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When Pigs Fly - Smoked Pig Wings

Admittedly, I’d never heard of pigs’ wings before my daughter’s boyfriend, Tom, brought them over one Sunday. A new cut of meat!

More like a chicken leg than a chicken wing but full of much more meat and flavor, pig wings are fun to eat! Since pork is a red meat with more marbling it has more flavor than chicken. You won’t typically find these in a supermarket, but a butcher can get them for you. Or you can just purchase pork shanks and you can go to this YouTube video to see how to best prepare them into “wings.” Go to:

These “wings” are actually cut from the lower pork shank. The bones and tendons are trimmed out, leaving a dense, beautiful piece of meat on the bone.

We used a dry rub to smoke the wings, and added a little BBQ at the end of cooking.


4-6 pork “wings”

avocado or canola oil

1/4 cup dark brown sugar

1 tablespoon coarse sea salt

2 teaspoons cracked black pepper

2 teaspoons smoked paprika ((hot or mild, whichever you prefer))

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground mustard

½ teaspoon cayenne pepper


Heat your grill/smoker to 250.

Lightly coat the wings with oil and then the rub.

Place the wings in the smoker, closing the lid until the internal temperature reaches 135.

Turn the grill to 375 and brush the wings with a little sauce if you like.

Cook just until the sauce caramelizes a little - not too long or the wings will dry out. Turn them over after a few minutes.

These are a little on the rich side, so consider serving a slaw or salad with them. I made am Amish-style broccoli salad.

Try a Zinfandel with this dish. A reasonably priced one that I like is the Double Black Zinfandel Paso Robles.

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