Advice on Vortex wings

[cptnding]

TRY LEGS SOME TIME, SAME DARK MEAT, TWICE AS MUCH FOR ONE THIRD THE PRICE. 35 MINUTES, TOSS IN SAUCE, BACK ON FOR ANOTHER FIVE MINUTES, WORKS. RAY

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Yes sir! Legs are a winner every time!

 

[JckDanls 07]

I've done a round of thighs as well... Same results... SCRUMPTIOUS ...

 

[Inscrutable]

I have a Performer, so always start in the vortex with the gas assist on bottom and TS8000 torch on top … no other starters, and ready very quickly.

I always air dry in the fridge for several hours, or dry brine in fridge overnight.

I always add some cornstarch to whatever seasoning/rub I may use.
(cornstarch is the ingredient in baking powder for the drying/crisping effect, and cheaper to boot)

Almost always just eat dry rubbed off the Weber … still partial to deep frying wings for Buffalo sauced.