Dwight Smokem
Well-known member
So, I feel like my biggest issue with smoking whole chicken or even just the party wings (wing and flats separated), is the SKIN. Yes, I have read people jack the temp up at end or smoked the entire time at 3-375 and achieve crispy skin. Yes, I own a Bullseye and can finish them super hot on there, BUT the top 5 wing spots around me ALL smoke and then finish their wings by deep frying. Every one of them, because in reality this is the key to the smoked flavor that can be achieved deep at lower temps, then the crisp skin.
Now, to the title of the thread. I received a new Vortex Air Fryer by the company that makes insta-pot. Does anyone achieve anything similar to the smoke then deep fry texture by going low and slow on the smoke, then finish in air fryer? If so, for party wings, what temp and time on smoker and then same for air fryer?
Now, to the title of the thread. I received a new Vortex Air Fryer by the company that makes insta-pot. Does anyone achieve anything similar to the smoke then deep fry texture by going low and slow on the smoke, then finish in air fryer? If so, for party wings, what temp and time on smoker and then same for air fryer?