Description
Based on the method from Chud’s BBQ
Ingredients
Scale
- Pig wings (partially deboned pork shanks)
- BBQ rub (or just some salt, pepper, and granulated garlic)
- 1 yellow onion, sliced thinly or diced small
- 8 oz butter
- 8 oz hot sauce—Frank’s or Crystal, for instance
- 1 Tbsp lemon juice
- 2 tsp Worcestershire sauce
- 1 Tbsp mustard powder
- 1/2 C apple cider vinegar
- 12 oz beer (lager style preferred)
Instructions
- Preheat your smoker to 300°F (149°C) using Smoke X2 and Billows to get the smoker up to temp.
- Trim the hog wings as needed. Remove silver skin and excess fat.
- Season the wings with salt, pepper, and garlic or BBQ rub.
- Place the wings in the smoker. Cook, turning them every 20 minutes for 1 hour. In the meantime, make the sauce.
- Slice or dice one onion, sauté it in 1 C butter until soft.
- Add the hot sauce, lemon juice, Worcestershire, apple cider vinegar, and dried mustard. Combine, and allow to boil for a couple minutes.
- Pour in the beer, bring back to a boil, and allow to boil for about 5 minutes. Set aside for use.
- After an hour, mop the pork wings with the sauce. Continue to cook for one more hour, mopping and turning every 15–20 minutes.
- After two hours of total cooking, move the wings to an aluminum pan, and pour 1/4–1/2 inch of sauce into the bottom. Go ahead and spoon some of the onions onto the wings.
- Cover the pan with foil and insert a probe through the foil into one of the pork wings.
- Set the high-temp alarm on the meat channel of the Smoke X2 to 200°F (93°C).
- When the alarm sounds, verify the temp in a couple hog wings using your Thermapen ONE.
- Allow to rest for 10 minutes, covered.
- Serve them up!