Seasoned and air dried in the fridge overnight, except the tandoori wings which marinaded in spices and yoghurt.
On the Kamado Joe at 120'C for half an hour.
Then I opened the vents up to get to about 200'C and flipped several times for about another half an hour.
Once they were done, I took them off to rest and quickly grilled a couple of hotdogs for The Boy.
Meanwhile, I made up Buffalo and BBQ sauce and tossed some wings in each.
Bonebowl.
