How to smoke wings in a hot smoked smokehouse at home

The best way to deliciously feed a family in the country is to smoke wings. There are 2 methods – hot and cold. The first option is preferable – it is faster and safer for health due to heat treatment at high temperatures. But experienced summer residents, lovers of smoked meats, will quite cope with the cold method.

The composition and calorie content of the product

The energy value of smoked chicken wings is 290 kcal.

The nutritional value:

• proteins – 29,9 g;
• fats – 19,5 g;
• carbohydrates – 0

The product has a rich chemical composition. He contains:

• vitamins: A, B1, B2, B5, B6, B9, B12, D, E, K, PP.
• macro- and microelements: calcium, zinc, magnesium, sodium, selenium, potassium, copper, manganese, sulfur, iron, iodine, phosphorus, chromium, fluorine.

Smoked wings are convenient to cook in the country

Principles and methods of smoking chicken wings

You can smoke wings in a hot and cold way in smokehouses specially equipped for this – ready-made or home-made. The principle of this technology is to process the product with smoke obtained from smoldering wood chips. As a result, chicken acquires a specific smell. For hot smoking, smoke with a temperature of 45 to 120 degrees is used, for cold smoking – from 19 to 25.

In addition, you can cook boiled-smoked chicken wings. In this case, before placing the meat in the smokehouse, it is subjected to cooking.

There is a liquid smoke treatment technology. This is an imitation of natural smoking. A fairly simple and quick way to give chicken wings the look, taste and aroma of smoked products. Liquid smoke is a dark brown flavor obtained by dissolving the smoldering products of wood of different species in water. In addition, it can be made on an alcohol or oil basis, as well as in solid (powder) form. It is applied to the surface of products before heat treatment.

It is more difficult to carry out cold smoking of products on your own without violating the technology. The process is long and difficult, it requires careful preliminary preparation of meat: it must be well salted or marinated.

How long do chicken wings smoke

To smoke hot smoked chicken wings, you need to spend about 60 minutes. The first 45 in the smokehouse maintain a temperature of 110 degrees, then increase it to 150.

Cooking in a cold way will take much longer – 10-12 hours.

How to prepare wings for smoking

Chilled poultry is best, but if the wings have been frozen, they should be thawed naturally.

Before smoking, chicken wings must be salted or marinated. This can be done dry or wet. In the first case, the chicken is rubbed with salt or spices, in the second, it is dipped in brine or marinade and put in the refrigerator.

The time for marinating chicken wings depends on the method of smoking. For hot – 12 hours, for cold – 24 hours.

You can marinate the wings in any spices or use only salt.

For different types of smoking chicken, you can use the same marinade, but for the cold method, the wings need to be kept in it twice as long.

To prepare the brine for 1 kg of chicken take 1,5 liters of water. For 1 liter of liquid, you need to take 20-30 g of salt. You can add sugar and other seasonings to taste. Then bring to a boil and cool. There is a technology according to which chicken is boiled in brine for 15 minutes before smoking.

Pickling is recommended in enameled or glassware. For the dry method, a plastic bag is often used.

Squeezing chicken wings before smoking

Syringing is one of the pickling methods. This method is used to save time. In chicken, punctures are made at a distance of 3-4 cm and the brine is injected with a syringe. Marinating time is reduced to 2 hours for hot and up to 4-6 for cold smoked.

hot smoked wings

It is best to smoke hot smoked chicken wings on your own. The technology is simpler, even beginners can handle it. In addition, food can be prepared much faster.

Smokehouses for hot smoking can have different sizes and shapes, but the principle of the device is the same – the food chamber is located with a source of smoke in one housing.

Most often, this is a fairly compact device, consisting of a container with a lid, a fat tray, one or two grids. Usually smokehouses are bunk and include two grids that are installed at different levels. Wood chips are poured at the bottom of the smokehouse, a tray is placed on it, food is placed on the grates and the lid is closed. An open fire or a gas burner can serve as a heating element.

Rosy wings are quickly cooked in a compact smokehouse on the grill

To seal the chamber, a water seal is used, which is a gutter located at the place where the cover fits. It is filled with water, so that smoke cannot penetrate beyond the container through the cracks. The lid has a fitting. A hose is put on it to remove smoke through a window or vent.

The following are several recipes for cooking chicken wings in a hot smoked smokehouse, oven, air grill, slow cooker.

How to smoke wings in a hot smoked smoker

You need to take a tray with chilled wings, a pack of wood chips and coarse salt to taste.

Method of preparation:

1. Sprinkle the wings generously with salt, put on a towel, covering them with the other end so that the fabric absorbs moisture.
2. Soak the wood chips in cold water for half an hour.
3. Put the chips on the bottom of the smokehouse, put it on the grill to dry.
4. Place the chicken wings on a two-level rack.
5. Close the smoker tightly with a lid.
6. Cook for 40-60 minutes, depending on the heat of the coals. Earlier than half an hour, the chamber cannot be opened.
7. Remove the smoked wings from the smoker and let cool. If they are pale, cool in the same container.

The simplest hot smoking device is easy to make from an ordinary bucket

Hot smoked chicken wings in a torpedo

A torpedo is a portable stainless steel brazier with a lid that works like an oven. Inside there is a tray for draining liquid, grooves for gratings are provided. The torpedo can be installed over a fire, on a gas burner or on an electric stove.

You will need a package of wings, wood chips and spices (salt, pepper mixture).

Method of preparation:

1. Grate the wings with a mixture of spices (salt and pepper), place tightly in a bowl, leave for 3 hours.
2. Dry the marinated chicken wings.
3. Pour wood chips on the pallet, lay the wings on the grate at a distance of 1 cm from each other and from the walls.
4. Close container tightly.
5. Put the torpedo on open fire.
6. Smoke 25-30 minutes. Next, open the lid to release the smoke, then cook for another half hour. Get the chicken.
7. Let the wings rest for 2 hours so that the flesh cools and dries.

Hot smoked wings in air grill

The following ingredients are required:

• chicken wings – 10 pcs.;
• mayonnaise – 100 ml;
• pepper;
• salt;
• liquid smoke.

Method of preparation:

1. Wash wings, pat dry with paper towels.
2. Grate the chicken with salt and freshly ground pepper, grease with mayonnaise and place in the refrigerator for half an hour.
3. Lubricate the wings with liquid smoke, place in the convection oven on the middle grill.
4. Bake at 250 degrees for about 20 minutes.

It is very easy and quick to smoke chicken wings in an air grill with liquid smoke.

Hot smoked chicken wings in the oven

Without a smokehouse, you can use the recipe for hot smoked smoked wings for the oven. You will need a cauldron or a deep cast iron skillet with a lid and wood chips. You need the following ingredients:

• chicken wings – 1 kg;
• vegetable oil – 60 g;
• salt – 5 g;
• dry spices for chicken – 5 g;
• sugar – 5

Method of preparation:

1. Prepare marinade. To do this, mix dry spices, sugar, salt and olive oil in a suitable container.
2. Grate the chicken with the prepared mixture and leave for 2 hours.
3. Pat the wings dry with paper towels, place them on a wire rack and let dry a little.
4. Put fruit or alder chips on the bottom of the cauldron.
5. From four layers of food foil, form the so-called pan with sides for dripping fat.
6. Next, install a grate in the cauldron (for example, you can take it from a double boiler) and put the wings on it so that they do not touch each other and the walls of the dish.
7. Cover the cast iron with a lid, pre-sealing it with foil.
8. Fire up the oven.
9. After the appearance of the smell of smoke, note the time – 20 minutes.
10. Turn off the stove, let the chicken wings cool without opening the lid.

In an apartment, you can create a smokehouse for wings from a suitable pan

Easy Hot Smoked Chicken Wings Recipe

At home without a smoker, you can make wings that look smoked. To obtain the desired color, tea leaves are used. This method is not smoking, it is just an imitation of the effect of the type of smoked chicken.

The following ingredients are required:

• wings – 1,5 kg;
• vegetable oil for lubrication;
• salt;
• seasoning for chicken;
• black tea – 3 tbsp. l.

Method of preparation:

1. Pour tea and seasoning for chicken into a saucepan, add boiling water. Cover and infuse for 40 minutes.
2. Dip the prepared wings into the tea leaves with spices and put in the refrigerator for 10 hours. From time to time they need to be mixed so that their color is uniform.
3. Drain the marinade, clean the wings from tea leaves and salt.
4. Place the chicken on an oiled baking sheet.
5. Preheat the oven to 200 degrees, put the wings in it, bake for 40 minutes. Serve with vegetables and fresh herbs.

How to smoke wings in a slow cooker

Ingredients:

• chicken wings – 8 pcs.;
• bay leaf – 3 pcs .;
• liquid smoke – 4 tbsp. l.;
• red ground pepper – ½ tsp;
• allspice peas – ½ tsp;
• red ground paprika – 1 tsp;
• salt – 3 Art. l .;
• Garlic – 3 cloves;
• water – 1 l.

Method of preparation:

1. Cut the garlic into large pieces.
2. Pour water and liquid smoke into the slow cooker. Put garlic, bay leaf, paprika, allspice and red pepper, salt and mix.
3. Dip the wings in the brine.
4. Set the program “Extinguishing” for 1 hour. Wait for the sound signal.

Cold smoked wings

For their preparation, you will need a cold-smoked smokehouse. As a rule, it is more cumbersome than for the hot processing method. This is due to the fact that the food compartment is located at some distance from the combustion chamber, where smoke is generated, and is connected to it by a chimney about 2 m long. Before getting into the smoking cabinet, the smoke must pass through the pipe in which it cools down naturally and reaches the required temperature. Quite often, the chimney is buried in the ground so that cooling is more efficient. The product chamber is equipped with a grid and hooks for hanging and has a door.

For cold smoking, a closed compact device is often used – a smoke generator. This greatly facilitates the cooking process, since it does not require constant human intervention. The essence of his work is the thermal decomposition of wood in the absence of oxygen. Sawdust is placed in the smoke generator. The process of their smoldering is provided by a gas or electric heater. The ejector is responsible for the circulation of smoke from the generator to the product tank. It is a tube and can be located at the top or bottom of the device. The injection of smoke into the smoking chamber is carried out using a compressor.

The ejector in the smoke generator can have a different location

Recipe for cold smoked wings in a smokehouse

For smoking, it is recommended to use wood chips from fruit trees.

Ingredients:

• chicken wings;
• salt:
• a wig;
• Red pepper;
• caraway;
• dried garlic;
• marjoram;
• cardamom.

Method of preparation:

1. Wash the wings, dry with napkins.
2. Put them in a deep bowl, sprinkle with a mixture of seasonings, mix well so that they envelop the chicken on all sides.
3. Put a round flat object on the wings, the diameter of which is slightly smaller than that of the dishes (it can be a cutting board or a lid from the pan), on it a load weighing about 3 kg (stones, weights). Refrigerate for 6 days to marinate the chicken well.
4. The day before smoking, the wings must be removed from the marinade and dried: string the chicken on wire or twine and hang in a warm place. Marinade will drip from the meat, so you need to substitute or lay something under them.
5. After drying, place the wings strung on twine in a cold-smoked smokehouse, close the door tightly. Make sure that the wood chips do not burn, but smolder, there is more smoke, and the temperature does not rise. It is not recommended to frequently open the door – this increases the cooking time.
6. Smoke the wings in a smokehouse for 10-12 hours. They should acquire a brownish color during this time.

The advantage of cold smoked wings is a longer shelf life

Cold smoked wings marinated in beer

For the marinade you will need the following ingredients:

• chicken wings – 1 kg;
• beer – 400 ml;
• Garlic – 4 cloves;
• salt – 1 tsp;
• sesame oil – 2 tbsp. l.;
• black and red pepper – to taste.

Method of preparation:

1. Wash the wings, pierce in thick places, dry with a paper towel.
2. Put the chicken in a wide dish, pour beer, leave for 2 hours.
3. Crush the garlic, add salt and pepper, mix.
4. Remove the wings from the beer, add the prepared mixture, mix well, leave for 15 minutes.
5. Place a flat object, such as a cutting board, on top of the chicken with a load on it. Put in the refrigerator for 24 hours.
6. Wipe the pickled wings with a damp cloth from the remnants of the marinade, string them on twine, hang them to dry in a ventilated place, protecting them from flies with gauze, for 2 hours.
7. Then hang in a smokehouse and cook for 18 hours.

Recipe for boiled smoked wings

According to this recipe, the wings are boiled for several minutes before smoking.

Ingredients:

• chicken wings – 4 kg;
• Bay leaf;
• allspice peas;
• ground black pepper;
• regular salt (grinding No. 1) – 400 g;
• nitrite salt – 400 g.

Method of preparation:

1. Prepare wings.
2. Pour 5 liters of water into a saucepan, bring to a boil, cool.
3. Put salt, pepper, bay leaf and chicken wings into the water. Leave for 3 hours at room temperature.
4. Boil clean water in a saucepan, add salt, put chicken wings in portions and keep for 7 minutes.
5. Take out the chicken wings with a slotted spoon. Let them cool down. Hold for 1 hour in the drying chamber. Thread onto wooden skewers. Send to the hot smoked compartment with fruit chips and cook at a temperature of 90 degrees.
6. At the end of smoking, leave to ventilate overnight. After that, the wings are ready to eat.

How to determine readiness

To determine the readiness of cold smoked wings, you need to pierce the thickest place with a knife – the tool should easily enter. In addition, pink juice will not stand out from the meat at the incision site.

Ready-made hot-smoked wings should have a baked appearance not only on the outside, but also on the bone: there will be no raw bloody places inside.

Storage Rules

Homemade cold smoked chicken wings can be stored for 7 days at a temperature of 2 to 6 degrees above zero. They must be wrapped in foil or put in a hermetically sealed plastic container. In vacuum packaging, they can be stored for up to 10 days at a temperature of 0 to 3 degrees.

Hot smoked wings can be kept in the refrigerator (from 2 to 6 degrees) for no more than three days. They need to be well packed in parchment paper.

Conclusion

Wings can be smoked in different ways. These can be both natural methods – in a real smokehouse with smoldering wood chips, and smokeless, imitating the effect of smoked products.