Saucy Buffalo Pig Wings

These delicious and meaty pig wings are small pork shanks that have been French cut. They cook quickly on the grill, and just like chicken wings, go well with celery and blue cheese dressing.

Buffalo wings on checkered blue paper with celery sticks and dipping sauce

1Food Prep15 mins
2Grill Prep10-20 mins
3The Cook15 mins

Cooking for 6 people

Ingredients

4 lb.
pig wings

seasonings

2 tsp.
granulated garlic
2 tsp.
celery salt
kosher salt, to taste
ground black pepper, to taste

Other ingredients

3 tbsp.
olive oil
1 cup
cayenne pepper hot sauce
4 tbsp.
unsalted butter, melted
2 tsp.
white vinegar

To serve

celery, for serving
blue cheese dressing, for serving

1Food Prep

First, apply the seasonings to all sides of the pig wings. Next, rub in the olive oil to coat evenly. Finally, make the sauce by stirring the hot sauce with the melted butter and vinegar.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)

3The Cook

- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the wings on the grill and cook, turning often, until slightly charred and cooked through, and reach an internal temperature of 145ºF, about 15 minutes.
- 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 the wings hot with celery and blue cheese dressing on the side.