Chicken wings: Tandoori, Buffalo, and BBQ.

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.