vortex chicken wings

Vortex Chicken Wings Recipe

Vortex Chicken Wings Recipe

This is my recipe for Vortex Chicken Wings. If you’re a fan of grilled wings and you’ve never heard of a Charcoal Vortex, then you really need to check this out. The Vortex will change your wing game. It creates a two zone, high heat grill that perfectly cooks wings every time. The skin on these Vortex Chicken Wings is crispy and the meat is juicy and tender, plus you can add a piece of wood directly over the vortex for even more flavor. vortex chicken wings In this recipe I season a family pack of whole chicken wings with Swine Life – Mississippi Grind rub. Let the wings air dry for 20-30 minutes while the coals get blazing hot. vortex chicken wings The vortex increases the heat in the kettle grill and forces it around the chicken wings without burning the outside. The result is a perfectly cooked wing. vortex chicken wings I always use my Thermapen to verify the internal temp. I’m shooting for 165 – but with these whole wings you can take them up to 170-175 without loosing much moisture. These Vortex Chicken Wings take about 30-35 minutes to fully cook. I like to flip them over at the 20 minute mark and let them cook for about 10 minutes on the back side too – just to ensure they cook evenly and get that great color on both sides. vortex chicken wings While the wings are on the grill melt 1 stick of butter over medium heat in a small sauce pan; add 1 bottle of your favorite Hot Sauce (I used Killer Hogs Hot Sauce) along with ¼ cup of Killer Hogs Vinegar Sauce (you can use any sweet & tangy vinegar sauce here) and reduce the heat to a simmer until the wings are ready. vortex chicken wings Place the wings in a large bowl and toss in the sauce (it’s easier to work in small batches). I serve them with a creamy ranch dressing along with plenty of celery and carrot sticks to soak up some of the heat. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vortex Chicken Wings Recipe


  • 3lbs Whole Chicken Wings
  • ¼ cup Swine Life Mississippi Grind Rub
  • 1 stick Butter
  • 1 bottle Killer Hogs Hot Sauce
  • 1/4 cup Killer Hogs Vinegar Sauce


  1. Prepare weber kettle grill for indirect cooking using a charcoal Vortex grill accessory.
  2. Remove chicken wings from packaging and season with Mississippi Grind rub on all sides.
  3. Place the wings on the cooking grate in the indirect zone towards the outside of the cooking grate and add 1 chunk of pecan wood directly on the grate over the vortex.
  4. Grill wings for 30-40 minutes turning occasionally for even cooking.
  5. Wings are done when internal temperature reaches a minimum of 165 on an instant read thermometer.
  6. In a small sauce pan over medium heat melt the stick of butter. Add the hot sauce and vinegar sauce and reduce heat to simmer while the wings cook.
  7. Toss the grilled wings in the sauce in batches (3-4 wings at a time). Serve wings with your favorite dipping sauce, celery and carrot sticks.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Vortex Chicken Wings

Have a Question About This Recipe?

Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!

46 responses to “Vortex Chicken Wings Recipe”

  1. Richard says:

    Tyvm. Looks. Great

  2. Dean says:

    That looks great I’m going to try that, where do you find the vortex for the kettle?

  3. RickyRadio says:

    I smoked the wings by following the recipe to the letter and let me tell you chicken is not my favorite food however after devouring these recipied wings could’t get enough. The little women loved them especially the sauce. They were just hot enough to actually taste the meat. We can’t wait to have another winged adventure.

  4. Craig Inker says:

    Question: You mentioned in your Youtube video to keep the top grate wide open. Can I assume this for the lower grate also?
    Great recipe by the way and fantastic videos. Keep up the good work.

  5. Rusty Painter says:

    Would you cook wing sections for the same amount of time?

  6. nick says:

    your channel is one of the best.a while back,went to owens bbq,gota vortex and and a couple bottles of your bbq rub.man,i’m cooking now.doing your jerk yardbird this weekend.keep a getting it.

  7. Geoff says:

    How hot do you get your grill with the vortex? I don’t own one, but I do have a slow n sear with which I can also have high indirect heat. I’d probably want to keep the temperature around 400-450?

  8. Anthony Kisor says:

    I just wanted to say I saw this recipe order a vortex; all I can say is WOW these were really good and simple
    I think next I will try with thighs and legs very yummy; looking for some more recipes using the vortex

  9. Derek says:

    At what temp range are you doing these wings at? 325-350-400? I have a GMG pellet smoker. Thanks in advance. Looking forward to giving these wings a try.

  10. Sean O says:

    ‘I’m good for a 10-piece.’
    That made me snort. Huge fan of yours, big man! Keep the great recipes coming. This convinced me to snag myself a vortex.

  11. John Foley says:

    You did not mention whether or not you grilled these covered or not. Subsequently you also omitted your vent openings…which raises a lot of questions.

    • Malcom Reed says:

      Vent openings are 100% open on top and bottom. You have to close the lid for the vortex to really get the grill hot and get the chicken crispy. There is a video at the top of this page where I walk you through all those steps.

  12. John says:

    Malcolm, I was wondering. Your top vent was fully open, did you leave the bottom vent open or closed when using the vortex ?

    I also noticed you didn’t use a charcoal grate. Do you normally leave out the grate when using the vortex?

    Thanks. Love the website and all the recipes.

    John from Canada

    • Malcom Reed says:

      I recently switched to the smaller size vortex in my 22″ weber. I was concerned that the bottom of the grill would eventually burn out setting the larger size vortex directly on the bottom. I do run all vents wide open.

  13. Tim Ozman says:

    Why did you take out the lower grate? Does it not work as well if you place the vortex on the lower grate? I also see you have the lower vents closed.

  14. John Lupacchino says:

    Did something similar on my large big green egg but used a #10 can instead of the vortex. Outstanding.

  15. AJ Stolt says:

    It looks like you remove the bottom grate and rest the vortex right on the grill bottom. Did you still only go with a small vortex? Assuming it was small because that is what is linked on your web store. Thanks!

  16. Josh says:

    Hi Malcom,

    Love your videos! Im about to purchase a vortex for my 22″ weber. What’s the difference in sizes? just the amount of charcoal they will hold? What size vortex did you use for this video?

  17. S says:

    Will this work on an Original PK TX grill? Not the PK 360.

  18. Bill says:

    Malcolm would your recipe work for boneless, skinless chicken thighs.

  19. Bill says:

    Thanks for sharing all your recipes and methods to us newbies, Malcolm. I’ve learned a lot from you big guy. My neighbors think I ‘m truly a pitmaster, lol!

  20. Chev says:

    Malcolm how would you do these wings on a gas grill.?Or is a sin to even try?

  21. Michael says:

    Malcolm, I have a 22″ Weber Performer and a small Vortex. I am loading the Vortex full of Kingsford Natural briquets, and running the propane ignition long enough to get good ignition. I have an aftermarket thermometer for the Weber- not the one that came with it- and I am not showing temperatures above 375°. Do you have a target air temperature inside the kettle? I”m thinking to do this right, and to get the wings crispy on the outside, the temp would need to get up to 450° or so.

  22. DennyR says:

    Great recipe, great tasting wings. As a Western New Yorker, it is considered almost sacrilegious to use any dipping sauce other than Bleu Cheese, and I’d probably risk the wrath of my friends and family if I put Ranch dressing on the table! Top-notch in all other respects.

  23. Edward Twardoz says:

    If I were to use the small vortex on my 22 inch Weber and completed cooking 1 batch would the coals in the vortex still be hot enough to do multiple batches?

  24. Matt says:

    Good wings! My only tweak is I put the wings closer to the heat in the last 10 minutes to crisp 🙂

  25. Aniko says:

    Hi Malcolm,

    Do you have any tip how the wings are not stucking on cast iron grill? Or they will always stuck? I have a Weber spirit 500 II. grill but the grid is from cast iron.
    Many thanks in advance for your help!

  26. MCS says:

    From a huge foodie this is a great recipe ( I dont have killer hogs but used general ingredients of them)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.