Saucy Buffalo Pig WingsPig wings, for the uninitiated, are small pork shanks that have been “French trimmed,” exposing the bone to leave a chunk of meat at one end. They’re a heftier alternative to chicken wings and grill up fast, perfect for a pre-game feast.
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- Yields: 6 Servings
- Cook time: 20 minutes
- Prep time: 15 minutes
Pitmaster note: Pig wings are essentially small pork shanks that have been frenched, showing an exposed bone with a chunk of meat on the end. They cook pretty quickly on the grill and are a great, meatier alternative to regular chicken wings.
- 4 pounds pig wings
- 2 teaspoons granulated garlic
- 2 teaspoons celery salt
- kosher salt, to taste
- ground black pepper, to taste
- 3 tablespoons olive oil
- 1 cup Frank’s RedHot Original Sauce
- 4 tablespoons unsalted butter, melted
- 2 teaspoons white vinegar
- celery, for serving
- blue cheese dressing, for serving
- Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F.
- Season the pig wings on all sides with the garlic, celery salt, and kosher salt and pepper to taste. Rub in olive oil to coat evenly.
- Place the wings on the grill and cook, turning often, until slightly charred and cooked through, about 15 minutes. For your safety, please reference the USDA safe cooking temperatures.
- While the wings are cooking, stir the hot sauce together with the melted butter and the vinegar. Baste the wings and continue to cook, turning and basting occasionally, for another five minutes, until the wings are glazed and golden. Discard hot sauce after basting.
- Serve hot, with blue cheese dressing and celery on the side, if desired.
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