Hog Wings

This is a dish that takes those wimpy chicken wings to the next level: hog wings
hog wings

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.


For the pork rub:

  • 1 Cup brown sugar
  • 1/2 Cup black pepper
  • 1/4 Cup salt
  • 2 Tablespoons smoked paprika
  • 1 Tablespoon garlic powder
  • 1 Teaspoon cayenne
  • 10 Pounds frenched pork shanks

For the apple bourbon glaze:

  • 16 Ounces fresh apple cider
  • 1 Cup bourbon
  • 3 Tablespoons brown sugar
  • 1 Tablespoon Dijon mustard
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon crushed red pepper

For the pork braise:

  • 2 quarts veggie stock
  • 2 Cups apple cider vinegar
  • 2 poblano peppers, diced
  • 10 cloves garlic, whole
  • 1 medium yellow onion, diced


For the pork rub:

Rub pork shanks and refrigerate overnight.

For the apple bourbon glaze:

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.

For the pork braise:

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.