Hog Wings

Hog Wings
4.5 from 2 ratings
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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.
Servings
0
servings
hog wings
Ingredients
  • 1 cup brown sugar
  • 1/2 cup black pepper
  • 1/4 cup salt
  • 2 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne
  • 10 pound frenched pork shanks
  • 16 ounce fresh apple cider
  • 1 cup bourbon
  • 3 tablespoon brown sugar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 2 quarts veggie stock
  • 2 cup apple cider vinegar
  • 2 poblano peppers, diced
  • 10 cloves garlic, whole
  • 1 medium yellow onion, diced
Directions
  1. Rub pork shanks and refrigerate overnight.
  2. On low heat, reduce the apple cider and bourbon by 50 percent.
  3. Add brown sugar, Dijon mustard, kosher salt and crushed red pepper.
  4. Allow to reduce another 25 percent until the glaze coats a spoon.
  5. Pre heat the oven to 350 degrees.
  6. Add braising ingredients to a large baking dish and braise for 2 hours, or until tender, at 350 degrees.
  7. For a crispy outside texture—fry the shanks at 350 degrees for 3 minutes prior to tossing in glaze.
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