12 Trimmed Bone In Pork Shanks
16 oz of Hard Apple Cider
1 cup of Slane Irish Whiskey
3 tablespoons of Brown Sugar
1 tablespoon of Dijon Mustard
1⁄2 teaspoon on Salt
1⁄2 teaspoon of Crushed Red Pepper
Vegetable Oil


1. Cover Pork Shanks in water in a large saucepan. Bring to a boil.
2. Reduce heat to low, cover the pot, and gently simmer pork shanks until tender, about 2 hours.
3. Drain pork shanks and allow to cool, about 15 minutes. Remove surface moisture with paper towels.
4. On low heat, reduce the Hard Apple Cider and Slane by 50 percent.
5. Add brown sugar, Dijon mustard, kosher salt and crushed red pepper.
6. Allow to reduce another 25 percent until the glaze coats a spoon.
7. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F.
8. Gently lower pork shanks into hot oil, 2 or 3 at a time, and deep-fry until meat is crisp and brown, about 3 minutes per batch.
9. Dry Pig Wings on a paper towel.
10. Coat Pig Wings in Slane Hard Apple Cider Glaze.
11. Serve with celery and ranch dressing. ENJOY.