Pig Wings Food

O'REILLY'S PIG WINGS

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.

EPIC DRY-RUBBED PIG WINGS

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.

GRILLED PIG WINGS RECIPE

Steps:

• Here are the different ways that you can cook pork wings.
• The benefit of cooking pork is that the meat is versatile enough to be cooked in a variety of ways, and that each way of cooking always seems to work out well.
• Preheat your oven to 350 degrees.
• Pork wings cook at that temperature for about 50 minutes, or until the inner temperature of the pork wing reaches 145 degrees using a digital thermometer.
• Be sure to cook both sides of the wings so that they acquire the toasty surface that makes the skin a bit crunchy.
• In a deep fryer, or deep saucepan, get vegetable oil to 350 degrees.
• Carefully (mind the hot oil splattering) lower the pig wings one at a time.
• Leave the wings frying for about 2 minutes each, turning them on each side after one minute.
• Place your pork wings in the Air Fryer basket.
• Choose the "chicken" option, and let them cook automatically.
• Normally, this option runs at 370 degrees, for about 10 minutes.
• If the machine does not have those automatic settings, set them up manually.
• Set the smoker to 275 degrees.
• You want low temperature and indirect heat to make the most out of taste and texture.
• You can cook pork wings for half an hour or longer.
• Be on the lookout to ensure that they are not overcooking.
• Always be sure to flip the wings so both ends get heat exposure.
• The internal temperature for pork is 140-145 degrees.
• Take a wing out to check whether they are cooking properly.

BACON-WRAPPED PIG WINGS

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.

BLUE CHEESE BUFFALO PORK "WINGS"

Steps:

• Preheat the oven to 350 degrees F.
• Cut each pork chop lengthwise into 3 pieces. Combine the blue cheese powder, black pepper and salt in a bowl. Sprinkle the pork "wings" on all sides with the spice mixture. Wrap each wing in a single layer with a strip of bacon and secure with a skewer; the skewers should stick out about 3 inches.
• Place the wings on a baking sheet and bake until the bacon is crispy and the pork registers 145 degrees F on a digital thermometer, 45 to 55 minutes. Flip the wings about two-thirds of the way through to brown both sides -- keep an eye on the wings, and flip earlier if they are browning too quickly on the bottom.
• Meanwhile, whisk together the butter, hot sauce and garlic powder in a small saucepan over medium heat. Bring to a boil and cook for 1 to 2 minutes. Stir in the cayenne, then remove from the heat.
• When the wings come out of the oven, brush them generously with the Buffalo sauce. Serve immediately with any remaining sauce.

BACON-WRAPPED PIG WINGS

Steps:

• For the Barbecue Rub: 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.
• For the Wings: 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.
• Season the bacon-wrapped wings liberally with the rub.
• Prepare your smoker to cook indirectly at 235 degrees Place the wings directly on the cooking grid and cook for about 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. Note: Using cooking chips enhances the flavor.
• Serve hot with barbecue sauce for dipping.

BACON-WRAPPED PIG WINGS

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.