Oreillys Pig Wings Food

BACON-WRAPPED PIG WINGS

Bacon-Wrapped Pig Wings image

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 delicious and are a little unusual, so they make a fabulous smoked appetizer with barbecue sauce for dipping. The kids will love them.

Provided by Ray "Dr. BBQ" Lampe

Categories Pork Appetizer Backyard BBQ Meat Bacon Pork Chop Grill Grill/Barbecue

Yield Makes 12 servings

Number Of Ingredients 4

Ingredients

Four 1-inch-thick boneless pork chops
12 slices bacon (do not use thick sliced)
Barbecue Rub #67
Barbecue sauce, for dipping

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°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.

O'REILLY'S PIG WINGS

O'Reilly's Pig Wings image

Deep-fried pork shanks slathered in spicy apple butter sauce. Great replacement for chicken wings. These are from O'Reilly's Irish Bar and Restaurant, downtown Indianapolis, IN.

Provided by CNM CATERING

Categories Pork Recipes

Time 2h45m

Yield 12

Number Of Ingredients 5

Ingredients

12 trimmed bone-in pork shanks
1 (2 liter) bottle root beer
1 ½ cups prepared apple butter
¼ cup hot sauce
6 cups vegetable oil for frying

Steps:

Cover pork shanks with water in a large pot over medium heat; bring to a boil.
Reduce heat to low, cover the pot, and gently simmer pork shanks until tender, about 2 hours. Skim foam that forms on the surface of water as pork cooks; pour in more water as needed. Drain pork shanks and allow to cool, about 15 minutes. Remove surface moisture with paper towels.
Pour root beer into a saucepan over medium heat and bring to a boil. Reduce heat to medium-low and simmer until reduced to 4 cups, about 20 minutes.
Stir apple butter and hot sauce into root beer; reduce heat to low and simmer to keep warm, stirring occasionally, while frying shanks.
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Gently lower pork shanks into hot oil, 2 or 3 at a time, and deep-fry until meat is crisp and brown, about 3 minutes per batch. Drain on a plate lined with paper towels.
Serve pork shanks slathered with hot apple butter sauce.

Nutrition Facts : Calories 377.8 calories, Carbohydrate 32.5 g, Cholesterol 76.4 mg, Fat 15.1 g, Fiber 0.5 g, Protein 29.1 g, SaturatedFat 2.7 g, Sodium 1053.7 mg, Sugar 30.6 g

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