Also, I was only kidding about the title of this thread. Vortex style wings are great and I will still use that method but when I have the time, I will use the wsm. These took at least a half hour longer probably more but if you like the flavor and texture of chicken cooked directly over coals, then this method is great.
Also, I normally cut all the wings into two pieces. Maybe leaving them whole had something to do with why I liked the texture and tenderness. [emoji848]
Whatever the reason, I did prefer these wings over any I have made.
I will have to try whole wings around a vortex and maybe choke my bottom vent a little and see how they compare.
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