This delicacy was inspired by those "die hard" low fat dieters who will believe that low carb eating plans work and are good for the individual "when pigs fly." Unfortunately for the low-fatters, a few of the winged swine have recently been spotted over Iowa. One restaurant entrepreneur in the fabled River City has managed to figure out how to trap these elusive animals and now there is this recipe for River City Wings to go along with all of the other regional variations.
Ingredient 2 lb. Boneless pork wing meat cut into 1/2 inch cubes (if you can't yet find pork wings at your local grocery then it is permissible to use pork roast) 1/2 c. Tomato sauce 2 oz. Red wine ("sour grapes") vinegar 1/4 c. Soy sauce 2 t. Red pepper flakes 1/2 t. White pepper 2 T. Butter 1/4 Medium onion diced 1 t. Garlic powder 1 oz. Tabasco sauce 1 oz. Sour mash whiskey (optional) 5 T. Sugar equivalent sweetener 2 T. Wheat bran
Total Carbohydrate Grams 13 Grams Carbohydrate per serving 3.3
Method of Preparation: Cook your pork wing meat in the butter over medium high heat until it begins to brown slightly. Add the onion and cook until it becomes clear. Add the remaining ingredients except for the bran, cover and bring to a boil. Reduce heat and simmer 45 minutes. Stir in the bran and let sit 5 minutes before serving.
