Had a plan for those wings I did yesterday:
http://www.letstalkbbq.com/index.php?topic=21704.msg277948#newLunch today, put them in the air fryer to heat & crisp the skin. Usually when doing wings on the keg I go through the process of salting them and putting on a rack in the fridge overnight to dry, smoke 'em low & slow and then finish with a high heat grill. That usually gets the skin crisp enough to be edible.
this time put them in the air fryer, best of both worlds.......smoked & fried. Fantastic. Skin still wasn't as crisp as straight fried but turned out pretty darned good.