How to smoke wings in a hot smoked smokehouse at home

How to smoke wings in a hot smoked smokehouse at home

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The best way to deliciously feed a family in the country is to smoke the 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.

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.

It is convenient to cook smoked wings in the country.

Principles and methods of smoking chicken wings

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

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 foods. Liquid smoke is a dark brown flavor obtained by dissolving smoldering wood products of various species in water. In addition, it can be made on an alcohol or oil base, as well as in a solid (powder) form. It is applied to the surface of products before heat treatment.

Important! The hot method is preferable at home, since chicken wings are fully heat treated.

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

How long do chicken wings smoke?

It takes about 60 minutes to smoke hot smoked chicken wings. The first 45 in the smokehouse maintain the temperature of 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 chilled poultry, but if the wings have been frozen, they need to be thawed naturally.

Important! Do not defrost chicken in hot water or microwave - this will dehydrate it and get dry.

Before smoking, chicken wings need to be salted or pickled. 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 into the refrigerator.

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

You can marinate the wings in any spice 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 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 it is brought to a boil and cooled. There is a technology according to which chicken is boiled in brine for 15 minutes before smoking.

It is recommended to marinate in an enamel or glass dish. For the dry method, a cellophane bag is often used.

Syringing chicken wings before smoking

Syringing is one way to marinate. This method is used to save time. In chicken meat, punctures are made at a distance of 3-4 cm and brine is injected with a syringe. The marinating time is reduced to 2 hours for hot and 4-6 hours for cold smoking.

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 cooked much faster.

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

Most often this is a fairly compact device, consisting of a container with a lid, a tray for fat, one or two grates. Smokehouses are usually two-tiered and include two nets that are installed at different levels. Chips are poured at the bottom of the smokehouse, a pallet is placed on it, food is placed on the grates and the lid is closed. An open flame or a gas burner can be used as a heating element.

Ruddy wings are quickly cooked in a compact smoker on the grill

To seal the chamber, a water seal is used, which is a groove located at the location of the lid. It is filled with water, so that smoke cannot penetrate outside the container through the cracks. The lid is equipped with a fitting. A hose is put on it to exhaust the smoke through a window or vent.

The following are several recipes for cooking chicken wings in a hot smoked smokehouse, oven, airfryer, multicooker.

How to smoke wings in a hot smoked smokehouse

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

Cooking method:

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

The simplest hot smoker is easy to make from a regular bucket

Hot smoked chicken wings in a torpedo

The torpedo is a portable stainless steel brazier with a lid that works on the principle of an oven. Inside there is a drip tray, grooves for grates 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, chips and spices (salt, pepper mixture).

Cooking method:

  1. Rub the wings with a mixture of spices (salt and pepper), place tightly in a bowl, leave for 3 hours.
  2. Dry the pickled chicken wings.
  3. Pour wood chips onto a pallet, place 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 for 25-30 minutes. Next, open the lid to release the smoke, then cook for another half hour. Get the chicken.
  7. Allow the wings to rest for 2 hours to cool and dry the flesh.

Hot smoked wings in the airfryer

The following ingredients are required:

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

Cooking method:

  1. Wash the wings, pat dry with a paper towel.
  2. Rub 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 airfryer on the middle wire rack.
  4. Bake at 250 degrees for about 20 minutes.

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

Hot smoking chicken wings in the oven

Without a smokehouse, you can use the recipe for smoked hot smoked wings for the oven. You will need a cauldron or a deep cast-iron 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:

  1. Prepare the 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. Blot the wings with a paper towel, place them on the wire rack and let dry slightly.
  4. Put fruit or alder chips on the bottom of the cauldron.
  5. Form a so-called drip pan from four layers of food foil.
  6. Next, install a grate in the cauldron (for example, you can take it from a double boiler) and lay out the wings on it so that they do not come into contact with each other and the walls of the dishes.
  7. Cover the cast iron with a lid, pre-sealing it with foil.
  8. Light 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 lids.

In an apartment, you can create a wing smoker from a suitable pan

A simple recipe for hot smoked chicken wings

At home without a smokehouse, you can make wings that look smoked. 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 are required:

  • wings - 1.5 kg;
  • vegetable oil for lubrication;
  • salt;
  • seasoning for chicken;
  • black tea - 3 tbsp. l.

Cooking method:

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

How to smoke wings in a slow cooker


  • 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:

  1. Chop the garlic into large pieces.
  2. Pour water and liquid smoke into a multicooker. Add garlic, bay leaf, paprika, allspice and red pepper, salt and stir.
  3. Immerse the wings in the brine.
  4. Set the "Extinguishing" program for 1 hour. Wait for the beep.

Cold smoked wings

To prepare them, you will need a cold smoked smokehouse. As a rule, it is more cumbersome than for hot processing. This is due to the fact that the food compartment is located at some distance from the combustion chamber, where smoke is formed, and is connected to it by a chimney with a length of about 2 m. Before entering the smoking cabinet, the smoke must pass through a pipe in which it cools naturally 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 grate 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 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. The ejector is responsible for the circulation of smoke from the generator to the product tank. It is a pipe and can be located at the top or bottom of the device. Smoke is blown into the smoking chamber by means of a compressor.

The ejector in the smoke generator can have different locations

Cold smoked wings recipe in a smokehouse

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


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

Cooking method:

  1. Wash the wings, dry them 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 a saucepan), 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 a wire or twine and hang in a warm place. The 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 into a cold smoked smokehouse, tightly close the door. Make sure that the chips do not burn, but smolder, there is more smoke, and the temperature does not rise. It is not recommended to open the door often - this increases the cooking time.
  6. Smoke the wings in the smokehouse for 10-12 hours. They should acquire a brownish color during this time.

Advantage of cold smoked wings in a 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:

  1. Wash the wings, pierce in thick places, dry with a paper towel.
  2. Place the chicken in a wide bowl, pour over the beer, leave for 2 hours.
  3. Crush the garlic, add salt and pepper, stir.
  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. Refrigerate for 24 hours.
  6. Wipe the pickled wings with a damp cloth from the remnants of the marinade, string them on a string, hang to dry in a ventilated place, protecting from flies with gauze, for 2 hours.
  7. Then hang in the smoker and cook for 18 hours.

Cooked smoked wings recipe

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


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

Cooking method:

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

How to determine readiness

To determine the readiness of the cold smoked wings, you need to pierce the thickest place with a knife - the tool should easily enter. In addition, pink juice will not 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 on the bone: there will be no raw bloody spots inside.

Storage rules

Homemade cold smoked chicken wings can be stored for 7 days at 2 to 6 degrees above zero.They must be wrapped in foil or placed in a hermetically sealed plastic container. In a vacuum package, they can be stored for up to 10 days at temperatures from 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 wrapped in parchment paper.


You can smoke the wings using different methods. These can be both natural methods - in a real smokehouse with smoldering wood chips, and smokeless ones, imitating the effect of smoked products.

Watch the video: Smoked Chicken Wings on the Pit Barrel Cooker