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Pork without the fork - pork wings score big at pigskin tailgate parties

August 26th, 2015 10:30 am by Sharon Harris, community columnist

Pork without the fork - pork wings score big at pigskin tailgate parties

Kingsport's Sharon Harris is a community columnist for the Kingsport Times News.

“Never wrestle with a pig. You both get dirty and the pig likes it.” - George Bernard Shaw

Oh my. It appears that football time in Tennessee approacheth (is that a word?) I suppose it is now. Tailgating is one of life’s little pleasures that makes summer’s end slightly more tolerable. I love tailgates, big or small. Eating is such a huge part of the experience. The mood and the food is elevated nearly as much as many of the high-spirited attendees. I like high spirits.

In honor of the multitude of pigskin shindigs, I feel it’s my Southern duty to honor the other white meat. We are talkin' pork wings. They are delicious, easy to prepare, travel well and you can eat them with your fingers. Be prepared to get dirty and walk around all day with sauce all over your face. It entertains the children and makes your friends who decided to wear all white really nervous. That’s always fun.

The folks at Kingsport Provision Butcher Chop have wonderful pre-cooked porkwings that are typically sold in 3-pound packages. I suggest you call ahead because these guys sell a lot of them as well as many of their other high-quality products. They are also patient with talkative, inquisitive young ladies such as myself.

The following recipe includes enough glaze and fruit compote for about 3 pounds of wings but make more if you feel the need to send some of your more refined friends to the dry cleaners. Play dirty. There’s no cryin' in fine dining.

Pigskin Pork Wings
3 lbs. pre-cooked pork wings
For the glaze:
1/4 cup maple syrup
1/4 cup sweet tea
2 Tbsp. bourbon
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
For the summer fruit compote:
2 ripe peaches, pitted and diced
3/4 cup ripe cherries, pitted and quartered
1 Tbsp. maple syrup
1 tsp. bourbon
2 Tbsp. sweet tea

To make the basting sauce, combine all glaze ingredients in small saucepan over medium heat for 8-12 minutes or until reduced by half and thickened until syrupy.

Combine all compote ingredients in a small mixing bowl, tossing to combine. Refrigerate until ready to serve.

Preheat gas or charcoal grill on medium-high. Place wings on grill long enough to heat thoroughly and baste with glaze until you achieve a pretty caramel color.

Serve with the fresh fruit and additional glaze.

Kingsport’s Sharon Harris is a community columnist for the Kingsport Times News.

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