or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Grilling Chicken › Thunderdome Hot Wings & Drummies
New Posts  All Forums:Forum Nav:

Thunderdome Hot Wings & Drummies

post #1 of 12
Thread Starter 
Thunderdome Hot Wings cooked indirect around the Vortex and smoked with cherry chunks smoldering on the grills grate.



Chicken wings and drummies were coated with a mixture of oil, Buffalo Wing Brat Seasoning, onion powder, garlic salt and Garlic Parmesan Wing Sauce.



Plated wings served with Blue Cheese dressing for dipping and a cold one!



Thanks for looking!
post #2 of 12
Them look awesome, looks like that vortex works nice ! icon14.gif
post #3 of 12
Oh man those look good! Fun way to cook them too. Might have to some wings for apps next weekend before the ribs. Sounds like a good excuse to use the kettle and the mini. Thanks!
post #4 of 12
Great looking wings! Nice beer to wash them down with too!
post #5 of 12
:droolWow those wings look great!!!drool.gif
post #6 of 12

Now that's some fine looking wings    points1.png

post #7 of 12

Right on Mossy..a big thumbs up!   I'd take that as one serving just for myself. :biggrin:

post #8 of 12

I thought you delivered ?

post #9 of 12
how long did it take , what was the procedure with the vortex
post #10 of 12
Thread Starter 
Quote:
Originally Posted by chillandgrill View Post

how long did it take , what was the procedure with the vortex

THUNDERDOME BBQ Vortex Chicken Wings

Tools
*Kettle or **Kamado style grill
Vortex
Charcoal Wood Chunk: Apple, Cherry, or Maple.

Ingredients
30-36 Chicken Wings
1/4 C Oil (High Smoke Point Oil is best. Sunflower, Peanut, etc. But Canola or Vegetable is fine)
1/4 C Hot Wing Rub or Rub of your choice (We use Owens BBQ Buffalo Wing Brat Seasoning)
1 T Onion Powder
1 T Garlic Salt
2-3 TBS Buffalo Wing Sauce (We use Tastefully Simple Garlic Parmesan Wing Sauce)

Combine wings, sauce, rub and oil into a 1-gallon zip top bag. Shake and distribute thoroughly around all wings. Place in refrigerator.

Place Vortex narrow side-up in the center of your pit and fill with charcoal or lump to the top. Light the charcoal the same way you would a starter chimney. Open all vents to assist in coals ashing over completely.
Place wings around perimeter of grate. For drums, place meat side away from heat. For wings, place meat side up to start.

Place wood chunk directly over the Vortex on the cooking grate Close lid. Open exhaust all the way, and adjust the intake to approximately 1/3 open.

*For kettles - after 15 minutes, rotate lid exhaust 90 degrees. Do this every 15 minutes until the exhaust is back at the starting position. Check for color and texture at the 30 minute mark (2 rotations). 10-15 minutes. If not crisp, leave on grill longer. Wings should exceed 165 degrees for proper skin When the skin looks close to crisp, flip the wings over (keep drum meat out) and continue cooking for another texture and ‘pull ‘ off the bone so do not take off just because they’ve hit 165 degrees (but make sure they’re at least 165!)

**For kamado style grills check for color and texture at the 30 minute mark. 10-15 minutes. If not crisp, leave on grill longer. Wings should exceed 165 degrees for proper skin When the skin looks close to crisp, flip the wings over (keep drum meat out) and continue cooking for another texture and ‘pull ‘ off the bone so do not take off just because they’ve hit 165 degrees (but make sure they’re at least 165!)


Test skin texture with finger, should be browned and have a light crunch to it when done.

Shake a light finishing coat of wing rub over the finished wings. If you prefer sauced wings, toss them in sauce as close to serving time as possible.

For additional info and to view a video on the Vortex - www.owensbbq.com/vortex.html
post #11 of 12
What size Vortex did you use?
post #12 of 12
Thread Starter 
Quote:
Originally Posted by boost4fun View Post

What size Vortex did you use?

This was done in an XL Big Green Egg which uses a Large Vortex.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Chicken
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Grilling Chicken › Thunderdome Hot Wings & Drummies