larry4406
Full Fledged Farker
So I tried Vortex wings again on the Weber Performer.
40 wings festered in a marinade of Bachan original Japanese BBQ sauce (whole bottle), 10 cloves garlic blended with 1/4 cup fresh ginger, and 1/4 cup low sodium Kikkomen soy sauce. Marinaded for 45 hours flat in a 2.5 gallon ziplock bag on a tray in the fridge. Rotated wings every 6-12 hours. Removed wings and put on rack in fridge for about 2 hours to dry before grilling.
Kingsford Blue, a chunk of apple wood, and vents wide open. Dome temperature 550-575F. Rotated lid every 15 minutes and flipped wings at the 30 minute mark. At one hour, most temped 175-200F but some stragglers were 160ish so they got seared off.
Simmered the left over marinade for 20-30 minutes so as to sterilize and added some Argo corn starch to thicken. Served with white rice and celery sticks with ranch dip.
Smaller wing size and sacrifice of the GBS grate allowed more air flow. Wings not fully crispy but getting closer.
Ate damn good! On the repeat list for sure.
40 wings festered in a marinade of Bachan original Japanese BBQ sauce (whole bottle), 10 cloves garlic blended with 1/4 cup fresh ginger, and 1/4 cup low sodium Kikkomen soy sauce. Marinaded for 45 hours flat in a 2.5 gallon ziplock bag on a tray in the fridge. Rotated wings every 6-12 hours. Removed wings and put on rack in fridge for about 2 hours to dry before grilling.
Kingsford Blue, a chunk of apple wood, and vents wide open. Dome temperature 550-575F. Rotated lid every 15 minutes and flipped wings at the 30 minute mark. At one hour, most temped 175-200F but some stragglers were 160ish so they got seared off.
Simmered the left over marinade for 20-30 minutes so as to sterilize and added some Argo corn starch to thicken. Served with white rice and celery sticks with ranch dip.
Smaller wing size and sacrifice of the GBS grate allowed more air flow. Wings not fully crispy but getting closer.
Ate damn good! On the repeat list for sure.
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