I have not tried that recipe, but it sounds good.
By 40-45, wings, do you mean the complete wing, or do you mean the separated pieces?
I usually do use my Vortex for wings, but it isn't required. A simple two zone setup does just fine. The Vortex just gets them a bit more crispy.
I don't have an SnS, but their Facebook page has plenty of wing cooks posted in it...
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