Hog Wings: The Intricate Anatomy and Ecological Significance
– Pig wings are a specialty cut of pork from the lower shank of a hock.
– They are not commonly found in grocery stores, but can be made by cutting pork shanks.
– The pig wings are seasoned with two different blends: Hollywood (including cane sugar and molasses) and Hot (including habanero peppers).
– The Traeger 885 Ironwood grill is preheated to 200 degrees for cooking.
– Traeger apple wood pellets are used for a light, sweet flavor.
– The pig wings are cooked on the grill, aiming for a crackly char.
– The Hollywood seasoning creates a caramelized bark and is recommended for pork.
– The Hot seasoning is extremely spicy, including habanero peppers, and gives a spicy kick to various meats.
– Both sides of the pig wings should be coated with the seasonings before cooking.
– The process of smoking and charring pig wings involves preheating the smoker to 200 degrees.
– A meat thermometer probe should be placed in the thickest part of the pig wing.
– The suggested internal temperature to smoke the wings until is 135 degrees.
– To prevent the bone from burning, it is recommended to wrap it in aluminum foil.
– The wings should be placed on a preheated charcoal grill at 475 degrees and flipped until all sides are evenly charred.
– The internal temperature of the wings should reach 150 degrees.
– Letting the wings rest for at least 10 minutes allows the meat to reabsorb juices and enhance the char.
– The taste of pig wings is described as having a tender mouth feel like a chicken wing but with the flavor of pork.