I've never cooked wings before, but the time had come. I was saving wings when I cut up chickens and had over 4 lbs. (9 chickens worth). My Vortex arrived on my doorstep Saturday night, so Sunday evening I was firing up the Weber 26.
Let me just say, the Vortex is insane in the amount of heat it puts out. Once the coals got hot and I put the lid on with vent wide open to get up to temp, I went inside to get the wings, and within just a few minutes the thermometer was pegged above 600 F. And it works - that whole idea about the Vortex creating convection. I could hear those wings sizzling away inside. A couple chunks of wood for smoke, and we got great color, amazing flavor, and super crispy skin.
Everybody wanted a different sauce, so to avoid controversy the only prep I did was a sprinkle of salt and a light brushing of oil. Before that the wings were on a rack in the fridge for about 3 hours to get the skin nice and dry. For myself, I made authentic buffalo sauce with butter and Franks. We had a couple kinds of BBQ sauce, and one person who ate them dry. Everyone loved them.
The Vortex and all the good advice here and on YT made me look like an expert on my first time out of the chute.
The pic was take the first time I flipped them and right before I remembered to put the wood chunks on - after about 10 minutes. I flipped them 3 more times at about 10-5-5 minutes apart. Didn't time it, so I'm just guessing.
Let me just say, the Vortex is insane in the amount of heat it puts out. Once the coals got hot and I put the lid on with vent wide open to get up to temp, I went inside to get the wings, and within just a few minutes the thermometer was pegged above 600 F. And it works - that whole idea about the Vortex creating convection. I could hear those wings sizzling away inside. A couple chunks of wood for smoke, and we got great color, amazing flavor, and super crispy skin.
Everybody wanted a different sauce, so to avoid controversy the only prep I did was a sprinkle of salt and a light brushing of oil. Before that the wings were on a rack in the fridge for about 3 hours to get the skin nice and dry. For myself, I made authentic buffalo sauce with butter and Franks. We had a couple kinds of BBQ sauce, and one person who ate them dry. Everyone loved them.
The Vortex and all the good advice here and on YT made me look like an expert on my first time out of the chute.
The pic was take the first time I flipped them and right before I remembered to put the wood chunks on - after about 10 minutes. I flipped them 3 more times at about 10-5-5 minutes apart. Didn't time it, so I'm just guessing.
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