26 vortex wings

[HoosierKettle]

I departed from my normal direct methods tonight.

I dumped a full chimney in the vortex and most of the cook was with the lid barely cracked alternating between front and back.

Flipped once at a half hour. Basted at 40 minutes with the sauce, flipped and basted again with sauce at 50 minutes and pulled at one hour.

I’m really excited about how these turned out. Perfect texture, crispiness, and flavor.

I seasoned with olive oil and Tony’s and sauce was franks, Worcestershire, and homey.

 


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[kettlebb]

Nice wings homey!


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[HoosierKettle]

Nice wings homey!


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Lol. I didn’t notice until a reread my post. I’ll leave it now.


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[JEBIV]

looks good, i find it enjoyable switching up ways to cook, it tests your abilities and it's fun, and you still get to eat

[jmike314]

Good looking wings.


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[HoosierKettle]

looks good, i find it enjoyable switching up ways to cook, it tests your abilities and it's fun, and you still get to eat

Absolutely.

I’ve switched back and forth from tossing the wings in sauce when they are done vs basting them where they sit. Basting them on the grill helps retain the crispiness versus emerging in sauce. I’ve tried tossing them and putting them back on the grill but that’s not the same even though it should be.

Only draw back is it does make a mess in the grill. Once I shut down, I operate the one touch to make sure the sweeps do not seize to the kettle from sugars in the sauce that drip down. I suppose I could use foil but It’s really not needed as long as you move the sweeps when finished.


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[SMOKE FREAK]

Excellent wing work...

You guys are killing me. I feel so inadequate with my 22 inch grills...

Not really. but I would love to have a 26...

[griz400]

I departed from my normal direct methods tonight.

I dumped a full chimney in the vortex and most of the cook was with the lid barely cracked alternating between front and back.

Flipped once at a half hour. Basted at 40 minutes with the sauce, flipped and basted again with sauce at 50 minutes and pulled at one hour.

I’m really excited about how these turned out. Perfect texture, crispiness, and flavor.

I seasoned with olive oil and Tony’s and sauce was franks, Worcestershire, and homey.

 


Sent from my iPhone using Weber Kettle Club mobile app


Very nice bunch of wings there .....

[crizpynutz]

looks good, i find it enjoyable switching up ways to cook, it tests your abilities and it's fun, and you still get to eat

Absolutely.

I’ve switched back and forth from tossing the wings in sauce when they are done vs basting them where they sit. Basting them on the grill helps retain the crispiness versus emerging in sauce. I’ve tried tossing them and putting them back on the grill but that’s not the same even though it should be.

Only draw back is it does make a mess in the grill. Once I shut down, I operate the one touch to make sure the sweeps do not seize to the kettle from sugars in the sauce that drip down. I suppose I could use foil but It’s really not needed as long as you move the sweeps when finished.


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I tend to prefer the basting over tossing in sauce as well.  Those look like they came out gr8 though.  ;-)