I light 2 starter cubes along with a couple of briquettes inside the Vortex and then dump the rest of the briquettes on top of it. I don't bother with the chimney this way. For the wings, I wash them and pat them dry thoroughly. I then spread the wings on a shallow baking tray and coat them with peanut oil and then sprinkle some good rub & little dusting of corn starch on it. The tray with the wings then goes into the refrigerator uncovered where I let it sit for 3-4 hours. This dries the moisture in the wings completely. Then I take out the wings and let them come to room temp. I start the Vortex and arrange the wings in a nice circular pattern around the Vortex on the cooking grate. Cover the kettle with the lid and I rotate the lid every 15 minutes at 45 degrees, so that the top vent starts from 12 o'clock to 3 to 6 to 9 o'clock position. Guaranteed crispy wings every time. I do sauce my wings after they are taken off from the kettle.