Smoked Chicken Wings

    2 days 1 hour 35 minutes

    These chicken wings are soaked in a juicy, herb-filled brine, kissed with apple wood scented smoke and deep fried into crispy, golden brown deliciousness.

    1 person made this

    Serves: 12 

    • 3 tablespoons whole black peppercorns
    • 2 tablespoons coriander seeds
    • 2 tablespoons mustard seeds
    • 1 tablespoon fennel seeds
    • 1 tablespoon cumin seeds
    • 4 cups water
    • 1 brown onion, diced
    • 8 cloves garlic, smashed
    • 5cm piece fresh ginger, sliced
    • 2 tablespoons dried rosemary
    • 2 tablespoons dried thyme
    • 6 bay leaves
    • 1/2 cup white sugar
    • 1/3 cup salt
    • 1.4kg chicken wings, tips removed and sections separated
    • 2 lemons, zested and juiced
    • 2 limes, zested and juiced
    • (optional) ice cubes
    • 2 litre bottle apple juice
    • applewood chips, soaked
    • vegetable oil for frying

    Preparation:40min  ›  Cook:55min  ›  Extra time:2days chilling  ›  Ready in:2days2hours35min 

    1. Combine peppercorns, coriander, mustard, fennel and cumin in a mortar and pestle; crush until fragrant and just broken.
    2. Bring water to a boil in a saucepan. Add peppercorn-seed mixture, onion, garlic, ginger, rosemary, thyme, and bay leaves; bring back to a boil. Reduce heat to low; simmer until flavours develop, about 25 minutes. Cool brine, about 10 minutes.
    3. Pour 2 cups brine into a large 10-litre plastic container with a tight-fitting lid. Stir in sugar and salt until dissolved. Add chicken wings, lemon zest and juice, and lime zest and juice.
    4. Drop ice into the pot with the remaining brine to cool it down. Pour into the plastic container. Add enough apple juice to cover the wings. Stir well and seal container; refrigerate for 24 to 48 hours.
    5. Preheat smoker to 135 to 150 degrees C according to manufacturer's directions.
    6. Rinse wings under cold tap water; dry, unstacked, on wire racks. Place the racks into the smoker. Add applewood chips according to manufacturer's directions. Smoke until chicken develops a smoky flavour but is not fully cooked, about 25 minutes. Transfer wings to a tray and pat dry with paper towels.
    7. Heat oil in a deep-fryer or large saucepan to 175 degrees C. Fry wings, 8 to 10 at a time, until golden brown and crispy, about 60 to 90 seconds.

    Cook's Notes:

    Do not use mesquite to smoke as it's too pungent and will get bitter in this application.

    Editor's Notes:

    Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

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