Pig Wings for the 1st time today.... Damn good!

Lowflyer

I have never heard of these much less had any until today in Carrollton, Ga. Was blown away. Assuming deep fried like a chicken wing and sauced.  They were great. Anyone made these? Recipes?  Sorry no pics....damn good tho

Chubbs

Dayum. Those look so good. Raised direct? What type of smoke? Love the use of the mini too. 

Lowflyer

@Chubbs you a lil tipsy?? No pics here, I ate the damn things and didn't cook them

SmokeyPitt

I have had these in a bar and they were really good.  I think they are the smaller bone from a pork shank.   I asked how they made them and they told me they come in from a food service place pre-smoked, and then they deep fry and sauce them.  

I did some googlin' and these seem to be the most common:
http://smokenfast.com/portfolio/kc-wild-wings/

I have only seen them on Amazon so far and they are crazy expensive. 

Jstroke

RD  might get or have them. Farmland/Smithfield "invented" or marketed them. Maybe 6 years ago

Chubbs

Lowflyer said:

@Chubbs you a lil tipsy?? No pics here, I ate the damn things and didn't cook them

It was a poor attempt a humor. 

Hokie_Smoker

I had something similar at a place in Golden Colorado called Buffalo Rose's. They were fantastic. So was all of the Coors.

northGAcock

Chubbs said:

It was a poor attempt a humor. 

I thought it was d@mn funny myself. good to see you back posting regularly. 

Lowflyer

Chubbs said:

Lowflyer said:

@Chubbs you a lil tipsy?? No pics here, I ate the damn things and didn't cook them

It was a poor attempt a humor. 

My bad @Chubbs thought u were on the wrong post. Wish I had pics. Those things were great, I'm just a lil hesitant at deep frying when I almost burned down my old house when I had the grease too hot and threw in (1) chicken wing to test how hot it was. Very ugly sight. 

Lowflyer

SmokeyPitt said:

I have had these in a bar and they were really good.  I think they are the smaller bone from a pork shank.   I asked how they made them and they told me they come in from a food service place pre-smoked, and then they deep fry and sauce them.  

I did some googlin' and these seem to be the most common:
http://smokenfast.com/portfolio/kc-wild-wings/

I have only seen them on Amazon so far and they are crazy expensive. 

Thank you sir

Chubbs

Lowflyer said:

Chubbs said:

Lowflyer said:

@Chubbs you a lil tipsy?? No pics here, I ate the damn things and didn't cook them

It was a poor attempt a humor. 

My bad @Chubbs thought u were on the wrong post. Wish I had pics. Those things were great, I'm just a lil hesitant at deep frying when I almost burned down my old house when I had the grease too hot and threw in (1) chicken wing to test how hot it was. Very ugly sight. 

No worries. I use my thermopen to test the oil. Once it hits 325 or so I lower heat some and let it creep up to 350. Smoking then deep frying wings gives you best of both worlds. 

Lowflyer

Thanks @Chubbs , I always wondered if I could use my thermopen to check hot oil. Never have, will now. 

Lit

@lowflyer was the grease too hot or did the wing maybe have some water on it? I threw a handful of fries in once and they had some ice particles on them and that was enough to make the oil boil over. Luckily I was using a deep fryer so no fire issues but a lot of hot oil to clean up. I did those Indian onion fritter things posted here recently last weekend and found they came out better with the oil in the 425 range and didn't have any issues frying at 425. 

SmokeyPitt

Lowflyer I really don't like deep frying at home either.  I just don't like dealing with stinking up the house and cleaning/storing the oil.  I have done some deep frying on one of those counter top induction burners and that worked pretty well.  

I found this recipe/vid and he heated them on the smoker so I don't think they have to be deep fried. 
http://howtobbqright.com/blog/?p=2433

Richard Fl

I first had these in a restaurant about 10 years ago.  After some searching I found a butcher who ordered them for me. They are available currently from Sysco and come in 2/4 oz pieces 2 or 4 oz pieces cooked or uncooked.  I get the 4 oz cooked and marinate for a day or so and then cook indirect 350 for 25-30 minutes.  serve with bbq sauce.  GREAT Appiteasers.
Label on last box I got from Sysco says Smoke'n Fast KC wild wings  bone in pork shanks. 3/12 pc pkgs cooked, forget the price, but reasonable. I have never seen them in a regular meat market or grocery store. Good Luck!

Appetizer, Florida Sunshine State Leprechaun Wings '10, Pork Wings, Richard Fl

Leprechaun Wings are made from Leprechaun Shanks that are trimmed leaving just the smaller single bone surrounded with lean tender pork meat to make fresh Leprechaun Wings.  Leprechaun Wings are a new rival of turkey legs and chicken wings. Leprechaun Wings are often served with a sweet and spicy sauce. The great thing about Leprechaun Wings is that they have more meat on them and are easier to eat than chicken wings. Hot or mild Leprechaun Wings,

We called them Leprechaun Wings 'cause my co-cooker is Irish and St Patty's Day was close by.

PROCEDURE:

1. These wings, (The small bone from a pork shank), were ordered pre-cooked. They were defrosted, rinsed and placed in a BBQ chili lime marinade for 48 hours in the refrigerator. For the cook they were cooked indirect at 350°F for 25-30 minutes and pulled when they reached 155°F-160°F. Sauceing is an option.

2. BBQ slow-cooked mini Leprechaun Wings are a full meal.

3. Prepare Leprechaun Wings barbecue (low heat). Grill Leprechaun Wings until crusty and crisp and cooked thoroughly, basting with Leprechaun Wing  We called them Leprechaun Wings 'cause my co-cooker is Irish and St Patty's Day was close by.

Yield: 120 Servings, Each Piece  2-3 Ozs

Recipe Type: Appetizer

Tips

These were special ordered from the Hatfield Meat Company in Hatfield, PA. They are called reebiz. In five years I have only been able to find them at commercial sources and in a few restaurants. Several restaurant suppliers have them here in the southeast. Have yet to see them in a grocery store in the meat section.

Source

Author: Richard Howe

Source: Sunshine State Fest '10, Richard Fl, 2010/03/13

Web Page: http://www.hatfieldqualitymeats.com/

Author Notes

http://www.hatfieldqualitymeats.com/

http://www.nytimes.com/2011/11/30/dining/pig-wings-as-tasty-morsels-take-flight-united-tastes.html

Lowflyer

Thanks for all the info guys. I'll ask my butcher if he has or can get. 
@Lit I had my turkey fryer on my deck blazing hot like a dumba$$ and threw in a single wing, prob was damp w water and it started a sh!t storm like no other. Grease fire couldn't be put out. Tried putting the lid on it but the handle from the basket allowed oxygen to get in. Used fire extinguisher, but it was a terrible mess. Only time I deep fry is w small amt of oil in my Dutch oven on top of the Egg, works great for shrimp, fish and hush puppies. 

SmokeyPitt

Lowflyer are you still using the Butcher's Market on 92?  Let me know what they say.  I might be in for a pack or two as well if they get them.   

Lowflyer

@SmokeyPitt , I don't get by there that much since moving, but I may go over there and ask. Place called Mitch's Meats and Fish in Roswell I want to check out as well. 

luckyboy

When I fitst started reading the first thing that came to mind was pig ears.

logchief

Just saw these on Triple D, they looked incredible.  They were started raw in the smoker for about 30 min then battered and deep fried.  Sure wish these were easier to come by, they look like fun for all kinds of different sauces.

tarheelmatt