Michael Iron
TVWBB Member
Because of all the threads and info on the Vortex and wings on here it pushed me over the edge and ordered one. Sunday I started the day off by doing a burn off on it in the kettle. While that was happening cooked breakfast on the Genesis with maple\brown sugar cured bacon.
My potato bread might just happened to fall into some bacon grease, several times, which makes some great toast IMO.
So for supper with the Vortex I marinated the wings for about an hour and a half in a little peanut oil and salt & pepper. I did some skinless boneless thighs marinated in Greek vinaigrette at the same time so ran the Vortex with the top and bottom vents at 50%. Think that really helped with cooking the wings and thighs deep inside but first cook so not positive that is required. After 20 minutes thighs were done so pulled them and opened the vents fully. A little apple wood for smoke.
About half an hour after I started put the Frank's and butter on.
Pulled the wings, tossed them then back on the grill.
I know most seem to use seasoning powder for their grilled wings instead of sauce. I leave Thursday for Buffalo, NY to celebrate my mother's 80th birthday. Wings need Frank's, butter and a little heat of your choice IMO
Once they were done I pulled them and tossed in the remaining sauce.
They were fantastic all the hype about the Vortex is not hype it is the real deal. Skin bubbled as they cooked, very crispy when done, and they were tender and falling apart on the inside, and juicy. After I come back from Buffalo one of the first things I will be doing is garlic Parmesan wings with the Vortex. Just hope my family doesn't find out
My potato bread might just happened to fall into some bacon grease, several times, which makes some great toast IMO.
So for supper with the Vortex I marinated the wings for about an hour and a half in a little peanut oil and salt & pepper. I did some skinless boneless thighs marinated in Greek vinaigrette at the same time so ran the Vortex with the top and bottom vents at 50%. Think that really helped with cooking the wings and thighs deep inside but first cook so not positive that is required. After 20 minutes thighs were done so pulled them and opened the vents fully. A little apple wood for smoke.
About half an hour after I started put the Frank's and butter on.
Pulled the wings, tossed them then back on the grill.
I know most seem to use seasoning powder for their grilled wings instead of sauce. I leave Thursday for Buffalo, NY to celebrate my mother's 80th birthday. Wings need Frank's, butter and a little heat of your choice IMO
Once they were done I pulled them and tossed in the remaining sauce.
They were fantastic all the hype about the Vortex is not hype it is the real deal. Skin bubbled as they cooked, very crispy when done, and they were tender and falling apart on the inside, and juicy. After I come back from Buffalo one of the first things I will be doing is garlic Parmesan wings with the Vortex. Just hope my family doesn't find out
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