Had a bunch of wings, thought I'd cook them a few different ways to see which came out best. All were salted and on a rack in the fridge for 18 hours to draw out and evaporate the moisture, worked well. Sprinkled with some Oakridge rubs.
I fired up the keg and added a little apple chunks for smoke. Cooked most of them on the keg. Started out at 200* with a slow temp rise over 3 hours to 350*.
Just on:
while those were cooking I fixed some in the air fryer for lunch. Here they are finished:
After 3 hours, the wings on the keg were rendered well and looked pretty good.
I then took half of them, removed the diffuser and grilled direct
For supper heated some of the kegged diffused wings and kegged diffused and then direct wings in the air fryer.
The diffused and air fried on the left and the diffused, grilled and air fried on the right.
And the winner is:
1st place. The kegged diffused and then air fried. Great flavor of a wood fired cook with a great crunch.
2nd place The kegged diffused and then grilled. Really close call here between 1 and 2.
3rd place This was a surprise. The kegged diffused. Usually experience the rubber skin but these were really good. But I think with the 18 hours of dry time in the fridge combined with 3 hours low and slow on the keg these were really good. A little crunch but not as much as the first two.
4th place The air fried only version. These were really good, but were missing the smoke and wood fired flavor. A toss up really between 3rd and 4th. The air fried had the best crunch but the kegged diffused had the best flavor.
5th place. The kegged diffused, grilled and air fried. These were a little dry from being cooked so much.
supper tonight