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If I cook wings with a Vortex, will the high heat burn sugars in a rub/sauce?

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  • jumbo7676
    Club Member
    • Jun 2018
    • 290
    • Centreville, VA
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    If I cook wings with a Vortex, will the high heat burn sugars in a rub/sauce?

    I'm planning to cook some wings tomorrow with a Vortex and I'm trying to decide how to flavor them: dry rub, sauce while cooking, toss with sauce when cooked, or a combination. When rubbing/saucing, do I need to avoid sugar? Will the high heat from the Vortex burn sugars in a rub or sauce?

    I'm leaning towards dry-brining overnight with a salt/baking powder mix to help ensure crispy skin, cooking them naked to avoid anything from burning, then tossing with sauce when done. I could easily be convinced to change that plan if others have had success with a different method. I'd really like to try the Newman's Caesar and Frank's combo that Huskee had posted about last month, but I have to keep them dairy-free so that'll have to wait for another day.
  • Texas Larry
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    #2
    Your plan sounds good. You might try a low sugar rub, then by waiting until the wings are nearly done to sauce them the sauce won’t have time to burn. If you flip them a couple times after saucing you should be ok. Makes great wings with or without sweet rub or sauce. Enjoy!

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
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      #3
      That is how the chicken joint I go to does theirs.

      Comment

      • Steve B
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        #4
        Sounds like you have a good plan in place. Are looking for HOT 🥵 wings? If so you can make a rub from paprika, cayenne, chili powder and garlic powder. Or cook them plain and sauce them afterwards.
        Try saucing half and leave the others plain to dip into the sauce. I have found leaving them plain keeps them crispier. Tossing them in sauce and leaving them in a bowl seems to take away the crispiness.

        Comment

        • Spinaker
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          #5
          I dry brine over night, cook then toss in sauce or dry rub. Then you don't have to worry about it!

          Comment

          • jumbo7676
            Club Member
            • Jun 2018
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            #6
            Seems like the way to go is dry brine, cook nekked, and leave a few sauce options out for people to sauce themselves. I'm trying to please a group where some don't do heat, some can't eat dairy, and there are a few kids among the adults. I'll cook the wings and they can dress 'em up as they please. That way I can also try out a batch of the raspberry barbecue sauce that Meathead recently posted.

            Thanks for all of the input!

            Comment


            • Steve B
              Steve B commented
              Editing a comment
              There you go. That should be perfect.
              Take some pics and give us some eye candy. 😋😋
          • Troutman
            Club Member
            • Aug 2017
            • 7197

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            #7
            Yep pretty much what they all said. Either apply your sauce at the end or toss in sauce after cooking like buffalo wings. I personally don't like sweet sugary rubs on chicken so I avoid it by default. I suggest you do so as well.

            Vortex chicken is the bomb !!!!

            Comment

            • Rod
              Rod
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              #8
              I don't dry brine. I will leave them in the fridge uncovered for a couple hours to expedite drying the skin which helps ensure crispy skin. Apply a little salt and pepper. Get the Vortex screamin' hot. Then toss lightly in warm sauce. Amazing every time.

              Comment

              • RustyHaines
                Club Member
                • Sep 2017
                • 692
                • Tiedeman's Pond, WI

                #9
                Yep, dry brine overnight and sauce after cooking is what I do. I have a large aluminum mixing bowl that works great for tossing with the sauce.

                Comment

                • Dadof3Illinois
                  Club Member
                  • Jul 2017
                  • 857
                  • Southeast Illinois

                  #10
                  I used a hickory lemon pepper rub then cooked on the kettle with the vortex. Sauced after they finished cooking.
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                  Comment


                  • Mr. Bones
                    Mr. Bones commented
                    Editing a comment
                    Them look tasty as all git out!

                    What kinda wood were ya usin, jus outta curiosity?

                    Kinda looks like th smaller limb pieces of mesquite given me by a co-worker, but more pale wood, so I'm guessin apple, mebbe?

                  • Dadof3Illinois
                    Dadof3Illinois commented
                    Editing a comment
                    That was some pecan, we’ve got a lot of old growth pecan and cherry so I get all the storm damaged limbs I want!!
                • JoeSousa
                  Club Member
                  • Sep 2016
                  • 876
                  • Spokane, WA

                  #11
                  I try to dry brine when I a)remember to do it the night before and b)have room in the fridge.

                  I don't have a vortex but use two charcoal baskets in the middle of the grill so a similar effect. The rub I like to use is a pretty sweet rub (Honey Hog by Meat Church) and I haven't had too much issue with it burning. If I use sauce I put it on at the very end or even after cooking.

                  Your plan sounds great though. Nothing wrong with cooking nekkid and letting people sauce their own.

                  Comment

                  • Polarbear777
                    Club Member
                    • Sep 2016
                    • 1685

                    #12
                    Dry brine plus rub. Cook indirect vortex (should be 500F indirect), until they are about done, then if saucing, sauce and return them for a few minutes. I’ve never had any of them burn as long as they aren’t too close to the vortex in the center of the kettle.

                    Comment

                    • jumbo7676
                      Club Member
                      • Jun 2018
                      • 290
                      • Centreville, VA
                      • GMG Daniel Boone

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                      #13
                      Went with a salt & baking powder overnight dry brine, Vortex with a chunk of pecan wood, tossed with Meathead's Raspberry BBQ Sauce (used chopped chipotle and adobo instead of the hot sauce). Wings came out great, people loved the sauce. Definitely making again.
                      Click image for larger version

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