Wilmer Cogburn
TVWBB Super Fan
The garlic parmesan chicken wings were fantastic! A little salty but perhaps that was from the cheese. Next time, I will cut back the salt in the rub and once cooked, toss in a parmesan garlic butter sauce. Daughter made fried green tomatoes which were an awesome side.
The quantities in the linked recipe I posted seemed to scale perfect for the 4 lbs of wings I had (I doubled the recipe which was based on 2 lbs).
Oddly Vortex would only run 450-475F even with a nice chunk of cherry. B&B hickory/oak briquettes. Vents wide open. Rotated lid every 12 minutes and did not flip or rotate the wings.
The grated permesan cheese just melted and fried in with the skin creating a heavenly crunchy coating!
On the repeat list for sure!
The quantities in the linked recipe I posted seemed to scale perfect for the 4 lbs of wings I had (I doubled the recipe which was based on 2 lbs).
Oddly Vortex would only run 450-475F even with a nice chunk of cherry. B&B hickory/oak briquettes. Vents wide open. Rotated lid every 12 minutes and did not flip or rotate the wings.
The grated permesan cheese just melted and fried in with the skin creating a heavenly crunchy coating!
On the repeat list for sure!
