Deep-Fried Pig Wings Recipe

Cover the pork shanks with water in a large pot over medium heat, then bring to a boil.

Reduce the heat to low, cover the pot, and gently simmer pork shanks for about 2 hours until tender. Skim the foam that forms on the surface of the water as pork cooks, then pour in more water as needed.

Drain the pork shanks and allow to cool for about 15 minutes. Remove surface moisture with paper towels.

Pour the root beer into a saucepan over medium heat and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes until reduced to 4 cups.

Stir the apple butter and hot sauce into root beer, then reduce the heat to low and simmer to keep warm, stirring occasionally.

Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F.

Gently lower pork shanks into the hot oil, 2 or 3 at a time, and deep-fry for about 3 minutes per batch until meat is crisp and brown. Drain on a plate lined with paper towels.

Serve pork shanks slathered with hot apple butter sauce, and enjoy!