Make the dark chicken stock: Preheat the oven to 425° and line a rimmed baking sheet with parchment paper. Place the chicken wings onto the baking sheet and roast until the skin is blistered and dark brown, 1 to 1½ hours.

While chicken is roasting, brown your vegetables: In a large pot over medium heat, add the olive oil, onion, carrot and celery. Cook until the vegetables begin to soften and brown, 15 to 20 minutes. Add the roasted chicken wings and chicken stock and bring to a boil. Reduce to a simmer and cook until you have 5 cups, about 1 hour.

Prepare a large ice bath. Strain your stock, discarding the meat and vegetables, and chill in a large bowl set over the prepared ice bath.

Marinate the pork belly: In a large pot over medium heat, combine all the marinade ingredients except for the dark chicken stock and pork belly. Bring to a simmer and cook for 3 to 5 minutes. Remove from the heat and stir the liquid into the chilled dark chicken stock. Transfer the pork belly to a large, deep baking dish, then add the marinade. Cover and transfer to the refrigerator to marinate for 12 to 24 hours.

Remove pork belly and allow to come to room temperature while preparing the BGE.

Preheat the BGE to 225° using indirect heat, add chunks of apple wood when at temperature.

When the BGE is producing that blue smoke, place the pork in, skin side up, and smoke until pork registers 160 degrees on an instant read thermometer inserted into the center of the belly, about 4 to 5 hours.

Place pork belly on a medium hot grill, skin side down and cook until skin is crisp.

Remove to a cutting board, let rest for 10 to 15 minutes, then slice and serve.