It is also worth noting that when smoking at home, you can be sure that no harmful substances or artificial concentrates have been added to the products.

Such an appetizer as smoked wings in a smokehouse can be made quickly enough, the main thing is to adopt the chosen recipe. Do not overdo it with spices and then you will please yourself and your loved ones with juicy and fragrant smoked wings.

A set of products for the dish:

• 1.5 kg of chicken wings;
• 50 grams of salt;
• allspice (5-6 peas);
• ground black pepper (a few pinches);
• 5 cloves of garlic;
• mustard (100-150 grams);
• olive oil (2-3 tablespoons).

Steps for making smoked wings

Buy fresh chicken or turkey wings. They should not have unpleasant odors and yellowness on the skin, since these two factors mean that this product has been on the counter for a long time and may already have deteriorated.

To cook hot smoked wings in a few hours, you need:

• wash them thoroughly and clean them of the remnants of feathers (this is convenient to do with special tweezers because with it you will definitely pull out the feather completely and not even a small part of it will remain under the skin);
• dry the wings with napkins;
• prepare the marinade (grate the garlic or push through the garlic press and mix with salt, pepper and olive oil. Then you need to gradually add mustard to get a paste-like consistency of the marinade);
• pickle the wings (each must be coated with marinade on all sides. In order for it to be better absorbed into the meat, and not just into the skin, small cuts should be made on the wide parts of the wings. After that, a 3-liter jar should be placed on top of the container with the pickled product with water and send everything to the refrigerator for 2 hours).

The smokehouse also needs to be prepared in advance:

• wet sawdust should be placed at the bottom deciduous trees(you can use chips of alder, cherry, apple tree);
• it is better to cover the tray with foil so that the dripping fat and juice do not burn on it (it is imperative to put the tray, it prevents fat and meat juices from getting into the sawdust).

If you are going to cook outdoors, then apart from the above steps, nothing else is required. And in the case of smoking products in the apartment, you also need to install a special hose on the cover of the smokehouse to remove smoke (the hose can be brought out the window).

When you take the wings out of the marinade, you need to remove excess spices from them and put them on a wire rack in a smokehouse. After 30 minutes, you can check the doneness of the meat for the first time. For the preparation of this hot smoked product, from 1 to 1.5 hours is enough. Turkey wings are cooked in 1.5 - 2 hours, as they are much larger in size and turkey meat is tougher compared to chicken.

You and your loved ones will appreciate the original snacks and dishes from different meats or fish, which are cooked in a smokehouse. Having tried them once, you will no longer be able to deny yourself the pleasure of cooking homemade smoked meats according to your own recipes!

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 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 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 ready meal 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 like, a beer snack or ... fantasize!

smoked wings- delicious dish, which can be easily prepared at home. To do this, you just need 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 by one's own hands. This process is very entertaining, uncomplicated, although it takes time and utmost attention, but the result is very tasty and incredibly fragrant. My husband recently made his own smoker at home and we were itching to try it out. We decided to start with chicken wings, we wanted to enjoy ourselves and treat our friends. Yes, and for the money, home-smoked wings are much cheaper than purchased ones, besides, your product is much better, it does not contain any “liquid smoke” or other chemistry. But before smoking, chicken wings must be prepared for this process, i.e. pickle them. There are many ways, but the husband decided to choose the easiest way - the so-called “wet”. Therefore, if you still do not know how to marinate chicken wings for smoking at home, I will help you and tell you my way, which results in a very fragrant and appetizing dish.

First, prepare the wings for the smoking process. Therefore, the first step is to remove all unnecessary from them, rinse thoroughly in cold water and let the water drain.

We are preparing the marinade. I use a deep bowl for this, into which I pour about 1 liter of cold water. Add salt to taste and stir until completely dissolved. Salt should be added so much that the solution is well salted, but not too much. I do not advise to do ropa. There I also add a few bay leaves and a couple of peas of black pepper. I divide the lemon into two parts and squeeze the juice from the smaller half. The marinade for the wings is ready.

Prepared chicken wings are sent to the marinade and left for at least 5-6 hours. It is even better to leave the wings in the marinade overnight so that they are better saturated.

That's all, the wings are completely ready for the smoking process. And that's how we got them in the end. A little dark, but tasty and very fragrant.

If you do not have lemon, then 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 on taste smoked wings it will not affect in any way, just lemon gives them a special flavor.

expertoza.com

How to smoke chicken wings

How to smoke chicken 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"

Hot smoked chicken wings recipe

For this recipe we need:

- chicken wings 9 pcs.

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 in any container salt, sugar, pepper, citric acid in a ratio of 1:1:1:0.5 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 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

mymylife.com

A step-by-step photo recipe on how to smoke chicken wings in a smokehouse at home in a hot way

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 it.

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 matter - a mobile smokehouse with a water seal, which optimizes the process of preparing smoked delicacies. Young housewives are always wondering how to pickle and how much 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 large quantity spices, but this is not at all necessary in the process of preparing smoked chicken meat - it is very soft in itself. Even without prior preparation, it will be tender, and any soaking of chicken always increases the cooking time and interrupts the true taste of smoked chicken. The tested recipe for smoked wings is very simple to make, and the result exceeds all the chef's expectations many times over - along with an amazing taste, you get a completely natural and safe product for the body, which is well absorbed and gives a great mood to the taster.

Ingredients

Let's start smoking chicken wings in a hot-smoked smokehouse by preparing the meat. Wings must be fresh - chilled products are perfect for hot smoking. The meat must be washed in cold running water and dried well by wiping with paper towels. Chicken wing is a portioned product, so it does not need cutting. The exception is the wings, on which the first phalanx remains. It needs to be cut off, because when smoked, this part will dry out very quickly and turn into a cracker. Although, if you want to smoke a beer wing, you can leave it as is. After the wings take the form you want, put them in a deep bowl, salt to your liking and mix well. The prepared meat should be allowed to soak with salt throughout the day, so we cover the wings with cling film and then put in the refrigerator.

About an hour before the expiration of the salting of the wings, we begin preparations for the hot smoking process itself. To prepare smoked chicken wings, we need a smoker with a water seal that can produce a hot-smoked procedure similar to the ProQ brand unit. We will prepare the unit for operation by carefully studying and strictly following the requirements of the operating instructions. And also stock up on all the necessary components. You will need a package of special charcoal and a small amount of alder chips.

Let's start the smoking process by lighting a fire with 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 tray, level them carefully, 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 pan of the smoking device. We will do this in advance so that the smokehouse does not have to spend time heating water on coals, which will delay the smoking time.

We install the grate, and then put the salted cold wings on it.

After an hour of smoking, the wings will look like in the photo - a little dried on top and a little softened inside. In places of a puncture, the release of juice will be noticeable. The wings will acquire a barely perceptible aroma of smoke from alder chips. Thanks to the hydro-barrier, the wings will not be able to dry out quickly, and the temperature will not rise above 120 degrees Celsius.

After the next half hour, the wings will noticeably change - they will become more yellow and the skin will begin to thicken on them. In places of cuts on the bones and joints, the meat will look like slightly dried meat, and the wings will already look like smoked wings that are familiar to us, sold through retail chains.

In order for the wings to acquire a marketable appearance and a finished taste, they need to be heated a little more than during the entire smoking process. To do this, remove the pan with water and turn the chicken wings over to the opposite side. We cover the smokehouse with burning coals and leave 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 at the very bone.

After the time specified in the recipe, the wings will take on the same appetizing look as in the photo. It makes you want to eat them without waiting for them to cool!

Carefully remove the wings from the grill, laying them on a large clean plate, where they will cool and soak in flavor. The readiness of hot-smoked chicken wings is easy to determine by the following criteria: the finished meat will look like baked not only in the outer part, but also at the bone itself - bloody and raw places should be completely absent. You can store the chicken delicacy for a week, even two, in the refrigerator, well packed in parchment paper. Be sure to lay out bundles with wings on a pallet - although they are not very greasy, but still, oily and very aromatic juice can stand out in small quantities during long-term storage of the product. It is able to quickly and easily absorb into any surface, and then stay in it for a long time.

Chilled hot smoked wings are tasty and fragrant, completely ready to eat in the form of a meat snack or a component of an unusual salad. They retain their taste, wonderful aroma and impeccable appearance for a long time.

www.nazimu.info

Smoked chicken wings recipe with photo

I think everyone wants to at least sometimes please themselves and their guests with something especially tasty. For this, smoked chicken wings are more than ever suitable, especially since they go with everything. They can even be served as a meal on their own. And it does not matter at all cold or hot smoked, it will be tasty all the same. The only difference is that cold-smoked chicken wings are stored much longer in the refrigerator. But if you cook the wings according to this recipe, then there will be nothing to store in the refrigerator after dinner.

• Chicken wings - 1 kg
• Spices for chicken - to taste
• Salt - 1 tsp without a 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 grill. To do this, wash them and cut, if necessary, into portioned pieces.

We prepare gauze and sawdust. We are preparing the marinade.

Pour boiled water into a saucepan cold water and add crushed garlic and salt with spices to it (add parsley with allspice to the seasoning). Add chicken wings and mix thoroughly. Add vinegar or lemon juice. Mix again. Then put the pan in the refrigerator for 25-35 minutes.

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 this with regular salting 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.

Summer is in the yard ... Everyone strives for nature, where there is a sea of ​​\u200b\u200bfresh air, they want to stay at least a couple of days away from the dust and noise of the city - you see, this is very good for health, and most importantly, just nice.

And what is so tasty you can cook in the field? I suggest making smoked mackerel and smoked chicken wings. Difficult? Not at all! It turned out to be easy and simple to smoke products at home and, especially in field conditions. The main condition to get a hot smoked product is to buy (or maybe make it yourself) a smokehouse. In principle, the smokehouse is a tightly closed metal container. For "owners of skillful hands" any bucket, a large saucepan or a small metal barrel will do. The only thing is that the object chosen for the smokehouse should be tightly closed and by itself not emit harmful substances into the container.

For smoking we need:

Actually mackerel and chicken wings;
- rock salt;
- sawdust;
- firewood;
- dry leaves of grapes and cherries.

Wash the fish and wings, dry, salt and pepper to taste. I recommend tying the mackerel with threads so that it does not open during the smoking process.

We prepare sawdust (they can be made independently from fruit varieties of trees, or you can buy them in stores). Especially good, according to experts, alder sawdust.

Also, together with sawdust, you can use dried leaves of grapes and cherries, they will give smoked products a unique flavor.

We make a fire on an ordinary barbecue grill, we used Pine cones. They tend to burn quickly and keep the heat in the grill for a long time.

While the cones are burning, we will prepare the smokehouse: put a layer of sawdust down the smokehouse, put some dry leaves on top of it. In the process of cooking, when the smoker is heated and there is no air, they will smolder, releasing a lot of smoke.

Now it's the turn to install the pallet, it must be present in the smokehouse. In size, it is slightly smaller than the base of the smokehouse itself, the free distance ensures the unhindered passage of smoke.

In the purchased smokehouse, there is also a pallet itself and fasteners for it. In a home-made design, it is necessary to provide fasteners; it is necessary to place the pallet closer to the source of smoke, under the products. It serves to collect the fat flowing from the products, so it does not get into the sawdust and spoil their original aroma.

I recommend putting a layer of salt on the bottom of the pan. Salt during the cooking process will absorb the fat flowing from the food, and will also serve additional source conserving heat.

We spread the products on the grate and place it above the pallet.


When the cones are thoroughly burned,


put the smoker on the grill and tightly close the lid.

Within 30 minutes, it is not recommended to open the lid of the smokehouse, so that the aroma does not evaporate and the temperature regime is not disturbed. It must be remembered that the products should not only be smoked, but also cooked, and this requires a decent temperature inside the smokehouse. If there are unscheduled discoveries (before 30 minutes are up), then for “every curiosity” you will have to add an additional 10 minutes of smoking.

In general, products are cooked quite quickly, since the temperature in the smokehouse reaches 100-120 degrees, during smoking, the wings and fish are saturated with a characteristic wonderful “smoked” aroma.

After the set time has elapsed, you can open the lid and check the readiness of the products. If necessary, leave them in the smokehouse with the lid closed for another 10-15 minutes.

This is such a tasty treat for us!

Empirically, that is, in the process of tasting smoked products, it was found that both chicken wings and fish are tastier to eat cold.

In conclusion, I would like to add that literally everything can be smoked in such home / country conditions: meat of all kinds, including lard, fish and vegetables. If you have not previously reached the hands of smoking, then while the summer season is in the yard, it's time to start this process. You will have a real chance to diversify your menu with "sweets". Enjoy your meal!