Dry Buffalo Wings using the Vortex

Perfect wings every time.

Course Appetizer

Cuisine American

Keyword grilled wings

Prep Time 3

Cook Time 45

Servings

Calories 80kcal

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

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.

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