EPIC DRY-RUBBED PIG WINGS
This recipe for pig wings coated in homemade dry rub is epic and easy. Juicy and tender, these hog wings are game day food at its finest.
Provided by Matt Robinson
Categories BBQ
Number Of Ingredients 12
Steps:
- Preparation: Heat grill to 275 degrees F.
- To make dry rub: In a bowl, mix all ingredients. Cover pork wings with rub. Transfer to the grill and cook for about, 30 minutes. Checking half way through to rotate and flip as needed.
- In the meantime, make the BBQ sauce by mixing together the ingredients; set aside until ready.
- Remove wings from the grill after 30 minutes and brush on the BBQ sauce. Return wings back to the grill for another 10 minutes. Wings are ready when the thickest part of the meat reaches 140 degrees F.
PIG WINGS
anyone whoever declared that they would do something when pigs fly, well, you are still safe. These aren't exactly pig wings, but they sure are good. You can even bacon wrap them. The options are endless. Have fun with pig wings. They would go very well served with french fries and corn on the cob or fresh green salad.Source...
Provided by Lynnda Cloutier
Categories Pork
Number Of Ingredients 4
Steps:
- 1. at least four hours before you plan to grill the pig wings, cut each pork chop into three long strips. Place the strips in a zip top bag and pour the hot sauce over them. Seal and refrigerate for at least four hours and up to 12 hours.
- 2. In a small pan over medium heat, warm barbecue sauce and honey, stirring often, just until well blended. Set aside.
- 3. Prepare the grill for cooking over direct medium high heat. Remove the pig wings from the marinade and grill them for two minutes. Flip, and brush with the honey barbecue sauce. Cook for two more minutes. Flip and brush with the sauce. Flip and brush often, cooking for another 3 to 4 minutes for slightly pink and juicy or to desired degree of doneness. Transfer to a platter to serve. Makes 12 servings.
HOG WINGS
This is a dish that takes those wimpy chicken wings to the next level: hog wings.A little larger in size and packed with flavor, Oasthouse Gastropub's hog wings are the best thing to happen to wings since buffalo sauce. Using pork shanks, Chef Amir slow cooks and expertly seasons these piggies, grills them to the perfect crisp-to-tender ratio and finishes them off with a beer glaze. Drool.
Provided by Chef Amir Hajimaleki
Number Of Ingredients 18
Steps:
- Rub pork shanks and refrigerate overnight.
- On low heat, reduce the apple cider and bourbon by 50 percent.
- Add brown sugar, Dijon mustard, kosher salt and crushed red pepper.
- Allow to reduce another 25 percent until the glaze coats a spoon.
- Pre heat the oven to 350 degrees.
- Add braising ingredients to a large baking dish and braise for 2 hours, or until tender, at 350 degrees.
- For a crispy outside texture-fry the shanks at 350 degrees for 3 minutes prior to tossing in glaze.
Nutrition Facts : ServingSize 1 serving, Calories 2886 calories, Sugar 64 g, Fat 150 g, Carbohydrate 93 g, Cholesterol 729 mg, Fiber 6 g, Protein 240 g, SaturatedFat 51 g, Sodium 4714 mg
BACON-WRAPPED PIG WINGS
Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor and keeps the loin meat from getting dry. These look great and are a little unusual, so they make a fabulous smoked appetizer with barbecue sauce for dipping. The kids will love them.
Provided by Food Network
Categories appetizer
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Cut each pork chop into three strips. To wrap the "wings," start by overlapping the bacon on one end of a pork strip, then wrapping it up and around in a candy-cane fashion. Secure the bacon at the top with a toothpick. If you need to use a toothpick at both ends, go ahead. Season the bacon-wrapped wings liberally with the rub. Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor. Place the wings directly on the cooking grid and cook for 90 minutes, or until the bacon is cooked. You may want to finish these on a hot grill or under the broiler to crisp the bacon. Serve hot with barbecue sauce for dipping.
- Barbecue Rub # 67: After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything. Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.
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