Bacon Wrapped Pig Wings Recipes

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.

Steps:

• 1. 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 spiral fashion. Secure the bacon at the top and bottom ad needed.Season the bacon-wrapped wings liberally with the rub.
• 2. Prepare your outdoor cooker to cook indirectly at 235^., using medium pecan wood for smoke flavor. Place the wings directly on the cooking fried 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. ---- May bake in oven at 325^ until done and crisp bacon under broiler if necessary.
• 3. 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. --- Because I do not care for to spicy food. I used Sweet chili sauce and dipped each in this and brushed each pig wing several time during baking in the oven .

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.

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
• Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.