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 pans that have been used 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!
