I've really been enjoying the Vortex I bought a few months back, and only have been using it to cook chicken wings with outstanding results.
We decided to have wings last night, and I happened to find a bottle of my Chicken Rub #2, which I haven't used in some time, so I thought it would be great to bring back an old favorite. I posted the recipe here back in 2012:
https://www.bbq-brethren.com/forum/showthread.php?t=137123
Since then, I've made some refinements to Chicken Rub #2 that are even better than the original. I'll put the new version at the end of this post.
Now, back to the chicken!
First, after the wings were cut, they were lightly slathered in mayo, then generously coated with Chicken Rub #2, and sat covered in a bowl for a few hours so the ingredients could all get happy together.
Here's the wings about 10 minutes into the cook, with a piece of oak over the Vortex:
Getting closer:
Almost done:
Pulled and ready to eat:
The wings were super tasty - the best dry rub I've had on wings hands down. Here's the revised/refined recipe:
Moose’s Chicken Rub #2
Makes about 3.5 oz
4 Tbsp smoked paprika (regular paprika can be substituted)
4 Tbsp brown sugar
1 tsp garlic powder
1 Tbsp chili powder
2 Tbsp smoked salt, ground fine (sea salt is also fine)
1 tsp onion powder
1 tsp dry mustard
1 tsp dried thyme
1 tsp fresh ground pepper
1 tsp ground coriander seeds
½ tsp cumin
1 tsp dried sage
½ tsp dried rosemary
¼ tsp cinnamon
¼ tsp ground clove
¼ tsp cayenne (add more if you want it hotter)
We decided to have wings last night, and I happened to find a bottle of my Chicken Rub #2, which I haven't used in some time, so I thought it would be great to bring back an old favorite. I posted the recipe here back in 2012:
https://www.bbq-brethren.com/forum/showthread.php?t=137123
Since then, I've made some refinements to Chicken Rub #2 that are even better than the original. I'll put the new version at the end of this post.
Now, back to the chicken!
First, after the wings were cut, they were lightly slathered in mayo, then generously coated with Chicken Rub #2, and sat covered in a bowl for a few hours so the ingredients could all get happy together.
Here's the wings about 10 minutes into the cook, with a piece of oak over the Vortex:
Getting closer:
Almost done:
Pulled and ready to eat:
The wings were super tasty - the best dry rub I've had on wings hands down. Here's the revised/refined recipe:
Moose’s Chicken Rub #2
Makes about 3.5 oz
4 Tbsp smoked paprika (regular paprika can be substituted)
4 Tbsp brown sugar
1 tsp garlic powder
1 Tbsp chili powder
2 Tbsp smoked salt, ground fine (sea salt is also fine)
1 tsp onion powder
1 tsp dry mustard
1 tsp dried thyme
1 tsp fresh ground pepper
1 tsp ground coriander seeds
½ tsp cumin
1 tsp dried sage
½ tsp dried rosemary
¼ tsp cinnamon
¼ tsp ground clove
¼ tsp cayenne (add more if you want it hotter)
Last edited:
