Smoked chicken wings

Smoked chicken wings

main courses | 8

The smoked chicken wings from our Porteño feature are amazing! If you fancy smoking them yourself, check out our blog on how to make a cold smoker here

1. Take a chicken wing and pull it from tip to end to stretch it out. While it’s stretched out, slice through the wing tip joint bone, removing the tip, then slice through the connecting bone joint in the centre of the wing. The knife should slide straight through the cartilage and the ball of the bone, leaving you with two pieces of wing.
2. Repeat the process with the remaining wings, stacking the pieces in a non-reactive container. Set aside.
3. Pour 1 litre of water into a bowl and whisk in the brine ingredients until dissolved. Your brine should be a balance of sweet and salty – adjust as needed.
4. Pour the brine over the wings and refrigerate for 4 hours. Remove the wings from the fridge and space them out on wire racks. Sit the racks on oven trays and return to the fridge for 8–12 hours, or overnight, to allow the brine to dry and become tacky; this will help the smoke to stick.
5. Using a cold smoker (find how to make one here), smoke the wings for 2 hours at a medium-high smoke (see online for details), replacing the coals and hickory chips with fresh ones halfway through.
6. Preheat a combination oven with a steam function to 100C/gas ¼. Leaving the chicken on the racks, cook them in the oven at full steam for 20 minutes. Alternatively, you could cook these in a steamer on the hob for the same amount of time.
7. Place the potato flour in a large bowl, drop in a few wings at a time and toss to coat, flicking in a little water to help the flour stick.
8. Fill a deep, heavy-based saucepan one–third full (no more) with oil and heat to 180C – check using a cooking thermometer. Deep-fry the wings in batches for about 4 minutes, or until dark golden brown and crisp. Serve with hot sauce drizzled over.
Note Buy hickory wood chips from homebase.co.uk, and potato flour from health food shops.

 

Recipe Ben Milgate & Elvis Abrahanowicz
Photo Anson Smart

ingredients

• 12 extra large chicken wings (about 2kg)
• Charcoal and hickory wood chips, for smoking (see note)
• 300g potato flour (see note)
• Vegetable oil, for deep-frying
• Hot sauce, to serve

Brine

• 60g brown sugar
• 45g salt

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