Tag: vortex

Hot Stuff Chicken using the Vortex

To say I’m a huge fan of ‘fried’ chicken using a Vortex BBQ insert would be the understatement of the decade. I have several Vortexes (Vortices?), using them for everything from wings to potato wedges to this hot stuff chicken. This hot stuff chicken using the Vortex is easily some of the most flavor-packed, crunchy skin, moist chicken I’ve ever had. You just cannot beat the Vortex and chicken (and other things!). You’ll be amazed that this dish was cooked on a grill using charcoal and not done in a deep-fryer.

Hot Stuff Chicken using the Vortex

Whenever I cook this hot stuff chicken using the Vortex I always give it a quick, light brushing of oil just at the end. This helps crisp up the skin. Some folks also recommend using spray duck fat or oil. Or butter. Whichever you use, it’s a good thing to do since it really makes great chicken into superb fried-like chicken. I brushed it on about 5 minutes before my hot stuff chicken was completely done and let it finish cooking. That’s all!

PS: If you have duck fat spray, I highly recommend using it any time you make chicken on the Vortex. It’s a real game changer.

Also try my Vortex Alabama white sauce fried chicken.

Hot Stuff Chicken using the Vortex
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5 from 1 vote

Hot Stuff Chicken using the Vortex

Whenever I cook chicken on my Vortex I always give it a quick, light brushing of oil just at the end.
Course Main
Cuisine American
Keyword fried chicken, spicy, Vortex
Prep Time 1 hour
Cook Time 45 minutes
Servings 4
Calories 365kcal

Equipment

Ingredients

For the chicken

For the marinade

Instructions

  • Place chicken into a large resealable container or bag.
  • Combine all of the marinade ingredients and add to the chicken. Seal and marinate at room temperature for one hour.
  • While the chicken in marinating (about 15 minutes) fill your Vortex with charcoal and light.
  • Place flour in a bowl or bag.
  • Remove chicken from marinade and shake off excess. Transfer to flour and coat well. If using a bag just add, seal, and toss to coat. In a bowl turn the pieces in the flour to coat. Shake off any excess.
  • Place chicken pieces around your grill with the bottom and top vents wide open. Close the lid and cook for 45 minutes or until the chicken reaches 160 F. Turn the lid 90 degrees every 15 minutes to ensure even cooking.
  • Lightly brush the tops of the chicken with oil. Cover and cook another 5 minutes. The chicken should be at least 165 F.
  • Remove and serve.

Nutrition

Calories: 365kcal | Carbohydrates: 19g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 420mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 389IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

Nutritional values are approximate.

Garlic Parmesan Potato Wedges using the Vortex

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.

Garlic Parmesan Potato Wedges using the Vortex

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 using the Vortex are tremendous either way. You can also make them a bit spicier if you prefer, like my Kickin’ Cajun potato wedges.

With a 22″ grill you’ll be able to fit a decent amount of potatoes around a Vortex. You’ll have just enough space leftover for a few pieces of chicken, too. It’ll be tight. I’ve found that the limited space is an excellent excuse for getting another grill!

Kosmos Q makes a lot of other great flavored wing dusts that are great on potato wedges too. Try them all! I did!

My Vortex St. Louis-style ribs go great with these potato wedges!

Garlic Parmesan Potato Wedges using the Vortex
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5 from 1 vote

Garlic Parmesan Potato Wedges using the Vortex

Adding baking powder to the potatoes before putting them on the grill adds a bit of extra crunch to them.
Course Side
Cuisine American
Keyword garlic Parmesan, potatoes, Vortex
Prep Time 45 minutes
Cook Time 20 minutes
Servings 2
Calories 344kcal

Equipment

Ingredients

Instructions

  • 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.
  • Remove and serve immediately.

Nutrition

Calories: 344kcal | Carbohydrates: 77g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 204mg | Potassium: 1779mg | Fiber: 6g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 24mg | Calcium: 117mg | Iron: 4mg

Nutritional values are approximate.

Krispy Country Chicken using the Vortex

There are two choices when it comes to making ‘fried’ chicken using a Vortex. You can make your own batter from scratch or you can use a mix from the store. I’ve done both time and time again and have never ever been disappointed. This time I picked up a box of Fry Krisp Krispy Country chicken mix. It’s the easiest mix in the world, giving you nicely crunchy, juicy, flavorful chicken in less than an hour with no oil used for frying. This Krispy Country Chicken using the Vortex was amazing.

Krispy Country Chicken using the Vortex

When I make Krispy Country Chicken using the Vortex I like to brush my chicken with just a bit of oil just before I pull it off the grill. It gives the chicken a bit more crunch and coats any leftover batter that might be hanging around. It’s completely optional, but I always do it. This really tastes like fried chicken.

Also try my easy Cajun fried chicken using the Vortex.

Krispy Country Chicken using the Vortex
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5 from 1 vote

Krispy Country Chicken using the Vortex

The easiest mix in the world, giving you nicely crunchy, juicy, flavorful chicken in less than an hour with no oil used for frying.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 249kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your grill with the Vortex BBQ. Let the coals get good and hot.
  • Prepare chicken per package instructions.
  • Transfer chicken to your grill grate around the Vortex and cook until done, about 45 minutes.
  • Lightly brush the chicken with oil the last 5 minutes of cooking to get a crispier skin.

Nutrition

Calories: 249kcal | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 81mg | Potassium: 218mg | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Nutritional values are approximate.

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.

This spicy buttermilk fried chicken using the Vortex is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.

Spicy Buttermilk Fried Chicken using the Vortex

There’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken using the Vortex. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my Weber grill without deep frying it, I just could not possibly be happier with it.

To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do it’s thing.

I also make a crazy good spicy BBQ chicken using the Vortex. And Granny’s Secret fried chicken and my Korean fried chicken are amazing too!

Spicy Buttermilk Fried Chicken using the Vortex
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5 from 1 vote

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 pieces
Calories 565kcal
Author Inspired by a recipe from Queenslee Appetit

Equipment

Ingredients

For the buttermilk marinade

  • 2 quarts buttermilk
  • 1 large onion sliced thin
  • 5 cloves garlic minced
  • ½ cup hot sauce
  • 3 tablespoons kosher salt
  • 3 tablespoons black peppercorns
  • 10-12 chicken pieces

For the seasoning mix

For the chicken coating

For the egg wash

For cooking

Instructions

  • Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
  • Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
  • Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
  • Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
  • Whisk together the coating ingredients and place into a large resealable bag.
  • Whisk together the egg wash ingredients and place into a pie pan or large bowl.
  • Working in batches, remove the chicken from the marinade and shake off the excess.
  • Sprinkle with one half of the seasoning mix.
  • Transfer to the egg wash and coat well.
  • Shake off the excess and add to the baggie. Seal and shake to coat.
  • Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
  • The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
  • Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.

Notes

To cook 10-12 pieces of chicken at once you’ll need at least a 22″ charcoal grill

Nutrition

Calories: 565kcal | Carbohydrates: 46g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 4690mg | Potassium: 721mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1313IU | Vitamin C: 22mg | Calcium: 371mg | Iron: 5mg

Nutritional values are approximate.

Copycat Church’s Fried Chicken Using the Vortex

I could make (and eat) ‘fried’ chicken using my Vortex BBQ all day long. It has never let me down. It has never been anything but easy. This copycat of Church’s fried chicken using the Vortex was no exception. Incredibly crunchy skin. Unbelievably moist and flavorful meat. And as easy as coating it, grilling it, eating it. Done.

Copycat Church's Fried Chicken Using the Vortex

There are no tricks or special handshakes that you need to know to get fried chicken right using the Vortex. And although a lot of sites say to rotate the lid every 15 minutes while cooking, I’ve not found that it makes a difference. I don’t over-crowd my grill and I make sure I have a super-hot fire. If you’ve found that rotating the lid is a requirement, let me know but so far, I’ve not had anything but success just keeping the lid right where it is. I also do not flip my chicken while it is cooking. Doing so will result in ‘batter loss’, a bad thing. Just keep it right where it is.

Also try my insanely-awesome proper pub fried chicken, another fantastic recipe for deliciously crispy tasty chicken cooked using the Vortex. You can also use off-the-shelf fried chicken coating to make spectacular chicken on the Vortex. Check out my Kentucky Kernel chicken too!

Copycat Church's Fried Chicken Using the Vortex
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4.50 from 2 votes

Copycat Church’s Fried Chicken Using the Vortex

This copycat of Church’s fried chicken was no exception. Incredibly crunchy skin. Unbelievably moist and flavorful meat. And as easy as coating it, grilling it, eating it. Done.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 373kcal
Author Inspired by a recipe from Just A Pinch

Equipment

Ingredients

  • 8 pieces chicken I prefer bone-in, skin-on chicken thighs

For the dry mixture

For the wet mixture

  • 2 eggs
  • ¼ cup cold water

For a crispier coating

Instructions

  • Fire up your grill with the Vortex BBQ. Let the coals get good and hot.
  • Combine all of the dry mixture ingredients in a pie plate.
  • In another pie plate, whisk together the eggs and water.
  • Working in batches, dip the chicken into the wet mixture, then into the dry mixture.
  • One more time, dip the chicken into the wet mixture and then the dry mixture.
  • Transfer chicken to your grill grate around the Vortex and cook until done, about 45 minutes.
  • Lightly brush the chicken with oil the last 5 minutes of cooking to get a crispier skin.

Nutrition

Calories: 373kcal | Carbohydrates: 68g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 2963mg | Potassium: 184mg | Fiber: 2g | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg

Nutritional values are approximate.

Chicken Fingers using the Vortex

I’m a huge fan of cooking chicken wings using the Vortex BBQ. I’m also a huge fan of ‘frying’ chicken using the Vortex BBQ. And now, I’m a huge fan of making chicken fingers using the Vortex BBQ. Just as easy as wings or fried chicken, these fingers came out tender and super tasty. They have a very nice coating that is light on crunch but heavy on flavor. And nothing could be easier to make, either!

Chicken Fingers using the Vortex

Chicken fingers on the Vortex BBQ cook a whole lot quicker than do wings or chicken thighs. Don’t throw them on and ignore them. Don’t walk away. They’ll be done in no time.

As I mention in the recipe note, I put foil on my grill grates before I added the chicken. I’m not 100% sure if that’s required, but the chicken didn’t stick, so I’ll just keeping do it!

If you’re looking for a great side dish for your chicken fingers, make a batch of seasoned skinny fries, also made using a Vortex. For dipping sauces, try my copycat of Chick-fil-A’s dipping sauce, firecracker dipping sauce or my chili dipping sauce.

Also try making pizza rolls on the Vortex. They’ll disappear like that!

Chicken Fingers using the Vortex
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5 from 1 vote

Chicken Fingers using the Vortex

Just as easy as wings or fried chicken, these fingers came out tender and super tasty. 
Course Main
Cuisine American
Keyword chicken fingers, Vortex
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 610kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your charcoal grill with the Vortex BBQ insert. Let the coals get good and hot.
  • Combine the flour, salt and pepper in a pie plate.
  • Pour the buttermilk into another pie plate. Whisk in the hot sauce if using.
  • Working in batches, dip the chicken into the flour mixture, then the buttermilk, and then once again in the flour.
  • Transfer to your grill and cook for 15-20 minutes or until done. Lightly brush the chicken with the oil the last 5 minutes of cooking.
  • Serve hot.

Notes

I covered my grill grates in foil and brushed on a light coating of oil because I thought the fingers might stick. I haven’t tried to make them yet without foil. You might want to foil yours also, or at least oil them before adding the chicken.

Nutrition

Calories: 610kcal | Carbohydrates: 69g | Protein: 59g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 909mg | Potassium: 1019mg | Fiber: 2g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 5mg

Nutritional values are approximate.

Easy Crispy Fried Chicken using the Vortex

There’s definitely no wrong way to make ‘fried’ chicken on your charcoal grill using the Vortex. I absolutely love it. For a long time I’ve been making my chicken using batter made from scratch. This time I decided to try an off-the-shelf batter mix usually meant for actual deep frying in oil. The result? Absolutely delicious, crunchy, moist fried chicken with about as little fuss and mess as possible. And no oil.

Easy Crispy Fried Chicken using the Vortex

Any good fried chicken batter mix will work. It’s called easy crispy fried chicken using the Vortex for a reason. Just dip and put onto the grill. I prefer to use split bone-in chicken breasts or thighs. I recommend bone-in chicken because it will have more flavor and won’t dry out as easily as boneless.

You can use boneless chicken but you might have to adjust the cook time. When I do need boneless ‘fried’ chicken I still cook it bone-on then remove the meat from the bone when done. If you prefer to make your own batter from scratch, try my super easy Vortex fried chicken recipe. For something a bit more fru-fru, make my spicy BBQ fried chicken. You’ll quickly see why fried chicken on the Vortex is fantastic!

Easy Crispy Fried Chicken using the Vortex
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5 from 1 vote

Easy Crispy Fried Chicken using the Vortex

This time I decided to try an off-the-shelf batter mix usually meant for actual deep frying in oil. The result? Absolutely delicious, crunchy, moist fried chicken with about as little fuss and mess as possible. And no oil.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 332kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your charcoal grill with the Vortex insert. Get the coals good and hot.
  • In a large bowl combine 5 tablespoons of the batter mix with 1/4 cup of cold water.
  • Place the remaining batter mix in a shallow pie pan.
  • Working piece-by-piece, dredge the chicken in the wet batter mix. Shake off any excess then roll the chicken in the dry batter mix.
  • Transfer chicken to the grill, placing along the edges.
  • Cover and cook for 45 minutes, rotating the lid 90 degrees every 15 minutes.
  • Check for doneness (165 F as measured in the thickest pieces of chicken), remove and serve.

Notes

I’ve found that rotating the lid isn’t very necessary, specially on smaller grills. You can experiment by not rotating and checking the chicken after 30 minutes. If the pieces are cooking evenly you can skip rotating the lid.

Nutrition

Calories: 332kcal | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 108mg | Potassium: 291mg | Vitamin A: 216IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

Nutritional values are approximate.

Nashville Hot Chicken using the Vortex

I recently made ‘fried’ chicken on my Weber Performer grill using the Vortex insert. The chicken came out fantastic, which inspired me to then try making Nashville hot chicken also using the Vortex. Wow, oh wow, was it absolutely great chicken. Lightly crunchy, and a little spicy, it was a dish to remember. This method is definitely a great substitute for the traditional way of making Nashville hot chicken in a deep fryer.

Nashville Hot Chicken using the Vortex

I used split bone-in chicken breasts when I made this Nashville hot chicken using the Vortex. It’s our preferred cut of chicken, but you can use any cut you like. Just keep in mind that if you mix pieces that are greatly different in size some may be done before others. Smaller pieces can be checked for doneness after the 45 minutes cooking time.

Nashville Hot Chicken using the Vortex

Also check out my recipe for making ‘fried’ chicken using the Vortex. For a more southern twist, try my Buzznbeez southern fried chicken. My Cajun injected chicken, also cooked up perfectly using the Vortex, is another big hit!

Nashville Hot Chicken using the Vortex
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5 from 1 vote

Nashville Hot Chicken using the Vortex

Wow, oh wow, was this ever absolutely great chicken. Lightly crunchy, and a little spicy, it was a dish to remember.
Course Main
Cuisine American
Keyword fried chicken, spicy, Vortex
Prep Time 1 day
Cook Time 1 hour
Total Time 1 day 1 hour
Servings 4
Calories 905kcal
Author Mike

Equipment

Ingredients

For the dry brine

For the dip

  • 1 cup milk I used buttermilk Note: If you have pickle juice on hand, use 1/2 cup milk and 1/2 cup pickle juice instead
  • 2 large eggs
  • 1 tablespoon hot sauce

For the dredge

For the spicy coating

For serving

Instructions

For the dry brine

  • Season chicken and place into a baggie or resealable container.
  • Seal and refrigerate overnight or up to 24 hours.

For the dip

  • Whisk together the milk, eggs and hot sauce in a pie pan or shallow bowl.

For the dredge

  • Whisk together the flour and salt in a pie pan or shallow bowl.

For cooking

  • Fire up your grill with the Vortex insert full of charcoal.
  • Let the coals get good and ashed over.
  • Working in batches, dredge the chicken in the flour. Shake off excess.
  • Dip chicken into the milk mixture. Shake off excess.
  • Return the chicken to the flour and dredge again. Shake off excess.
  • Transfer chicken to the grill, placing it along the edges of the grill.
  • Cover and cook for 15 minutes.
  • Rotate the lid 90 degrees and cook another 15 minutes.
  • Brush the chicken with the spicy coating. Rotate the lid 90 degrees and cook another 15 minutes
  • Brush the chicken with the spicy coating. Rotate the lid 90 degrees and cook another 15 minutes
  • Check for doneness. Remove when done and let rest 10-15 minutes before serving.

For the spicy coating

  • Heat the oil in a small saute pan.
  • Whisk in the remaining ingredients.
  • Keep warm until ready to use.

For serving

  • Serve garnished with dill pickle and white bread slices, if desired.

Nutrition

Calories: 905kcal | Carbohydrates: 55g | Protein: 42g | Fat: 57g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 3172mg | Potassium: 541mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1011IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 5mg

Nutritional values are approximate.

‘Fried’ Chicken using the Vortex

This is the first time I tried making ‘fried’ chicken using the Vortex insert on my Weber charcoal grill. I use my Vortex a lot for making chicken wings, which are always fantastic, but I wasn’t sure how mimicking that great fried flavor would come out.

My worries were completely unfounded since the chicken came out absolutely fantastic. I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.

Fried Chicken using the Vortex


Since this was my first time I didn’t want to over-crowd my Performer with chicken. But now that I’ve got the process down, I could’ve easily added a few more pieces. And you don’t have to just use split bone-in chicken breasts like I did. Wings, legs, thighs… you name it, all will come out great ‘fried’ using the Vortex. Just don’t let the pieces overlap, because wherever they touch, they won’t get crispy.

See my full Vortex ‘menu’ by clicking here!

Fried Chicken using the Vortex

Making ‘fried’ chicken (some folks call it KFC – Kettle-Fried Chicken) really can’t get any easier. Also, check out my Nashville hot chicken recipe and my crispy fried chicken on the Vortex.

And nothing beats my fried chicken with gravy, also using the Vortex!

Fried Chicken using the Vortex
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5 from 1 vote

‘Fried’ Chicken using the Vortex

I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 437kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Kettle grill with the Vortex loaded with charcoal. Don’t start cooking until the coals are all lit and starting to ash over.
  • Rinse the chicken and pat dry.
  • Mix the remaining ingredients in a large baggie.
  • Lightly brush the chicken with vegetable oil.
  • Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
  • Transfer chicken to the grill along the edges, skin-side up.
  • Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
  • Lightly brush the chicken with more vegetable oil. Use caution as the grill will be hot. Note: If you are using pieces other than split chicken breasts, you’ll want to rotate the pieces at this time.
  • Cover and cook another 5 minutes or until the chicken hits 160 F.
  • Remove and let rest and come to 165 F before serving.

Nutrition

Calories: 437kcal | Carbohydrates: 38g | Protein: 53g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2863mg | Potassium: 929mg | Fiber: 2g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 3mg

Nutritional values are approximate.

Buffalo Wings using the Vortex

Visit my other site, For The Wing, for all things chicken-wing!

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 model comes in. It fits perfectly into my Weber Smokey Joe grill, perfect for making dynamite Buffalo wings using the Vortex!

Note: I think Vortex has stopped making the smaller sized unit for small grills like my Smokey Joe. No worries, just get the model that fits yours.

Buffalo Wings using the Vortex

Of 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.

I see sometimes people like to add cornstarch or baking powder to their wings to get them more crunchy. I honestly haven’t found this to be necessary. The high heat and long cook times make the skin perfectly crunchy without the trouble.

TGI Friday’s makes a great bottled wing sauce that is perfect on wings made using the Vortex.

Buffalo Wings using the Vortex
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5 from 1 vote

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. 
Course Appetizer
Cuisine American
Keyword Buffalo wings, Vortex
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 4
Calories 332kcal
Author Mike

Equipment

Ingredients

  • Vortex get the size that fits your grill
  • 2 pounds chicken wings flats and drumettes (tips saved for making broth)
  • 2 tablespoons vegetable oil
  • Buffalo seasoning
  • Frank’s wing sauce

Instructions

  • Place the wings into a large resealable container or baggie.
  • Add the oil and seasoning. Seal and shake to coat well.
  • Refrigerate for 3 hours.
  • Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
  • Let the charcoal get fully ashed over.
  • Place the Vortex into the center of your grill and add in the charcoal.
  • Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
  • Close the gill and let it get hot, about 15 minutes.
  • 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.
  • Close the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and cook for another 15 minutes.
  • Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
  • Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
  • Brush the wings with wing sauce and cook 1-2 more minutes.
  • Flip wings and brush with more wing sauce. Cook 1-2 more minutes.
  • Transfer wings to a bowl and toss with more wing sauce, if desired.
  • Serve with dipping sauce.

Notes

Nutritional values do not include seasoning or sauce.

Nutrition

Calories: 332kcal | Protein: 22g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.