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"Vortex" Inspired Smoked Honey Sriracha Wings

post #1 of 13
Thread Starter 

Hello all,

 

Inspired by posts and pics of the Vortex being used to cook wings with crispy skin, I used the charcoal basket I made for my Mini-WSM build in my 22.5 Weber Original Premium to try and get the same effect.

 

I wrapped the sides of the basket in foil, and lit about half a chimney of KBB. This was a last minute cook, so I didn't do much prep to the wings beyond breaking down into flats and drumettes and adding salt and pepper. Particularly, I didn't take any of the steps out there to get crispier skin: Dry and let sit in open air in fridge, baking powder and soda, pre-steam, etc.

 

When the coals were ready, I added a single chunk of Apple wood to the cooking grate, set bottom vents to about 50% open, and preheated for 10 min.

 

Wings going on at 7:22 pm EST:

 

 

I made my sauce, which is based on a recipe from Serious Eats. Took a look 45 minutes later:

 

 

The skin felt pretty crispy! Not as good as deep fried, but things were looking good. Started checking temps and was seeing a range of 195-202 F. I glazed both sides of the wings with sauce and let them go another 5 min.

 

Right off the grill:

 

 

Sauced and plated:

 

 

Overall, they were good, but could have been crispier. While I was eating, the skin became harder and harder to bite through. Next time I'm going to skip the glaze, try using more fuel and either go wide open from the start, or after the first 20 min or so. The dome thermo was sitting around 400 F the whole cook, so probably lower at grate level. I get pretty good results in the oven at 450-500, so that's what I'll try to replicate.

 

The basket setup was great though. I got a very, very even cook, which has been something I've struggled with on wings.

post #2 of 13

Looks great KettleMetal! I haven't seen the vortex method before. I'll need to try this out!

post #3 of 13

Looks pretty good! I am going to have to try something like this. I have been wanting to do wings.

post #4 of 13

Sweet technique kettlemetal. Very ingenuitive. You'll have the crispy skin dialed in in no time....

post #5 of 13

Dang it man them look good nice job 

 

A full smoker is a happy smoker

 

DS
 

post #6 of 13
Nice , thanks for the drool.gif look .

What was your glaze ?
post #7 of 13

Great looking wings! Nice Smoke!

points1.png

 

I have been wanting to make a mini-vortex for use in the mini-wsm

post #8 of 13

These look fantastic!Thumbs Up

I'm interested in what the glaze was as well.

post #9 of 13
Thread Starter 

Thanks all! For the glaze/sauce, I've been using a recipe from Serious Eats at http://www.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html for a while now:

 

4 tablespoons butter

1/2 cup sriracha

2 tablespoons honey

1 1/2 tablespoons soy sauce

1 tablespoon finely chopped cilantro (I leave this out)

1 tablespoon freshly squeezed lime juice (I use bottled)

1 teaspoon rice vinegar

 

I often add some crushed red pepper and/or cayenne for a little more heat. I should clarify that while I did paint on some at the 45 min mark, the final pic was after a toss in a mixing bowl.

 

Originally Posted by dirtsailor2003 View Post
 

I have been wanting to make a mini-vortex for use in the mini-wsm

 

Me too! I'm thinking about just cutting the bottom out of a mixing bowl, though I'm not looking forward to doing that with a dremel again.

post #10 of 13

Nice looking wings   and pics  points1.png

 

Gary

post #11 of 13

Thanks for the sauce recipe! @kettlemetal :drool

post #12 of 13

The finished pic is worth a point by itself.           :points:    They sure look good.

 

This is the first I've heard about the vortex method.  I am going to have to study up on it.

post #13 of 13

Great looking wings. Points.

 

Disco

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