Crispy Grilled Chicken Wings (Kettle Vortex)

Wings that crackle when you bite them, with a hint of charcoal smoke and no deep fryer. A kettle grill and a vortex do the work: the heat is indirect, so the wings won't burn and there's no constant flipping. It's close to set it and forget it. For the reasoning behind each step, see the full vortex wings guide.

• 4 lb chicken wings, split into drums and flats
• 4 tsp cornstarch or potato starch (substitute: aluminum-free baking powder, same amount. Not baking soda.)
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 full chimney of charcoal (briquettes or lump)
• 1–2 small chunks of apple, cherry or hickory wood (optional)
• One sauce from below

Equipment: a 22-inch kettle grill (I use a Weber Original Kettle), a vortex charcoal basket, a charcoal chimney, long tongs, and heat-resistant gloves. Cooking on a Big Green Egg instead? It works great. See the Egg setup notes.

Instructions

1. Dry and season. Pat the wings very dry with paper towels. In a large bowl, toss them with the starch, salt, garlic powder and pepper until every piece has a light, even dusting. Shake off any excess.
2. Air-dry. Spread the wings on a rack set over a sheet pan and refrigerate, uncovered, for 4 hours to overnight. Don't skip this step: it's what makes the skin crisp.
3. Light the charcoal. Fill a chimney with charcoal and light it. When the top coals are ashed over (15–20 minutes), set the vortex wide end down in the center of the charcoal grate and pour the coals into it. Add the wood chunks on top if you're using them.
4. Preheat. Open the bottom and lid vents all the way. Put on the cooking grate, close the lid, and preheat for 5–10 minutes. The dome should read around 425–475°F.
5. Grill. Arrange the wings in a ring around the edge of the grate, not over the vortex. Close the lid.
6. Let it ride. The heat is indirect, so there's no need to hover. Flip the wings once, about halfway through. If one side is browning faster, give the lid a quarter turn.
7. Check doneness. After 35–50 minutes, the skin should be deep golden, blistered and crisp, and the biggest pieces should read 175–190°F (safe at 165°F, but better a little higher).
8. Sauce and serve. Toss the hot wings in a bowl with warm sauce. For a tighter glaze, return them to the grill for 2–3 minutes. Serve right away with celery, carrots, and blue cheese or ranch.

Three sauces

Each makes enough for 4 lb of wings.

Classic Buffalo

• ⅔ cup cayenne pepper hot sauce (the classic vinegar-based kind)
• ⅓ cup (5⅓ tbsp) unsalted butter
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder

Melt the butter in a small saucepan over low heat, then whisk in everything else. For milder wings, add more butter. For hotter wings, add a pinch of cayenne.

Honey Garlic

• ⅓ cup honey
• 3 tbsp soy sauce
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 tsp rice vinegar or lime juice
• Pinch of red pepper flakes (optional)

Melt the butter, cook the garlic for 1 minute until fragrant, then add the rest. Simmer 3–4 minutes until slightly thickened. Toss the wings, then set the glaze on the grill for 2–3 minutes.

Lemon Pepper (dry)

• Zest of 2 lemons
• 2 tsp coarse black pepper
• ½ tsp kosher salt
• ½ tsp garlic powder
• 3 tbsp melted butter
• Squeeze of fresh lemon juice

Toss the hot wings in melted butter, then sprinkle with the zest, pepper, salt and garlic and toss again. Finish with a squeeze of lemon. This one keeps the skin at its crispiest.

Want a dry rub instead? Try the chicken rubs. Skip the sugary ones at this heat.