Voodoo Chicken Wings Recipe

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Vortex Grilled Voodoo Wings Recipe

Something magical happens to grilled wings when you toss them in this sweet and spicy Voodoo Sauce – Cajun and Caribbean flavors collide producing a tantalizing sweet & spicy flavor with notes of brown butter and vanilla.

For this cook I’m running my trusty 22” Weber kettle set up with a charcoal Vortex. You simply can’t beat the way the Vortex cooks chicken wings. The skin browns and turns crispy on both sides; you can actually see the fat rendering away on the skin. I add 1 small piece of SmokerWood Peach wood directly over the vortex for smoke.

To set up the grill: Get a chimney of Royal Oak briquettes going using a couple tumbleweed fire starters. Place the Vortex on the bottom fire grate in the weber and pour in the hot coals. Set the cooking grate in place and give it just a few minutes to get hot. The dial on the Weber will climb rapidly to around 550 degrees. (don’t panic this isn’t the actual grate temp)

Place the wings on a sheet pan and pat dry with paper towel. You want to get as much moisture off as possible, so the skin will crisp. I’m using whole wings for this recipe but you could cut them up into individual pieces or buy party wings.

To get the Cajun flavor party started I hit the wings with a good coat of my Malcom’s King Craw Seasoning. It’s a little on the spicy side but not hot enough to blow your head off and the salt is balanced so you don’t have to worry about over doing it with this one. You can substitute your favorite cajun seasoning just watch the salt content.

Arrange the wings on the outer edge of the cooking grate away from the vortex. The heat will roll down the top and cook the wings. Start out with the exhaust vent in the 12 o’clock position and turn the lid 45 degrees every 15 minutes. This helps the heat flow evenly around all the wings. After 30 minutes flip the wings and continue cooking. While the wings are on the grill go ahead and make the Voodoo sauce.

VooDoo Wing Sauce

• 1 stick Butter
• 2 Tablespoons minced onion
• 2 cloves minced garlic
• 1/2 cup dark brown sugar
• 2oz dark rum
• 2oz Killer Hogs Hot Sauce
• 1 teaspoon Crushed Red Pepper
• 1 cup Killer Hogs Vinegar Sauce

Melt butter in a sauce pan over medium heat. Add onion and garlic and cook for 2-3 minutes. Add dark brown sugar, red pepper flakes, and rum. Reduce for 5-7 minutes to cook off alcohol. Remove from heat and add Killer Hogs Hot Sauce and Killer Hogs Vinegar Sauce . Store in a jar until ready to use.

Get the wings off the grill when they hit 190-195 internal; I use a Thermoworks Thermapen to check the internal temperature.

I know that wings are done at 165 internal; but trust me the skin is better, the fat is completely rendered, and the bones come out clean when you take them to 190.

Place 4-5 wings in a large bowl and pour in a little of the Voodoo sauce. Toss the wings until they’re completely coated and pour out onto a platter or cutting board. Repeat this step until all the wings are sauced. I like to serve them with a kicked up Cajun ranch dipping sauce and sticks of celery or carrots.

Voodoo Ranch Dip

• 1 cup Blue Plate Mayo
• 1 cup Sour Cream
• 1 packet Ranch seasoning
• 1 Tablespoon Killer Hogs Hot Sauce
• 1 teaspoon Malcom’s King Craw Cajun seasoning
• 1 pinch Cayenne Pepper (more if you like it spicy!)

Combine ingredients in a small bowl and cover. Refrigerate for at least 3 hrs before serving.

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Malcom Reed
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Vortex Grilled Voodoo Wings