Per 2 lbs of wings 1tbs kosher salt, corn starch, and baking powder. Thoroughly coat and let dry on a rack overnight in a fridge. 475 heat in oven or grill for like 40 min. Toss in franks, butter, extra cayenne, and i like a bit of sumac too. Serve with blue cheese or look up the joey diaz quote
DKEBeck88
Can’t tell what you are doing here. Clearly a vortex. Are you low heat smoking them or blasting them with 550+ indirect heat? I’ve done both with the vortex and both are great ways to make wings.
h8mac4life
Fuk me
Sensitive-Poet-2417
Probably, but why would you?
ripgoodhomer
I put mine in a large pile for 12 minutes at 450, to steam them and cook through, I then spread them out over the hot spots to get flavor.
Appropriate_Ad3300
Might be unpopular but what the heck. Boil in bouillon, pat them dry and then fry until crispy and toss them in sauce. Source: we sell about 1000 pounds per week.
Gunfighter9
I worked in a few pizzerias in Buffalo and all we ever did was toss wings into a deep fryer for about 14-20 minutes and then put sauce in a large steel bowl and add premixed Franks wing sauce. If they wanted them hot add some more Franks hot sauce, if suicide, add crushed Cayenne pepper. As for mild just some melted butter. Add the wings, toss them and then take them out with tongs and put them in a box with a paper liner. One place had a char-broiler and for those we would sauce the wings, put them on the broiler and brush on BBQ sauce, KC Masterpiece to be exact. We used to sell about 250-300 pounds of wings per day, more on Monday when we had a wing special and Wednesday when we had a pizza and wing schedule. We had a special on Sundays where you got a sheet pizza, and 50 wings. We would cook up any leftover wings before close and someone would take them home because we didn’t want to store wings overnight.
When I do wings on the Weber I use fresh wings, I cook them over a bed of coals for 10-15 minutes, then turn them and put BBQ sauce on them. I use Sweet Baby Ray’s Sweet and Spicy. I let them cook with sauce on them until they begin to char, then turn them. Then I toss them in a little Frank’s sauce and plate them.
Don’t buy frozen wings, and do not let them get warm, keep them cold until you are going to use them, split them and toss them on the grill.
MMikekiMM
Toss in corn starch seasoned with black pepper and a touch of salt. Rack dry overnight.
Vortex until almost done. If you’re doing BBQ sauce, toss in a bowl and back to the grill on direct heat for ten seconds to set the sauce. If you’re doing a wet hot sauce or oil based lemon pepper or garlic parm, just toss and serve.
dusray
Grill size and vortex size?
I run a 22″ with the medium vortex and never fit this many wings. I’ve got the removable center grate so that kind of hard limits my area and the top of the medium vortex decently wide.
9 Comments
Per 2 lbs of wings 1tbs kosher salt, corn starch, and baking powder. Thoroughly coat and let dry on a rack overnight in a fridge. 475 heat in oven or grill for like 40 min. Toss in franks, butter, extra cayenne, and i like a bit of sumac too. Serve with blue cheese or look up the joey diaz quote
Can’t tell what you are doing here. Clearly a vortex. Are you low heat smoking them or blasting them with 550+ indirect heat? I’ve done both with the vortex and both are great ways to make wings.
Fuk me
Probably, but why would you?
I put mine in a large pile for 12 minutes at 450, to steam them and cook through, I then spread them out over the hot spots to get flavor.
Might be unpopular but what the heck. Boil in bouillon, pat them dry and then fry until crispy and toss them in sauce. Source: we sell about 1000 pounds per week.
I worked in a few pizzerias in Buffalo and all we ever did was toss wings into a deep fryer for about 14-20 minutes and then put sauce in a large steel bowl and add premixed Franks wing sauce. If they wanted them hot add some more Franks hot sauce, if suicide, add crushed Cayenne pepper. As for mild just some melted butter. Add the wings, toss them and then take them out with tongs and put them in a box with a paper liner. One place had a char-broiler and for those we would sauce the wings, put them on the broiler and brush on BBQ sauce, KC Masterpiece to be exact. We used to sell about 250-300 pounds of wings per day, more on Monday when we had a wing special and Wednesday when we had a pizza and wing schedule. We had a special on Sundays where you got a sheet pizza, and 50 wings. We would cook up any leftover wings before close and someone would take them home because we didn’t want to store wings overnight.
When I do wings on the Weber I use fresh wings, I cook them over a bed of coals for 10-15 minutes, then turn them and put BBQ sauce on them. I use Sweet Baby Ray’s Sweet and Spicy. I let them cook with sauce on them until they begin to char, then turn them. Then I toss them in a little Frank’s sauce and plate them.
Don’t buy frozen wings, and do not let them get warm, keep them cold until you are going to use them, split them and toss them on the grill.
Toss in corn starch seasoned with black pepper and a touch of salt. Rack dry overnight.
Vortex until almost done. If you’re doing BBQ sauce, toss in a bowl and back to the grill on direct heat for ten seconds to set the sauce. If you’re doing a wet hot sauce or oil based lemon pepper or garlic parm, just toss and serve.
Grill size and vortex size?
I run a 22″ with the medium vortex and never fit this many wings. I’ve got the removable center grate so that kind of hard limits my area and the top of the medium vortex decently wide.