Copycat Hooters Daytona Beach Style Wings using the Vortex

Crazy finger-licking good.

Course Appetizer

Cuisine American

Keyword grilled wings, wings

Prep Time 45

Cook Time 45

Total Time 1 30

Servings

Calories 397kcal

2-3 pounds chicken wings flats and drumettes separated, tips saved to make stock
½ cup all-purpose flour
1 tablespoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt

¾ cup your favorite BBQ sauce just good ole BBQ sauce, nothing spicy or flavored
¼ cup Frank's RedHot sauce
¼ cup honey
2 tablespoons brown sugar
1 tablespoon granulated garlic
1 tablespoon soy sauce
¼ teaspoon dried red pepper flakes

Place wings into a large bowl or resealable container.
Combine flour, paprika, salt and pepper. Sprinkle over the wings and toss to coat.
Cover and refrigerate 30 minutes while you get the grill going.
Place the Vortex into the center of your grill and add in the charcoal. Open the bottom vents on your grill by 1/3.
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.
If you want extra smoke flavor, place a small wood chunk or two over the center of the Vortex and let it ignite and smoke.
Add the chicken to the grill, in a circle around the Vortex.
Close the grill and cook for 30 minutes. If you are using a large charcoal grill (22" or bigger) you might want to rotate the lid 90 degrees every 15 minutes. I haven't found this to be necessary on smaller (18" and 14") grills.
Brush the wings with the sauce. Turn them over and sauce the other side.
Grill another 15 minutes.
Flip the wings again. Sauce some more. If desired, place the wings directly over the Vortex on the grate for a few minutes to char them up a bit.
Remove and serve.