Vortex Wings Advice

[BandCollector]

Used my Vortex with my Weber Kettle this evening.

After extensive research here on SMF and following the guidelines set forth by successful members, I had only one complaint with my results.

My Procedure:

1. Seasoned my wings with Jeff's Rub
2. Fired up a full chimney of Royal Oak Lump Charcoal
3. Loaded the Vortex with the Royal Oak Lump Charcoal
4. Placed the wings on the perimeter of the cooking grate and placed a chunk of Apple wood over the coals.
5, Rotated the lid 120˚ every 10 minutes and flipped the wings after 20 minutes.
6. At the 35 minute mark I checked the temperature of the wings with an instant read thermometer and found the internal temp to be 170˚
7. They looked great and tasted great, but my disappointment was with the texture of the skin--a bit rubbery and not crisp as I expected!

Any suggestions guys?

Thanks,

John

 

[Brokenhandle]

Have any pics? Not sure I can be of big help, only done it once or twice myself. One thing that comes to mind is I think some will take them to 180. Did you have vents wide open?

Ryan

 

[BrianGSDTexoma]

Are you letting the wings dry before seasoning?

 

[bregent]

I don't have a vortex, but I cook wings at high temps in my kettle with a SNS, or on my pellet grill. I don't go by IT, and just cook them until the skin is crispy - and they always turn out juicy inside. But Brian also has a good point, you need to get the skin dry before cooking. I put them on a wire rack in the fridge for at least 4 hours. Coating them lightly with baking powder before drying will get them extra crispy.

 

[pc farmer]

What temp did the vortex get to? I wait to put the wings on the kettle until the vortex is blazing hot.

 

[BandCollector]

Vents were wide open but I did not allow the wings to dry before seasoning.

I think you guys hit the nail on the head. . .Thanks.. Brokenhandle BrianGSDTexoma and bregent

I will also try the baking powder as well.

I was rushed for dinner today so didn't think drying out the wings was necessary. Lesson learned!

Thanks again,

John

 

[BandCollector]

pc farmer

Vortex was blazing and the temp gauge was pegged!

Thanks for the suggestion,

John

 

[BrianGSDTexoma]

pc farmer

Vortex was blazing and the temp gauge was pegged!

Thanks for the suggestion,

John

I just use 2/3 a chimney and even close the bottom vent some. Take a little longer but pleased with the out come.

 

[mike guy]

Dry brine them with salt baking powder overnight. Search for oven wings baking powder to find a few versions of it. You can adapt this to a vortex.
Will come out a little salty but the texture is nearly identical to fried.

 

[pc farmer]

pc farmer

Vortex was blazing and the temp gauge was pegged!

Thanks for the suggestion,

John

My wings are not dry when I put them on. I soak them in oil and seasoning. Remove from the EVOO and seasoning and on to the hot kettle.

 

[6GRILLZNTN]

You can also put them directly over the vortex when they hit 155, or so. That will certain get them crisp. Just watch the internal temp because it's going to shoot up fast.

 

[sawhorseray]

I do them just like the link I'll post here John, we've been pretty happy up to this point in time. I do like to clip off the little worthless piece and toss it or you can use it for stock, then dry all the wings uncovered in the fridge for an hour or two to dry out so the rub adheres. Spray with some EVOO and apply the rub of your choice. Another change (improvement?) is to take off the wings, legs, or thighs after a half hour and toss them in BBQ sauce, teriyaki, or whatever the flavor of the day is, then put them back on for 5-6 minutes. RAY

Vortex Wings

The Vortex arrived at my doorstep the other day and I didn't waste any time putting it to use, unlike the 360 air fryer that's still in the box for three weeks now, that's another story. I'll start this out by thanking @gmc2003 , and @smokymose for the sound advise and tips they gave me, made...

www.smokingmeatforums.com

 

[Brokenhandle]

First time I did them I basically followed sawhorseray vortex wings, except I didn't coat them with olive oil or let them dry that long...time constraints, but still turned out really well. If I remember correctly IT was over 180 but we loved them

These had different sauces added to them. Maybe adding sauce helped the skin?

Ryan

 

[smokin peachey]

Hopefully flatbroke chimes in I know he has hit some wings out of the park with his Vortex.

 

[Motorboat40]

I used mine for the 1st time today, I don't cook my wings by internal temp I cook them until the skin its how I like it. Like this

The lid thermometer got over 500deg with the vortex I had both vent all the way open.

 

[BandCollector]

I do them just like the link I'll post here John, we've been pretty happy up to this point in time. I do like to clip off the little worthless piece and toss it or you can use it for stock, then dry all the wings uncovered in the fridge for an hour or two to dry out so the rub adheres. Spray with some EVOO and apply the rub of your choice. Another change (improvement?) is to take off the wings, legs, or thighs after a half hour and toss them in BBQ sauce, teriyaki, or whatever the flavor of the day is, then put them back on for 5-6 minutes. RAY

Vortex Wings

The Vortex arrived at my doorstep the other day and I didn't waste any time putting it to use, unlike the 360 air fryer that's still in the box for three weeks now, that's another story. I'll start this out by thanking @gmc2003 , and @smokymose for the sound advise and tips they gave me, made...

www.smokingmeatforums.com

Thanks Ray,

The only thing I did not do was dry the wings for a couple of hours (time restraints) in the fridge. That seems to be the missing link. Other than that I did everything as you suggested in your post. Perhaps I am also getting caught up with the internal temp concern. Next time I will let them go a bit longer and check them out with my peepers first before I check the internal temp.

I think you all have resolved my problem. Dry the wings before seasoning (weather it be in the fridge or the use of baking powder) seems to be the trick to crispy skin.

Thanks to all who responded. . .You guys are the Best!

John

 

[BandCollector]

My wings are not dry when I put them on. I soak them in oil and seasoning. Remove from the EVOO and seasoning and on to the hot kettle.

Thank pc farmer

I'm beginning to think it may be the olive oil that contributes to the crispy skin as well because I am Greek and olive oil has been in my life since birth. I am going to experiment with the EVOO as well as the drying technique in the fridge and see which one makes the crispiest skin.

Thanks again for your suggestion,

John

 

[BandCollector]

When I do my experiment how much baking powder should be used per dozen wings?

Thanks

John

 

[SmokingUPnorth]

I use to use baking powder but found with the cortex I never needed it anymore. Next time try to dry them before. I usually just rinse mine with cold water, dry with paper towel. Sprinkle some lowrys and throw them on once the temp gauge is pegged out. Rotate like 90* every 10 or so minutes without opening the lid. Then at 30 minutes I’ll put some sauce on if I feel like it and flip them. Then usually 15 minutes later there done. And that’s usually when I’ll sauce them. We’re you opening the lid a lot or keeping it closed

 

[BandCollector]

Only opened the lid to check on them. . .about two times. I really think my issue with the skin was that :

1. I didn't dry out the wings in the fridge for a couple hours minimum.
2. Let them cook longer than the 30 minutes that I allowed.

I will try your approach. . . smoke for 30 minutes, flip, and then for another 15 minutes.

I think that should do it!

Thanks,

John