Tuesday, May 18, 2010

The best (donabe-smoked) chicken wings...wow

Maybe I've posted too many pictures of my donabe smoked chicken wings by now. But, I just can't help it, because every time I make donabe-smoked chicken wings, it's simply amazing.

Photobucket Photobucket
There is no trick at all. In fact, this can be the simplest chicken wing dish you can find, because the chicken was seasoned only with salt & pepper. Then, they are put in my donabe smoker, "Ibushi Gin" with the smoke chips. The donabe is set on the gas stove for about 15 minutes (of which 8 minutes with the lid on), then let rest for about 20 minutes after the heat was turned off. That's it. Really. This beautiful donabe smoker is smokeless. So, you don't have to worry about your kitchen to be filled with the smoke. Wonderful, isn't it?

Voila, the aroma was so gorgeous and the chicken was perfectly smoked. The sakura (Japanese cherry blossoms tree) smoke chips give the very nice elegant smoky aroma.

Here's the back side of the smoked chicken wing. We smoked about 15 wings (for 2 of us) and they were gone in less than 10 minutes!

Happy donabe life.