I should have said PIG wings.
About “pig wings”.
NY Times on pig wings in 2011
"That bone-as-handle notion is integral to the appeal of Pig Wings. It recalls the drumette portion of a chicken wing. It plays off the popularity of stick-mounted foods, from old-school fried corn dogs to new-school fried chicken gizzards. With that in mind, some restaurants have begun selling deep-fried ham shanks as carnitas-on-sticks or carnitas lollipops.
The cultural adaptability of Pig Wings is part of Mr. File’s pitch. (After initially coating his with a dry barbecue rub, he now sells what he calls a “neutral product.”)
Tasting a version flavored with rosemary and smothered with mushrooms at Appert’s, he told the corporate chef, “Call that one a French pork confit, and you might get $20 for it.”
At the Great Waters Brewing Company, he told the chef, Ernest Figuera: “You can do anything you can imagine with them. You can make them Asian, you can make them Mexican. I really don’t care what people call it, so long as they buy it.”"
From How To BBQ Right
"The pig wing is actually a portion of the ham shank that has been trimmed and smoked (fully cooked). And it does look similar to a traditional “buffalo wing”.
Pig Wings have been around a while but I couldn’t find them at any of my local grocery stores, so I asked a local butcher if he could source them. All it took was a quick phone call for him, and I had the pig wings in 2 days. The brand that I bought was Farmland and they came in a 12pc bag for $16.
Pig Wings come fully cooked and directions on the bag suggest several options for how to prepare them. They can be grilled, deep fried, or simply warmed in the oven; but I knew going in that I wanted to get them on the smoker. Here’s how I did it:…"
Pig wings by Real Food by Dad in 2018](https://realfoodbydad.com/pig-wings/)
"That said, check out these pig wings. Yes, pig wings, it’s essentially a trimmed pork shank. My boys are crazy for chicken wings – the 11-year old got my toddler into them, so now we do wings —of all sorts, all the time. Or at least it feels like all time when you are grilling 30+wings at a time.
That’s where these pig wings come in real handy. They are a lot bigger and that means less prepping and babysitting the grill. To make things even easier, just ask your butcher to trim them for you before you get started. I picked up all of my items at my local Whole Foods – the ultimate resource for all of your summer grilling needs.
To cook these, I smoke them with a rub and then barbecue them for the last 15 minutes with a sauce. Of course, you can cook pig wings any way you prefer, just like you would chicken wings."
I’d read about them, but was surprised to find them during a desperate stop at my least favorite, but most convenient Mexican restaurant. Don’t get me started. The “hot sauce”…gah! We thought this place was great when we first moved to California. Not sure who/what changed.
But their bare bones pig wings have potential, and I don’t think anyone else in town has them.
These are fried. I might buy some and see what I can do with them.
Cheers .
