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RECIPES
Vortex Method Chicken Wings
by Pitmaster Bruce, Deep South Sauce Co.
Watch B&B Pitmaster Bruce of Deep South Sauce Co demonstrate how to use the vortex method to grill perfectly crispy tender chicken wings. He is using B&B
Oak Lump Charcoal &
Cherry Smoking Wood Chunks in a kettle grill for this classic game day appetizer! Get the recipe.
INGREDIENTS
- 20 Chicken Wings - Cut the tips and flats from drums will provde 40 wings
- 1/4 - 1/2 Cup Favorite BBQ Rub - Keep it pretty basic (All Q'ued up Rockin Rooster)
- 1 Cup Deep South Sauce Company Havanna Heat or Smoke & Fire
- Chives for garnish
EQUIPMENT
- Kettle type grill works best
- Vortex Accessory
- B&B Oak Lump Charcoal
- Favorite Flavored B&B Wood Chunk
- Tongs
- Cutting Board
- Sharp Knife
- Pans for Raw and cooked
- Charcoal Chimney Starter, Lighter
- Insta Read Thermometer
INSTRUCTIONS
- Ensure grill is free from old ash and debris
- Open bottom vents all the way
- Fill Charcoal Chimney with charcoal and light - should take about 30 min to get hot
- While Charcoal is getting hot, Cut Chicken wings and apply rub to all sides
- Set wings aside to absorb rub. Place vortex in grill in the middle of the grill
- When charcoal is hot (top is mostly white ash) carefully pour charcoal into the vortex.
- Place the grate over the vortex. If you want to add a chunk of flavored wood, now is the time - right over the vortex.
- Place wings around the vortex, I like to place the larger side of the drums inside toward the vortex
- Place the lid on the grill, with the vent open.
- Keep track of where the vent is, because every 10 - 15 min you are going to rotate 45 degrees
- At the 30 minute mark, flip the wings
- In the last 10 to 15 minutes, temp the wings - they should be getting over 165
- Now is the time to brush on some sauce, flip and brush the other side
- Let is set and cook until the wings are in the 175 to 185 range. If they get to 200 they will still be great.
- Take the wings off, set aside, cover and let rest for a 10 minutes
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