Bacon-Wrapped Pig Wings: A Smoker’s Delight

The memory is as vivid as the smoky aroma that filled my grandfather’s backyard every summer. He’d stand proudly by his offset smoker, a worn apron protecting his plaid shirt, carefully tending to the fire. His “pig wings,” as he called them, were legendary. The sweet and savory barbecue rub, the crisp bacon, and the tender pork – it was a symphony of flavors that signaled the start of summer and the joy of family gatherings. To this day, the first bite of these takes me right back to his side, learning the secrets of slow-cooked perfection.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Servings: 12
• Yield: 12 “wings”
• Dietary Type: Gluten-Free (depending on barbecue sauce)

Ingredients

• 4 boneless pork chops, 1-inch thick
• 12 slices bacon (thinnest slice you can find)
• Barbecue sauce, for dipping (suggestions: Honey Chipotle Barbecue Sauce, Raspberry Chipotle Sauce, Asian Barbecue Sauce, Chili’s Honey Chipotle Sauce)

For the Barbecue Rub:

• 1/2 cup turbinado sugar, coarse grain
• 1/2 cup kosher salt
• 3 tablespoons chili powder
• 3 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon ground coffee
• 1/4 teaspoon cayenne pepper

Equipment Needed

• Medium bowl
• Smoker
• Cooking grid
• Toothpicks
• Optional: Grill or broiler

Instructions

1. Prepare the Barbecue Rub: In a medium bowl, combine all the rub ingredients – turbinado sugar, kosher salt, chili powder, paprika, garlic powder, onion powder, black pepper, lemon pepper, ground coffee, and cayenne pepper. Mix thoroughly until well combined. This rub can be stored in an airtight container in a cool, dark place for up to 6 months.

2. Cut the Pork Chops: Cut each pork chop into three even strips. These will be your “wings.”

3. Wrap the “Wings”: To create the signature bacon-wrapped effect, begin by overlapping one end of a pork strip with a slice of bacon. Wrap the bacon up and around the pork in a candy-cane fashion, ensuring each layer of bacon slightly overlaps the previous one.

4. Secure the Bacon: Use a toothpick to secure the bacon at the top of each “wing,” preventing it from unraveling during cooking.

5. Season Liberally: Generously season each bacon-wrapped wing with the prepared barbecue rub, ensuring all sides are well coated. Don’t be shy – the rub is key to the final flavor!

6. Prepare the Smoker: Prepare your smoker to cook indirectly at a temperature of 235 degrees Fahrenheit. Indirect heat is crucial for slow cooking and preventing the bacon from burning before the pork is cooked through.

7. Smoke the Wings: Place the bacon-wrapped wings directly on the cooking grid of your smoker.

8. Cook Low and Slow: Smoke the wings for approximately 90 minutes, or until the bacon is fully cooked and crispy. The internal temperature of the pork should reach at least 145°F (63°C). Use a meat thermometer to ensure doneness.

9. Crisp the Bacon (Optional): For extra crispy bacon, you can finish the wings on a hot grill for a few minutes per side, or under a broiler for a minute or two, watching carefully to prevent burning.

10. Serve Hot: Remove the toothpicks and serve the bacon-wrapped pig wings hot with your favorite barbecue sauce for dipping. Consider offering a variety of sauces to cater to different tastes.

Expert Tips & Tricks

• Thinnest Bacon is Best: Opt for the thinnest sliced bacon you can find. This ensures it crisps up nicely during the smoking process without overcooking the pork. Thick-cut bacon can become rubbery.

• Don’t Overcrowd the Smoker: Give each wing enough space on the cooking grid to allow for even smoke circulation. Overcrowding can lead to uneven cooking.

• Wood Chips for Flavor: Experiment with different wood chips to enhance the smoky flavor. Hickory, mesquite, or applewood all pair well with pork and bacon. Soak the wood chips in water for about 30 minutes before adding them to the smoker to help them smolder and produce more smoke.

• Make-Ahead Option: You can prepare the wings and apply the rub up to 24 hours in advance. Store them covered in the refrigerator until ready to smoke.

• If you don’t have a smoker: You can cook these in the oven at 325 degrees F on a wire rack set over a baking sheet. This will allow the bacon to crisp up a bit more. You won’t get the smoky flavor, but they will still be delicious.

Serving & Storage Suggestions

Serve these delectable pig wings hot, straight from the smoker or grill. Arrange them artfully on a platter with a selection of barbecue sauces for dipping. They make a fantastic appetizer for gatherings, or a satisfying main course alongside coleslaw, potato salad, or grilled corn on the cob.

Storage: Leftover pig wings can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, bake in a preheated oven at 325°F (163°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the bacon may lose some of its crispness. For best results, reheat in the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	145 kcal	N/A
Total Fat	8.4 g	12%
Saturated Fat	2.8 g	13%
Cholesterol	46.8 mg	15%
Sodium	4846.1 mg	201%
Total Carbohydrate	2.4 g	0%
Dietary Fiber	1.4 g	5%
Sugars	0.3 g	1%
Protein	14.8 g	29%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of smoked paprika or a dash of hot sauce to the barbecue rub for an extra layer of heat.

• Sweet and Savory: Brush the wings with a honey-mustard glaze during the last 15 minutes of cooking for a sweet and tangy finish.

• Asian-Inspired: Use an Asian-style barbecue sauce (such as teriyaki or hoisin) for dipping, and add a pinch of ginger and garlic to the rub.

• Different Cuts of Pork: While boneless pork chops are ideal, you can also use pork tenderloin cut into smaller pieces. Adjust the cooking time accordingly.

• Bacon Alternatives: For a slightly different flavor, try using turkey bacon (although it may not crisp up as well as pork bacon) or pancetta.

FAQs (Frequently Asked Questions)

Q: Can I use thick-cut bacon for this recipe?
A: While you can, it’s not recommended. Thin bacon crisps up much better during the smoking process and renders its fat properly. Thick-cut bacon may not fully cook and can become chewy.

Q: How do I know when the pork is done?
A: The best way is to use a meat thermometer. The internal temperature of the pork should reach at least 145°F (63°C).

Q: Can I make these ahead of time and reheat them?
A: Yes, you can prepare and smoke the wings ahead of time. Store them in the refrigerator and reheat in the oven for the best results.

Q: What’s the best wood for smoking these?
A: Hickory and mesquite are classic choices that pair well with pork and bacon. Applewood adds a slightly sweeter, fruitier flavor.

Q: My bacon is burning before the pork is cooked. What am I doing wrong?
A: Ensure your smoker is set to the correct temperature (235°F) and that you’re using indirect heat. If the bacon is still burning, try placing a water pan in the smoker to help regulate the temperature and add moisture.

Final Thoughts

These Bacon-Wrapped Pig Wings are more than just a recipe; they’re an invitation to create memories, just like my grandfather did. So fire up your smoker, gather your loved ones, and prepare to be transported by the irresistible flavors of smoky pork, crispy bacon, and a perfectly balanced barbecue rub. Don’t hesitate to experiment with different sauces and wood chips to find your own signature twist. And most importantly, savor every delicious bite! I’d love to hear about your experience, so please share your photos and feedback. Happy smoking!