Bacon-Wrapped Pig Wings
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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These bacon-wrapped pork wings are a brilliant high-protein alternative to traditional poultry. By using boneless pork chops sliced into strips, you create a meaty, satisfying snack that pairs perfectly with the sweet and smoky notes of a classic barbecue rub. The bacon not only adds a savoury depth of flavour but also helps to keep the lean pork incredibly moist during the slow-cooking process.
Ideal for a weekend gathering or a substantial game-day treat, these wings are smoked over pecan wood for a delicate finish. They are simple to prepare in advance and can be finished under a hot grill for that essential crispy texture. Serve them piled high on a platter with a generous bowl of shop-bought or homemade barbecue sauce for dipping.
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Ingredients for Bacon-Wrapped Pig Wings
Four 1-inch-thick boneless pork chops
12 slices bacon (do not use thick sliced)
Barbecue Rub #67
Barbecue sauce, for dipping
How to make Bacon-Wrapped Pig Wings
Back to contentsCut 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.
Prepare your cooker to cook indirectly at 113°C using medium pecan wood for smoke flavour. 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 grill to crisp the bacon. Serve hot with barbecue sauce for dipping.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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