Alton Brown's Chili glazed Vortex wings


 
JPowers

JPowers

TVWBB Fan
I was hankering for some wings and came across this recipe while browsing for one at work last night. I just used his glaze recipe because his recipe calls for steaming the wings to render some fat and then finishing in the oven to produce crispy skin. Since the Vortex does such an awesome job at producing crispy skin, I just cooked them until the skin was crisp and then sauced them and let them set for a few minutes.



1 cup Sweet Thai Chili Sauce (Mae Ploy is pretty much the standard and it's really made in Thailand)
1/4 cup vinegar (rice wine or apple cider)
1/3 cup Dr. Pepper (trust me on this)

Simmer this down until you reach a thin syrup consistency. I started the sauce right before lighting my KBB. I rotated the lid every 15 minutes on the kettle. I did not turn the wings or thighs. When the thighs hit 165 I dunked them quickly in the warm glaze and let them go for about 5 minutes. Left a few pieces naked with just Kick n' Chicken in case they came out terrible.



Plated with some Mac&cheese (wife is visiting her folks; so I can skip any pretense of healthy green stuff)



The chicken came out fantastic. I'm amazed at how easy the vortex makes great wings. No hot spots, just high even heat. Will repeat this recipe again.
 
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Great looking wings!

I've had my Vortex for a couple of months now, and yes it rules!
I've used it for a few different cooks, but can't imagine making chicken wings again without it!
 
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