A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from March 30, 2013
Pig Wings (Pork Wings; Hog Wings)

"Pig wings” (also called “pork wings” or “hog wings") borrow from the popular name of Buffalo (chicken) wings. Pioneer Meats trademarked “Pig Wings” with a first use of May 1, 2003; Farmland filed a trademark for “Hawg Wild Pork Wings” on November 24, 2003. Pioneer explains that the product is made “from the shank—a single bone surrounded by lean, tender meat.” A variety of sauces have been served with pig wings, including buffalo wing sauce, barbecue sauce, spicy horseradish sauce and Korean ketchup. “Hog wings” have been cited in print since at least May 1995.

A standard joke about “pig wings” or “pork wings” or “hog wings” is the expression “when pigs fly.”


Pig Wings—Pioneer Meats
What are Pig Wings?
Pig Wings are a delicious and all natural product made from the shank- a single bone surrounded by lean, tender meat.
These all-occasion favorites are slow cooked for hours to give a juicy and tender consistency, and can be cooked 4 different ways (grilled, oven, microwaved, deep fried).
Looks like chicken, tastes like ribs

Farmland Hawg Wild Pork Wings
Introducing versatile and delicious Hawg Wild Pork Wings™. Here are a variety of ways to serve
Farmland Hawg Wild Pork Wings:

Sample Platter: Hawg Wild Pork Wings, Cheese sticks and onion rings deep-fried and served with
a variety of dipping sauces: barbecue, blue cheese, horseradish, honey mustard and/or marinara.
Campfire Style: Seasoned with barbeque dry rub, then grilled and basted with barbeque sauce.
Serve with additional barbecue sauce for dipping.
Cajun Style: Dipped in Cajun batter and then deep-fried. Serve with spicy horseradish sauce.
Buffalo Style: Deep-fried, then brushed with buffalo wing sauce. Serve with blue cheese dressing
swirled with buffalo wing sauce.

29 May 1995, The Record (Kitchener, Ontario), “Checking out the neighborhood pub scene” by Liz Wilson, pg. C7:
They serve chicken wings and also something called “hog” wings.

Tampa Bay (FL) Times
The funniest thing is Kournikova thinks she played well
By SHARON FINK
Published June 5, 2005
(...)
IF HE THINKS PIGS CAN FLY, IT’S BEST NOT TO ARGUE: The New York Giants’ Michael Strahan is launching a line of pig parts for grillin’ and chillin’, and the signature offering is pork wings. “You hold it just like a chicken wing, but it’s a lot bigger,” he told the New York Post. “It gives you a greater amount of meat. It’s tasty.”

25 August 2005, The Pantagraph (Bloomington, IL), “Ag chief will visit new site of farm show”:
Food choices include Black Angus burgers, pork tenderloins, chicken tenders and even pig wings—a smoked pork product shaped like a drumstick designed especially for the show.

Roadfood.com
Willy
RE: Pork wings Thu, 08/17/06 3:14 PM
They’re trimmed down pork shanks. Here is the Farmland product description: http://www.farmlandfoodservice.com/pdf/kc_wild_wings.pdf

The Smoke Ring Forum
Sax
Posted: Tue Mar 13 07 5:21 pm Post subject: Pig Wings?
Has anyone ever tried these?
Here’s the link:
http://www.farmlandfoodservice.com/pdf/kc_wild_wings.pdf
Looks like they would be tasty.

SmokingMeatForums.com
Ever done “Hawg Wings” aka “Pig Wings” aka “Pork Shanks” - Page 2
krandy21784
11/18/07 at 7:11pm
Hawg wings
Sysco, Farmland and Smithfield all sell these. They are the small shnk bone of the front leg of the pig. Paula Dean sells them retail off of her QVC site but they are a little pricy. I’m trying to find someone to sell them at a reasonable price. I had them at an ECU-NC State game last year and they were unreal.

Village Voice (New York, NY)
Favorite West Village Chef Diddles With ‘Cue and Cocktails at Bar Q
Trying out Anita Lo’s new venture, aimed at the cocktail crowd, with a menu of potables far longer than the food menu

By Robert Sietsema Tuesday, May 20 2008
(...)
Then there are “spicy pork wings,” a mind-bending entrée carved from a pig shin. The wings remain flightless because they’re heavily coated with cloying Korean ketchup.

New York (NY) Times
At Bar Q, a Chef’s Playroom That Is Full of Surprises
By FRANK BRUNI
Published: June 18, 2008
(...)
One is a dish, sized as either an appetizer or an entrée, whose mention on the menu reads like an assertion that pigs really do fly. It’s called “pork wings,” which turn out to be cuts from the shank with a wing-like shape. Both times I had them, their nomenclature was their strongest suit, because the meat wasn’t nearly as succulent as it might have been and the sauce tasted too one-dimensionally of the ketchup in it.

Dallas (TX) Observer
Dinghy Bar & Grill: Where Would-Be Parrotheads Flock.
By Hanna Raskin Thursday, Sep 9 2010
(...)
The pork’s sold as “pork wings,” a novelty item that food service companies have lately been pushing as a pricier alternative to chicken. I don’t know who first came up with the cut, but can picture pork industry leaders sitting around a table, brainstorming a porcine response to ye olde turkey legs served at Renaissance fairs.

New York (NY) Times
As Tasty Morsels, Pig Wings Take Flight
By JOHN T. EDGE
Published: November 29, 2011
St. Cloud, Minn.
TRISHA ROBERTS set aside her knowledge of animal anatomy and bit into a deep-fried Pig Wing. One recent evening, at a bar near here, she dunked that crisp, juicy knob of pork in sweet chile sauce, then reached for another.
(...)
Mr. File (Bob FIle of Pioneer Meats—ed.) first glimpsed the possibilities of the pig’s lower back leg in 2003, while selling pork to concessionaires at a Nascar race. “They were calling them pork hammers back then,” he said. (A similar product, known as sluggers, also came to market in the early 2000s.) “They were packaging them with marinara sauce in an Italian format. That wasn’t going to work.”

Barbecue flavor might do the trick, he thought. Leveraging previous experience making and marketing pork jerky, he began searching for shank sources and developing his own product. He also trademarked the name Pig Wings.

Honest Cooking
March 23, 2012
Underused Pork Cut – Meet the Pig Wing
Essentially a pork shank, the pig wing is cut from the fibula of the pig. Serve deep fried, accompanied by a cold beer.

By Mandy Baca
What is a pig wing? Pig wings, hog wings, ham hocks, call them what you want. The pig wing, as we know it today, surfaced a mere years ago and made especially popular last year in an episode of the Travel Channel’s Man v. Food Nation. Although still rare, they can be found in small pockets all across the country.

Harvard Business Review
Pig Wings: Creating Demand in a New Category
by Eddie Yoon | 7:00 AM August 29, 2012
(...)
Pig wings are one of many examples of category creation that Farmland is attempting. (Others competitors like Pioneer Meats also market them). The product itself is a delicious cut of pork (which butchers know as the “shank,” a part of a pig’s leg) that you can eat with your hands like a chicken wing. A review of pig wings describes them as, “surprisingly tender and juicy, pulling clean off the bone.” Think of it as a meatier, less messy version of a pork rib.

Zagat
3/08/2013 10:59:00 AM
Pig Wing Fridays at Street Food Philly
By Danya Henninger
Drexel-area food truck Street Food Philly puts out some impressive dishes for a mobile kitchen (a good recent example is beet pasta filled with smoked butternut squash). On Fridays, you can count on proprietors Carolyn Nguyen and Michael Sultan to bring the wing. Each week they offer a different take on “pig wings” - easily hand held, pork-on-bone shank pieces - in groups of three for $9.

Nation’s Restaurant News
Mar. 13, 2013
Yes, “pig wings” are a thing
by Bret Thorn in Food Writer’s Diary
(...)
Cut from the hind shank, braised and then fried, these 2-ounce and 5-ounce pieces of succulent spiciness are a hit at restaurants such as Bar Coastal on New York City’s Upper East Side, where they’re called “porkers,” and at Commonwealth Kitchen & Bar in Henderson, Ky.
(...)
“We’re using the pig wings like anyone would use a chicken wing, but the pork product is so tender and juicy on the inside, and there’s 2 ounces of meat on it,” Logan told me.

They’re tossed in a variety of sauces, but classic Buffalo sauce is the most popular.

(Trademark)
Word Mark PIG WINGS
Goods and Services IC 029. US 046. G & S: preseasoned pork portions, raw or precooked. FIRST USE: 20030501. FIRST USE IN COMMERCE: 20030501
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 85632052
Filing Date May 22, 2012
Current Basis 1A
Original Filing Basis 1A
Published for Opposition November 13, 2012
Registration Number 4282086
Registration Date January 29, 2013
Owner (REGISTRANT) File, Robert S. INDIVIDUAL UNITED STATES 17550 Fox Street Vandalia MICHIGAN 49095
Attorney of Record Timothy J. Zarley
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator LIVE

(Trademark)
Word Mark HAWG WILD PORK WINGS
Goods and Services (ABANDONED) IC 029. US 046. G & S: MEAT
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 76574000
Filing Date November 24, 2003
Current Basis 1B
Original Filing Basis 1B
Owner (APPLICANT) FARMLAND FOODS CORPORATION DELAWARE 17501 Northwest Tiffany Springs Parkway Kansas City MISSOURI 64153
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator DEAD
Abandonment Date December 15, 2004

(Trademark)
Word Mark WHEN PIGS FLY PORK WINGS
Goods and Services IC 029. US 046. G & S: Pork wings. FIRST USE: 20081001. FIRST USE IN COMMERCE: 20081001
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 85020045
Filing Date April 21, 2010
Current Basis 1A
Original Filing Basis 1A
Published for Opposition September 21, 2010
Registration Number 3886229
Registration Date December 7, 2010
Owner (REGISTRANT) Larry Bud’s Sports Bar & Grill, Inc. CORPORATION KANSAS 2120 N. Woodlawn #300 Wichita KANSAS 67208
Disclaimer NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE “PORK WINGS” APART FROM THE MARK AS SHOWN
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator LIVE

Posted by Barry Popik
New York CityFood/Drink • Saturday, March 30, 2013 • Permalink