How to smoke chicken wings
Smoking wings at home is very interesting, simple and most importantly tasty lesson. Spending minimum of money and effort, you will get appetizing dishwhich can not only be enjoyed by himself, but also treat friends. In this article we will tell you how to smoke chicken wings in the smoking smoked smoking.
Preparing in nature "How to smoke chicken wings"
Recipe "Chicken Wings Hot Smoked"
For this recipe we will need:
Chicken wings 9 pcs.
- Sol.
- Pepper
- Sugar.
- lemon acid
Before making hot smoking chicken WingsRaw wings should be chopped. To do this, we rinse the wings thoroughly with water, then let them dry. Next, we prepare the "dry" marinade for smoking chicken wings. To do this, mix in any container salt, sugar, pepper, lemonic acid In proportions 1: 1: 1: 0.5 and thoroughly rub the wing with this mixture. Enjoying the sharp recommend to add a little Sauce "Tabasco" to the marinade. Now we give our wings to miss, let's leave them in the refrigerator for 5 hours, or leave them to marinate at room temperature for about 2 hours.
Preparing in the nature "Marinate chicken wings"
Approximately an hour before the start of smoking, we get the wings of the refrigerator, and leave them for half an hour, whatever they warm up. At this time, we pour out the sawdust on the bottom of our smokehouse, then cover the sawdusts of the foil, which we will throw out with glass fat at the end of the process, or use a special tray to flow fat.
preparing in the nature "Portable smoking smoked smoking"
Smoking chicken wings in hot smoked smoking. Now put the chicken wings in such a way that they do not touch each other. Next, we close the lid and put the smokehouse on the fire. After 20 minutes, we release smoke from smoke and leave the wing for another 20 minutes. After this time, the chicken wings of hot smoking will be prepared completely.
Preparing in the nature "Wings in the smokehouse"
Note that wings homemade chicken They dig about 10 minutes longer than ordinary store wings. In general, this is an approximate time of smoking wings. It is better to establish the optimal time for smoking chicken wings for their smoke experience. Hot this time will not be very different from the time to prepare smoked wings, which is indicated in our recipe.
Preparing in the nature "Smoked Wings Ready"
It is not very important to properly submit a cooked dish. The extraordinary taste and view of smoked wings will give a bunch of green lettuce and small size fresh or sauerful tomatoes. Hot smoked wings are best served on the table directly at the end of the smoking process. But many believe that hot smoking wings in a cold form are superior to taste, just cooked. But it is already to solve you!
Preparing in the 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 next recipe, from the heading Kopit, namely how to smoke hot smoked perch
P.S. Bonus video on the topic "Smoking smoked smoking with their own hands"
More information
It is unlikely that smoked chicken wings can be left indifferent. It will not be about the product from the store, but about home delicacywhose recipe is offered by hostesses.
People began to smoke over the fire in antiquity. They began to prepare meat on fire, fish, noticing that taste qualities When processing the product, smoke is significantly improved and changed. However, progress has proven that even the most beautiful product can be spoiled by adding preservatives, taste improvers and other hazardous components when smoking. Everyone who has homemade smoking, We propose to prepare smoked chicken wings, not using liquid smoke. How to do this, read further and consider photos that make appetite.
Grocery list
Smoking and chips must be necessarily, and ingredients will also need:- 1.5 kg of chicken wings;
- set of favorite spices;
- 2-2.5 Art. l. Salt.
How to cook hot smoked wings
Buy for smoking is better fresh chicken wings that have not been frost. By bringing a product from the store, it is necessary to rinse it thoroughly, to dry out the napkins.
The set of spices hostess chooses independently. Some prefer pepper without other additives. A mixture is taken on this recipe various peppers, Hammer paprika, dill seeds. Salt is added to them. The wings are covered with the sprinkled composition, as shown in the photo. So that the mealy is sleeping better, it is stirred.
Marinated with a dry way, semi-finished products will be 3-4 hours. They will watch the amount of salt and seasonings required.
Then you should wash the wings thoroughly under the crane, cut back again.
It's time to go to the courtyard where the smokehouse is installed. We have to pick up properly chip or sawdust. They must be taken from hardwood trees. In this case, the chicken wings are used for homemade smoking. At the bottom of the box, it is distributed evenly. The height of the layer is about 0.5-1 cm.
Be sure to be installed on the sawdust pallet for collecting fluid, fat selected when smoked. If there is no special dishes, it is allowed to adapt any unnecessary utensils. The old cast iron pans served in the kitchen are suitable.
The lattice is fixed on special hooks. The wings are free on it freely. They should not touch each other, which is visible in the photo.
It remains to close the smokehouse with a lid, dilute from the bottom of the fire and wait for 1 hour. The fire should not reach the bottom of the box. From the intensity of burning firewood or deposition of coal depends on the time of cooking meat. Sometimes it has to increase to 1.5 hours. The readiness of the readiness is the beautiful golden color of the smoked product.
Wings are recommended to withstand a few more minutes in the smokehouse with an open lid. However, most often they have to be removed immediately because the next party has been prepared. Agree, the wonderful delicacy without smoke and preservatives is obtained if you act according to the recipe.
Hot smoked wings, cooked at home in the smokehouse, much more delicious shopping. You can feed them with vegetables, greens. Ideal they are suitable for beer. And the mistresses are boiled soups with smoked. Bon Appetit!
The dish is easily prepared, has a pleasant aroma and gentle taste. It is not surprising that smoked chicken wings are popular in the people. There are two ways of smoking - hot and cold. It is worth adding a folk smelter, which made it possible to come up with substitutes of smoking equipment. So, ways to smoke chicken wings, a lot.
Gentle meat of wings under a crispy crust - what could be better? There are many recipes for the preparation of chicken wings of hot smoked, and cold too. But the taste of the dish depends on many factors affecting the final result.
- for smoking, the poultry meat is taken, which was not pre-frozen;
- marination in the refrigerator requires more time than exposure at room temperature;
- to give a spicy taste, we add mustard in the marinade, the sharpness gives chili pepper;
- the longer the meat is marked, the less you need to prepare time;
- in order not to clear the final product after cooking in the smokehouse, the meat should be wrapped in wet gauze. After the process, it is enough to remove the protective layer, and smoked wings can be served to the table;
- in order to prevent bitterness in the taste of the finished product, during the smoking it follows from time to time to produce excess smoke from the device;
- the taste and fragrance affects what kind of wood gives smoke smoke. Cherry, apple tree, other fruit trees will give their natural aroma of wings and will be saturated with their unique taste. This is one of the reasons why it is worth smoking chicken wings in a real smoking room, and not in the oven.
It should be noted that the meat of homemade chicken must be prepared longer than acquired in the trading network.
Hot smoked wings
For this method, apparatus, airhril, oven are used. The last option is most distant from classic recipeBut it is most accessible, so used often.
Pre-pickled wings are placed on so that they do not touch each other. Close the lid and set the middle fire. After the characteristic sound of the hissing of flowing fat appeared, reduce smoking intensity to a minimum. Do not forget to release excess smoke! The wings in the hot smoked smoked smokehouse are checked for readiness by piercing the sharp item - the finished product has transparent juice, blood does not flow out of it. You can merge chicken fat obtained when smoked, and you can use it as a podium.
Cold smoked wings
For this method enjoy. The principle of its work is that cold smoke affects the product. In such devices heat treatment The product is not conducted - the temperature inside the smoke chamber is usually equal to room, from 20 to 30 degrees. It is ensured by a large distance from the location of the burning to the smokehouse itself.
The duration of cold smoking is much longer than hot. Meat for this type of processing should be prepared specifically. It is longer in marinade; Before smoking it is placed under the press, which makes meat softer, which means that the processing time is reduced.
Smoking takes place within 10-12 hours. At this time, it is necessary to ensure that the tree that gives the smoke is not burning, and Trelo. Periodically check the condition of the product in the smoke chamber. But you need to remember that with any check in the chamber, fresh air falls, therefore, the meat processing time increases. The final product is not similar to the wings that the trading network provides. Aroma and taste will not compare with the shop. Although the smoking of chicken wings with a cold method requires a lot of time, and will have to tinker, but it is worth it.
Marinada
One of the components of smoked smoked tastes is marinade, in which the meat has withstood before cooking. Distinguish dry and liquid marinade. In the recipes for dry use mixtures of spices, salt, pepper. For liquid - lemon juice, orange, honey.
Dry marinade:
- salt 1 teaspoon;
- cardamon, black pepper (you can vary with spices to taste);
- dry garlic 1 teaspoon;
- paprika.
Liquid marinade, 1 recipe:
- 1 lemon juice;
- salt 1 teaspoon;
- tabasco Sauce 2 tablespoons;
- black pepper to taste.
Liquid marinade, 2 recipe:
- unlightened beer 400 ml;
- salt 1 teaspoon;
- sesame oil 2 tablespoon;
- black pepper;
- garlic.
For the preparation of fragrant chicken wings in the oven should be put on the meat of the berries of red currant. Incredible smell and taste will be provided! Each cook introduces their adjustments to the recipes of smoked wings. They better respond to the tastes of households, correspond to the level of skill and equipment on which they are preparing. In the preparation of smoked chicken wings at home there is nothing complicated, and the result will remember for a long time. Despite the fact that the calorieness of smoked chicken wings is high, few people refuse themselves the pleasure of smoking chicken meat and put it with a delicacy.
It is also worth noting that by conducting smoking at home you can be sure that harmful substances or artificial concentrates are added to the products.
Such a snack like smoked wings in the smoke can be done quite quickly, the main thing to take into service the selected recipe. Do not overdo it with spices and then you will delight yourself and close to juicy and fragrant smoked wings.
Set of food products:
- 1.5 kg of chicken wings;
- 50 grams of salt;
- allspice (5-6 peas);
- ground black pepper (several pinch);
- 5 cloves of garlic;
- mustard (100-150 grams);
- olive oil (2-3 tablespoons).
Stages of cooking smoked wings
You should buy fresh chicken or turkey wings. They should not have unpleasant odors and yellowness on the skins, as these two factors mean that this product is long lying on the counter and can have spoiled.
To prepare hot smoking wings in a few hours:
- thoroughly wash them and clean from the rest of the feathers (it is convenient to make a special tweezers because with it, you definitely pull the pen completely and there will not be even a small part under the skin);
- dry wings with napkins;
- prepare marinade (garlic rubbing or shop through the garlic and mix with salt, pepper and olive oil. Then you need to add mustard to obtain a paste-like marinade consistency);
- to pick up the wings (each needed from all sides to deceive the marinade. In order for it better to take into meat, and not only in the skin, it should be done on the wide parts of the wings small cuts. After it should be put on the top of the tank with the pickup product 3 lithuanian bank With water and send everything to the fridge for 2 hours).
Skolna also need to prepare in advance:
- wet sawdust of deciduous trees should be put on the bottom (you can use the chip of alder, cherries, apple trees);
- the pallet is better to apply foil so that it does not burn with flowing fat and juice (pallet it is necessary to install, it prevents fat and meat juices in the sawdust).
If you are going to cook outdoors, then nothing else will need anything other than the actions described above. And in the case of smoking products in the apartment you need to still install a special hose to the smoke lid (the hose can be displayed in the window).
When you get the wings from the marinade with them you need to remove the extra spices and decompose on the grille in the smokehouse. After 30 minutes, you can first check the degree of readiness of meat. To prepare this hot smoked product, it is enough of 1 to 1.5 hours. Turkey wings are prepared for 1.5 - 2 hours, as they are much larger in size and turkey meat is tougher comparatively with chicken.
You and your loved ones will appreciate original snacks And dishes miscellaneous meat Or fish that are cooked in smokehouse. Once having tried them, you will no longer be able to deny yourself the pleasure of cooking homemade smoked at your own recipes!
It's time for picnics, I am associated with delicious cooked meat in the fresh air - it can be the usual kebab or, something new, for example, smoked in smoking smoked smoking. I already use smokers for half a year, there is experience and method fast smoked without marinion. This method is well suited for trips to nature, cottages, fishing. You just need to decide on the products and put in the trunk smoking hot smoked.
Smoking recipe in hot smoked smoking. Fast method without marinization.
Ingredients for smokehouse with a load of 4 kg of meat:- subsitors - 1 kg.,
- chicken wings - 1 kg.,
- chicken legs - 1 kg.,
- pork ribs - 1 kg.,
- champignons - 200-300 g.
- salt, pepper black and acute to taste.
Preparation of smoking products.
To wash everything well and dry, split into pieces comfortable for smoking and feeding on the table. The wings can be cut to the phalanxes, it is recommended to cut the subchanits with chunks of 200-250 g. I recommend doing sharp wings - under beer, and other products without acute peppers.
Preparation of smoking smoked smoking.
If you have a new smokehouse, not yet proceeded, then you need to proceed it for the first time in idle of 30-40 minutes. In case you have already smoked - then mainly wash the pallet and the lid. Well, this is obtained using a construction spatula and a rod from a metal grid. Personally, I try to keep the smokely smoked in, all the same products are different and they should have their own tastes.
At the bottom of the smoke, we fall asleep sawders of olhovy or beech chip, if you have chips of fruit trees or oak, then you need to pushing the chip in clean water, after changing it, then add it. Chips or sawdust do not need a lot, in the smoking smokehouse, it is only for the impression of taste and smell, the products are mainly prepared due to the temperature processing. On my smoke, 3-5 handstone on one smoking.
We drag the pallet foil, so that it would be easier to clean and wash. Products lay out on the lattice: ribs and legs on the bottom shelf, as they contain more meat, wings, fat or pitches on the top of the lattice. We charge the smokehouse and put on the brazier or on a small bonfire.
As we save essentially fresh foodthen they contain a lot of moisture. When smoked with them, liquid will evaporate and condensed on the shock lid. Together with the smoke, a black figure will be formed, which then dripped on meat and leave black spots, so that this would be avoided by we lay small pebbles in a water shutter, and put the lid at an angle, but so - so that the water shutter is in working condition. Now condensate rolls and flows through the wall of the smokehouse.
Smoking in hot smoked smoking, fast technology.
The first 20 minutes I will save on medium-low heat, as soon as the smoke goes from the chips - we interfere with 20-25 minutes and support uniform medium fire. It is desirable that the fire would be evenly distributed over the bottom of the smoking. After 20 minutes of smoking on medium heat, open the shocking cover and check whether everything is in order. Next, you will have a firewood on fire and save on the already strong fire for another 15-25 minutes. A sign that products pass enhanced heat treatment - this is when the smoke is not smoke from the tube, but couples.
Below I present a video instruction on the preparation of meat products in a hot smoked smoking. Happy viewing.
