Vortex Wings

[Steamroller]

My wife came home with some garlic wings from Costco. Nice surprise.  Fired up the vortex and they came out great. Never had them from Costco, but they were good sized wings and the garlic seasoning was great.  I would try them again for sure.

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[Mr.CPHo]

Nice first post!  Costco has never led me astray.

[elninohese]

not sure why my vortex does not hit over 600....fill it up with lump coal....infact spill over lump coal...wings around the outskirt--45 mins later, wings are good but not crispy good--crunchy? i put them directly in ring last 4 mins...but still not hot enough

[HoosierKettle]

not sure why my vortex does not hit over 600....fill it up with lump coal....infact spill over lump coal...wings around the outskirt--45 mins later, wings are good but not crispy good--crunchy? i put them directly in ring last 4 mins...but still not hot enough

You wont get a sustained temp above 550 in a 22 no matter the type of charcoal or charcoal holding device unless you increase airflow by cracking the lid imo.

However, 550+ is plenty of heat for crispness in my experience.

It also depends if you are using sauce. A sauced wing is never as crispy as a dry rub wing. I like both.

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[Steamroller]

I've gotten mine over 600.  It was actually over 600 for this cook before I put the wings on. This was using the Kingsford competition briquettes. I lose hair on my arms every time I use the vortex.  You really have to be careful reaching over the center when flipping meat.  I only use the Vortex for wings.  I use the slow and sear for all other cooks.

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[DougWilsonsSlapper]

I've gotten mine over 600.  It was actually over 600 for this cook before I put the wings on. This was using the Kingsford competition briquettes. I lose hair on my arms every time I use the vortex.  You really have to be careful reaching over the center when flipping meat.  I only use the Vortex for wings.  I use the slow and sear for all other cooks.

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I used Fogo lump tonight with the vortex.   Better to use briquettes?

Gonna try the Vortex for steak, because why not?

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[Transit98]

You need to do a dry rub and let the wings sit uncovered in the fidge for a few hours - over night is better- let that wet skin dry off and tighten up - than you get the good crunch. Sometimes I just cook the wings and you can tell that having them dry off really helps get the skin crispy- sauce in the dish


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[DougWilsonsSlapper]

On a cooling rack? 

You need to do a dry rub and let the wings sit uncovered in the fidge for a few hours - over night is better- let that wet skin dry off and tighten up - than you get the good crunch. Sometimes I just cook the wings and you can tell that having them dry off really helps get the skin crispy- sauce in the dish


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[Steamroller]

I've only used briquettes, so not sure. I have tried the vortex for a reverse sear on some NY Strip steaks.  It does a great job, but not enough better than the slow and sear to justify me taking the time to switch them out.  I used the baskets forever and they work well enough for most of what I cook.

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