This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
I love cooking wings on my charcoal grill using the Vortex. I always get crispy, moist, tender wings. The meat has a slight smokiness to it. They have a great grilled flavor that I don’t want to hide with a bunch of sauce or seasoning. But a little added flavor is a good thing. That’s why I love my dry Buffalo wings using the Vortex. I have total control on how much seasoning I add.
Crispy Skin. Still.
One of the great things about dry Buffalo wings using the Vortex is that the skin stays crispy. You don’t always get that with sauced wings. I think dry wings are a great thing. They’re always a welcome change from sauced wings.
No Sugar Zone
I recommend not using any kind of seasoning containing sugar. The high heat of the Vortex may cause it to burn. If you really want that sweetness, add the seasoning only after the weeks have cooked. You can just use salt and pepper for seasoning during cooking.
Want More Smoke?
If you want your wings to have a bit more smokiness to them, and not just what you get from the charcoal, add a chunk of wood over the center of the Vortex. Do it early on, not long after you’ve lit the charcoal, to give the wood time to catch on and start generating smoke. If you think you’re getting more smoke than you want, just remove the wood chunk. Make sure you put it somewhere non-combustible as it will smolder for a long time!
Also try my duck fat chicken wings using the Vortex.
Dry Buffalo Wings using the Vortex
Equipment
Ingredients
- 3-4 pounds chicken wings flats and drumettes flats and drumettes separated, tips saved to make stock
- ¼ cup vegetable oil
- ¼ cup Buffalo wing seasoning more or less, divided
Instructions
- Place the wings into a large resealable container or baggie.
- Add the oil and half of the seasoning. Seal and shake to coat well.
- Refrigerate for 3 hours.
- Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
- Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
- Let the charcoal get fully ashed over then add to the Vortex.
- Add the chicken. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
- Close the grill and cook for 15 minutes.
- Rotate the lid 90 degrees and cook for another 15 minutes.
- Flip the wings. Rotate the lid another 90 degrees and cook 15 more minutes.
- Check if the wings are as crispy as you like. If not, rotate the lid another 90 degrees and cook another 15 minutes.
- Transfer wings to a bowl and toss with more of the seasoning.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
