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Thoughts on pig wings?

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sheetmetalpete
sheetmetalpete Posts: 275
in EggHead Forum

My local purveyor of all things pork offers pig shank wings so naturally I picked up a package recently.  These are fresh/frozen.  I'm a little concerned that they'll be pretty chewy if I cook them over high heat.  Does anyone have experience with these guys or thoughts on the best way to go about it? 

Thanks in advance!

Glencoe, Minnesota
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  • HellrodKC
    HellrodKC Posts: 174
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    LOVE pig wings... but can't/don't know where to get them through retail where I live, so restaurants are my only source. I think this place braises and then fries to finish. I agree they are probably tough if cooked hot and fast. You could go low and slow, then go direct and sauce them to finish? Just my 2 cents
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  • gdenby
    gdenby Posts: 6,239
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    I've done them standard low and slow, they turned out fine. Made some a few weeks ago, shredded the meat off the bones and mixed w. red beans and rice.

    1st time I ever had them was at a restaurant. They seemed to have been braised, then finished in a hot oven. Just a little crisp on the outside, served sitting in a mustardy gravy.
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  • poster
    poster Posts: 1,172
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    The ones i bought were pre-cooked, you sure these arent? We deep fried and they were great
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  • sheetmetalpete
    sheetmetalpete Posts: 275
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    poster said:
    The ones i bought were pre-cooked, you sure these arent? We deep fried and they were great
    These are fresh right from the butcher.  I heard the partially or pre-cooked ones were quick to finish.

    I think I may give these a braise of some sort & finish them direct with a glaze. 
    Glencoe, Minnesota
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  • bigbadben
    bigbadben Posts: 397
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    I have had hog wings in restaurants and love them. 

    I I am pretty sure hog wings are pig shanks, a tough meat with a lot of connective tissue. Based on first principles, I would cook them like ribs or a butt. Low and slow, start checking at 190 F for probe tender.  
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  • pgprescott
    pgprescott Posts: 14,544
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    I had some at Flo & Santos @ Chicago south side. Might be one of the best things Ive ever eaten. 
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited May 2016
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    They are the small bone on a pork shank.
    Started buying the pre-cooked ones from a place in Pa a few years ago and now one of my restaurant contacts gets them from Sysco here in Fl for me by the case.  I buy the pre cooked 2 oz or 4 oz- I prefer the 4oz size,  nice snack A few local restaurants get around $10 for 3.  Since I buy the per-cooked, I defrost the day before the meal and get the gelatin sauce washed off, Soak in my favorite BBQ sauce marinade overnight and re-heat @350 indirect 30 minutes. Great for an eggfest. 
    Did the Florida Sunshine Fest a few years ago and it was around St Patricks Day and my cooking buddy who is Irish and I decided to call them Leprechaun Wings. 
    A beach bar I enjoy used to call them Harley Wings as the joint catered to bikers. Usually around $3.00 apiece.
    Another joint I go to has them and the precooked ones are dropped into a deep fat fryer and served with Thai sweet garlic chili sauce.
    I have never in 6-8 years seen them in a retail grocery store.
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  • hondabbq
    hondabbq Posts: 1,980
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    We have them up here from our suppliers. they call them Pork Drummies. They are great. they come already cooked and tender. Most just add a sauce or gravy and reheat.

    MMMMMMMMMM breaded and deep fried? battered and deep fried?

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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Pigs have wings?
    They can fly now? 
    Oh boy.... lots of $hit is going to happen....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • sheetmetalpete
    sheetmetalpete Posts: 275
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    Thawed my "wings" out and had a bit of a surprise.  These things were huge!  More like pig drumsticks.



    I put a rub on them then went indirect at 250 deg with apple wood chips for 5 hours.



    After 5 hours I sauced them (some with Famous Dave's Sweet & Sassy and some with Trader Joe's Garlic & Sriracha) and let that set for another 45 minutes.  The final product:



    They were not what I was expecting but I'll definitely cook these again.
    Glencoe, Minnesota
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  • 78 T140E
    78 T140E Posts: 110
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    You can buy them here: Pig Wings
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