Vorxtex chicken wing help

[rcmarsman]

I nees best way cook chicken wings with my vortrx

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[SMOKE FREAK]

I cook wings like this...
First I start with whole wings and only remove the wing tip...
Then season with whatever rub you like...
Cook em till done...I usually flip em around 30 minutes...

[powermatt99]

Small end of the vortex up. Vents wide open. Don’t sauce until done to maintain crispy skin.

[Shoestringshop]

Everyone cooks wings a little differently. I start with full wings cut the tip off and cut drumstick from flat rinse wings and pat dry. I season with John Henry’s Wing Seasoning and put a little All Purpose Flower on them.

As for the Vortex... full chimney of charcoal one chunk of Hickory on top. I start with wide open vent and the the vent at the back of the grill the 12 o’clock at every 15 min mark rotate lid to 3 o’clock then 6 o’clock then 9 o’clock. Your wings should be done and crisply.

As far as flipping them... I myself do not flip them.




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[Big Dawg]

I separate my wings and put them on a rack to air dry in the fridge overnight.  On the day of the cook I get them out and hit them with that night's rub of choice.  I use a med. Vortex in my 26er.  I start a small Weber chimney and put a layer of cold briquettes on the bottom of the Vortex.  When the chimney is hot, I dump it an put another layer of cold briquettes on top.  In about 10 minutes, the temp guage is pegged at over 600º.

Drummettes go around the Vortes and with the flats around the drummies.   At about 20 minutes, I sauce the wings and put them back for another 10-15 minutes.

Boom ! ! !

( . . . I do realize that this is only one way, but it works for me.  I'm sure that your way is just as good . . . )





BD

[jfbincypress]

You almost can’t mess this up...try multiple ways and see what you like best. Wings are so forgiving, just play around with it.

Me personally...whole chimney, narrow side up, vents wide open, seasoned chicken surrounding the vortex and a giant chunk of cherry over the coals...45 mins to deliciousness.


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[SMOKE FREAK]

I like to bread my wings with a light flour mix like House Autry Medium Hot and vortex cook em till they look like this...

[hawgheaven]

Perfect setup with the 22" and the medium Vortex (small side up) filled with RO Lump. Wings seasoned with Mad Hunky General Purpose Rub:







Sauces were served on the side... my BBQ sauce, and my Asian Hoisin sauce.

[Big Dawg]

You almost can’t mess this up...

Yeah, that's really the beauty of it.  Just picked up a family pack from Sam's.  Gonna separate them and let them dry out over night.





BD

[HoosierKettle]

You almost can’t mess this up...

Yeah, that's really the beauty of it.  Just picked up a family pack from Sam's.  Gonna separate them and let them dry out over night.





BD

I love the sams wings.  That’s what I always use.


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[Big Dawg]

Hey @SMOKE FREAK, did you oil the wings and then into the dredge?





BD

[SMOKE FREAK]

Hey @SMOKE FREAK, did you oil the wings and then into the dredge?





BD

Actually I bread the wet wings and then spray them with an olive oil non stick spray...Then if I have time they go in the fridge for a while...And that really works best for me...Vortex around 500 takes care of the rest...

[Big Dawg]

Actually I bread the wet wings and then spray them with an olive oil non stick spray...Then if I have time they go in the fridge for a while...And that really works best for me...Vortex around 500 takes care of the rest...

Definitely going give that try soon.





BD

[HoosierKettle]

Perfect setup with the 22" and the medium Vortex (small side up) filled with RO Lump. Wings seasoned with Mad Hunky General Purpose Rub:







Sauces were served on the side... my BBQ sauce, and my Asian Hoisin sauce.

I’ll try out the lump in the vortex next time. I’ve been using weber and it doesn’t seem to get as hot as other briquettes. Kbb and ro briqs seem to settle in at 500-550. The weber briqs settle at about 450.

Last night I got home from a long day of drinking and golf (I didn’t drive) and the vortex was perfect for two reasons. Ease of use and the much needed extra grill estate it provides over doing baskets in the middle.

I put the chicken on and I went inside and sat in my chair. My wife had a feeling I would fall asleep so she asked me what time to pull them off in case I wasn’t awake. It worked great. I did fall asleep and she did pull them off at the right time. What really impressed me is she said she closed the vents too. I didn’t know she knew to do that. I woke up around 11pm and had some wings. [emoji3]

No finish pics.




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