Pig Wings Recipes

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.

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.

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:

• 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.