Jason Ortyski
Steps
- Preheat your smoker to 250°F using Bear Mountain Cherry Pellets. Season the pig wings generously on all sides with the low-sodium pork rub.
- Place the pig wings on the smoker and cook until they reach an internal temperature of 165°F.
- Transfer the pig wings to a sheet of foil. Drizzle with soy sauce and melted lard, wrap tightly, and return to the smoker. Continue cooking until the pig wings reach 195°F and are fork tender.
- While the pig wings cook, combine the dark soy sauce, rice vinegar, water, and diced garlic in a saucepan. Bring to a gentle simmer over medium heat and cook for 3–5 minutes, until the garlic softens.
- Stir in the honey. In a small bowl, whisk together the cornstarch and cold water to make a slurry, then slowly stir it into the glaze. Cook for 1–2 minutes, stirring constantly, until thick and glossy. Remove from the heat.
- Remove the pig wings from the foil and return them to the smoker. Brush generously with the honey garlic glaze and cook uncovered for 10–15 minutes, until the glaze is sticky and set.
- Serve immediately with extra glaze on the side, if desired.
Ingredients:
Pig Wings
- 4–6 pig wings (pork shanks)
- Low-sodium pork rub
- 2 TBSP soy sauce
- 4 TBSP melted lard
Honey Garlic Glaze
- 6 garlic cloves, finely diced
- ½ cup honey
- ¼ cup dark soy sauce
- 2 TBSP rice vinegar
- ¼ cup water
- 1 TBSP cornstarch
- 1 TBSP cold water
watch recipe video
