Executive Chef Amir Hajimaleki
This is a dish that takes those wimpy chicken wings to the next level: hog wings.
A little larger in size and packed with flavor, Oasthouse Gastropub’s hog wings are the best thing to happen to wings since buffalo sauce. Using pork shanks, Chef Amir slow cooks and expertly seasons these piggies, grills them to the perfect crisp-to-tender ratio and finishes them off with a beer glaze. Drool.
Rub pork shanks and refrigerate overnight.
On low heat, reduce the apple cider and bourbon by 50 percent.
Add brown sugar, Dijon mustard, kosher salt and crushed red pepper.
Allow to reduce another 25 percent until the glaze coats a spoon.
Pre heat the oven to 350 degrees.
Add braising ingredients to a large baking dish and braise for 2 hours, or until tender, at 350 degrees.
For a crispy outside texture—fry the shanks at 350 degrees for 3 minutes prior to tossing in glaze.