Whitney Miller’s Pork ‘Wings’

As Tervis gears up for football season, we’ve asked our favorite celebrity chef to curate a menu for your game-day get-togethers. We started with a sparkling drink. Now, as an appetizer, Whitney Miller puts her unique twist on wings.

Who says pigs can’t fly? Turn up the heat at your tailgating party with my version of pork “wings.” Country style ribs are cut and shaped to create these finger-friendly wings.

Pork “Wings”
With a buttermilk-blue cheese dip
Yield: 4 servings 

  • 3 pounds bone-in country style pork ribs
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon garlic powder
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • Wing Sauce (recipe included)
  • Buttermilk-Blue Cheese dip (recipe included)

Preheat the oven to 300 degrees F.

Carefully trim the fat and meat from the bone about 3 inches down. Fold rib meat sideways and up toward the exposed bone to create a round shape (similar to a lollipop). Secure with 2 toothpicks per rib through both sides of the pork.

Combine the remaining ingredients (through cayenne) in a small bowl; rub all over pork. Place in a 13×9-inch glass baking dish. Cover with aluminum foil and bake for 3 hours. Allow to cool at room temperature and then refrigerate until cool, about 1 to 2 hours.

Preheat oven to 450 degrees. Place a wire baking rack on top of a baking sheet. Lightly pat pork dry and arrange on baking rack. Bake until a crust has formed on the top, about 8 minutes. Carefully remove toothpicks. Lightly brush both sides of pork with the Wing Sauce. Allow to rest for a few minutes before serving with Buttermilk-Blue Cheese Dip.

Wing Sauce

  • 1 Tablespoon butter
  • 2 Tablespoons Tabasco sauce
  • 1 garlic clove, minced
  • 1 Tablespoon Worcestershire sauce

Combine all of the ingredients in a microwave safe bowl and cook for 30-45 seconds or until butter has melted. Whisk to combine.

Buttermilk-Blue Cheese Dip

  • ¼ cup Greek yogurt
  • 3 Tablespoons buttermilk
  • 2 Tablespoons mayonnaise
  • 1 garlic clove, chopped
  • Pinch fine sea salt and ground black pepper
  • ¼ cup crumbled gorgonzola cheese

Combine all of the ingredients except the cheese in a food processor. Process for 1 minute. Add the cheese and pulse 4 times to combine. Refrigerate until ready to use.

Whitney MillerWhen she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.