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Pork wing

Pig Wings/Hog Wings Recipe


Based on the method from Chud’s BBQ


  • Pig wings (partially deboned pork shanks)
  • BBQ rub (or just some salt, pepper, and granulated garlic)
  • 1 yellow onion, sliced thinly or diced small
  • 8 oz butter
  • 8 oz hot sauce—Frank’s or Crystal, for instance
  • 1 Tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 1 Tbsp mustard powder
  • 1/2 C apple cider vinegar
  • 12 oz beer (lager style preferred)

Ingredients for pig wing sauce


  • Preheat your smoker to 300°F (149°C) using Smoke X2 and Billows to get the smoker up to temp.
  • Trim the hog wings as needed. Remove silver skin and excess fat. 
  • Season the wings with salt, pepper, and garlic or BBQ rub. 
  • Place the wings in the smoker. Cook, turning them every 20 minutes for 1 hour. In the meantime, make the sauce. 
  • Slice or dice one onion, sauté it in 1 C butter until soft. 
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  • Add the hot sauce, lemon juice, Worcestershire, apple cider vinegar, and dried mustard. Combine, and allow to boil for a couple minutes. 
  • Pour in the beer, bring back to a boil, and allow to boil for about 5 minutes. Set aside for use. 
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  • After an hour, mop the pork wings with the sauce. Continue to cook for one more hour, mopping and turning every 15–20 minutes. 

Mopping the hog wings with sauce

  • After two hours of total cooking, move the wings to an aluminum pan, and pour 1/4–1/2 inch of sauce into the bottom. Go ahead and spoon some of the onions onto the wings. 

Pig wings in sauce in a pan for braising

  • Cover the pan with foil and insert a probe through the foil into one of the pork wings. 
  • Set the high-temp alarm on the meat channel of the Smoke X2 to 200°F (93°C).
  • When the alarm sounds, verify the temp in a couple hog wings using your Thermapen ONE

Temping the pig wings

  • Allow to rest for 10 minutes, covered. 
  • Serve them up!