A perfect dish to go with your beer. Smoked wings taste great in all forms, whether served cold, hot or a as a snack. These wings were smoked over alder wood chips.
- chicken wings
- iodised table salt
- curing salt
- dried oregano
Wash the wings under running water and dry thoroughly with a paper towel. Prepare the curing blend: a tablespoon of oregano (I recommend heating the oregano in a dry frying pan), add iodised salt and curing salt, mix all together, and rub the mixture over the meat. You can puncture the meat with a sharp fork. Put in the fridge for a minimum of 24 hours. Smoke the wings for 2-3 hours at a temperature of 50°C until the meat takes on the desired colour.
At the end of smoking, start boiling the water for scalding. It’s a good idea to add a few allspice berries, 2-3 bay leaves and one or two cloves of garlic. Boil the water for a while. Then, turn down the heat, so that the water temperature does not exceed 90°C. Put the smoked wings into the water. Check the temperature with a thermometer to make sure it does not exceed 80°C. Scald for about 20 minutes.
After this time, remove the wings from water and place them on a shelf to drain and cool.