DIRECTIONS

• Preheat wood pellet smoker to 250F.
• Begin by trimming any fat or silver skin off the pig wings (if you prefer). We only trimmed away a bit of excess fat but left the silver skin.
• Lightly coat the pig wings with mustard (this is only the carrier that will hold the spice – you will not taste the mustard)
• Generously season the pig wings with your favourite seasoning. We used several flavours.
• Place the pig wings directly on the smoker grate, and let them smoke for approximately 2 hours or until they reach an internal temperature of 165-170 F.
• Then transfer the pig wings into foil trays and top with pats of butter. Wrap tightly with foil and return to the smoker for another 1 ½ hours or until they reach an internal temperature of 210 F. (This internal temperature is important in order for the meat to be tender and fall off the bone)
• Once the pig wings have reached 210 F, increase the smoker temperature to 300 F.
• Remove them from the foil trays and place them directly onto the smoker grate. Brush with your favourite BBQ sauce. Grill until the sauce becomes tacky – approximately 10 mins.
• Remove from the smoker and allow to rest for approximately 10-15 mins.

ENJOY!