Wings

[HoosierKettle]

Looks fantastic. It's such a great way to cook. I can't believe it took me this many years to use the baskets I've had all along lol.


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[Travis]

Nice color man. Are the tater slices on there?


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[Shoestringshop]

Wow great looking cook

[captjoe06]

Nice color man. Are the tater slices on there?


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Used a different plate for them.  they don't last long with a lil dollop of sour cream and some crumbled bacon bits on top.

[hawgheaven]

Wings look fabulous! I'm a Vortex guy, and I don't flip the wings. The baskets are a bit wider than the V, but they look like they work great! Nice job sir!

[KevinP]

The wings look great. I am going to have to try this method. Since the heat is concentrated in the center.  Will this degrade the grate in that spot?


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[Geezer]

The wings look great. I am going to have to try this method. Since the heat is concentrated in the center.  Will this degrade the grate in that spot?


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Yes, my grate has developed is little sag in the middle.  But, I had dedicated this grate to Vortex cooking only.  I recently bought a Weber grate with the removable center and I'll just use it when the other one is done.

[KevinP]

Thanks Geezer.


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[HoosierKettle]

Wings look fabulous! I'm a Vortex guy, and I don't flip the wings. The baskets are a bit wider than the V, but they look like they work great! Nice job sir!

couple things I've noticed.  He looks to be using a non hinged grate like the one I was using.  Looking at the hinged grates, they are grated (if that's a word) all the way to the handles which buys a tiny bit more precious real estate.  The baskets look like you lose a little bit of real estate as compared to the vortex.  All this is to say a hinged grate with a vortex would maximize your wing real estate.  No such thing as too many wings that I'm aware of  .

Also, another winged theory of mine is that I think the baskets would be better than a vortex in a 26" kettle because the center hot spot is bigger in diameter and would allow it to cook better than a vortex in a 26.  In other words the hot spot area of the baskets is larger to accommodate the larger grill surface. It's an unproven theory but just something I came up with when I should have been working.

So In an ideal world, I might get a vortex to use on the 22 and use the baskets for a vortex like cook in the 26?  Thoughts?

[kettlebb]

After this I'm just going to use baskets and save the $ for something else.


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[blieb]

I'm a flipper.  Drums seem to have 1 main fatty side, and 1 lesser... Both benefit from crisping.

On wings one side benefits from crisping but I usually flip for good measures.

I've tried different coal configurations but usually what works best for me is high heat for almost the entire grill.  I leave one cool spot for wings to chill out, and I leave the center almost coal-less so it's not a burn zone.

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[MacEggs]

Your wings look great!  I like to cycle the wings into the center for some char action ... So, I guess I'm a flipper ... I prefer it this way.

I fabricated a "polar vortex" basket.  Works awesome with wings.  It's the same diameter as a SJ charcoal grate.
Homemade EM baskets are all I use.

Sorry for all of the pics.  Not trying to hi-jack the thread.  Just showing what can be done with some creative thinking ... Beer usually helps with this. 











4.5 lbs of wings ....

[HoosierKettle]

Those look great. The wings and the basket. Your not hijacking at all. The more pictures of wings and wing cooking accessories the better.

What seasoning did you use on the wings?


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[MacEggs]

What seasoning did you use on the wings?

I think it was just your basic light coating of EVOO, then Montreal chicken seasoning.  I like to change it up every time I do wings.
Sometimes I will marinate them for 2 days in Buffalo wing sauce ... Then sprinkle some powdered Franks on them, or powdered Sriracha.  Very good!

[captjoe06]

What seasoning did you use on the wings?

I think it was just your basic light coating of EVOO, then Montreal chicken seasoning.  I like to change it up every time I do wings.
Sometimes I will marinate them for 2 days in Buffalo wing sauce ... Then sprinkle some powdered Franks on them, or powdered Sriracha.  Very good!

Thanks for the da, I gotta try that!


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