Cold smoked chicken wings at home

05.12.2014 / Meat products

Along with cooking on a barbecue or grill, this type of cooking such as smoking has been used for a long time. This is due, first of all, to the fact that during smoking fat is not added, but rather burned. The same products, which already have little fat, acquire a unique, refined taste and wonderful smell. Such products include smoked chicken wings, because it is with this method of cooking that their meat becomes quite juicy and tender.

Benefits, harms and calorie content of smoked wings

Smoking is one of the methods of preparing food, known since ancient times. Also very useful. During the smoking process, the main percentage of fat is melted out of the food, so the dish becomes less caloric compared to fried meat.

The mineral composition of chicken wings is quite rich: iron, calcium, iodine, magnesium, zinc, fluorine. The presence of vitamins A, E, B, D, PP is necessary for any organism. Protein will give the body energy and strength.

There are no special contraindications to eating the dish. But you should take into account the calorie content of the product for people who are overweight.

• The calorie content of smoked wings is 290 kcal per 100 g of product.
• Proteins – 29.9.
• Fats – 19.5.
• Carbohydrates – none.

Calorie content of related products:

Chicken Breast (184cal) Steamed Chicken (175cal) Cooked Chicken (237cal) Chicken Fillet (150cal) Boiled Chicken (215cal) Chicken Leg (233cal) White Meat Chicken (188cal) Chicken Fillet (150cal) Skinless Chicken (150cal) Chicken Cutlet (290cal) Chicken Steak (239cal) Grilled Chicken (193cal) Chicken Meat (181cal) Fried Chicken (284cal) Rotisserie Chicken (150cal) Chicken Thigh (226cal) .) Whole Fried Chicken (227cal) Baked Chicken (150cal) Lean Chicken (143cal) Skin-On Chicken (234cal) Sauteed Chicken (217cal) Chicken Skin (423cal) Canned Chicken (155cal) Chicken Gizzard ( 154cal.) Ground Chicken (189cal.) Chicken Heart (185cal.) Chicken Liver (170cal.) Stewed Chicken (210cal.) Raw Chicken (172cal.) Chicken Giblets (191cal.) Chicken Leg (188cal.) Whole Chicken (239cal.) )

Smoking chicken wings in a hot smoker

To make smoked chicken wings tasty, you need to smoke only fresh product. Don't buy frozen meat. When frozen for a long time, it loses its taste. Choose larger wings for smoking.

There are two ways to marinate wings for smoking – in brine or with dry spices.

Marinade for wings in brine:

• Chicken wings – 0.5 kg.
• 1 glass of boiled and cooled water.
• 20 ml vinegar 9%.
• 2 teaspoons salt.
• 20 ml sunflower oil.
• 6-7 peas of allspice.
• 2 bay leaves.
• 3 cloves garlic (finely chopped)

Combine all the brine ingredients and place the chicken in it. Place in the refrigerator for 24 hours.

Another recipe for a simple and tasty marinade:

• 1 kg chicken wings.
• 1 liter of water.
• 1.5 tablespoons of salt.
• 2 bay leaves.
• Black peppercorns – 7-8 pcs.
• 3 tablespoons lemon juice.

Mix the ingredients thoroughly, place the wings in the brine and leave to marinate for a day in a cool place or refrigerator.

After the wings have been marinated, you need to prepare them for smoking. Remove from brine and hang in air to dry. Leave the wings to dry for 12 hours. After that, you can start hot smoking.

How to marinate dry. To prepare a dry marinade, you can use the following spices: salt, ground black and red pepper, any meat seasonings. It is necessary to thoroughly rub the wings with spices, wrap them in cling film and place them in the refrigerator for 3-4 hours. This type of marinade will save your time.

Wings on the grill - cooking secrets

• Buy wings chilled, then you will be absolutely sure of the quality of the meat. A high-quality product with a shiny and smooth surface, pinkish skin, without signs of damage. If your fingers stick to the meat, it is spoiled.
• The best thing about wings is that they can be fried right away without any prior preparation. But if you have time, marinate them first.
• The marinade can be made using wine, soy sauce, mayonnaise, kefir, milk, lemon juice, olive oil, vinegar, natural yogurt, honey.
• A variety of spices are suitable for wings. Win-win combinations - garlic and ginger, rosemary and paprika, thyme and sage, coriander and cumin, Italian herbs, etc.
• Fans of spicy spices can add cilantro, coconut milk, lime juice, ginger, and chili to the marinade.
• Spices are added both to the marinade and directly to the wings before frying.
• The wings can be marinated in the refrigerator or left at room temperature. In the first case, the waiting time is no more than an hour, in the second - from 4 hours.
• If you are using poultry wings, marinate them longer than broiler wings.
• For marinating, use a plastic bag with a special zipper or any deep pan or bowl.
• Prepare the grill in advance so that the wood burns out and coals form.
• To fry chicken wings, use a special grill; it is convenient to turn it over and the lids will brown evenly on all sides.
• Grease the grill with vegetable oil before frying, and then lay out the wings. Then nothing will burn, and cleaning the grill will be much easier.
• Remove excess marinade and shake off the wings or pat dry with a paper towel.
• Place the wings on the grill, not too tightly together, so that they cook evenly.
• If desired, the smaller wing phalanx can be cut off, because it often burns, especially in a sweet marinade.
• When cooking wings on the grill, make sure that the coals do not start a fire. If this happens, pour marinade or water over the fire. It is convenient to do this from a plastic water bottle with a hole in it or a slightly open lid. It’s okay if water gets on the wings, it will make them juicier.
• Cooking time for wings on the grill is 25-40 minutes, depending on the heat of the coals. The indicator of readiness is a golden crust, and after cutting into the meat, clear juice should ooze from it.

How to smoke chicken wings?

• Place chips of any fruit trees (apple, cherry, grape) at the bottom of the smokehouse.
• Place foil on top of the wood chips or place a special tray to drain the fat.
• Place the grill and place the wings on it, leaving some space between them.
• Place the lid on the smoker and light a fire or put the smoker on gas.
• Once smoke appears from the lid, turn the heat to medium. The temperature in the smokehouse should be maintained within 100⁰.
• Hot smoked wings will be ready in 60 minutes. Let them cool for 2-3 hours, and you can start tasting.

How to cold smoke wings

The cold smoking process differs in cooking time. But wings in a hot smoked smokehouse are slightly inferior in taste to raw smoked ones. For the marinade, use the brine recipes above.

Once the wings have marinated and dried, hang them in the smoker and close the door tightly. In a cold smoker, food is cooked using cold smoke. While the smoke enters through a long chimney (within 4-5 m), it has time to cool. Therefore, the wings will take at least 12 hours to cook.

Benefits, harms and calorie content of smoked wings

Smoking is one of the methods of preparing food, known since ancient times. Also very useful. During the smoking process, the main percentage of fat is melted out of the food, so the dish becomes less caloric compared to fried meat.

The mineral composition of chicken wings is quite rich: iron, calcium, iodine, magnesium, zinc, fluorine. The presence of vitamins A, E, B, D, PP is necessary for any organism. Protein will give the body energy and strength.

There are no special contraindications to eating the dish. But you should take into account the calorie content of the product for people who are overweight.

• The calorie content of smoked wings is 290 kcal per 100 g of product.
• Proteins – 29.9.
• Fats – 19.5.
• Carbohydrates – none.

Boiled chicken breast, what is the calorie content

The optimal way to prepare chicken for those who want to lose weight is boiling.

True, you can cook the breast in different ways: some housewives cook it directly with the skin, others peel the skin, removing excess fat, such manipulations reduce the calorie content of the chicken.

If you cooked chicken breast with skin, its calorie content will be 165 kcal per 100 grams. If you cook pure fillet without bones and skin, then the calorie content of boiled skinless chicken breast per 100 grams will be no more than 100 kcal. These are simply ideal numbers for those who watch their figure.

Meat satisfies quickly and for a long time, goes well with various vegetables, and in general, is useful for many categories of citizens.

Let's talk about the calorie content of fried chicken breast

Many people simply love fried meat, however, cooking chicken breast this way is not the best option. The fact is that after frying, the chicken turns out to be too dry, and the energy value of such a dish is high.

100 grams of fried chicken contains about 150 kcal, the numbers may vary depending on how much oil is used for cooking. Such meat will not have a very good effect on your figure, especially if you eat it constantly. For those who really want fried chicken, it is recommended to cook it in the oven on the “Grill” mode.

You can use the following recipe, for preparation take:

• chicken breast without skin – 300 g;
• dill and parsley (fresh) 5 g each;
• garlic – 2 cloves;
• sunflower oil – 20 g;
• salt – 3 g;
• ground black pepper – 2 g.

When all the ingredients have been purchased, you can start creating:

• take a convenient baking dish and season it with vegetable oil;
• Wash the chicken, dry it a little with a paper towel and place on a baking sheet;
• Wash the greens and chop them as finely as possible;
• chop the garlic and mix with the prepared herbs, add salt and pepper, rub the resulting mixture onto the breast;
• send the dish to bake in the oven in the “Grill” mode for 20 minutes.

The calorie content of finished chicken breast per 100 grams will be about 160 kcal. Of course, a lot. For those who have just started losing weight, it is better to feast on boiled chicken; experienced losers can occasionally pamper themselves with dishes with high energy value.

Calorie content of baked and stewed breast

No less useful is chicken, which many housewives bake in foil in the oven. This dish will add variety to your diet; the main thing is to watch the ingredients with which you will cook the meat.

If the chicken is baked without skin and bones, as well as adding oil and a large amount of seasonings, then 100 grams of the dish will contain no more than 115 kcal. True, few people bake breast meat without seasonings and other ingredients. Therefore, when preparing, you need to be more careful; vegetable oil, honey and seasonings can increase the energy value of the food to 150 kcal per 100 grams.

For those who want to lose weight, it is recommended to bake white meat with vegetables, such as tomatoes and onions. This dish will have a minimum of calories and maximum benefits, and the vegetables will make the chicken juicy. Look for the right food combinations, and then losing weight will be easy. By the way, if desired, the meat can be baked with chicken proteins. They are used as a filling for chicken to prevent it from becoming tough.

Stewed white meat is a very tasty and healthy dish. It is traditionally prepared without adding oil, using water and various vegetables. To make the food truly dietary, it is recommended to choose gifts of nature with minimal energy value.

With this approach, the calorie content of 100 grams of the finished dish will not exceed 100 kcal, and this is a very pleasant indicator, considering the fact that additional components to the meat can be constantly changed. As a result, you will get a varied menu.

It is worth saying that the most harmful product for people trying to gain a slim figure is smoked chicken breast. Its energy value can reach 180 kcal per 100 grams. Experts do not recommend eating such meat during a diet.

Chicken breast can and should be eaten by those who are on a diet and want to lose weight without harm to their health.

Meat is best prepared by boiling, baking and stewing. By varying the ingredients with which the chicken is cooked, you can create new culinary masterpieces every day, the main thing is not to forget about the energy value of the finished dish.

Don’t starve yourself, lose weight deliciously, that’s the only way to achieve success. Good luck!

Smoking chicken wings in a hot smoker

To make smoked chicken wings tasty, you need to smoke only fresh product. Don't buy frozen meat. When frozen for a long time, it loses its taste. Choose larger wings for smoking.

There are two ways to marinate wings for smoking – in brine or with dry spices.

Marinade for wings in brine:

• Chicken wings – 0.5 kg.
• 1 glass of boiled and cooled water.
• 20 ml vinegar 9%.
• 2 teaspoons salt.
• 20 ml sunflower oil.
• 6-7 peas of allspice.
• 2 bay leaves.
• 3 cloves garlic (finely chopped)

Combine all the brine ingredients and place the chicken in it. Place in the refrigerator for 24 hours.

Another recipe for a simple and tasty marinade:

• 1 kg chicken wings.
• 1 liter of water.
• 1.5 tablespoons of salt.
• 2 bay leaves.
• Black peppercorns – 7-8 pcs.
• 3 tablespoons lemon juice.

Mix the ingredients thoroughly, place the wings in the brine and leave to marinate for a day in a cool place or refrigerator.

After the wings have been marinated, you need to prepare them for smoking. Remove from brine and hang in air to dry. Leave the wings to dry for 12 hours. After that, you can start hot smoking.

How to marinate dry. To prepare a dry marinade, you can use the following spices: salt, ground black and red pepper, any meat seasonings. It is necessary to thoroughly rub the wings with spices, wrap them in cling film and place them in the refrigerator for 3-4 hours. This type of marinade will save your time.

Grilled wings

The energy value of a chicken wing in its pure form is 130 kcal; when used with skin, the figure is doubled. The meat part takes up to 10 g per serving, the rest is skin. During the cooking process, about 35 kcal is added to each wing. When using additional ingredients (honey, sugar marinade, sauce, crackers), the calorie content increases by another 5%.

Fried chicken wings with sour cream sauce

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American traditional cuisine, especially McDonald's and fast foods, use special breading and caramel sauces for cooking. Preservatives and flavor enhancers are used to add flavor. In restaurants, the dish is served with special sauces based on cheeses and cream, which increase the kcal value by 10%.

The energy value depends on the use of marinades and sauces. Increases significantly when cooked with honey. Modern cuisine includes more than 100 recipe options. Fast food products are the most popular. They are prepared using special technology and have an appetizing taste.

Chicken wings contain the following elements: SFA - Saturated fatty acids, Cholesterol, Ash, Water, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Copper, Manganese, Selenium, Zinc, Iron.

When you think of a healthy part of chicken, chicken wings probably don't come to mind.

However, as long as they are not coated in breading or sauce or grilled, they can easily fit into a healthy diet.

One cooked skinless, boneless chicken wing (21 grams) contains (3):

• Calories: 42.6 kcal.
• Protein: 6.4 g.
• Carbohydrates: 0 g.
• Fat: 1.7 g.

A 100-gram serving of chicken wings contains 203 calories, 30.5 grams of protein, and 8.1 grams of fat (3).

How to smoke chicken wings?

• Place chips of any fruit trees (apple, cherry, grape) at the bottom of the smokehouse.
• Place foil on top of the wood chips or place a special tray to drain the fat.
• Place the grill and place the wings on it, leaving some space between them.
• Place the lid on the smoker and light a fire or put the smoker on gas.
• Once smoke appears from the lid, turn the heat to medium. The temperature in the smokehouse should be maintained within 100⁰.
• Hot smoked wings will be ready in 60 minutes. Let them cool for 2-3 hours, and you can start tasting.

How to cold smoke wings

The cold smoking process differs in cooking time. But wings in a hot smoked smokehouse are slightly inferior in taste to raw smoked ones. For the marinade, use the brine recipes above.

Once the wings have marinated and dried, hang them in the smoker and close the door tightly. In a cold smoker, food is cooked using cold smoke. While the smoke enters through a long chimney (within 4-5 m), it has time to cool. Therefore, the wings will take at least 12 hours to cook.

For a fire, it is recommended to use branches of fruit trees or juniper. They give a pleasant taste and a beautiful brownish tint.

After 12 hours of smoking, remove the wings from the smoker and let them sit in the air for a couple of hours. Afterwards you can enjoy a delicious dish. Cooked wings at home will turn out much tastier and healthier than store-bought ones. Bon appetit.

The History of Famous Buffalo Wings

The history of the incredibly popular Buffalo wings is quite interesting. To begin with, the buffalo (and this is how the word “buffalo” is translated) has no wings. Then where did this name come from? It turns out that buffalos have nothing to do with it. We are talking about the city of Buffalo, which is located in the American state of New York and is considered the birthplace of this famous snack. Not long ago, chicken wings were considered little more than scraps, at best only good for soup. And today, hot Buffalo chicken wings are one of the most popular dishes in the world. How did they become so popular?

Our ancestors used all parts of the chicken. Typically, the back, wings and neck were used for soups. However, over time, when the meat market made it possible not to buy a whole chicken, but to choose only your favorite parts - usually the breast, thigh or leg. What was left (including the wings) usually ended up in the soup set. This continued until a simple and amazing recipe for chicken wings appeared, which immediately spread throughout the world.

Of course, the recipe is surrounded by all sorts of legends, but, according to the main version, Buffalo chicken wings were invented at the Anchor bar in the town of Buffalo. The date of creation of the popular recipe is also known - October 30, 1964. That day, the bar owner's wife, Teresa Bellisimo, was thinking about what to cook for dinner for her son and his friends. Teresa opened the refrigerator and, finding a lot of chicken wings in there, decided to fry them, and then dipped them in hot chili sauce, covered them with celery and cheese so that the wings would stay hot longer. Here is a story that could happen to any housewife in any kitchen. By the way, KhozOboz is sure that similar stories happen in your kitchen too.

Before presenting you with a recipe for oven-baked wings, HozOboz cannot help but mention that in the very city of Buffalo, July 29 is celebrated as “Chicken Wing Day.” And the already famous Anchor bar sells more than seventy thousand pounds of legendary chicken wings a month.

Marinades

A good marinade is the key to successful preparation of smoked poultry.

Dry marinade mixture

Make up a mixture of equal amounts of salt, sugar and pepper (red, black or a mixture of peppers). Add citric acid and half the amount of salt to the marinade. You can enhance the taste by adding coriander or nutmeg. Garlic lovers can also add it to the marinade.

Rub the wings with this mixture, place them tightly in a non-oxidizing container, and leave to marinate for 3 hours.

The mixture is used mainly in the preparation of hot smoked chicken wings.

Liquid or brine marinade

The recipe for marinating smoked wings at home is designed for 1 kg of chicken meat.

Take the following products:

• Water – 200 ml.
• Vinegar 9% - 20 ml.
• Salt – 2 tsp.
• Olive or sunflower oil – 20 ml.
• Bay leaf – 2 pcs.
• Peppercorns or allspice – 6-7 pcs.
• Chopped garlic – 2-3 cloves.

Combine all the ingredients in a non-oxidizing container, place the wings in the brine, mix, put a weight on top and leave to marinate in the refrigerator for a day. The marinating time can be increased to 1-2 weeks.

Marinade with honey and lemon juice

For 1 kg of chicken meat take the following products:

• Water – 200 ml.
• Lemon juice – 3 tbsp. l.
• Honey – 2 tbsp. l.
• Soy sauce – 2 tbsp. l.
• Salt – 1 tsp.
• Pepper mixture 6-7 pcs.

Marinate as in the previous case.

You can add other spices to any of the marinades: coriander, ginger, thyme. Instead of water, you can marinate the bird using unfiltered beer or strong

If the meat turns out to be too salty after marinating, you can rinse it or soak it in water for a few minutes.

Choosing the right product

However, not all chicken wings are really healthy. In order to choose a truly high-quality, safe and complete nutritious product, it must be inspected and assessed from all sides by color, uniformity of structure, smell and freshness. The skin on chicken wings should be intact and not have any extraneous tears, spots, or spots of red or bluish color.

The presence of such defects indicates an incorrect method of raising or slaughtering animals. It is also evidence of a violation of poultry meat storage technology. The meat in these chicken wings is highly tough, and the fat is bitter. Any bitterness in meat products indicates that the product is stale or contains excessive amounts of synthetic food additives. Spoiled and rotten chicken meat is often soaked in saturated salt solutions, bleach solutions, potassium permanganate, and other aggressive chemical compounds.

Wing color

Another criterion for quality chicken wings is the complete absence of feather residues. And the color of fresh chicken wings has a natural pinkish or yellowish tint. The yellowish tint of chicken meat in most cases indicates that such an animal was raised at home.

Most often, such chickens can be found not in supermarkets, but in housewives’ markets. However, producers often intentionally use food coloring when feeding birds to give their meat brighter, richer, more natural colors. That is, the rich colors of meat products are most often achieved through food coloring and other additives to animal feed.

The color of the wing is a kind of indicator of compliance with the cooling technology of chicken products at enterprises. The color of chicken meat, wings and skin is largely determined by the technology used for refrigeration processing of poultry meat.

Incorrect cooling

Improper air cooling of the product in production can even leave burns on the surface and internal tissues of the bird. Untimely cooling of poultry meat causes a blue tint to appear. A bluish tint to poultry meat may also indicate an insufficiently complete diet for the bird. Because of this, such meat may have reduced density and low nutrient content.

Chemistry

Today, at large poultry farms, the lack of nutrition for birds is minimized through the use of combined feeds and a well-functioning animal feeding system. The presence of moisture on chicken meat or on packaging is a characteristic sign of additional processing of meat products. Most often, this is used to increase the weight of chicken meat or to eliminate signs of a spoiled product. For this purpose, special chemical solutions are used. During the processing of chicken carcasses on the production line, excess moisture must be completely removed through natural drainage.

Improper storage

The presence of droplets of moisture or particles of ice on poultry meat indicates that such a product has been repeatedly defrosted and frozen. Also, excess moisture in the product may be evidence of additional chemical washing of chicken meat, for example, to increase its shelf life.

Features of preparing cold smoked wings

Important! To obtain a high-quality smoked product, take chilled or fresh wings: frozen wings will result in a dry and tough dish. The wings should be large enough. The small ones will make “crackers” that will quickly spoil and can burn.

The wrist (the thinnest part) is removed from the wing; it most often burns. The fluff and hairs remaining on the wings are scorched over a non-smoking flame. Feather stumps are removed using tweezers or a small knife, and the bird pieces are washed in water.

Some subtleties

Smoked wings at home can be prepared in two ways: hot or cold. In both cases, smoke is used obtained from the incomplete combustion of juniper paws, sawdust or branches of fruit trees (apricot, cherry, apple, pear, grape), alder, and beech chips. If you want to get a golden brown crust, sprinkle a small amount of granulated sugar on the sawdust.

Both methods deserve attention; they allow you to diversify the range of smoked products.

About the cold smoking process

At home, for the cold method, homemade smokehouses are used, which are made from barrels, buckets, worn-out washing machines or refrigerators, and from refractory bricks. The industry produces cold smoked smokehouses and smoke generators. They are used in accordance with the instructions.

Cold smoking takes from 10 to 12 hours. The process temperature is low and ranges from 35 to 40 ° C, the smoke is specially cooled to this temperature.

There are different ways to cool the smoke supplied to the food.

• In one case, in order to maintain this regime, the heating source is placed at a distance of about 8 m from the smokehouse and connected to the smoking area by a pipe. A small ditch is dug under the pipe. As the smoke passes through the pipe, it cools to the desired temperature.
• In another case, the pipe is cooled with cold water.
• In the third, the temperature of the heater is adjusted.

Poultry is cold smoked, raw or pre-boiled until half cooked.

Cold smoked products last longer and are considered more tasty. In terms of consistency, they are denser.

Chicken calorie content, beneficial properties

Calorie content of individual chicken parts

Chicken carcass parts are not uniform in calorie content. In ascending order, the caloric content of individual parts is as follows:

• calorie content of chicken breast (fillet) – 115 kcal per 100g;
• calorie content of chicken legs – 1 60–190 kcal per 100g;
• calorie content of chicken thigh – 1 80–210 kcal per 100g;
• calorie content of chicken wings – 1 80–190 kcal per 100g.

Calorie content of chicken by-products:

• calorie content of chicken stomachs – 100–130 kcal per 100g;
• calorie content of chicken liver – 140 kcal per 100g;
• calorie content of chicken hearts – 1 50–160 kcal per 100g.

Weight of individual chicken parts

To make it easier to count calories in servings, the average weight of individual parts of a chicken carcass is given below:

Dependence of calorie content on cooking method

The cooking method naturally affects the calorie content of the dish.

• calorie content of boiled chicken – 200–220 kcal per 100g;
• calorie content of stewed chicken – 200–230 kcal per 100g;
• calorie content of fried chicken – 240 kcal per 100g;
• calorie content of smoked chicken – 210 kcal per 100g;
• calorie content of grilled chicken – 2 10–260 kcal per 100g.

How to reduce the calorie content of chicken meat

• The largest amount of fat is contained in chicken skin, before cooking, remove the skin from the chicken and remove all fat;
• regarding chicken broths and soups - cook dishes in the second broth, after boiling, drain the water, pour in new water and cook until done;
• choose the right cooking method - boiled and baked chicken in foil are considered the most dietary products;
• cook it yourself - when buying ready-made grilled chicken, you cannot exclude the use of additional additives, sauces, fats, which significantly increase the calorie content of the chicken;
• It is recommended to serve chicken meat with herbs and vegetables; the fiber they contain promotes the rapid absorption of fats;

Cold smoked raw wings

The following recipe for cold smoked wings makes a tasty but tough dish.

Marinated poultry meat is thoroughly dried before smoking. First, they are blotted with napkins, and then left hanging (on wire racks or on a fishing line) until the skin is completely dry. This process can last from several hours to days. It is advisable to place the wings in a draft. Cover with gauze to prevent insects.

The prepared dried semi-finished products are placed on the smokehouse grate or suspended in it. Close the lid. Smoking the wings in the smokehouse lasts 10-12 hours.

To prevent it from getting too hot, periodically check the temperature in the smoking chamber. Often you cannot open the lid, as the temperature will drop and the cooking time will have to be increased.

Readiness is determined by piercing a knife in the thickest part of the wing. The knife should easily enter the pulp. There should be no pink juice on the cut.

The finished products are cooled for 2-3 hours and served.

The nutritional value

Vitamins

• Choline 62.3 mg
• PP Vitamin PP (NE) 11.43 mg
• PP Vitamin PP 6.65 mg
• B12 Vitamin B12 0.29 mcg
• B9 Vitamin B9 3 mcg
• B6 Vitamin B6 0.42 mg
• B5 Vitamin B5 0.9 mg
• B2 Vitamin B2 0.13 mg
• B1 Vitamin B1 0.04 mg
• K Vitamin K 0.3 mcg
• E (TE) Vitamin E (TE) 0.27 mg
• D Vitamin D 0.1 mcg
• A Vitamin A 0.047 mg

Macronutrients

• Zn Zinc 1.82 mg
• Se Selenium 22.2 mcg
• Cu Copper 0.06 mg
• Mn Manganese 0.02 mg
• Fe Iron 1.27 mg

Cold smoked steamed wings

According to the recipe for smoking wings in a smokehouse, described below, the products are more tender.

To make the finished product juicier and softer, the wings are pre-cooked until half cooked on the grill of a multicooker or double boiler. You can replace cooking with baking in a special sleeve at a temperature not exceeding 90 ° C for 30-40 minutes. At higher roof temperatures

the fish will be fried. After heat treatment, the products are thoroughly dried.

Further preparation does not differ from that described above. Semi-finished products are placed in the smokehouse chamber and smoked for 5-6 hours. Cooked-smoked wings are cooled and kept for 2-3 hours.

Toxicity

However, doctors, in particular nutritionists, gastroenterologists and general practitioners, argue that it is in the chicken crust that the largest amount of harmful and toxic substances accumulate. The average calorie content for fried chicken wings is only 186 kcal/100 grams. Depending on the frequency of consumption of such a snack, such caloric content of food can often be excessive. And it can even cause serious harm to the body. But many chefs, culinary specialists and even doctors rightly classify boiled chicken wings as dietary foods.

Chicken wings are clearly not suitable for preparing rich chicken broth due to the small amount of meat in them. This is due to the fact that the protein compounds in chicken wings are derived from connective tissues. Protein compounds of connective tissues are classified as inferior protein structures. They are characterized by a reduced collagen content and fewer essential amino acids.

Features of preparing hot smoked wings

This method is much simpler than those described above. The hot smoking temperature is 80-110°C. Therefore, the cooking time is reduced to 20-25 minutes.

The products are juicier and softer, but less tasty than raw smoked ones. No additional heat treatment of poultry is required before smoking.

The industry produces hot smoked smokehouses, heated by electric, gas stoves and solid fuel (from a fire). Sometimes a convection oven is used for smoking, but then liquid smoke is added to the marinade.

Ready-made smokehouses for hot smoking have different shapes, but their principle is simple and the same. The base is a container, inside of which there is a grate for food, a tray for collecting fat, and in the lower part there is a place where sawdust or wood chips are placed.

Low-calorie KFC menu: dish features, calorie content

The KFC restaurant cannot boast of a low-calorie menu, but you can still find several dishes with a small amount of calories.

1. Oatmeal (healthy, only 94 kcal, contains: potassium, magnesium, iron, chromium, etc.).
2. Caesar salad (only 137 kcal, lettuce leaves are rich in vitamins B and PP, ascorbic acid, potassium, calcium, phosphorus).
3. Ice cream (140 kcal, burns fat and contains calcium).
4. Morning twister (only 212 kcal, contains greens, egg, tomatoes).
5. Spicy morning bigger (214 kcal, ingredients: tomatoes, herbs, chicken fillet).
6. Corn on the cob (170 kcal per serving, rich in vitamins B1 and B2, potassium, iron, magnesium).

Hot smoked wings in a smokehouse

The following recipe for hot smoked wings in a smokehouse is quite simple.

1. The marinated wings are dried as if cold smoked.
2. Prepare the smokehouse in the following order:
3. Chips, twigs, and sawdust are poured onto the bottom.
4. Install a tray for draining fat.
5. Install the grate.
6. Place chicken on the grill with gaps of at least 1 cm between pieces and from the walls of the smokehouse.
7. Close the container tightly with a lid.
8. The prepared smokehouse is placed on a fire (fire, gas or electric stove) and left to smoke for 20-25 minutes. During this time, the inner layers of the bird will be completely cooked. Heating is stopped. Open the lid slightly and release the smoke. Remove the lid and take out the finished wings.
9. The dish is allowed to “rest” for 2-3 hours. During this time, the pulp becomes even more saturated with smoke products, cools, and the surface becomes drier.

Chicken 1 wing KFC

KFC signature wings are a real find for those who like spicy food. Juicy chicken wings in a crispy, spicy breading, the recipe of which is kept secret, are cooked at KFC restaurants under high pressure in special deep fryers.

Chicken wing calories

The weight of one wing is 27 grams, which means its calorie content is 85 kcal. KFC has portions consisting of 3, 6 and 9 wings, their energy value is, respectively:

Serving 3 wings – 81 grams, 254.3 kcal.

Serving 6 wings – 162 grams, 508.7 kcal.

Serving 9 wings – 243 grams, 763 kcal.

Composition of KFS wings

Wings at KFC are chicken wings (single-flange, with 1-2 bones), which are deep-fried in a special spicy breading, the recipe of which is a company secret.

The benefits and harms of KFC wings

Due to their low cholesterol content, chicken wings are an indispensable part of the diet. They contain vitamins A, C, E and B vitamins. Chicken wings contain micro- and macroelements necessary for the body, such as calcium, iron, magnesium, zinc, sodium, potassium, copper and others. In addition, chicken contains more protein than beef or pork.

But like most KFC products, these chicken wings are breaded and deep-fried in oil, making it a food not worth eating too often for those watching their weight. For your figure, it will be safer to opt for boiled chicken fillet, which is one of the most dietary products.

I really didn’t think that the lady’s editors were plagiarizing. recipe downloaded from a blogger of a famous culinary site)))

How to smoke chicken wings in a torpedo

The device uses the oven principle. The smokehouse is made of food grade stainless steel. Portable equipment is a sealed device, inside of which there is a tray for wood chips and liquid, and grooves for gratings. The cover is closed with bolts. The source of heat is a fire or a gas burner. Meat can be cooked quickly, and therefore cannot be stored for a long time.

Unlike similar devices, the metal thickness is 1.5 mm. Smoke is formed as a result of thermal decomposition of wood and consists of: droplet liquid and gas atmosphere. This smokehouse is convenient for camping trips; it will allow you to cook chicken quickly.

In smoke, only 10% of the substances are involved in the smoking process. Phenols form the smell and taste, 14% are given to acids, 20% of compounds give the characteristic color. Volatile acids play a supporting role.

Chicken feet - a unique product

In the East, chicken feet are considered a delicacy. In China, this part of the chicken carcass will have to be purchased at a fairly high price - wings, legs or breasts will cost much less.

Residents of the Celestial Empire were not mistaken in recognizing this product as so valuable. Chicken feet contain macro- and microelements. Nature did not spare them fluorine, calcium, phosphorus, sulfur, bromine, aluminum, copper, rubidium and vanadium. What other food has a similar composition? Of course, the question is rhetorical.

Cooking broth or jelly from this “oriental delicacy,” as people say, is easier than steamed turnips, and you don’t have to worry that the beneficial components will suffer during the cooking process - not only minerals are preserved, but also vitamins that are found in the product - A , V, S.

In addition, chicken feet contain collagen. Due to a deficiency of this substance, cartilage tissue is destroyed, wrinkles appear, and aging accelerates. A certain amount of collagen is destroyed under the influence of high temperature, but scientists reassure: the remaining portion is enough for the body to receive a building basis for cartilage tissue and protect itself from early wrinkles.