A pig wing is the fibula, the small second bone in the pork shank, trimmed back so it looks like a fat chicken drumette. It is an American barbecue invention and essentially a rescue mission for a cut nobody wanted. They were right to bother. All the collagen of a shank, in a piece you eat with your hands.
Your butcher can cut them from a pork shank or leg. Ask ahead, they are not sitting in the case.
3 hrs 20 mins, mostly unattended. Serves 4.
Ingredients
- 8 Pig wings, or 1.2kg pork riblets
- 2 dessertspoons Plateit Angel Dust Rub
- 1 tbsp Brown sugar
- 250ml Apple juice
- 2 tbsp Cider vinegar
- Salt
Method
- Wings dried properly, salted, then the Plateit Angel Dust Rub and sugar worked into every surface. An hour in the fridge if you have it, uncovered.
- Oven to 150C. Wings in a tray, apple juice poured around them, not over. Foil on tight.
- Three hours. They are done when the meat has pulled back off the bone and gone slack.
- Foil off. Oven up to 220C.
- Vinegar into the tray juices, stir, spoon it over the wings.
- Fifteen to twenty minutes, basting twice, until lacquered and dark and the edges have caught.
- Five minutes rest. Eat them with your hands and do not set the table.
Swap it: No butcher, no problem. Pork riblets from the supermarket take the same rub and the same three hours.
