Andy Erickson
TVWBB Pro
Decided to do a dry rub wing this time. Mixed up some SPOG and Parmesan and dredged the wings before going on the performer with the vortex.



I told Pammi about this today. She wants some for Sunday's Panthers game. Care to share your recipe?
Hi Wilmer. I've done similar wings quite a bit. Instead of the green can, I just use a chunk of good parm, grated as fine as you can get it. I use baking powder instead of corn starch. Works every time. Amount varies but i use 1tsp salt and 1tsp baking powder per lb of wings. Like you said, the Vortex is a wing machine.Sorry to awaken an 8 year old thread, but...
@Timothy F. Lewis - I see you were a poster back then in 2017, tried it and liked it, and are still around today, so tag you are it!
Family wants parmesan wings and I found this!
I want to replicate this cook using my Weber Performer with Vortex. Its a wing machine.
Post 10 provides the recipe and instructions.
We don't use the green parmesan in the can with wood fiber. What would you suggest?
What if anything would you change?
Add corn starch for crispier skin? Amount?
Surely in the past 8 years this recipe has to have advanced.
Sorry...just getting home.Tim thanks for chiming in!
I have a 4.1 lb package of whole wings that I want to use for this. Will be less after tossing the tips.
Any idea on the various amounts of the ingredients?
I know you said "...but I use1tsp salt and 1tsp baking powder per lb of wings"
Go for it!Sorry...just getting home.
I actually love the ingredients you posted above.
That's going to make some killer wings.
If I use a salt-based rub, I swap out a tsp of salt. Otherwise, my Buffalo sauce is Frank's, butter, one smashed clove of garlic, a dash of W-shire, and a dash of Braggs (or just soy sauce).
Tbh, I haven't done wings in a while. Gotta change that soon. Mind if I borrow your recipe above??