Crispy Vortex Wings on a Weber Kettle
It is football season again and for me, that means that it is tasty treats time as well. I don’t know what it is about crispy, hot chicken wings that goes so well with a football game but I am sure glad that someone figured out this gridiron viewing foodie favorite. Whether you like them spicy or mild, wings are just delicious. Today, Captain Ron shares his method for crispy wings using a Vortex on a Weber Kettle. He even used our new coconut shell briquets to make them.
Vortex Chicken Wings Introduction
Chicken wings are a culinary canvas just waiting to be transformed into crispy, flavorful masterpieces. While there are various ways to cook chicken wings, one method that has gained popularity among barbecue enthusiasts is using a vortex on a Weber kettle grill. This innovative technique creates a tornado of heat, resulting in wings that are crispy on the outside and juicy on the inside, with a delightful smoky flavor. In this blog, we'll take you through the steps of cooking chicken wings in a vortex on a Weber kettle grill, elevating your grilling game to new heights.
What You'll Need:
Before you embark on your culinary adventure, gather the following tools and ingredients:
- Weber kettle grill
- Vortex charcoal basket
- Charcoal briquettes
- Chicken wings
- Dry rub
- Barbecue sauce (optional)
Set Up Your Weber Kettle Grill
First, ensure that your Weber kettle grill is clean and in good working condition. Remove the cooking grates and set them aside. Place the Vortex in the center of the charcoal grate.
Light the Charcoal
There are a number of ways to light the charcoal for Vortex wings. You could fill a charcoal chimney, light the coals, wait for them to ash over and pour them in the center of the Vortex. We went with the old Blazaball on the bottom, light and cover with coals. I find that this method will give the longest burning time
Prepare the Chicken Wings
While the grill heats up, prepare your chicken wings. You can use your favorite dry rub or marinade to season the wings. Make sure they are evenly coated for maximum flavor. Let them sit at room temperature for about 15-30 minutes to allow the flavors to penetrate the meat.
Arrange the Wings
Place the cooking grates back onto the Weber kettle grill, ensuring that they sit directly over the vortex or charcoal pile. This will create an intense, indirect heat source that will cook the wings evenly. Make sure the grill grate is clean and oiled to prevent sticking.
Cook the Wings
Close the lid of the grill with the vents on top and bottom open. This will create a convection effect, with the hot air swirling around the chicken wings. Cook the wings for about 20-30 minutes. This is when you want to spin the lid so that the vent is now on the opposite side than it was for the first part. Cook for another 30 minutes and they should be crispy and done. If you’d like to, use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
Add BBQ Sauce
If you prefer saucy wings, you can brush them with your favorite barbecue sauce during the last 5-10 minutes of cooking. The high heat will caramelize the sauce, adding a delicious glaze to your wings.
Serve and Enjoy
Once your chicken wings are crispy, juicy, and perfectly cooked, remove them from the grill and let them rest for a few minutes. Serve them hot with your favorite dipping sauces, celery sticks, and maybe some ranch or blue cheese dressing for that classic wing experience.
Cooking chicken wings in a vortex on a Weber kettle grill is an exciting way to take your grilling skills to the next level. The intense heat, combined with the smoky flavor from the charcoal creates wings that are sure to impress your family and friends. Whether you're a seasoned griller or just starting out, this technique will have you making mouthwatering chicken wings that rival those from your favorite wing joint. So, fire up your Weber kettle grill, unleash the flavor cyclone, and savor the delicious results! Just remember to do one thing….Get Out And Grill and we will see you the next time on The FOGO Life!
- DAY 1- Pat the wings dry and place them on a wire rack in a cookie sheet style pan. Place them in the refrigerator, uncovered overnight. This will allow the skin to dry out and help make crispier skin when cooking.
- Day 2- Remove the wings from the fridge and allow them to sit on the counter while you prepare the grill.
- Place your Vortex in the center of the charcoal grate in your grill. Place 2 FOGO All Natural Firestarters in a Blazaball and light them with your grill torch. Place the lit Blazaball in the Vortex and fill it with FOGO All Natural Briquets, right up to the top of the Vortex. Place the cooking grate on top, Close the dome and open the top and bottom vents all the way. Once it is nearing 375 degrees, shut down the top vent halfway and adjust accordingly to cook at 375-400°.
- Pat the wings dry with paper towels. Sprinkle them lightly with Honky Tonk Rub and Garlic Salt. Once the grill is to temperature, lay the wings on the cooking grate around the outside of the Vortex I like to place the drum portions with the fat end nearest to the heat source. Do NOT place any over the lit charcoal. You will have nothing but wing ash in minutes…
- After ½ hour, rotate the lid on the kettle 180° so that it is exactly opposite of where it was for the first ½ hour. This will ensure that you have even air flow over the wings.
- After another 15 minutes, squirt each wing with some BBQ Sauce and paint it on with your Basting Brush. Close the lid and cook the wings for an additional 15 minutes.
- Remove the wings from the grill using your X-long BBQ Tongs. Allow them to cool for a few minutes and dig in. Enjoy the big game and remember to cheer for the Dolphins!
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