Dredge each of the pork wings in the mixture on both sides; set aside any leftover arrowroot / herb mixture for later.
Put a large dutch oven on the stovetop over medium heat and add the avocado oil. When the oil is hot, add the pork wings, brown them on each side until golden. Set them aside.
Add the onions to the pan, adding a splash of stock or water to the pan to scrape up the fond.
Saute the onions until softened, then add the apples to the pan. Rescrape the fond if needed.
Place the pork wings on top of the apple and onion mixture, then pour your broth into the pan.
Cover and braise in the oven for 3 hours, until the pork is tender.
Remove the pork from the pan and set aside, covered, to rest.
Bring the dutch oven back to the stovetop and simmer the pan juices until reduced to about half the original volume – compare the level of the pan juices to the original browning line on the side of the pan.
If the gravy is not thick enough, add the leftover arrowroot mixture a teaspoon at a time, made up in a slurry with cold water.
Simmer for a few minutes to cook out the arrowroot and ensure gravy is thickened to the desired consistency.