Step 1

Preheat your smoker to 300°F (149°C) using Smoke X2 and Billows to get the smoker up to temp.

Step 2

Trim the hog wings as needed. Remove silver skin and excess fat.

Step 3

Season the wings with salt, pepper, and garlic or BBQ rub.

Step 4

Place the wings in the smoker. Cook, turning them every 20 minutes for 1 hour. In the meantime, make the sauce.

Step 5

Slice or dice one onion, sauté it in 1 C butter until soft.

Step 6

Add the hot sauce, lemon juice, Worcestershire, apple cider vinegar, and dried mustard. Combine, and allow to boil for a couple minutes.

Step 7

Pour in the beer, bring back to a boil, and allow to boil for about 5 minutes. Set aside for use.

Step 8

After an hour, mop the pork wings with the sauce. Continue to cook for one more hour, mopping and turning every 15–20 minutes.

Step 9

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.

Step 10

Cover the pan with foil and insert a probe through the foil into one of the pork wings.

Step 11

Set the high-temp alarm on the meat channel of the Smoke X2 to 200°F (93°C).

Step 12

When the alarm sounds, verify the temp in a couple hog wings using your Thermapen ONE.

Step 13

Allow to rest for 10 minutes, covered.

Step 14

Serve them up!