Vortex Chicken WingsThis 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. 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. 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. 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. 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. 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
- 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
- Prepare weber kettle grill for indirect cooking using a charcoal Vortex grill accessory.
- Remove chicken wings from packaging and season with Mississippi Grind rub on all sides.
- 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.
- Grill wings for 30-40 minutes turning occasionally for even cooking.
- Wings are done when internal temperature reaches a minimum of 165 on an instant read thermometer.
- 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.
- 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.