HogWine Finishing Sauce

It was 1976 when this mouthwatering mixture was born in the Mississippi Delta. And ever since, it’s made our tastebuds sing!  From pork tenderloin, to chicken wings, fish and even crackers, HogWine Finishing Sauce makes everything better – and, rumor has it, can even chase away those Delta Blues.

It became the flavor of our family’s meals. And now I’m sharing it with yours. Y’all enjoy!

David Wilson

Keeper of the Sauce

Wings

Wash the wings in cold water and pat dry with 
paper towels (I cut the wing tips off leaving the 
meaty portion).

Place on 375 degree preheated grill.

Turn when pretty and golden brown (approximately 
20 minutes); repeat on the other side of the wings.

Take wings off direct heat and immerse with 
HogWine and place on top rack for 35 minutes.

Remove from top rack and immerse in HogWine 
again; they are ready to serve!

Fish

Wash in cold water and pat dry with paper towels.

Rub olive-oil on fish and use your favorite dry rub 
lightly.

Place on 350 degree preheated grill for less than 5 
minutes (may also be cooked in oven).

Place on aluminum foil on top rack of grill for 3 
minutes while basting in HogWine.

Remove from grill and serve.

Steak

Remove excess fat from steak.

Wash in cold water and pat dry with paper towels.

Rub olive-oil on meat and use your favorite dry rub 
lightly.

Place on 375 degree preheated grill; turn every 8 to 
10 minutes.

Generally takes 25 to 30 minutes (don’t over cook).

Remove from grill and splash on HogWine and 
then serve.

Portabello Mushrooms

Wash in cold water and pat dry with paper towels.

Remove stems and place mushrooms as shown 
in picture.

Pour 2 tablespoons of HogWine into mushroom 
cavity.

Bake in 350 degree preheated oven until 
mushroom is sauce (approximately 15 minutes).

If desired, slice prior serving.