Marinade for hot smoked wings. Recipe for smoking in a hot smoked smokehouse

Hardly anyone doubts that chicken smoked wings at home- This gourmet delicacy. You can buy it in the store, but the quality of the dish does not always satisfy the lover of smoked meats, and its price sometimes bites.

If there are conditions for smoking at home, in the country or at a picnic, cook fragrant dish It's easy and the process doesn't take long. But before you cook smoked wings at home, you need to prepare them - pickle them.

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

Before loading raw product in the marinade, you need to take into account some recommendations that affect taste qualities ready meal:

Buy poultry meat that has not been frozen;
At room temperature pickling occurs much faster than in a cool place;
The longer the wings are marinated, the sooner they reach the condition in the smokehouse;
A good product is obtained if the wings are wrapped with wet gauze before being placed in the smoking chamber. This operation will allow you to get a beautiful golden color with hot smoking;
To prevent the meat from being bitter in taste, the consistency of the smoke should be controlled. If it is too saturated, 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 fruit species trees will saturate the meat with natural flavor and delicate taste. good source fragrant smoke are aspen firewood. Never use coniferous wood for smoking, the smoke of which is saturated with carcinogens and resins. Smoked pine or spruce meat products have a pronounced taste of tar.

Chicken meat bought at the market (homemade) 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, we select the marinade recipe.

Smoked wings - a universal treat for big company or a modest family feast, a picnic in nature or a home table.

Much easier to go to the store and buy finished product, but then you will miss the chance to try an organic dish with bright pronounced odors haze and your favorite spices, without dyes, chemical substances flavor enhancers and preservatives.

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

Good marinade- pledge successful cooking smoked bird.

Dry marinade mix

Make up a mixture of equal amount salt, sugar and pepper (red, black or a mixture of peppers). Citric acid, half the norm of salt are added to the marinade. You can enhance the taste by adding coriander or nutmeg. Garlic lovers can also put it in the marinade.

Wings are rubbed with this composition, tightly placed in a non-oxidizing dish, left to marinate for 3 hours.

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

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.

All components are combined in a non-oxidizing dish, the wings are placed in the brine, mixed, oppression is placed on top and left to marinate in the refrigerator for a day. It is allowed to increase the pickling time 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
A mixture of peppers 6-7 pcs.

Pickle as in the previous case.

Other spices can be added to any of the marinades: coriander, ginger, thyme. Instead of water, you can marinate the bird using unfiltered beer or strong

tea brew.

If the meat after pickling turned out to be too salty, then it can be washed or soaked in water for a few minutes.

Features of the preparation of cold smoked wings

Important! To obtain a high-quality smoked product, chilled or fresh wings are taken: the frozen dish will turn out dry and tough. Wings should be large enough. Small ones will make "crackers", which are quickly smoked and can burn.

The wrist (extreme thin part) is removed from the wing, it most often burns. The fluff and hairs remaining on the wings are singeed over a non-smoking flame. Feather stubs are removed with tweezers or a small knife, the bird pieces are washed in water.

Some subtleties

smoked wings at home, you can cook in two ways: hot or cold. In both cases, smoke obtained from the incomplete combustion of juniper legs, sawdust or branches of fruit trees (apricot, cherry, apple, pear, grape), alder, beech chips is used. Do you want to receive golden brown- sprinkle on sawdust a small amount of sugar sand.

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, home-made oil lamps are used, which are made from barrels, buckets, outdated washing machines or refrigerators, from refractory bricks.
The industry produces cold smoked smokehouses and smoke generators. They are used in accordance with the instructions.

Cold smoking takes 10 to 12 hours. The process temperature is low and ranges from 35 to 40 ° C, the smoke is specially cooled to this temperature.

Exist different ways cooling the smoke supplied to the products.

In one case, in order to observe such a regime, the heating source is placed at a distance of about 8 m from the smokehouse and connected to the place of smoking by a pipe. A small ditch is being dug under the pipe. During the passage of smoke through the pipe, it is cooled to the desired temperature.
Otherwise, cool the pipe with cold water.
In the third - regulate the temperature of the heater.

Cold-smoked poultry is raw or pre-boiled until half cooked.

Cold-smoked products are stored longer and are considered tastier. They are denser in texture.

Raw smoked cold smoked wings

By next recipe cold-smoked wings make a tasty, but harsh dish.

Pickled poultry meat is well dried before smoking. First, they get wet with napkins, and then in a suspended state (on grates or on a fishing line) are left until the skin is completely dry. This process can take from several hours to days. It is advisable to place the wings in a draft. Close with insect gauze.

Prepared dried semi-finished products are placed on the grill of the smokehouse or hung in it. Close the lid. Smoking wings in a smokehouse lasts 10-12 hours.

In order not to be too hot, periodically check the temperature in the smoking chamber. Do not open the lid often, as the temperature will drop and the cooking time will have to be increased.

Readiness is determined by puncturing the knife in the thickest part of the wing. The knife should easily enter the pulp. There should be no pink juice on the cut.

Finished products are cooled for 2-3 hours and served.

Steamed cold smoked wings

According to the recipe for smoking wings in a smokehouse, described below, the products are more tender.

To make the finished product more juicy and soft, the wings are pre-cooked until half cooked on the grate 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. With more high temperature roof

the skins will fry. After heat treatment, the products are well dried.

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

Features of the preparation of hot smoked wings

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

Products are more juicy and soft, but less tasty than raw smoked products. Additional heat treatment of poultry before smoking is not required.

The industry produces hot-smoked smokehouses heated by electric, gas stoves and solid fuel (from the fire). Sometimes an aerogrill is used for smoking, but then liquid smoke is added to the marinade.

Ready-made smokehouses for hot smoking have different shape but the principle is simple and the same. The base is a container inside which there is a grate for food, a tray for collecting fat and in the lower part - 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:

Pickled wings are dried as if cold smoked.
Prepare a smokehouse in the following order:
Wood chips, twigs, sawdust are poured at the bottom.
Install drip pan.
Install the grate.
Chicken is placed on the grate at intervals of at least 1 cm between the pieces and from the walls of the smokehouse.
Close the container tightly with a lid.
The prepared smokehouse is set on fire (bonfire, gas or electric stove) and left to smoke for 20-25 minutes. During this time, the inner layers of the bird will fully reach readiness. Heating is stopped. Opening the lid releases smoke. Remove the lid, take out the finished wings.
The dish is allowed to "rest" for 2-3 hours. During this time, the pulp is even more saturated with smoke products, cools, the surface becomes drier.

How to smoke chicken wings in a torpedo

The device uses the principle of an oven. The smokehouse is made of food grade of stainless steel. Portable equipment is a sealed device, inside of which there is a tray for chips and liquid, slots for gratings. The cover is closed with bolts. The source of heat is a fire, a gas burner. Meat can be cooked quickly, and therefore cannot be stored for a long time.

Unlike similar devices, the thickness of the metal is 1.5 mm. Smoke is formed as a result of the thermal decomposition of wood and consists of: drip liquid and gaseous atmosphere. Such a smokehouse is convenient for hiking in nature; in it, cooking chicken meat will be quick.

In smoke, only 10% of the substances are involved in the smoking process. Phenols form the smell and taste, 14% is assigned to acids, 20% of the compounds give a characteristic color. Volatile acids play an auxiliary task.

Features of serving to the table

Smoked meats can be garnished with any fresh vegetables and lettuce, spinach, parsley, dill. Vegetables and poultry will harmoniously complement each other's taste. You can use sharp tomato sauces.
This dish is served as cold appetizer to chilled beer.

Storage Features

If after the meal left smoked products You can store them in the refrigerator for up to a week. Smoke has an antiseptic (antimicrobial) effect, so smoked foods can be stored much longer than boiled and fried foods.

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 taste qualities smoked ribs, and the smoking cooking process itself will become a good tradition.

Love ➤ smoked chicken wings? Check out their recipe home cooking hot smoking method. Tender and juicy meat with a crispy crust cannot be compared with what is offered in the distribution network. No dyes, flavor enhancers and preservatives, only fresh product, interesting marinade and fragrant smoke.

Choose wings and cook in salting

Smoking chicken wings in a hot-smoked smokehouse involves rendering fat. At the same time, you need to understand that small and thin wings will dry out quickly during the cooking process and may burn. To enjoy smoked meats, we recommend choosing larger wings. Even after removing some of the fat and fully prepared left to enjoy.

Ideal for hot smoking - chilled or fresh product. It is better to refuse the purchase of frozen chicken meat. The problem is that at low temperatures the wings lose taste properties and get 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. Better get rid of problem area and not create difficulties for yourself in the process of hot smoking. If you are preparing a snack for beer, leave everything as it is, dried wings are just appropriate here.

marinade recipes

Chicken meat, unlike beef, pork, lamb and other varieties, is tender and soft in itself, so cook complex marinades not necessary. And soaking the wings for 2-3 days is also not worth it. We offer several simple options gas stations.

Salty wings.

You can limit yourself to salt. To make the meat well salted, rub the wings with salt, after drying them and folding them into a deep container. Cover the container cling film and overnight in the refrigerator.

dry marinade.

Mix spices that taste and smell you like: black and red ground pepper, thyme, Svan salt, fragrant seasonings for meat. Rub the wings with the composition. Wrap the bowl with cling film and refrigerate for 3-4 hours.

Pickle with spices.

2 kg. chicken wings, 2 cups of water, 40 ml. 9% vinegar, 4 tsp. salt, 40 ml. vegetable oil, 10-12 peppercorns, 4 bay leaves, 5 cloves of minced garlic. We 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 parsley, 6-7 peppercorns, 3 tbsp. l. lemon juice. Lemon can be substituted citric acid. We put 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 well salted or marinated, remove them from the refrigerator and put 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 cloth to remove excess moisture, and send it to the smokehouse.

We also prepare equipment. At the bottom we fall asleep wood chips (preferably fruit trees). We place a tray in the container to prevent fat from getting into the sawdust, the appearance of burning and bad smell. Install the grill and place the wings on it so that they do not touch each other. Close the smoker and put it on fire.

Technology of hot smoked wings

For the preparation of 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 come out and dry a little chicken meat. After that, close the lid again and cook the dish for another 20-30 minutes. During this time, the wings will become yellowish, the skin is denser, and in the area of \u200b\u200bthe so-called joints, the meat will darken. Next, we 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 the dish is easy to determine by appearance and the way the meat separates from the bone. It is important that there are no blood stains left, and golden crust. The dish is being prepared for 1-1.5 hours, but it is better to determine optimal time empirically, because for smokehouses of different capacities, the duration of the process is different.

When the dish is ready, the wings must be removed from the grill and put on big dish. Smoked meats can be served both hot and cold. We advise you to prepare interesting sauce or ketchup dressing.

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

Cook smoked wings with pleasure, treat your relatives and friends. Bon appetit!

I associate picnic time with deliciously cooked meat on fresh air- it could be regular barbecue or, something new, for example, smoked meats in hot smoked smokehouse. I have been using a smokehouse for half a year now, there is experience and a way fast smoking without pickling. This method well will be suitable for departures on the nature, giving, fishing. You just need to decide on the products and put a hot smoked smokehouse in the trunk.

Recipe for smoking in a hot smoked smokehouse. Quick method without pickling.

Ingredients for a smoker with a load of 4 kg of meat:

undercuts - 1 kg.,
chicken wings - 1 kg.,
chicken drumsticks - 1 kg.,
pork ribs - 1 kg.,
champignons - 200-300 g.,
salt, black pepper and spicy to taste.

Preparation of products for smoking.

Wash and dry everything well, divide into pieces convenient for smoking and serving. Wings can be cut into phalanges, undercuts cut into pieces of 200-250 g. I recommend making wings spicy - for beer, and other products without hot pepper.

Preparing the smokehouse for smoking.

If you have a new smokehouse, not yet smoked, then you need to smoke it for the first time at idle for 30-40 minutes. If you have already smoked, then mainly wash the pan and lid. Well, this is obtained with the help of a construction spatula and a metal mesh brush. Personally, I try to keep the smokehouse not very smoked inside, all the same, the products are different and they should have their own tastes.

At the bottom of the smokehouse we fall asleep sawdust alder or beech chips, if you have chips of fruit trees or oak, then you need to soak the chips for a day clean water, periodically changing it, then dry it. Chips or sawdust do not need much, in a hot smoked smokehouse it is only to give taste and smell, the products are mainly cooked due to heat treatment. For my smokehouse, 3-5 handfuls are enough for one smoking.

We cover the tray with foil, so that it would be easier to clean and wash later. We lay out the products on the grids: the ribs and drumsticks on the lower shelf, as they contain more meat, wings, bacon or undercuts on the top of the lattice. We charge the smokehouse and put it on the grill or on a small fire.

Since we are essentially smoking fresh food they contain a lot of moisture. When smoked, liquid will evaporate from them and condense on the lid of the smokehouse. Along with the smoke, black cinder will form, which then drips onto the meat and leaves black spots, in order to avoid this, we put small pebbles in the water lock chute and put the lid at an angle, but so that the water lock is in working order. Now the condensate rolls and flows down the wall of the smokehouse.

Smoking in a hot-smoked smokehouse, fast technology.

The first 20 minutes we smoke on medium-low heat, as soon as the smoke from the wood chips comes from the smokehouse, we detect 20-25 minutes and maintain a uniform medium fire. It is desirable that the fire be evenly distributed along the bottom of the smokehouse. After 20 minutes of smoking on medium heat, open the lid of the smokehouse and check if everything is in order. Next, we throw firewood into the fire and smoke it on an already strong fire for another 15-25 minutes. A sign that the products are undergoing enhanced heat treatment is when not smoke, but steam comes out of the smokehouse tube.

Below is a video tutorial on how to cook. meat products in a hot smoked smokehouse. Enjoy watching.

We got the opportunity to make smoked chicken wings thanks to our home smokehouse. We bought it about six months ago, and since then we have been experimenting with various smoked dishes. Our smokehouse is with a water seal. This is a water lock that prevents smoke from escaping when 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 starting the smoking process, you need to pickle the product. You can do it regular ambassador or in a liquid. Brine for smoking is very simple - add 100 g of salt per liter of water. We stand the wings in brine for a day, then rinse and proceed to smoking.

As a raw material for smoking, we will use alder chips. This one is now sold online. We cover the bottom of the smokehouse with foil, put a handful of wood chips on it.

Put the salted chicken wings on a wire rack so that they are a little weathered for about half an hour.

Next, we install the pallet in the smokehouse, which leads to the kit. On it are lattices with wings. About a kilogram or two wings go to the smallest smokehouse. 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.