Hog Wings Recipe

Trim and portion

If not already cut, portion pork shanks into 2–3 inch pieces that resemble 'wings', removing any very large chunks of excess fat. Pat the pieces dry with paper towels.

Season all sides of the pork pieces evenly with kosher salt, black pepper, garlic powder, and smoked paprika. Allow to sit at room temperature for 15 minutes while you prepare other ingredients.

Heat 1–2 tablespoons of vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat. When shimmering, sear the pork pieces in batches, 2–3 minutes per side, until well browned. Transfer seared pieces to a plate.

Reduce heat to medium. Add the halved or roughly chopped onion and crushed garlic to the pot and sauté 2–3 minutes until softened and aromatic, scraping up browned bits.

Return all pork pieces to the pot. Pour in the stock and apple cider so the liquid comes about halfway up the sides of the meat (do not fully submerge). Add the bay leaf and thyme sprigs.

Cover the pot and either simmer gently on the stove over low heat for 1.25–1.5 hours or place in a preheated 325°F (160°C) oven for the same time, until the meat is fork-tender but still holds together. Check after 1 hour and add a splash of stock if the liquid has evaporated too much.

When tender, transfer the pork pieces to a tray and let rest 10 minutes. Reserve the braising liquid and discard bay leaf and thyme stems.

Optional – crisp with cornstarch: Lightly toss each damp pork piece with 1 tablespoon cornstarch to coat evenly; this will help form a crust when frying or roasting.

Method A — Shallow-fry (crispest): Heat 1/2 inch neutral oil in a large skillet over medium-high heat until shimmering. Fry pork pieces 2–4 minutes per side until golden and crisp. Drain briefly on a wire rack or paper towel-lined tray.

Method B — Roast (less oil): Preheat oven to 425°F (220°C). Arrange braised pork pieces on a rimmed baking sheet, brush lightly with neutral oil, and roast 10–15 minutes until edges are browned and slightly crisp, turning once.

Place the hot pork pieces in a large bowl. Pour the cup of favorite wing sauce over them and toss gently to coat thoroughly. If you prefer saucier wings, briefly warm the sauce in a small saucepan and toss again so sauce adheres well.

Transfer tossed hog wings to a serving platter. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side and additional sauce if desired.

Leftover braising liquid can be reduced over medium heat until slightly thickened and used as a glaze or dipping sauce. Adjust seasoning with salt and pepper if necessary.

These make a hearty lunch portion. Serve with celery sticks, carrot sticks, or coleslaw and extra sauce for dipping.