HOT SMOKED GINGER CHILLI CHICKEN WINGS WITH MINTED YOGHURT DIP.

The Smokai 1/2 Litre Bullet is our smallest Smoke Generator. Fired up, this cold smoke generator produces a controllable, consistent volume of natural wood fired cold smoke, delivering an amazing flavour every time. For cold smoking or to apply a quality smoke when hot smoking. Turn your BBQ or Grill into a serious smoker.

1/2 LITRE BULLET SMOKE GENERATOR

$149.00 NZD

Mount to: small setups
Smoking time: up to 4 hours
Use: Woodchip

1 LITRE CLASSIC SMOKE GENERATOR

$169.00 NZD

Mount to: small to medium setups
Smoking time: up to 12 hours
Use: Woodchip or BBQ Pellets

3 LITRE MAGNUM SMOKE GENERATOR

$279.00 NZD

Mount to: medium to large setups
Smoking time: up to 24 hours
Use: Woodchip or BBQ Pellets

4 LITRE MONSTER SMOKE GENERATOR

$379.00 NZD

Mount to: medium to large setups
Smoking time: up to 32 hours
Use: Woodchip or BBQ Pellets

All of our Smoke Generators feature the Smokai-Modular-System™, which incorporates a built in mount that makes it easy to attach the Smoke Generator to your setup.

You can also use one of our Quick-Mount™ adaptors if you're mounting to your grill.

SMALL CONVERSIONS

METAL SMOKER

SMOKEHOUSES

Wooden Smokehouse

LARGE CONVERSIONS

Sourcing only the finest smoking wood is what we do. Because that’s a proven recipe for creating quality smoke and legendary flavour.

Recipe by Smokai

INGREDIENTS

1kg chicken wings

Marinade

1 tablespoon tomato paste
2 tablespoons good quality paprika
2 tablespoons wine vinegar
1 teaspoons crushed fresh garlic
1 tablespoon grated fresh ginger
¾ teaspoon hot chilli powder
1 tablespoon sea salt
½ teaspoon freshly ground black pepper
¼ cup good olive oil

MINTED YOGHURT DIP

1 cup natural yoghurt
3 tablespoons fresh lemon juice
1 cup finely chopped fresh mint
2 tablespoons chopped fresh coriander (optional)
2 garlic cloves crushed
½ teaspoon fresh ground roast cumin
½ teaspoon fine sea salt
¼ teaspoon freshly ground pepper

DIRECTIONS

Combine all the marinade ingredients into a bowl and mix thoroughly.

Place the chicken wings into a resalable bag and add the marinade making sure all the wings get a generous coating. Squeeze out ay surplus air and refrigerate overnight or at least eight hours.

Add all the dip ingredients into a mixing bowl, blend well to combine. Refrigerate until used.

Remove wings from bag and place separated on smoking racks; make sure that the wings are well coated with marinade.

COOK AS FOLLOWS