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Bacon-Wrapped Pig Wings

By Ray "Dr. BBQ" Lampe

5.0

(3)

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Bacon-Wrapped Pig WingsLeigh Beisch

Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor and keeps the loin meat from getting dry. These look delicious and are a little unusual, so they make a fabulous smoked appetizer with barbecue sauce for dipping. The kids will love them.

Recipe information

  • Yield

    Makes 12 servings

Ingredients

Four 1-inch-thick boneless pork chops
12 slices bacon (do not use thick sliced)
Barbecue Rub #67
Barbecue sauce, for dipping

Preparation

  1. Step 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.

    Step 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.

From Slow Fire: The Beginner's Guide to Barbecue by Ray "Dr. BBQ" Lampe. Text copyright © 2012 by Ray Lampe; photographs copyright © 2012 by Leigh Beisch. Published by Chronicle Books, LLC.
TagsBaconCured MeatMeatPork ChopPorkPaprikaHerbs & SpicesMainStarterDinnerDairy FreeGrillingSmokeSuper BowlCookbooks

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