Doc Jim’s Famous Pig Wings Recipe

Prep the pig wings

Rinse pig wings under cold water and pat dry thoroughly with paper towels. Trim any excess loose skin or fat, leaving the knuckle and meaty portions intact.

In a small bowl combine Kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Rub the spice mixture evenly over all sides of each pig wing, massaging it into the meat. Place seasoned wings in a shallow dish or zip-top bag.

In another bowl whisk together apple cider vinegar, soy sauce, Worcestershire sauce and olive oil. Pour this liquid marinade over the seasoned wings, turning to coat. Marinate in the refrigerator for at least 2 hours and up to overnight (8–12 hours) for deeper flavor.

If smoking: Remove wings from marinade and allow to come to near room temperature (20–30 minutes) while reserving marinade. Preheat your smoker to 225°C? (Note: that's too high) 110–120°C (225–250°F) for low-and-slow smoking. Place wings on smoker rack bone-side down. For a moist, tender result, place a small aluminum pan with the stock and apple juice under the rack so the wings steam slightly. Add wood chips (hickory, apple or cherry) per smoker instructions.

Smoke the pig wings until internal temperature reaches 88–92°C (190–200°F) and the meat is tender and starting to pull away from the bone, about 2.5–3.5 hours depending on size. Every 45–60 minutes brush with reserved marinade to build flavor and keep moist.

If you do not have a smoker: Preheat oven to 150°C (300°F). Remove wings from marinade, place in a braising pan or rimmed baking sheet with sides. Pour the stock, apple juice, bay leaves, thyme and crushed garlic around (not over) the wings so they remain seasoned but not washed out. Cover tightly with foil and braise in oven until internal temperature reaches 88–92°C (190–200°F) and meat is tender, about 2.5–3 hours. For the final 30 minutes remove the foil and baste occasionally with pan liquid.

While the wings finish, combine prepared barbecue sauce, honey, hot sauce, butter and lemon juice in a small saucepan. Warm over low heat, stirring until butter melts and sauce is glossy. Taste and adjust heat or sweetness as desired. Keep warm on very low heat.

When wings reach the target temperature and are tender, transfer them to a baking sheet coated with foil or to a hot grill set to medium-high (if you want extra char). Generously brush each wing with the Doc Jim glaze and place under a hot broiler or on the grill for 2–4 minutes per side until glaze is sticky and caramelized — watch closely to avoid burning. Repeat with a second glaze coating if desired.

Let the wings rest 5 minutes after glazing so the glaze sets.

Arrange pig wings on a platter. Sprinkle chopped fresh parsley over the top and serve with pickles or pickled jalapeños, lemon wedges and ranch or blue cheese dressing on the side.

Serve hot. Each person should get 2 pig wings as an appetizer or 3–4 as a main course.