Buffalo Wings using the Vortex

I love the Vortex insert. I’ve had one for quite a while, using it to cook entire family packs of great chicken wings on my Weber Performer grill. But sometimes I don’t need 4 or so pounds of wings. I just need to cook enough for one or two people. That’s where the smaller Vortex comes in. It fits perfectly into my Weber Smokey Joe grill, making for some dynamite buffalo wings!
Buffalo Wings using the VortexOf course you can use the Vortex for more than just Buffalo wings, and on more than just a charcoal grill, but I bought mine to make wings. Wings. Wings. And more wings. And it does wings great. Super high heat makes for super crispy tasty wings in the end, with about as little effort as you can possibly get.

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Buffalo Wings using the Vortex
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • A Vortex
  • 2 pounds chicken wings, flats and drumettes (tips saved for making broth)
  • 2 tablespoons vegetable oil
  • Buffalo seasoning
  • Frank's wing sauce
Instructions
  1. Place the wings into a large resealable container or baggie.
  2. Add the oil and seasoning. Seal and shake to coat well.
  3. Refrigerate for 3 hours.
  4. Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
  5. Let the charcoal get fully ashed over.
  6. Place the Vortex into the center of your grill and add in the charcoal.
  7. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
  8. Close the gill and let it get hot, about 15 minutes.
  9. Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
  10. Close the grill and cook for 15 minutes.
  11. Rotate the lid 90 degrees and cook for another 15 minutes.
  12. Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
  13. Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
  14. Brush the wings with wing sauce and cook 5 more minutes.
  15. Flip wings and brush with more wing sauce. Cook 5 more minutes.
  16. Transfer wings to a bowl and toss with more wing sauce, if desired.
  17. Serve with dipping sauce.

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Moore’s Creamy Ranch Buffalo Wings

I do love eating chicken wings. They might be my favorite food. I recently picked up a bottle of Moore’s Creamy Ranch Buffalo wing sauce. It looked good and thick and flavorful. And boy, was it all that and more. Not so thick that it was gloppy, the sauce stuck to the wings just as you want it to. And flavor? Oh man. A nice mellow Ranch flavor that definitely does not overwhelm, with just a hint of spiciness. This sauce is perfect for a party because it’s sure to please all of your guests.
Moore's Creamy Ranch Buffalo WingsIf I’d known just how fantastic Moore’s Creamy Ranch sauce was I would’ve definitely left the Ranch dressing off my plate. You seriously don’t need anything else with these sauced up wings. Just grab a big ole handful of them and a lot of paper towels and get to eating!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Moore's Creamy Ranch Buffalo Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and rub, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.
  6. Serve.

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Buffalo Wing Burgers

These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect!
buffalo-wing-burgersI’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!

Buffalo Wing Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the burgers
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil, plus more for the grill
  • 1/2 small sweet onion, minced
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Frank's hot sauce
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon (or more) crushed red pepper flakes
  • 1 pound ground chicken or turkey
  • 4 hamburger buns
  • Green leaf lettuce, optional
  • Thinly sliced ripe tomato, optional
For the mayonnaise
  • 1 tablespoon freshly squeezed lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon Frank's hot sauce
  • 2 teaspoons honey
  • 1/2 teaspoon cayenne pepper
Instructions
For the burgers
  1. Melt butter with oil in a medium skillet over medium heat.
  2. Add the onion and salt and cook until onion starts to turn golden.
  3. Add the garlic, stir and cook another 2 minutes.
  4. Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
  5. Add the ground meat and combine well. Form into 4 equally-sized patties.
  6. Fire up your grill. Oil your grates so that the patties do not stick.
  7. Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
  8. Toast buns if desired.
  9. Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.
For the mayonnaise
  1. Combine all ingredients.

Anchor Bar Wings

Eating wings at the Anchor Bar is on my bucket list, and not near the bottom of the list either. Until I can get there to devour some original Buffalo wings, I’ll have to ‘settle’ for my homemade wings tossed with the real-deal-authentic-wing-sauce from the Anchor Bar. I don’t consider it settling at all, because these wings were fantastic. Just the right amount of heat and absolutely great seasoning. I could’ve definitely had more. And more.
Anchor Bar WingsI ordered Anchor bar wing sauces online. I found the prices to be quite reasonable as was shipping. Don’t be shy, back up the truck and get as many sauces as you can fit into your pantry. They won’t last long.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Anchor Bar Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and rub, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.
  6. Serve with Ranch or Blue cheese dressing and lots of paper towels.

Buffalo Chicken Dip

Anita and I recently visited Scotty’s Brewhouse, in West Lafayette, Indiana. Before dinner we decided to try an appetizer, the 7 Tidals Buffalo chicken dip. One bite in and we both agreed that I had to make the same dip at home. My version is close, very close. And it’s crazy good. Not terribly hot or spicy, just right actually.
Buffalo Chicken DipTo match Scotty’s Buffalo chicken dip you’ll want to also add a few small crumbles of blue cheese to the cream cheese mixture. We found the dip to be fantastic without it. You can also substitute a blue cheese dressing for the Ranch for more blue cheese flavor. And for extra kick, add a few drops (ok, more than a few drops) of hot sauce to the Frank’s wing sauce.

Buffalo Chicken Dip
Author: 
Recipe type: Appetiser
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 servings
 
Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts (1 very large breast or 2 medium)
  • 1 (12 ounce) bottle Frank’s Hot Wing Sauce
  • 8 ounces cream cheese, softened
  • 1 cup Ranch dressing (the better the dressing the better the dip will be)
  • 1/2 cup chopped celery
  • 1/2 cup extra sharp shredded cheddar cheese
  • Tortilla chips, celery sticks, carrots, for serving
Instructions
  1. Preheat your oven to 375.
  2. Spray a 9" x 9" baking dish with non-stick spray.
  3. Bring a large saucepan of water to a boil. Add the chicken and poach until cooked, 10-15 minutes depending on how thick the chicken is.
  4. Remove and let cool slightly then shred with a fork.
  5. Transfer chicken to a large bowl and add the entire bottle of wing sauce. Stir to combine well.
  6. Pour the chicken into the baking dish and spread out evenly.
  7. Add the cream cheese and Ranch dressing to a medium saucepan over medium heat. Stir until the cheese is melted, then whisk until smooth.
  8. Pour the cheese mixture over the chicken and spread out evenly.
  9. Sprinkle top with the celery.
  10. Bake for 15 minutes.
  11. Sprinkle top with cheese and bake another 10 minutes until hot and bubbly.
  12. Remove and let rest for 10 minutes before serving.

 

Buffalo Wings on the Char-Broil Big Easy

Boy howdy, these Buffalo wings made on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings. I used the Big Easy Cooking Rack, which lets you cook on up to 6 different levels, enough room for a family pack (around 4 pounds) of wings. You can also use the standard Big Easy basket along with the bunk bed basket, but you won’t be able to cook as many wings at once.
Buffalo Wings on the Char-Broil Big EasyI did ‘finish’ the wings on a grill to get a little char and crisp, but doing so is completely optional. These Buffalo wings are fantastic right off the Big Easy. If a little crunch is what you want do what I did and put them over high heat on a grill for a few minutes before serving.

I’ve had great fun cooking with the new rack. Check out my thoughts on it here. Make sure that you put the wings on in a way that you don’t overload one side of the rack or they might tip. Start in the center and work your way out, balancing the wings as you go.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Buffalo Wings on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
You'll need the Char-Broil Big Easy Cooking Rack to be able to cook an entire 4 pounds of chicken at once.
Ingredients
  • 4 pounds chicken wings, separated
  • 6 tablespoons butter
  • 1/2 cup Frank's Original hot sauce
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Place the wings into a large resealable bag or container.
  2. Melt the butter in a medium saucepan.
  3. Stir in the remaining ingredients.
  4. Let cool slightly. Pour all but 1/4 cup of the marinade onto the chicken. Save the 1/4 cup for finishing the wings later.
  5. Seal the chicken and toss to coat. Let marinate at room temperature for 30 minutes.
  6. Fire up your Big Easy.
  7. Add chicken to the cook racks and lower into the cooker.
  8. Cook for 30-45 minutes or until chicken is done. Note that depending on conditions, chicken at the top of the rack may cook quicker or later than those on the bottom. Don't just check one piece for doneness.
  9. NOTE: At this point, you can if you wish, transfer the chicken to a hot grill to get a nice char and a little crunch on the wings. It's completely optional, though.
  10. Remove chicken and place into a large bowl.
  11. Add the reserved marinade and toss to coat.
  12. Serve with your favorite dipping sauce.

Buffalo Wing Hummus

If you follow this blog you know that I’m a lover of all things Buffalo-wing-flavored. From wraps to pizza to cauliflower. I’m not picky as long as it has that great vinegary heat with a hint of butter. So why wouldn’t I make Buffalo wing hummus? Yep, smooth hummus with that sneak-up-on-you buffalo wing flavor. Perfect and a big hit at our last family get-together.
Buffalo Wing HummusThere’s nothing wrong with dipping pita bread in this hummus, but since there’s Buffalo wing flavors in there, don’t forget to have some celery and carrot sticks around too.

Buffalo Wing Hummus
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 3 cups canned chickpeas, drained and rinsed, liquid reserved
  • 3 cloves garlic, minced
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons paprika
  • 2 tablespoons barbecue sauce
  • 3 tablespoons cayenne hot sauce
  • A pinch or two of cayenne
  • 1 tablespoon distilled white vinegar
  • Kosher salt, to taste
Instructions
  1. Place all ingredients plus 1/2 cup of the reserved chickpea liquid into a food processor.
  2. Puree until very smooth. Add more reserved chickpea liquid as needed.
  3. Serve with sliced carrots and celery and warmed pita chips.

 

Buffalo Ranch Dry Wings

I was perusing the spice section at our local GFS store when I spied a big container of Buffalo-style seasoning. Yeah, like I’d pass up on anything wing-related. I grabbed a bottle and stopped by my grocery store and picked up a family pack of fresh chicken wings. I was going to make wings. Great wings. Buffalo Ranch wings.
Buffalo Ranch Dry WingsDry wings really bring out the flavor of the wing and the seasoning. They aren’t buried in sauce so much that that’s all you can taste. Now that doesn’t mean I’m shy with the seasoning, but I am careful that I can still taste the chicken. These wings are absolutely fantastic, with that traditional Buffalo wing flavor, but without the mess.

If you don’t have a GFS in your area you can find other brands of Buffalo style seasoning in your grocer’s spice section.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Buffalo Ranch Dry Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 4 pounds chicken wings, separated
  • 2-3 tablespoons (or more, to taste) Buffalo wing seasoning (not sauce!), divided
  • 2 tablespoons Ranch dressing seasoning
  • 1 tablespoon vegetable oil
Instructions
For the wings
  1. Place the wings into a resealable bag or container.
  2. Add 2 tablespoons of the Buffalo wing seasoning and the oil.
  3. Seal and shake well to coat.
  4. Let wings marinade for 1-3 hours.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Transfer cooked wings to a bowl and sprinkle with the remaining Buffalo wing seasoning and also the Ranch seasoning.
  7. Toss gently to coat.
  8. Serve with your favorite dipping sauce.