.

Hot smoked wings

The recipe is incredibly simple - the only limitation in its use can be the lack of a smokehouse itself. No preliminary preparations are required - just marinate the meat with your favorite spices and the next day you can start the smokehouse. Typically, chicken wings are smoked at a temperature of about 100-120 degrees Celsius, make sure that the temperature does not drop below 80 degrees and in a few hours you will be able to enjoy your own homemade wings.

As we have already seen, the process of smoking wings is not at all complicated. The only thing that is required from you is time and desire, if you have a smokehouse, of course. Having chosen a smoking recipe that suits you, you will be surprised why you didn’t do it earlier, because it is so tasty, natural and healthy.

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 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 others during smoking. hazardous components. To everyone who has home smokehouse, we suggest preparing smoked chicken wings without using liquid smoke. How to do this, read on and look at the photos that whet your appetite.

Product 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. By this recipe the mixture is taken various peppers, ground paprika, dill seeds. Salt is added to them. Received spicy composition the wings are filled in, 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 in this case For home smoked Beech wood chips are used for chicken wings. 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 frying 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!

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.
Taste and aroma finished product The type of tree largely determines it. 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.