Dill Pickle Dry Wings using the Vortex
Perfect wings every time.
Servings 6
Calories 80kcal
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- ¼ cup vegetable oil
- ¼ cup Dill Pickle seasoning more or less, divided
For the creamy dill pickle dipping sauce
- ½ cup mayonnaise
- ½ cup sour cream
- ⅓ cup pickle juice from a jar of pickles
- 2 cloves garlic minced
- 1 tablespoon dill chopped (or substitute 1 teaspoon dried dill)
- kosher salt to taste
- your favorite hot sauce optional, to taste
Instructions
For the creamy dill pickle dipping sauce
- Whisk all ingredients together in a small bowl. Refrigerate until ready to use.
For the wings
- 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 and 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
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.
Nutrition
Calories: 80kcal | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Iron: 0.002mg