Yes, that’s right –Pig Wings! Chicken wings are one of those tailgating staples that are practically required at every game, but this spin on the classic will certainly have your guests talking!
Made from tender bone-in pork shanks and coated with classic buffalo wing sauce, they are both filling and delicious. If you can’t find these pork shanks from your local butcher, simply skewer pieces of pork loin* or pork butt instead. This recipe starts by precooking your pork shanks. This is best done ahead of time, so they are allowed to cool completely before frying crispy when it’s time to eat! And of course you’ve got to serve them up with celery, ranch and bleu cheese dressing!
Buffalo Pig Wings
Pork Shanks, cooked
1 cup Melted butter
1 cup Louisiana-style hot sauce
Oil for frying (optional)
1/4 cup Corn starch (if frying)
Ranch, Bleu Cheese Dressing and Celery Sticks
To cook your pork:
5 lbs Fresh Pork Shanks (request from your local butcher)
1 Tablespoon Sea Salt
1 teaspoon ground white pepper
1 teaspoon garlic powder
Season pork well with salt, white pepper and garlic and slowly roast, in a well covered dish, for 5 hours at 300 degrees. For best results, spread the pieces of pork out evenly and turn halfway through the process. Once cooked, cool them completely until ready to serve.
When it’s time to serve, either heat oil for frying to 375 degrees or preheat an oven to 450 degrees. Combine butter and hot sauce in a skillet and heat until hot, but do not boil. Toss the chilled roasted pork shanks in corn starch and fry for approximately 2-4 minutes until crispy and toss in the sauce and serve. If roasting, place the shanks on a baking sheet (do not toss in corn starch) and bake for approximately 10-12 minutes until hot and browned and toss in sauce and serve.
*If using pork loin instead of pork shank or pork butt, it will take much less time to cook when roasted.