Chili Crisp Wings using the Vortex

Your flavor experience will vary on the type of chili crisp you buy.

Course Appetizer

Cuisine American

Keyword grilled wings

Prep Time 45

Cook Time 45

Total Time 1 30

Servings

Calories 503kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
kosher salt to taste
freshly ground black pepper to taste
chili crisp to taste

Place the wings into a large bowl. Season well with the salt and pepper.
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 as shown in the picture above. 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 another 90 degrees and cook 15 more minutes.
Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
Transfer wings to a bowl and toss and/or drizzle with the chili crisp. Click here for our guide on how to sauce your wings.

Make sure you give your chili crisp a good stir before using.

I've not found that rotating the grill has an affect on how great this wings turn out. So don't sweat it if you forget to do it.

Serve with your favorite dipping sauce if desired.