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Bacon-Wrapped Pig Wings

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Introduction

Embark on a culinary adventure with our Bacon-Wrapped Pig Wings recipe. This flavorful dish combines the smoky richness of bacon with tender, juicy pork wings, perfect for any occasion.

Tips for this Recipe

  • Ensure your pork is properly thawed and dry before applying the barbecue rub.
  • Use a consistent thickness when cutting your bacon to wrap each wing for even cooking.
  • Maintain an oil temperature between 350°F (175°C) for deep-frying the wings, ensuring they’re crispy without being burnt.
  • Let the wrapped pork wings rest after cooking to redistribute juices before serving.

    • Why You Will Love This Recipe

    The irresistible combination of crispy bacon and savory barbecue-rubbed pork will make this dish a crowd favorite. It’s not just the tantalizing flavors but also the process of creating something so indulgent that you’ll keep coming back to it.

    Ingredients

    • Four 1-inch-thick boneless pork chops
    • Twelve slices bacon (use thinly sliced)
    • Barbecue Rub #67
    • Barbecue sauce for dipping

    Advised Equipment

    • Chef’s Knife
    • Meat Tenderizer (meat mallet)
    • Baking Sheet or Parchment-lined Baking Pan
    • Large Skillet (Frying Pan)
    • Meat Thermometer
    • Oven Mitts (Heatproof Gloves)
    • Cutting Board
    • Digital Sous Vide Pump (optional)
    • Fryer (Deep-fat fryer)

    History of the Recipe

    The Bacon-Wrapped Pig Wings recipe takes inspiration from traditional barbecue techniques. The combination of pork and bacon has roots in Southern American cuisine, where both ingredients are staples at backyard cookouts. While the exact origins may be hard to pinpoint, the essence of this dish lies in its ability to bring together community and flavor.

    Fun Facts About This Recipe

    Did you know? Wrapping pork wings in bacon isn’t just a culinary choice—it’s also a nod to the history of barbecue. Bacon has been used for centuries not only as food but also as flavor enhancers and preservation methods.

    • Bacon-wrapped pork dishes have become increasingly popular, showcasing how simple ingredients can be transformed into a gourmet experience.
    • The combination of smoky bacon and savory pork wings exemplifies the art of balancing flavors in barbecue cuisine.

      • Written by an experienced chef, this recipe is designed to deliver both authentic taste and ease for home cooks. The use of specialized equipment ensures a dish that’s as impressive as it is delicious, making Bacon-Wrapped Pig Wings the perfect centerpiece for your next gathering.

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Bacon-Wrapped Pig Wings

Bacon-Wrapped Pig Wings

amanda

Equipment

  • - Chef's Knife: A versatile tool used in slicing and chopping ingredients. Essential for prepping meats like pork wings.

  • - Meat Tenderizer (meat mallet): Helps tenderize tough cuts of meat, ensuring even cooking without overcooking the exterior before the interior is done.

  • - Baking Sheet or Parchment-lined Baking Pan: Used for baking pork wings in an oven. A nonstick surface can help with easy cleanup after frying bacon and cooking pork.

  • - Large Skillet (Frying Pan): Ideal for deep-frying the pork wings, ensuring they are well-coated in oil and achieving a crispy texture on the outside while keeping them juicy inside.

  • - Meat Thermometer: Ensures your bacon-wrapped pig wings reach safe internal temperatures without overcooking or undercooking, for optimal taste and safety.

  • - Oven Mitts (Heatproof Gloves): Safety equipment to handle hot cookware from the oven without burning yourself.

  • - Cutting Board: Essential surface on which you prepare your ingredients, protecting your kitchen countertops and ensuring a clean working space.

  • - Digital Sous Vide Pump: For achieving perfect doneness in pork wings without the need for constant temperature monitoring, though this might be an investment depending on frequency of use.

  • - Fryer (Deep-fat fryer): Specifically designed to cook foods by submerging them in hot oil, perfect for getting a crispy texture on the bacon and pork wings without uneven cooking.

  • - Food Processor with Slicing Blade: Useful for quickly chopping ingredients or preparing marinades but not strictly necessary for this recipe.

  • - Digital Scale: For precise measurements, especially if you're adjusting the portions of bacon-wrapped pork wings per person.

Ingredients

  • Four 1-inch-thick boneless pork chops

  • 12 slices bacon (do not use thick sliced)

  • Barbecue Rub #67

  • Barbecue sauce, for dipping

Instructions

1

Instruction 1

Cut each pork chop into three strips. To wrap the "wings," start by overlapping the bacon on one end of a pork strip, then wrapping it up and around in a candy-cane fashion. Secure the bacon at the top with a toothpick. If you need to use a toothpick at both ends, go ahead. Season the bacon-wrapped wings liberally with the rub.
2

Instruction 2

Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor. Place the wings directly on the cooking grid and cook for 90 minutes, or until the bacon is cooked. You may want to finish these on a hot grill or under the broiler to crisp the bacon. Serve hot with barbecue sauce for dipping.
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