Buffalo Pig Wings
Ingredients
- 4 pounds pig wings
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the buffalo basting sauce:
- 1 cup Frank’s RedHot Original Sauce
- 4 tablespoons unsalted butter, melted
- 2 teaspoons white vinegar
- optional celery, blue cheese or ranch dressing, for serving
Instructions
- Heat your grill to 400 degrees Fahrenheit, preparing for direct grilling.
- Lightly brush all sides of the pig wings with olive oil, then season with garlic, celery salt, salt and pepper.
- Place the wings on the grill and cook, turning often, until slightly charred and cooked through, about 15 minutes.
- 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 warm,with blue cheese dressing and celery on the side, if desired.
Notes
Michelle's Note: We used an instant read probe thermometer and checked the temperature of the pig wings at 15 minutes and 20 minutes. We did need to add a few extra minutes. It will depend on how thick your pork shanks are, ours were quite thick.
Serving: 1, Calories: 919kcal, Carbohydrates: 6g, Protein: 47g, Fat: 79g, Saturated Fat: 18g, Polyunsaturated Fat: 57g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 4452mg, Fiber: 1g, Sugar: 3g
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