Homemade smoked wings. How to deliciously smoke chicken wings

28.02.2024 | Jurisprudence

How to smoke chicken wings

Smoking wings at home is a very interesting, uncomplicated and most importantly delicious 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.
- salt
- pepper
- sugar
- lemon acid

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. It is better to establish the optimal smoking time for chicken wings for your smokehouse by trial and error. 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 fresh or pickled tomatoes will give smoked wings an unusual taste and appearance. 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 love smoked dishes, then we bring to your attention the following recipe, from the smoking section, namely how to smoke hot smoked perch

P.S. Bonus video on the topic “Do-it-yourself hot smoked smokehouse”

More information

We were able 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 very simple to make - 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.

Place the salted chicken wings on a wire rack to dry a little for about half an hour.

Next, we install a tray in the smokehouse, which is included in the kit. There are grilles with wings on it. The smallest smoker will hold about a kilo or two of wings. 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.

Smoked wings are a universal treat for a large company or a modest family feast, an outdoor picnic or a home table.

It’s much easier to go to the store and buy a ready-made product, but then you’ll miss the chance to try an environmentally friendly dish with strong smoky flavors and your favorite spices, without dyes, flavor-enhancing chemicals, or preservatives.

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

A good marinade is the key to successful preparation of smoked poultry.

Dry marinade mixture

Make up a mixture of equal amounts of salt, sugar and pepper (red, black or a mixture of peppers). Add citric acid and half the amount of salt to the marinade. You can enhance the taste by adding coriander or nutmeg. Garlic lovers can also add it to the marinade.

Rub the wings with this mixture, place them tightly in a non-oxidizing container, and leave to marinate for 3 hours.

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

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.

Combine all the ingredients in a non-oxidizing container, place the wings in the brine, mix, put a weight on top and leave to marinate in the refrigerator for a day. The marinating time can be increased 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.
Pepper mixture 6-7 pcs.

Marinate as in the previous case.

You can add other spices to any of the marinades: coriander, ginger, thyme. Instead of water, you can marinate the bird using unfiltered beer or strong

brewing tea.

If the meat turns out to be too salty after marinating, you can rinse it or soak it in water for a few minutes.

Features of preparing cold smoked wings

Important! To obtain a high-quality smoked product, take chilled or fresh wings: frozen wings will result in a dry and tough dish. The wings should be large enough. The small ones will make “crackers” that will quickly spoil and can burn.

The wrist (the thinnest part) is removed from the wing; it most often burns. The fluff and hairs remaining on the wings are scorched over a non-smoking flame. Feather stumps are removed using tweezers or a small knife, and the bird pieces are washed in water.

Some subtleties

Smoked wings at home can be prepared in two ways: hot or cold. In both cases, smoke is used obtained from the incomplete combustion of juniper paws, sawdust or branches of fruit trees (apricot, cherry, apple, pear, grape), alder, and beech chips. If you want to get a golden brown crust, sprinkle a small amount of granulated sugar on the sawdust.

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

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

There are different ways to cool the smoke supplied to the food.

In one case, in order to maintain this regime, the heating source is placed at a distance of about 8 m from the smokehouse and connected to the smoking area by a pipe. A small ditch is dug under the pipe. As the smoke passes through the pipe, it cools to the desired temperature.
In another case, the pipe is cooled with cold water.
In the third, the temperature of the heater is adjusted.

Poultry is cold smoked, raw or pre-boiled until half cooked.

Cold smoked products last longer and are considered more tasty. In terms of consistency, they are denser.

Cold smoked raw wings

The following recipe for cold smoked wings makes a tasty but tough dish.

Marinated poultry meat is thoroughly dried before smoking. First, they are blotted with napkins, and then left hanging (on wire racks or on a fishing line) until the skin is completely dry. This process can last from several hours to days. It is advisable to place the wings in a draft. Cover with gauze to prevent insects.

The prepared dried semi-finished products are placed on the smokehouse grate or suspended in it. Close the lid. Smoking the wings in the smokehouse lasts 10-12 hours.

To prevent it from getting too hot, periodically check the temperature in the smoking chamber. Often you cannot open the lid, as the temperature will drop and the cooking time will have to be increased.

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

The finished products are cooled for 2-3 hours and served.

Cold smoked steamed wings

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

To make the finished product juicier and softer, the wings are pre-cooked until half cooked on the grill 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. At higher roof temperatures

the fish will be fried. After heat treatment, the products are thoroughly dried.

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

Features of preparing hot smoked wings

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

The products are juicier and softer, but less tasty than raw smoked ones. No additional heat treatment of poultry is required before smoking.

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

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

The marinated wings are dried as if cold smoked.
Prepare the smokehouse in the following order:
Chips, twigs, and sawdust are poured onto the bottom.
Install a tray for draining fat.
Install the grate.
Place chicken on the grill with gaps of at least 1 cm between pieces and from the walls of the smokehouse.
Close the container tightly with a lid.
The prepared smokehouse is placed on a fire (fire, gas or electric stove) and left to smoke for 20-25 minutes. During this time, the inner layers of the bird will be completely cooked. Heating is stopped. Open the lid slightly and release the smoke. Remove the lid and take out the finished wings.
The dish is allowed to “rest” for 2-3 hours. During this time, the pulp becomes even more saturated with smoke products, cools, and the surface becomes drier.

How to smoke chicken wings in a torpedo

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

Unlike similar devices, the metal thickness is 1.5 mm. Smoke is formed as a result of thermal decomposition of wood and consists of: droplet liquid and gas atmosphere. This smokehouse is convenient for camping trips; it will allow you to cook chicken quickly.

In smoke, only 10% of the substances are involved in the smoking process. Phenols form the smell and taste, 14% are given to acids, 20% of compounds give the characteristic color. Volatile acids play a supporting role.

Features of serving

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 spicy tomato sauces.
This dish is served as a cold appetizer with chilled beer.

Storage Features

If there are smoked products left after a meal, you can store them in the refrigerator for no more than a week. Smoke has an antiseptic (antimicrobial) effect, so smoked products can be stored much longer than boiled and fried ones.

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

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 frying pans that have served 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!