Smoking chicken wings without a smokehouse

Smoked meat in your kitchen - fast, simple, not expensive! I love smoked chicken, but since we don't have a smokehouse, I couldn't cook at home, alas. And not so long ago, my mother opened my eyes, explaining how you can make fine smoked meat at home - on the stove, without a smokehouse. The only thing you can't do without is cast-iron thick-walled cookware: a frying pan with a high side or a cauldron. Try it and you, everything will definitely work out!

tasiyL

The author of the recipe

Smoking chicken wings without a smokehouse

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Composition / ingredients

Servings:

Chicken wings

Salt

Sugar

Spices dry (for chicken)

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 18 g

Fats 47 % 17 g

Carbohydrates 3 % 1 g

227 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 3 h 30 min

1. In a small bowl, mix salt, sugar and dry spices for the chicken, pour in olive oil.

2. We rub the wings with the resulting mixture and send them to the refrigerator for a couple of hours.

3. The pickled wings are soaked with a paper towel and spread on the grill to evaporate excess moisture.

4. At the bottom of a thick-walled cast-iron cauldron, we lay out chips, then form a kind of pallet for fat runoff, folding the foil into 4 layers and forming a side. Now we install the grill (I take it from the steamer) and put the wings on it in such a way that they do not touch the walls of the cauldron and preferably each other too. Seal the lid with foil, close the cauldron, turn on the fire. When the smell of smoke appears, we keep it on fire for another 20 minutes, after which we turn off the stove and let it cool down (do not open the lid!)

That's it! Fragrant smoked wings are ready.

Bon appetit!