Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 40 pounds of Chicken Wings!

So we had 40 pounds of chicken wings to make up for my wife's relatives graduation party. Here is the 22.5 Weber kettle, large BGE, XL BGE and a Weber Jumbo Joe all fitted with Vortex's just before firing them up.


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Here we are plugging away...


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22.5 kettle of wings


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Here is the BGE's that had to keep going for a second round to finish up the 40 pounds.


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Half the wings had Buffalo Wing seasoning for those who like spicy and the other half Tatonka Dust seasoning for those who prefer a milder flavor.



Thanks for looking!

I could put a dent in those 40 pounds of chicken wings. They look good. Nice work...!

Chickens cooked in eggs! Oh, the irony.

Looks good!

I cooked up 10#'s of huli-huli chicken last night (cut up two whole friers). Managed all on one grill.

Grilled wings, one of my faves...

Wondering what kind of charcoal ring/set up you have in the kettle...Did you fabricate that yourself?

Now you've made me hungry for hot wings....

Using the Vortex in the 22.5 Weber kettle, about how long do the wings take? Settings on top and bottom vents? Thanks.

It is called a Vortex and is available here - www.owensbbq.com/vortex.html



It will take 45 to 60 minutes for the internal meat temp of the chicken to reach 165º, I like turning the lid a quarter turn every 15 minutes to rotate the top vent for even cooking.

I go wide open for the top and lower vent doing wings.

Thank you, sir. My Vortex is in transit, and wanted to give my first batch the best chance at success. Truly appreciate the help.

Interesting...

Maiden voyage with the Vortex this evening, report to follow.

Happy 4th to all!

I am confident you'll love it... looking forward to hearing your experience!

that was a paid product placement post? lol

MossyMo, followed your directions (vents wide open, just a bit over 45 minutes, rotated the top cover every 15), and was very pleased with the results. Thanks for your help!

Kurt

I want to try some with the tatonka dust, and all of theose second joints in the last picture!

MossyMo, thank you for the link; just ordered one for my Weber.

Your wings look great! I should add we have taken wings as high as 180º to 190º internal meat temp to get even more crispy with out drying out the meat.



Tatonka Dust is great on wings for people who don't care for spicy. If people want spicy we suggest Buffalo Wing and with the you can get mild to burning hot pending the amount of seasoning used.



Looking forward to your thoughts on the Vortex also!

For anyone who may also be interested and has a Facebook account there is a group of over 1200 Vortex users that share the several different methods of cooking they do with direct and indirect heat from a Vortex. www.facebook.com/groups/1039201796130256

Got my vortex yesterday shortly after noon. Had about 3# of wings in the fridge so had to try it. Followed directions, tried the tatonga dust. Delicious, but gave them an hour (turning cover every 15 minutes). Next time will try after 45-50 minutes, but vortex did everything it promised. I do not have an internal meat thermometer so realize any possible overcooking was my fault.

Got to give thanks for the shaker of tatonga dust; it was great and most of the folks that eat my grilling would prefer it over anything hotter. But, again thanks for the sample pack of Buffalo Wing Seasoning, looking forward to trying that for myself. Usually make my own rubs, spice mixes, etc. but it is nice to have a good premade available.

As another compliment, hard to believe how HOT the temp is over the opening.