I’m geeking out today about a new grilling accessory called Vortex. Designed for use in any Kettle or Kamado style grill, the Vortex makes grilling super crispy wings easy! And of course it’s great for many other uses as you will see. This is Week of Wings 6 – Day 3.
Vortex – inDirect Heat grilling device
This is the Small Vortex for Akorns, Med-Large Eggs, 18.5″ and 22.5″ Weber Kettles, and Kamado Joes
Overall rating: 
– Ranking right up there with cast iron grill grates, this simple cone produces great results! A 5 Star grilling product if I’ve ever seen one. A must have.
Vortex is a cone shaped device that allows for either direct heat or indirect heat in a controlled environment.
You build your charcoal fire in the middle of the Vortex, and with the help of the domed lid of your grill, you get a nice indirect heat zone around the perimeter of the grate.
Simply put, small end up is for indirect heat, and large end up is for direct heat. The uses can get more complicated and more versatile as you will see.
But for now, we’re looking for the perfect grilled crispy chicken wing!
Great quality of build and the welded seams are tight.
The pic above is at a weird angle. The Vortex is not as tiny as it appears here, but I wanted to show off the nice welds, and quality of build of this all stainless steel device.
Hot Whang! and Hot Ass Whang! Chicken Rubs.
We are grilling our wings today with Mad Hunky Brand Meat Seasonings Hot Whang! Chicken Rub. Yea, that’s a mouth full. And Rich Tirpak at MadHunkyMeats.com was kind enough to toss in a sample of Hot Ass Whang! Rub for us to try. (Read thru to the end to see how to get these rubs and many other seasonings for practically free shipping when you purchase a Vortex.)
One of these thangs is not like the other. Sort of close up of the rubs.
See what I did there? One of these thangs is better than the other. 🙂 While both rubs are top notch, we did have a favorite.
Vortex in place for indirect heat. Dead center of kettle on the fire grate.
Coals getting all hot and happy. This sucker will be a mini wing furnace soon.
We started our coals in a chimney and poured them into the Vortex. This little wing furnace will be cranking out the heat soon.
Wings rubbed with Hot Whang! ready for the Vortex and Kettle. Hot Whang! at top – Hot Ass Whang! at bottom.
That’s our obligatory pic of some fat wings ready to die go on the grill. There aren’t as many Hot Ass Whang! wings ‘cuz we was skeered!
Wings around perimeter – bone ends in. No need for flipping or turning.
Finally an action shot!
Arranging the wings around the Vortex, with bone ends in, allows the intense heat from the Vortex to circulate around the wings via the dome. There is no need to flip, turn, or just plain ol’ mess with the wings while they get all crispy and done.
You’ll notice our air temp probe is in place (shooting for 350 -375 degrees), and we use our ThermaPen to check the temps of the wings – Vortex or no Vortex, you don’t grill chicken without knowing the meat is at 165º or better when done.
Finished Hot Whang! Chicken Rub wings
These wings were savory with a nice dry crunch to them. The heat level was disappointing – Hot Whang! was not. Mild heat lovers would be happy with it though. Hot Whang! has a delicious flavor, and as a dry rub seasoning, it really does shine. Just not enough for us. Average.
Finished Hot Ass Whang! Chicken Rub wings
We only had one question about these Hot Ass Whang! wings… why didn’t we make more? Of the 3 versions here, these hot little wingies stole the show. While just a bit hotter than the original Hot Whang! rub… there was so much more flavor. More sweet, more heat, and more savory goodness.
Hot Ass Whang! Chicken Rub was the big winner here.
Heat Level:Â 
– Medium to medium hot, these dry crunchy spicy wings are winners. Best dry rubbed wings so far this year!
Finished Hot Whang! Chicken Rub wings wet and sticky style
These wings are the original Hot Whang! Chicken Rub with the addition of spritzing on liquid to keep them moist and sticky.
It’s a great concept – 1/2 water and 1/2 white vinegar – spritzed on about 3 or 4 times during the cook. Once near the beginning, once or twice during the cook, and a final spritz at the end of the grilling session.
The method did make for some nice, wet and sticky wings… but we decided we liked the dry rubbed better. Sticky and tacky.
Vortex grilled dry rubbed chicken wings trio
Clockwise from top: Hot Whang! Chicken Rub, Hot Ass Whang! rub, and Hot Whang! rub done wet style with the vinegar spray.
Final Thoughts:
The Vortex is available at http://madhunkymeats.com/
If you purchase a Vortex, there is a ton of space within the Vortex and box that Rich can fill with any rub you desire. Shop around on his site, pick out the rubs and seasonings and brines you’d like to try and he’ll fit them into the box with the Vortex and you’ll only pay for shipping the Vortex.
The Vortex is available in Small (our version), Medium for 22.5″ and 26.75″ Weber Kettles, XL Big Green Eggs, Big Joe (Kamado Joe), and Large for Ceramics Only – XL Big Green Egg, Big Joe (Kamado Joe), Primo cookers.
Tell Rich HotSauceDaily sent you!
Disclaimer: We purchased this product for our own personal use and review purposes. The thoughts and opinions expressed are our own.
More Week of Wings 6
Week of Wings 6 – Day 1: Louisiana Brand Wing Kit Review
Week of Wings 6 – Day 2: Sriracha Rub on Wings
Week of Wings 6 – Day 3: Vortex Grilled Wings (You are here.)
Week of Wings 6 – Day 4: Datil Dew Inferno Wings
Week of Wings 6 – Day 5: ?