The Vortex has turned my old beat up kettle into a wing cooking machine. Its the only way I will cook wings now.

I love using the vortex and getting them nice and smokey.. then drop them in the fryer briefly for the crisp. I know it’s extra work.. but well worth it.

Rotate your lid every 15 minutes, it makes more of an even cook with the top vent fully opened up.

Bought the vortex and stainless grill grate.   I love the great indirect heat.

Killed me with the Fat Pams.

I put two side baskets flat side together  and used it in the center to simulate vortex.  Chicken went around edges.  Apple wood in center.  
Test produced the best chicken in 50 years.  Buy the vortex.

That vortex gets so hot I don’t think you have too flip them personally

Invest in some sealing gasket for the Weber.  It’s worth every penny. I see a lot of smoke escaping

Love em on the kettle

I do mine the same way in the Weber with the vortex. But, I have the small vortex in my 22” Weber and I use mesquite. Also, I throw them directly over the fire before pulling them off for the final touch! You should give that a try, I know you said you prefer over the fire grilling. Thanks for the video and that Weber looks nice in that color 👌

I like to dry brine my wings at least overnight uncovered in the refrigerator

Looks delicious. I usually use sweet baby rays also but I add a little Worcestershire sauce and a little Texas pete

That thing is sweet! Great video!

This is exactly how I do wings on my Weber summit except I don’t have the vortex. I just use those metal charcoal  baskets that come with it and put them side by side of each other. Wings look good brother. Salivation on my part right now 🤤 I’ve never owned a pellet smoker so interesting that y’all like that better. They must be good.

The vortex is my go to for wings now, but it is a little inconsistent.  I know the high heat will ruin my center grate, but i use the grate and put a wood chunk on it so smoke doesn't overpower the wings.  I like to lightly dry brine the wings in the refrigerator for three hours or so, and then get them out before I prepare the grill.  Once the fire is lit, I pat the wings, toss them in a little oil, and then season them.  I spin the lid 1/4 turn every 10 minutes, and flip after the second spin.  After the 4th turn, I check the temp and look for 190+ in the drummies.  I don't want the flats to dry out.

Fun fact: sprinkle a little bit of avocado oil on wings to keep them from sticking to the grate.

I smoke my wings indirect for about 2 hours, you can do legs or thighs just the same, then a few at a time I’ll move them over the fire to sauce and crisp them up. It works well. I am interested in getting a vortex. Good video

I see the Pam haters below but it works great for me.

Next time try putting the grate over the vortex and finish the wings for 15/20 seconds each over direct flame before pulling

I grill the whole wing. The thin end gets crispy and although not much meat there it is surely the best part. I use a regular 22" Weber with a 1/2 size steam table tray filled about half full of water. Start your charcoal in a chimney with some wadded up newspaper. When the charcoal is well lit pour it out in the center.  I use an old small hoe to rake and push the charcoal into two piles. The steam table pan goes into the center. I wear grilling gloves for this part.  Place about 10 whole wings with the small tips pointed inward over the water.  The thick part towards the fire on both sides. All the air vents wide open.  Put on cover. Come back in 25-30 minutes and turn over wings. About 10-15 minutes more and they are done depending on temperature and size. The skin will be golden brown and very crispy. All the fat cooked off the wings drips into the water. I do lightly season my wings with Tony's seasoning before cooking. I make a wing sauce with  Frank's RedHot  Sauce, butter,  some honey, brown sugar and a cap full of red wine vinegar.  Don't boil the sauce and wisk briskly just before shaking some of the sauce and wings in a closed container.  Something about the grilled wings and sauce becomes more than each alone. After the grill is cool discard that pan and the water mixed with fat. It will get funky if you don't.  Next time I grill about half a chimney of new charcoal and finish filling with the unburned charcoal from before. That is a great thing about a Weber is you can save some of the charcoal almost every time.