Wings on the Vortex - First Time

[Steve Madden]

First run on the performer with the medium vortex and I’m impressed. Hit all the wings the day before with kosher salt and baking powder mix and added Frank’s powdered seasoning to half. Filled the vortex with Weber briquettes and pegged out the dome thermometer. Wings were on for about 35 minutes and some of the smaller flats were a little overdone but still delicious. Crispy, crispy skin.

Thanks to all for posting your successful vortex cooks. I am a believer now!

 

[Andrew IBSP]

Wings look great!

 

[Michael Richards]

The darkness and the bubbles on that skin, make those like crispy as all get out! I am going to try to get my vortex out and make some wings this weekend.

 

[Timothy F. Lewis]

Yessiree! Another Vortex convert!

 

[CaseT]

Looks great! high temp wings are the best! The baking powder/salt dry brine helps too. Do that with all the poultry I cook when I want crispy skin.

 

[Ken Barth]

Nicely done! The Vortex is an awesome tool.

 

[Tim Campbell]

Yeah, those look killer. Btw, I had no idea Frank's makes a powdered rub. How is it?

 

[Steve Madden]

Yeah, those look killer. Btw, I had no idea Frank's makes a powdered rub. How is it?

It was really good. I had a few of them unsauced and it gave them a great flavor.

 

[Rich Dahl]

Those wings look great Steve. All these vortex wing cooks are killing me. My performer and vortex are a no go due to the fire restrictions here meaning no charcoal allowed.

 

[Steve Madden]

Those wings look great Steve. All these vortex wing cooks are killing me. My performer and vortex are a no go due to the fire restrictions here meaning no charcoal allowed.

Thanks Rich. If I were you, I’d buy the cheapest pontoon boat in town, find a lake, and motor out a couple hundred feet from shore with a kettle onboard. J/k Probably still against the law. Hope conditions improve out there for you guys very soon.

 

[Michael C.]

Awesome wings!!!!!

 

[Tony-Chicago]

Is that a little flavor crystal on top middle.

 

[Clay Neubauer]

That little piece of steel does some amazing work. Nice wings, welcome to being disappointed half the time when you get fried wings at a restaurant now...

 

[JeffG]

You nailed that one....
Steve It only gets better, you'll be looking for different wing sauces maybe add some chicken thighs, jalapeño poppers etc.
What a great wing cooker the Vortex actually is..

 

[Steve Madden]

Thanks guys. When you do chicken thighs with the vortex do you try to dial down the heat or just let her rip?

 

[Richard Garcia]

Thanks guys. When you do chicken thighs with the vortex do you try to dial down the heat or just let her rip?

I "let her rip" with the medium-size Vortex filled with Lit Charcoal from a Weber Large Chimney in my Weber Performer Deluxe in which around fifty(50) chicken wing pieces are ready in around forty-five(45) minutes.