Today was my first time using the vortex. I chose to try it out for the first time by making some chicken wings since that’s what I think they were originally made for and what everybody seems to love making with them.
I have a simple 18” Weber kettle charcoal grill that I’ve had now for about 10 years.
I seasoned the wings and let them dry for 24 hours in the fridge.
I oiled the grill grate and added the wings to the grate beforehand. I’ve seen some people do that and I thought that would be best. Added some Mesquite wood chips to the tinfoil packet.
They came out to be some of wings that I’ve ever had in my entire life. No joke. I cooked them to a perfect 170° (give or take the wing)
They were tender, juicy, moist, and smoky. I don’t think I can ever go back to having wings any other way. And I might be cooking chicken wings once a week for the rest of my life haha.
I seasoned them perfectly and the skin rendered beautifully. They were slightly crispy and absolutely flavorful.
I wanted to share with the sub Reddit because you guys were the ones that informed me about the vortex. And enlighten me to what I was missing out on with my Weber grill. It always used it for a simple cheeseburgers, hotdog corn, mushrooms, and basic stuff like that. Today was the first time I even ever used wood chips to add a smoky flavor.
Thank you guys for helping me. See a better world. I’m so excited to be starting my vortex journey. I owe it all to you all.
by SubstantialNet1005
13 Comments
Nice going! Only one bit of feedback, cook the wings to 200°. Trust me they can take it. The connective tissue breaks down and the meat has a better texture. The skin is crispier and the end result is closer to what you’ll get at a pizza and wings restaurant. Congrats on learning the vortex, it’s a game changer!
If you think those are good, try the same for thighs. Fully open vents top and bottom for 35-40 minutes and you’re done.
I would ditch the tin foil over the vortex and just put a chunk on top if you want some smoke. Definitely take the wings to a higher temp. 200-205 is where it’s at. Aim for 450-500 ambient to get them crispy. Should only take 25-30 mins max. I love hooters wing sauce too, good choice
Anyone find the perfect solution to making them extra crispy?
> They came out to be some of wings that I’ve ever had in my entire life
Out of all of the wings, these were some of them.
… cook wings hard, as we say, no pink! 200F, you’ll love ‘em more, crispy!
Perfection 🙌🏼
Crack the lid(about counter inch off center opening where the lips meet) This will turn the temps up drastically. Do at the last few min to crisp skin.
I run both vents wide open and let them cook for 40 minutes. Nice and crispy every time.
Nice! If you’re interested in smoking, check out the snake method. It was a game changer for me. Almost set and forget and easy cleanup. Its basically a fuse made of coals that, depending on vents, holds steady at 250-300. Only limitation is large cuts that require more than 8-10 hours but I’m mostly cooking for a family of 4, so no biggie and i cut my butts in half or quarters for more bark. Spatchcock chicken is super easy to start with.
https://preview.redd.it/ocvkv3zk8dkg1.jpeg?width=1080&format=pjpg&auto=webp&s=07b5db95e4caf4a314e2c4b6e5f64977edfde4e2
Great work! The color looks fantastic, and they seem so juicy and tender.
Who ever did your paving, they’ll them it’s shit. If you did it, good try but hmmmm
They Look damn Good. Go to 200 its life changing. How is that Hooters sauce?