Today I’m going to show you why the Vortex is one of my favorite accessories for the Weber Summit Kamado. I especially like to use it to do indirect cooking with chicken party wings. I think it’s an excellent way to do wings.

The Vortex helps ensure that my wings end up with a nice bite-through skin. The Weber Summit Kamado is already a versatile cooking machine, arguably making additional accessories unnecessary. But the Vortex, especially for party wings, almost feels like a must-have accessory.

The Vortex Set-Up

I’ve filled the Vortex with charcoal and then removed just enough coals to fill my chimney. My process involves lighting the fire, heating up the chimney coals, and then pouring them over the top of the unlit coals within the Vortex. The Vortex focuses heat into a specific area, allowing for high-heat indirect cooking, which is perfect for perimeter placements of party wings.

I keep the vents at the top and bottom of my Summit Kamado wide open for optimal airflow. This configuration maintains a high temperature of about 400-450 degrees, which is perfect for bite-through skin on the wings.

Preparation and Seasoning

The first step involves drying the chicken wings. I get them as dry as possible using paper towels, then set them on a wire rack in the fridge overnight. This extra step ensures the skin is perfectly dry, preventing that undesirable chewy texture.

For seasoning, I often use olive oil spray, though sometimes I switch it up with duck fat or avocado spray. Even Pam or vegetable oil will do. Today, I’m sticking with olive oil. I spray both sides of the wings before seasoning.

My go-to spices include a combination of lemon pepper and Killer Hog’s The BBQ Rub. I can confidently say, the people who try my wings love them. The BBQ Rub is especially noteworthy for its balanced saltiness and vibrant color.

After seasoning, I let the wings sit for a few minutes before flipping and repeating the process.

Cooking the Chicken Wings

By now, the smoker is up to temperature, so I place the wings around the perimeter of the heat source for indirect cooking via the Vortex. I add a block of cherry wood for that extra smoky flavor, let the wings cook for about 15-20 minutes before checking their temperature.

The aim is an internal temperature of about 165 degrees, although I sometimes push it a bit higher for that perfect texture. If necessary, I flip the wings and let them go another 5-10 minutes to ensure all sides are evenly cooked.

A Second Recipe

Another delightful method involves using Jon Setzler’s inspired recipe from the Atlanta Grill Company. This time, I focus on salt and vinegar seasoning. The process involves coating the wings with olive oil spray, cooking them without any rub, and adding the seasoning after they are fully cooked. Salt and vinegar, along with lemon pepper, are my favorite flavors from the Atlanta Grill Company.

Finishing Touches and Final Thoughts

At the end of the cook, I like to add a finishing touch. I melt a stick of butter in a small cast iron pan, then toss the fully cooked wings in the melted butter along with salt and vinegar rub for the finishing flavor layer.

These two easy recipes showcase how versatile and effective the Vortex can be, especially for cooking party wings on the Weber Summit Kamado. If you try these methods, I’d love to hear about it in the comments. If you already have the Vortex or are considering getting one, know that it’s compatible with various grills including Kamado Joe, Big Green Egg, and the Weber kettle.

With these detailed instructions, you should have everything needed to enjoy some perfect party wings using the Vortex accessory on your Weber Summit Kamado. Happy grilling!