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The best way to deliciously feed your family at the dacha 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, can easily cope with the cold method.
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 g.
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 countryside
Principles and methods of smoking chicken wings
You can smoke wings hot or cold in smokehouses specially equipped for this - ready-made or homemade. The principle of this technology is to treat 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 prepare boiled-smoked chicken wings. In this case, before placing the meat in the smokehouse, it is cooked.
There is a technology for treating liquid smoke. 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 decay products of various types of wood in water. In addition, it can be made on an alcohol or oil base, as well as in solid (powder) form. It is applied to the surface of products before heat treatment.
Cold smoking of products is more difficult to do independently without violating the technology. The process is long and difficult, requiring careful preliminary preparation of the meat: it must be well salted or marinated.
How long does it take to smoke chicken wings?
To smoke hot smoked chicken wings, you need to spend approximately 60 minutes.The first 45 in the smokehouse maintain the temperature at 110 degrees, then increase it to 150.
Cold cooking will take much longer - 10-12 hours.
How to prepare wings for smoking
It is best to use a chilled bird, but if the wings have been frozen, they will need to be defrosted naturally.
Before smoking, chicken wings need to 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 marinating time for chicken wings depends on the smoking method. 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 brine, take 1.5 liters of water per 1 kg of chicken. 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 the chicken is boiled in brine for 15 minutes before smoking.
It is recommended to marinate in enamel or glass containers. For the dry method, a plastic bag is often used.
Spraying chicken wings before smoking
Injection is one of the methods of pickling. This method is used to save time. Punctures are made in the chicken at a distance of 3-4 cm and brine is injected using a syringe. The marinating time is reduced to 2 hours for hot smoking and to 4-6 for cold smoking.
Hot smoked wings
It is best to smoke hot smoked chicken wings yourself. 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 chamber for the products is located with the smoke source in the same housing.
Most often, this is a fairly compact device, consisting of a container with a lid, a fat tray, and one or two grates. Typically, smokehouses are two-tiered and include two grids that are installed at different levels. Wood chips are poured into 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.
Ruddy wings are quickly cooked in a compact smokehouse on the grill
To seal the chamber, a water seal is used, which is a trench located where the lid fits. It is filled with water, so that smoke cannot penetrate beyond the container through the cracks. There is a fitting on the cover. A hose is placed on it to remove smoke from a window or ventilation hole.
Below are several recipes for preparing chicken wings in a hot smoked smokehouse, oven, convection oven, or multicooker.
How to smoke wings in a hot smoker
You need to take a tray with chilled wings, a pack of wood chips and coarse salt to taste.
Cooking method:
- Sprinkle the wings generously with salt and place them on a towel, covering them with the other end so that the fabric absorbs moisture.
- Soak the wood chips in cold water for half an hour.
- Place the wood chips on the bottom of the smokehouse and place it on the grill to dry.
- Place chicken wings on a two-tier wire rack.
- Close the smokehouse tightly with the lid.
- Cook for 40-60 minutes, depending on the heat of the coals. The camera cannot be opened earlier than half an hour later.
- Remove the smoked wings from the smokehouse and let cool. If they are pale, cool in the same container.
The simplest device for hot smoking can be easily made from an ordinary bucket
Hot smoked chicken wings in a torpedo
The torpedo is a portable stainless steel fryer with a lid, operating on the principle of an oven. Inside there is a tray for draining liquid, and there are grooves for grates. 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, a mixture of peppers).
Cooking method:
- Rub the wings with a mixture of spices (salt and pepper), place tightly in a bowl, and leave for 3 hours.
- Dry the marinated chicken wings.
- Pour wood chips onto a tray and place the wings on the grill at a distance of 1 cm from each other and from the walls.
- Close the container tightly.
- Place the torpedo on an open fire.
- Smoke for 25-30 minutes. Next, open the lid slightly to release the smoke, then cook for another half hour. Get the chicken.
- Let the wings rest for 2 hours to allow the flesh to cool and dry.
Hot smoked wings in an air fryer
The following ingredients will be required:
- chicken wings – 10 pcs.;
- mayonnaise – 100 ml;
- pepper;
- salt;
- liquid smoke.
Cooking method:
- Wash the wings and pat dry with a paper towel.
- Rub the chicken with salt and freshly ground pepper, coat with mayonnaise and place in the refrigerator for half an hour.
- Brush the wings with liquid smoke and place in the air fryer on the middle rack.
- Bake at 250 degrees for about 20 minutes.
You can smoke chicken wings very simply and quickly in an air fryer with liquid smoke.
Hot smoking chicken wings in the oven
Without a smoker, you can use the hot smoked wings recipe for the oven. You will need a cauldron or a deep cast-iron frying pan with a lid and wood chips. The following ingredients are needed:
- chicken wings – 1 kg;
- vegetable oil – 60 g;
- salt – 5 g;
- dry spices for chicken – 5 g;
- sugar – 5 g.
Cooking method:
- Prepare the marinade. To do this, mix dry spices, sugar, salt and olive oil in a suitable container.
- Rub the chicken with the prepared mixture and leave for 2 hours.
- Pat the wings dry with a paper towel, place them on a wire rack and let dry slightly.
- Place fruit or alder chips on the bottom of the cauldron.
- Using four layers of food foil, form a so-called tray with sides for draining fat.
- Next, install a wire rack in the cauldron (for example, you can take it from a double boiler) and place the wings on it so that they do not come into contact with each other and the walls of the dish.
- Cover the cast iron with a lid, after sealing it with foil.
- Fire up the oven.
- After the smell of smoke appears, note the time - 20 minutes.
- Turn off the stove and let the chicken wings cool without opening the lid.
In an apartment, you can create a smokehouse for wings from a suitable pan
A simple recipe for hot smoked chicken wings
At home without a smoker, you can make wings that look like smoked ones. To obtain the desired color, use tea leaves. This method is not smoking, it is just an imitation of the effect of the type of smoked chicken.
The following ingredients will be required:
- wings – 1.5 kg;
- vegetable oil for lubrication;
- salt;
- chicken seasoning;
- black tea – 3 tbsp. l.
Cooking method:
- Pour tea and chicken seasoning into a saucepan and add boiling water. Cover and leave for 40 minutes.
- Dip the prepared wings into the tea leaves with spices and put them in the refrigerator for 10 hours. They need to be stirred from time to time so that their color is even.
- Drain the marinade, clean the wings from the tea leaves and add salt.
- Place chicken on a greased baking sheet.
- Preheat the oven to 200 degrees, place the wings in it, bake for 40 minutes. Serve them 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.;
- ground red pepper – ½ tsp;
- allspice peas – ½ tsp;
- ground red paprika – 1 tsp;
- salt – 3 tbsp. l.;
- garlic – 3 cloves;
- water – 1 l.
Cooking method:
- Chop the garlic into large pieces.
- Pour water and liquid smoke into the slow cooker. Add garlic, bay leaf, paprika, allspice, red pepper, salt and mix.
- Immerse wings in brine.
- Set the “Extinguishing” program for 1 hour. Wait for the sound signal.
Cold smoked wings
To prepare them 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 entering the smoking cabinet, the smoke must pass through a pipe in which it cools naturally way and reaches the required temperature. Often the chimney is buried in the ground to make cooling more efficient. The food 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 simplifies the cooking process, since it does not require constant human intervention. The essence of its work is the thermal decomposition of wood with a lack of oxygen. Sawdust is placed in the smoke generator. The process of their smoldering is provided by a gas or electric heater. An ejector is responsible for circulating smoke from the generator into the tank with products. It is a pipe and can be located at the top or bottom of the device. Smoke is pumped into the smoking chamber using a compressor.
The ejector in the smoke generator may have a different location
Recipe for cold smoked wings in a smokehouse
It is recommended to use fruit tree chips for smoking.
Ingredients:
- chicken wings;
- salt:
- wig;
- red pepper;
- caraway;
- dried garlic;
- marjoram;
- cardamom.
Cooking method:
- Wash the wings and dry with napkins.
- Place them in a deep bowl, sprinkle with a mixture of seasonings, mix well so that they envelop the chicken on all sides.
- Place a round flat object on the wings, the diameter of which is slightly smaller than that of the dishes (this could be a cutting board or a pan lid), and a load weighing approximately 3 kg (stones, weights) on it. Place in the refrigerator for 6 days to allow the chicken to marinate well.
- The day before smoking, the wings need to be removed from the marinade and dried: string the chicken onto wire or twine and hang in a warm place. The marinade will drip from the meat, so you need to put something underneath or lay it down.
- After drying, place the wings strung on twine into a cold smoked smokehouse and 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 open the door frequently - this increases the cooking time.
- Smoke the wings in the smokehouse for 10-12 hours. During this time they should acquire a brownish color.
The advantage of cold smoked wings is their longer shelf life.
Cold smoked wings marinated in beer
The marinade will require 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.
Cooking method:
- Wash the wings, pierce them in thick places, and dry them with a paper towel.
- Place the chicken in a wide bowl, pour in beer, and leave for 2 hours.
- Crush the garlic, add salt and pepper, stir.
- Remove the wings from the beer, add the prepared mixture, mix well, and leave for 15 minutes.
- Place a flat object, such as a cutting board, on the chicken and place a weight on it. Place in the refrigerator for 24 hours.
- Wipe the marinated wings with a damp cloth to remove any remaining marinade, string them on twine, hang them to dry in a ventilated place, protecting them from flies with gauze, for 2 hours.
- Then hang in the smokehouse and cook for 18 hours.
Recipe for boiled smoked wings
The wings for this recipe are boiled for several minutes before smoking.
Ingredients:
- chicken wings – 4 kg;
- Bay leaf;
- allspice peas;
- ground black pepper;
- ordinary salt (grinding No. 1) – 400 g;
- nitrite salt – 400 g.
Cooking method:
- Prepare the wings.
- Pour 5 liters of water into a saucepan, bring to a boil, and cool.
- Add salt, pepper, bay leaf and chicken wings to the water. Leave for 3 hours at room temperature.
- Boil clean water in a saucepan, add salt, put chicken wings in it in portions and keep for 7 minutes.
- Remove chicken wings with a slotted spoon. Let them cool. Leave in the drying chamber for 1 hour. Thread onto wooden skewers. Send to the hot smoking compartment with fruit chips and cook at 90 degrees.
- At the end of smoking, leave to ventilate overnight. After this, 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 go in easily. In addition, no pink juice will be released from the meat at the cut site.
Ready-made hot-smoked wings should have a baked appearance not only on the outside, but also at the bone: there will be no raw, bloody spots 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 placed in an airtight 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
You can smoke wings using different methods. These can be either natural methods - in a real smokehouse with smoldering wood chips, or smokeless ones, imitating the effect of smoked products.
