Saucy Buffalo Pig Wings
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.
Let's get grilling
1
Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F.
2
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.
3
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.
4
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.
5
Serve hot, with blue cheese dressing and celery on the side, if desired.
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Cooking for 6 people
Ingredients
-
pig wings
4 lb.
-
granulated garlic
2 tsp.
-
celery salt
2 tsp.
-
kosher salt, to taste
-
ground black pepper, to taste
-
olive oil
3 tbsp.
-
Frank’s RedHot Original Sauce
1 cup
-
unsalted butter, melted
4 tbsp.
-
white vinegar
2 tsp.
-
celery, for serving
-
blue cheese dressing, for serving
For safe meat preparation, reference the USDA website.
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