It think the theory is that the high heat is concentrated and the dome reflects the heat to bake the wings. With chicken I'm always looking for very high heat. When using the Vortex it gets hot 450-550*. The vortex is hanfy because it deflects that direct heat from hitting the wings around the edge and bakes them with the convection heat. I would think you'd be able to get the same result without it. But I always use it for chicken (wings, drums/thighs). I did a cook for the in laws with chicken drums, potatoes, and parchment wrapped scallops all on the gril with the Vortex and it came out great. Without it, it would have been difficult to manage everything on the grill.
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