How to smoke wings at home. Hot smoked smokehouse

Cooking recipes may differ from each other, as each experienced smoker 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.

Raw smoked cold smoked 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.

To begin with, I will describe what our smokehouse design is. This is a small (1*1m) building made of red refractory bricks and clay, has a chimney on the roof with a diameter of 25 cm, without a bottom. Instead of a bottom, there is a hole leading to a trench, through which smoke is supplied to our smoking chamber. The trench is reinforced with sheet metal and has a length of about 8 meters. It has two exits for a 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 the use of cold smoke, but first you need to do some manipulations with the wings.

We wash the wings several times and dry them with napkins. Putting them in a deep container, sprinkle liberally with salt and other spices, stirring evenly. It is necessary that a layer of spices covers the wings on all sides. When this procedure is completed, you need to put the wings under the press. To do this, you need to take a flat kitchen item (chopping board, pot or pan lid) of a smaller diameter than a container with wings, cover from above and press down with a load. We used two 3kg dumbbells, which turned out to be very convenient - the dumbbells are not high and did not take up much space in the refrigerator, where we determine our capacity.

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

The day before the scheduled smoking day, we take out the wings from under the press and dry them. This time we do not use napkins - we string the pickled wings on an elastic nylon thread or wire and hang them in a warm place. Do not forget to put napkins under them - marinade will drip abundantly from them.

After drying, we place a bunch of wings in a smokehouse, close the door tightly and proceed to the smoking process.

It is necessary to note several nuances:

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 not increase the temperature in the smokehouse chamber;
remember that each time you look into the smoker, you increase the smoking time by 10 minutes - try to do this less often.

After 10-12 hours, chicken wings can be considered ready - they have acquired a pleasant brownish tint. These will be completely different wings that we are used to seeing on the shelves - the aroma of smoked meats will be unforgettable, and the taste of chicken meat will remind you of balyk.

Steamed cold smoked wings

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

In this case, we need, among other things, a baking sleeve. If you are a happy owner of a double boiler, 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 into it (about 5-6 pieces) and tightly tightening it with ties, we placed it in a pot of boiling water and “cooked” it for about 30 minutes.

Then everything happens according to the same scheme: dry, hang in a smokehouse, smoke. Now that the chicken wings have been pre-cooked, 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. Such wings will be tender and soft. They are perfect as a snack with beer or as an independent snack.

hot smoked wings

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

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

Only very few people, due to certain circumstances, can say: "I don't like smoked meats." Perhaps these preferences are based on a bad experience of tasting liquid smoke-smoked "delicacies", or perhaps simply individual perception. But very few people, having tried real hot smoked products, still hold 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 fussy product to make in your smoker at home and won't take too long.

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 the use of cold smoke, but first you need to do some manipulations with the wings.

Steamed cold smoked wings

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

hot smoked wings

The recipe for hot-smoked chicken wings is impossibly simple - only the absence of the smokehouse itself can become a limitation in its use. No preliminary preparations are required - just marinate the meat with your favorite spices and the next day you can already start the smokehouse. Usually, 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 homemade wings.

Smoking wings at home is a very interesting, simple and most importantly tasty activity. Having spent a minimum of money and effort, you will get a delicious 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 smoked smokehouse.

Cooking in nature "How to smoke chicken wings"

For this recipe we need:

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

Before making hot smoked chicken wings, raw wings should be marinated. To do this, thoroughly rinse the wings with water, and then let them dry a little. Next, we 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 carefully rub the wing with this mixture. For spicy lovers, I recommend adding a little Tabasco sauce to the marinade. Now let's marinate our wings, for this we leave them in the refrigerator for 5 hours, or leave them to marinate at room temperature for about 2 hours.

Cooking in nature "Marinating chicken wings"

About an hour before the start of smoking, we take out the wings from the refrigerator, and leave them for half an hour, so that they warm up slightly. At this time, we pour the sawdust to the bottom of our smokehouse, then we cover the sawdust with foil, which we will throw away together with the drained fat at the end of the process, or use a special pan to drain the fat.

cooking in nature "Portable hot smoked smoker"

Smoking chicken wings in a smokehouse. Now lay the chicken wings in such a way that they do not touch each other. Next, close the lid and put the smoker on the fire. After 20 minutes, we release smoke from the smokehouse and leave the wing for another 20 minutes. After this time, hot-smoked chicken wings will be fully cooked.

Cooking in nature "Wings in the smokehouse"

Please note that homemade chicken wings are smoked for about 10 minutes longer than ordinary 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 empirically. Although this time will not be much different from the cooking time for smoked wings, which is indicated in our recipe.

Cooking in nature "Smoked wings are ready"

It is equally important to properly serve the cooked dish. An unusual taste and appearance of smoked wings will be given by a bunch of green lettuce and small fresh or pickled tomatoes. Hot smoked wings are best served directly at the end of the smoking process. But many believe that cold smoked wings are superior in taste to freshly cooked ones. But it's up to you!

Cooking in nature "Chicken wings with greens"

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

In our article today we will talk about smoked wings. Without a twinge of conscience, this dish can be called a delicious delicacy, and the wings themselves are an interesting process that only increases appetite. Spend quite a bit of money, time and effort - and get delicious golden smoked wings!

Cooking

Marinating wings

Do you know chicken wings at home? Share an interesting recipe, and we will tell you about our secrets for preparing this crispy dish.

So, first you need to thoroughly rinse 9 chicken wings under running water, then dry them. To make the dish fragrant and tasty, wings. We first prepare the so-called “dry marinade”, for which we need salt, pepper, sugar and citric acid (proportions 1: 1: 1: 0.5). If you are a spicy lover, you can add a drop of Tabasco sauce to the marinade. We rub the wings with this mixture, leave them in the refrigerator for 5-6 hours or at room temperature for 2 hours.

The classic recipe involves only adding salt, but can a pinch of sugar and pepper ruin a smoked dish?

What to copy?

While the wings are soaked in seasonings, it is worth thinking about which sawdust to smoke them on. Fruit trees are ideal for this purpose, but if there are none, 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

Take the wings out of the fridge an hour before smoking to warm them up a bit. Pour the sawdust into the bottom of your smoker, cover the grate with foil (we will then throw it away with the drained fat), or use a special tray.

Lay the wings so that they do not touch each other and the edges of the smoker. Cover with a lid, place the 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 oil lamp. To do this is quite simple - you just need to open the lid. This little trick will save the finished dish from bitterness and make it more juicy.

Smoked foods are sometimes bitter. You can avoid this by releasing excess smoke in a timely manner.

The smoking time of the wings is approximately 40 minutes, but it all depends on the smokehouse. Set your optimal time by periodically checking the wings for readiness. To do this, you will need a sharp knife - it is convenient to make cuts with it and see if there is blood in the middle of the wings. Its complete absence and clear juice indicate that the wings are ready, even if only half an hour has passed.

Subtleties of smoking wings

It is worth noting that hot smoked wings are 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 saw smoke and heard a slight sizzle, the fire can be slightly reduced. Smoke and aroma have already been released from the wood chips, which enveloped the wings, now the fire is needed only to support the process. Having learned how to smoke wings quickly and tasty, you will please yourself and your loved ones with an excellent dish!

Watch the fire, it doesn't have to be big

Serve a treat

Smoked wings are ready and you can take them out of the smoker - here it is, the most blissful moment. The test has not been taken yet, but some amazing feeling is already enveloping you - you are waiting for the "holiday of the stomach".

Put the smoked wings on a beautiful plate, serve with fresh vegetables as an appetizer for beer or ... fantasize!

Step-by-step recipes for smoking chicken wings at home: cooking smoked chicken wings in a smokehouse, convection oven, oven

2018-04-15 Oleg Mikhailov

Grade
prescription

8457

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

11 gr.

carbohydrates

0 gr.

156 kcal.

Option 1: Classic Smoked Chicken Wings for the Smoker

A simple and fragrant marinade, sufficient exposure, and your smoked meats will have such a color, taste, and aroma that seasoned smokers will envy. Take your time, do not shorten the marinating time, and even a worthy treat will come out of frozen meat.

Ingredients:

half a kilogram of chicken wings;
two tablespoons of vinegar and the same amount of sunflower oil;
a spoonful of chopped garlic;
a dozen peas of allspice;
a couple of bay leaves;
two tablespoons of salt.

Step-by-step recipe for smoking chicken wings in a smokehouse

Preparing the wings is not difficult. We quickly singe over an open fire, thereby removing the hairs on the skin, cut off the last link - it practically does not contain edible pulp. From the flexion side, we cut the joint to half, rinse and blot with a towel.

Crush the pepper, but not too finely, the parsley should also be chopped a little, just breaking the leaves with your fingers. Pour the spices into the water, stirring, dissolve the salt in it, add the garlic. Lightly beat the oil with vinegar with a whisk, pour into the marinade and stir.

Fold the wings in a bag, pour the marinade. Without tying, place in a bowl of such a volume that all the chicken in the bag fits snugly in its volume. Refrigerate for a day, during which time shake vigorously several times and put back.

Smoking does not contain any subtleties. Arrange the wings on the grate of the smokehouse, pour wood chips on the bottom, cover with foil or place a brazier between the sawdust and meat. This will prevent grease from getting on a smoldering tree, a fire, or just an unpleasant burnt aftertaste.

The process of smoking chicken wings depends entirely on the design of the smoker, be sure to check the instructions for proper use. Choose from the ready-made recommendations the one in which the finished product is obtained in about an hour at an average temperature.

Option 2: Quick Recipe - Cooking Smoked Chicken Wings in Airfryer

Using a convection oven, better known as an “air grill”, you can create a temperature regime very similar to that at which hot smoking of products occurs. By adding a special concentrate to the marinade, we get the effect of smoked meat without smoke and soot.

Ingredients:

a kilogram of large chicken wings;
two spoons of concentrate "Liquid smoke";
spices for poultry meat;
one and a half glasses of water;
two tablespoons of natural lemon juice;
a teaspoon without a hill of salt;
three cloves and a spoonful of chopped garlic;

How to quickly cook smoked chicken wings

Cut the wings at the joints with culinary scissors, put in a colander, rinse with running water and leave to drain over a bowl. Combine all the ingredients of the marinade, stir, do not add water yet.

Set aside large parts of the wings, cut whole cloves of garlic into strips, pour boiling water for a minute. In the wings with a narrow knife, make punctures from the side of the joint, insert two garlic cloves each. Put the whole chicken in a saucepan and pour over the marinade. Add water and stir until all the meat is covered with spices.

Put a portion of the wings in the marinator, add a little liquid from the bowl, start a short program. Repeat with all other chicken pieces. In the air grill, set the grate to a medium level, wipe the wings lightly so that the marinade does not drip from them, decompose the required amount.

Mode of operation - average, time up to half an hour. Start the air grill for twenty minutes first, after turning it off, remove the medium-sized wing and try it. You may have to continue baking for up to fifteen more minutes.

Option 3: Cold smoked chicken wings marinated in beer

The type of beer is up to you, both dark and light are suitable. There is no need to marinate chicken in the drink that you prefer to drink, its taste will not be felt in the finished dish. Try using different varieties for the first time, dividing the meat accordingly. Choose according to your taste, and do not forget that in the third option, beer can also be mixed.

Ingredients:

kilogram of chicken wings;
unfiltered beer - one bottle;
a spoonful of coarse salt;
two tablespoons of oil;
1/4 teaspoon black and red pepper;
four cloves of garlic;
a spoonful of herbs.

Smoking chicken wings

With the help of tweezers, remove the remnants of feathers from the wings, lightly scorch each with the fire of a lighter. Pierce with a needle in the most fleshy places, wash and dry with disposable paper towels. Put in a wide, flat bowl or plastic container, pour over beer for two hours.

Peel and crush the garlic with a special press, mix with salt and spices. Instead of a ready-made set of herbs, you can use a mixture of an equal amount of ground coriander, oregano, savory and two pinches of grated nutmeg.

Remove the wings from the beer, dry again and sprinkle with spices and salt in the same bowl, mix thoroughly, stand for a quarter of an hour and place under pressure. It is enough to cover the chicken with a plank and place a liter jar of water on top.

We remove the wings to marinate in the refrigerator. First, we withstand a couple of hours, then remove the oppression, pour oil and mix. We put the load again and keep it in the cold for up to a day.

Regardless of the design of the smokehouse, designed for cold smoking of products, it will take at least 18 hours to keep the wings in the smoke. After marinating the chicken, wipe it with a damp cloth from the remnants of the marinade, string it on a strong twine and hang it in a draft. Cover with gauze from insects, ventilate for a couple of hours before smoking.

Option 4: Smoking chicken wings at home with liquid smoke

Thinly cut the zest from the lemon and pour a few tablespoons of boiling water over it. After holding for about three minutes, remove and cut into strips, put in the marinade for half an hour before the end of the exposure of the chicken. Needless to say, the wings will turn out much more fragrant?

Ingredients:

a teaspoon of concentrated "liquid smoke";
mayonnaise, fat content above 50% - two tablespoons;
500-600 grams of chicken wings;
an incomplete spoonful of coarse salt;
half a medium lemon;
a spoonful of refined oil;
three pinches of black pepper;
ground coriander and cumin in equal proportions - only a quarter of a spoon.

Step by step recipe

Prepare the wings as described in any of the previous recipes, with the only difference being that you do not need to cut or remove the end segment. Pierce the skin with a thick "gypsy" needle, mix everything that will go into the marinade (except oil) and rub the wings thoroughly with the mixture.

We stand the chicken in the marinade for up to three hours. Dip the tip of the napkin into vegetable oil and carefully rub the baking rack. Spread the wings, heat the oven to a temperature of exactly two hundred degrees. We install the grate, be sure to substitute the bottom of the brazier under the drops of fat.

We cook the wings for half an hour, serve in any form - hot or cold. A side dish for such meat is not provided, but if you decide to have a tight bite with wings, then fresh bread and simple garden vegetables - tomatoes, cucumbers, sweet peppers and greens will be their best companions.

Option 5: Smoked Chicken Wings Aged in Tea

The most "country" recipe from the entire collection. It is very convenient to soak the meat in tea broth in the evening, in the morning, going on a journey, place it in the marinade, and cook it upon arrival at the place.

Ingredients:

three tablespoons of medium leaf tea;
two dozen chicken wings;
five peas of fragrant and the same amount of black pepper;
large leaf of lavrushka;
an incomplete spoonful of salt and the same amount of a mixture of spices for roasting chicken;
homemade mayonnaise - two tablespoons.

How to cook

Brew strong tea. Use filtered or bottled water, the brew should be very strong and fragrant, but not cloudy. Cool and pour prepared wings with tea. For this recipe, it is better to take only the largest parts, and separate the rest and use for the broth.

We stand the chicken in tea for at least six hours, dry it and immerse it in the marinade. We prepare the marinating mixture just before use - we combine all the components, the pepper needs to be crushed in a mortar. We stand the meat for about four hours.

We will smoke in a hot way, and we will make a smokehouse from improvised means. Any metal bucket that is found in the country will come in handy, not necessarily rusty, and not enameled. Wash and dry it, chop twigs from any fruit tree to the bottom with a knife, preferably not too dry.

Wings loosely strung on a thin wire, fasten under the very top of the bucket and cover it with a lid. Make a small fire and collect some coals, put a bucket directly on them and cover them with heat in a circle. Keep an eye on the smoke coming out from under the lid, you may have to sprinkle water on the smoldering wood in the bucket. With the same success, our impromptu smokehouse can be placed on a camping kerosene gas or any other mild heating. We smoke the wings in a hot way, about a quarter of an hour.

How to smoke wings at home. Hot smoked smokehouse

Raw smoked cold smoked wings

Steamed cold smoked wings

hot smoked wings

Steamed cold smoked wings

hot smoked wings