There are two things that make these garlic Parmesan potato wedges absolutely fantastic: Kosmos Q garlic Parmesan wing dust and a Vortex BBQ loaded with hot charcoal. The wing dust packs tremendous garlicky cheesy flavor. Yes, I use it on wings. A lot. And also potato wedges. And homemade potato chips. It’s great stuff. The Vortex gets crazy hot, giving these potatoes a lightly crunchy exterior and a creamy soft interior.
Adding baking powder to the potatoes before putting them on the grill adds a bit of extra crunch to them. You can skip it if you like, these garlic Parmesan potato wedges are tremendous either way.
Kosmos Q makes a lot of other great flavored wing dusts that are great on potato wedges too. Try them all! I did!
Fill your Vortex BBQ with charcoal and light it up while preparing the potatoes.
Slice potatoes in half lengthwise, then half again lengthwise, and finally one more time lengthwise (i.e. you're cutting them into 1/8ths). You don't want them super thin, so for smaller potatoes you might only have to cut them 1/4ths. Transfer to a bowl.
Drizzle the potatoes with the oil and toss to coat.
Sprinkle the potatoes with the seasoning and baking powder and toss to coat. I've found that stirring them with your hands works best.
Once the charcoal is just ashed over place the potato wedges in a circle around the edges of your grill. Don't let the potatoes touch. It's ok if you need to put them in two or three rows. If some pieces are thicker than others try to locate those nearer the fire.
Place the cover on the grill with the top and bottom vents wide open.
Cook for 20-30 minutes, rotating the lid 90 degrees every 5 or so minutes. Start checking the potatoes after 15 minutes. Sometimes one side off the grill needs more heat as the wedges there aren't cooking quite as quickly as others. Just rotate the lid so the vent is near that side and let cook a bit longer.
Up until now, I’ve used lighter, thinner coatings when making ‘fried’ chicken using my Vortex insert on my Weber Performer grill. Even the pre-made mixes I’ve used create that perfect thin coating. This time I thought I’d delve into the world of thicker coatings and see how the Vortex would hold up. And boy, did it ever deliver! As always the thicken turned out so moist and tender. And then, again, there’s that perfectly crispy skin and coating. Cooked perfectly, all the way through no matter how thick the batter. This Pioneer Takeout chicken was fantastic! Pioneer Take Out in a chicken restaurant chain that started in California. Although never as big as Kentucky Fried Chicken, if this version of their chicken, grilled instead of deep-fried, is any indication of how good their food is, they should be everywhere!
This time I thought I’d delve into the world of thicker coatings and see how the Vortex would hold up. And boy, did it ever deliver! As always the thicken turned out so moist and tender. And then, again, there’s that perfectly crispy skin and coating. Cooked perfectly, all the way through no matter how thick the batter. This Pioneer Takeout chicken was fantastic!
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Inspired Dinner Then Dessert
8pieceschickenI used skin-on, bone-in thighs
For the wet batter
1 1/2tablespoononion powder
1 3/4teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
For the dry batter
Fire up your grill with the Vortex insert. Let the coals get good and hot.
Combine all of the wet batter ingredients and place in a shallow pan. Place the dry batter into another shallow pan.
Dip the chicken pieces in the dry batter and roll to coat. Transfer to the wet ingredients and roll to coat well. Remove to a cooling rack to drain.
Transfer chicken to your grill around the Vortex. Do not let the pieces overlap or touch.
Cook for approximate 45 minutes or until the chicken is done. Test for 165 F in several places then remove.
Lightly brush with oil and cook another 5 minutes. This will help get the skin even crisper.
One of the things I really love to do with my Vortex is to take standard, written-for-a-deep-fryer chicken recipes and adapt them for my charcoal grill. Just about any thing you can do in a vat of hot oil can be made better using a Vortex with almost no oil. I do use a bit of oil at the very end of the cook, just to help crunch up the skin. It’s optional, but oh does it make that skin superb! This sweet tea fried chicken was a total twist for me, and I thought it was incredible. The tea adds a bit of sweetness, a bit of a savory hint, to the chicken. This is my first time marinating chicken in tea, and it definitely won’t be my last.
I used Luziannne tea bags (our favorite tea for iced tea) when I made sweet tea fried chicken using the Vortex. It might be interesting to try other teas, maybe infused some different flavors. Or just do as I did and use what you know and love and get some incredible tasting chicken.
This is my first time marinating chicken in tea, and it definitely won't be my last.
Prep Time 1day1hour
Cook Time 45minutes
8chicken thighsbone-in, skin-in, or whatever cuts you prefer
2large eggslightly beaten
1teaspoonlemon pepper seasoning
1teaspoonfreshly ground black pepper
Bring the water to boil in a small pot over high heat.
Add the sugar and stir until dissolved.
Add the teabags and remove from the heat. Let the bags steep for 5 minutes then remove.
Let the tea cool completely.
Place chicken into a large sealable container. Add the tea. Make sure all the pieces are submerged, adding a bit more water if needed.
Refrigerate for 24 hours, turning at least once to make sure that all sides of the chicken get marinated.
Fire up your charcoal grill fitted with a Vortex full of charcoal.
In a medium bowl, whisk together the eggs and buttermilk.
In a shallow bowl or pie plate, whisk together the flour, garlic salt, lemon pepper seasoning, poultry seasoning, paprika, pepper and salt.
Remove the chicken from the tea, shaking off any excess. Working in batches, transfer the chicken to the buttermilk mixture and coat well.
Remove and shake off any excess, then coat in the flour mixture. Place on a wire rack while you finish dredging all of the pieces.
Transfer chicken to the grill around the Vortex (assuming the coals are ashed over and are good and hot). Cover and cook for 45 minutes or until the chicken reaches 165 F as measured in several places. Turn the lid 90 degrees every 15 minutes so the chicken cooks evenly.
Lightly brush the tops of the chicken with some oil and let cook another 3-4 minutes to get the skin good and crunchy.
A Vortex BBQ insert and a charcoal grill is a marriage made in heaven. I cannot tell you how often I use my Vortex, but it’s practically a daily thing for me. Recipes like this Amish fried chicken are why I keep firing up: fantastic, like-fried-in-oil chicken, with crazy good crunchy skin. Every bite is perfect, flavorful and moist. It quickly and easily can become an obsession to make fried chicken using a Vortex. Trust me.
Amish fried chicken has that great down-home, grandma-made-it flavor. It’s all about the seasoning… and well, a little bit of butter too. You can’t beat the flavor and you can’t beat the moist, tender meat, thanks to the Vortex. This is a winner recipe, and easy to make to boot. Don’t have marjoram? A little oregano will work just as well. Ditto thyme.
Load up your Vortex with charcoal and light them while preparing the chicken.
Add oil to a small skillet over medium heat. Add the butter and belt. Stir well. Remove from heat.
Combine the flour, salt, pepper, paprika, garlic salt and marjoram in a large resealable bag or a bowl.
Pour half of the oil and butter mixture into a small bowl. Brush onto all sides of the chicken.
Working in batches, transfer the chicken to the flour mixture. Seal the bag and shake to coat, or dredge well in the bowl. Remove to a plate and finish coating the remaining pieces.
Transfer chicken to around the Vortex (now that the coals are ashed over). Close the grill lid and cook 45 minutes or until the chicken reaches 160 F. Rotate the lid 90 degrees every 15 minutes while cooking.
Brush (using a different brush than the one you used on the raw chicken) the reserved oil and butter mixture over the tops of the chicken and cook another 5 minutes or until the chicken reaches 165 F and the skin is crispy.
Oh. My. Goodness. Spicy honey fried chicken made using the Vortex is off-the-charts fantastic. Crispy crunchy skin. Juicy, moist, tender chicken. You’ll find it hard to believe that this chicken wasn’t deep-fried. Nope, it was made on a charcoal grill, took less than an hour to make, and with no fuss or mess at all. And the drizzle? It’s a wonderful spicy honey mixture, that brings the heat and the sweet in each and every bite.
You can adjust just how much kick your spicy honey fried chicken using the Vortex has by using a different pepper, and using more or less than the recipe calls for. I used a whole serrano pepper, which is pretty spicy. A jalapeno would be about right for most folks without having to worry about scaring them off, and of course you don’t have to use the entire pepper. A habanero will wake up just about anyone.
Oh. My. Goodness. Spicy honey fried chicken made using the Vortex is off-the-charts fantastic. Crispy crunchy skin. Juicy, moist, tender chicken.
Prep Time 1day
Cook Time 45minutes
For the crispy chicken
4-6largechicken pieces, I prefer bone-in, skin-on chicken thighs
3/4cupbuttermilkyou might need a bit more
1large eggbeaten lightly
hot sauceto taste
For the honey jalapeno drizzle
Combine the buttermilk, egg, Cajun seasoning and hot sauce in a re-sealable container. Add the chicken. If the chicken isn't completely covered in marinade, add more buttermilk. Refrigerate for 1 hour to overnight.
Fire up your grill with the Vortex BBQ insert. Fill it completely with charcoal and let the coals get ashed over and hot.
Combine the flour, Cajun seasoning, cornstarch and baking powder in a pie plate, bowl, or large baggie.
Grab each piece of chicken and shake off the excess marinade.
Dredge the chicken in the flour mixture. Coat well then shake off any excess.
Transfer the chicken to the Vortex. Close the lid and cook for 40 minutes. Rotate the lid every 15 minutes. The chicken should be near 165 F.
Meanwhile, prepare the honey jalapeno drizzle by heating the honey in a small saucepan over medium-high heat. Add the jalapeno slices. Once the honey starts to bubble remove from heat and let cool while the chicken cooks.
Lightly brush the chicken with the vegetable oil and cook another 5 minutes or until at 165 F.
Remove the chicken from the grill and transfer to a platter. Drizzle with the jalapeno honey mixture and serve.
One of my favorite things to make for dinner is ‘fried’ chicken, like Sylvia’s crispy fried chicken using the Vortex on my Weber Performer grill. It’s about the easiest thing you can make. Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect.
Sometimes I make my own coating and sometimes I just grab a box at the store. This time I went with Sylvia’s Crispy Fried Chicken mix and boy, was it ever fantastic. Not only crispy but seasoned perfectly. Good ole southern fried chicken flavor. If you’re new to making fried chicken on the Vortex, Sylvia’s is an excellent way to get into the game. You’ll love, it trust me. I prefer to use bone-in, skin-on chicken things. They have the most flavor and the produce the moistest chicken you can imagine.
Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect.
Fire up your Vortex. I fill mine completely with charcoal and light it using my homemade fire starter cubes, but whatever works for you works for you. Just make sure you get the coals good and hot.
Rinse the chicken in cold water and shake off any excess water.
Place the coating mix in a pie pan or resealable bag.
Working in batches roll the chicken in the mix or place in the bag, seal, and shake to coat.
Transfer to the grill around the Vortex.
Close the lid and cook for 45 minutes or until the chicken reaches 165 F as measured in several places. You may rotate the lid 90 degrees every 15 minutes if you wish but I've not found that it makes a big difference, specially on my 18" or 22" grills.
Lightly brush the chicken with oil the last 5 minutes of cooking to help crisp up the skin.