Posted on 02/16/2026 10:04:17 AM PST by PJ-Comix
WOW! On Sunday I had perhaps the BEST BBQ wings of my life. You can see them above in a big circle around my new BBQ accessory. I dry brined the wings on Saturday with a mix of kosher salt and baking powder to keep the salinity level low. I kept them on raised two wire racks in the fridge overnight. The next day I put the wings in a big bowl and added a few table spoons of olive oil. Then I thoroughly coated the wings with about a 50/50 mix of Polynesian Pineapple rub and smoked paprika.
I was careful to spay the grill with olive oil to prevent sticking. After the wings (SIXTY) were arranged in the 2 circles around the center, I placed the top dome of my Weber back over the grill. For the next half hour I gave the dome a quarter turn every 10 minutes to even out the interior air flow. At the half hour mark I flipped the wings over and place the dome back on. Ten minutes after that I measured the temperature of the interior of one of the wings and it was 186 degrees so...READY! But not quite yet. A few of the wings I coated with BBQ sauce and then covered them up for five more minutes and took them out.
Taste? WOW! Texture? WOW! (Meaning firm but juicy).
Although some of the guests were not enthusiastic about my seaweed octopus salad appetizer (although I liked it) they were over the top happy with those wings. Perhaps the BEST wings I ever ate. This morning I ate a few leftover wings I put in the fridge and relived the taste delight of yesterday. I definitely plan on doing a lot more BBQ wings in the future.
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Thanks for the recipe! BMF
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BTW, I can turn that vortex upside down for cooking steaks. Just put it along the side of the weber and place the steaks directly over for the sear. Then pull the steaks away from the vortex for the indirect heat blast.
That’s nearly inhumane...how come I wasn’t invited?
I did baby back “party ribs” on my weber using the vortex method yesterday......if you haven’t ever, give it a try.
I should add that I put a few chunks of cherry wood over the center for a smoky sweet taste added to the wings. You don’t see them in the pic because at half an hour in, they had already vaporized.
At 20 years old, my Weber is so well seasoned I don’t even bother with wood anymore. Lol!
Because you would have complained about my seaweed octopus salad appetizer. However, the complaints were partly my fault because I added in crushed pepper flakes which did make it too much on the spicy side.
Put some wood on your charcoal. Try Apple, Cherry, or anyother wood that you like.
I plan to. I use a method popularized by Mad Scientist BBQ of coating the ribs with lard and wrapping them in butcher paper which in contrast to the 3-2-1 method is almost unerring in its results.
Looks delicious!
See my post above. I did put a few chunks of cherry wood over the center but at half an hour in they were already vaporized by the vortex.
seaweed octopus salad
.....
Wtfrick?
Wings? Yup!
They look great...
On Superbowl weekend I had to do 4 racks of ribs, but only 3 fit in my smoker. I did the 4th one on my gas grill modified into a smoker. My barbeque buddy insisted I use the 3-2-1 method.
The ribs in the smoker ended up “fall off the rib”. They were tasty, but really, really soft.
The ribs on the modified grill were perfect. Just enough mouth feel...not fall off the bone, but not tough either.
I am going to replicate the modified grill method from now on.
How to Smoke Pork Ribs | Mad Scientist BBQ
I tried this method and ALWAYS got incredible results. The 3-2-1 method is too hit or miss for me.
This past Sunday was Meatfare for Orthodox Christians (last day for meat before Pascha/Orthodox Easter).
Your chicken wing feast would have been most appropriate!
Every time I smoke wings they get rubbery. I’ll have to do your dry brine👍
I read that as weakend wings and couldn’t make sense out of it at first. Then I got to where you spayed your grill. Then it made sense.
Ran out of ketchup once so I made my own. I will never buy it again.
Ratios to your preferred taste;
Tomato paste
V8 juice
Apple cider vinegar
Onion & Garlic powder
Salt
Raw sugar
I will also make my own BBQ sauce.
Reservations for 2?
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