Pork Wings
Who knew pigs could fly? Let’s cook some pork wings!
The cut for the pork wing comes from the fibula. The bone works as a handle – and I love me some portable tailgate food! Thanks to the folks at Porter Road Butchers for raising happy pigs that make tasty meat. You can save 15% on your order from them by using code Cowboykent15!
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How to Prep Pork Wings for Cooking
Start by cutting off any excess fat and silver skin from the edges. This is kind of like pulling the membrane off of a rack of ribs.
Tip: It’s easier to trim meat that is partially frozen.
This cut of pork is perfect for a slow cook, or braised and put in the oven. The best way to cook pork wings is to smoke ’em.
Smoked Pork Wings
Season both sides of the meat with Rib Rub. Preheat the smoker to 275 and add hardwood lump coals with some cherry and apple or any fruit wood. Pork always pairs beautifully with fruit woods.
Cook until the internal temperature is 150-160 degrees F.
Once the wings reach this temp, wrap them in tin foil like we do with ribs. Fold the tin foil up to make a little boat, and pour about a half a cup of beer into the foil – not directly on the meat. For bonus flavor, add some crushed guajillo pepper and some more butter to the beer. Sprinkle some good butter and brown sugar over the top of the meat – whichever side is flattest.
As Seen in This Recipe
Fold the foil up and seal it good, because these are going back on the grill at about 300 degrees. Remove from girl at 205 degrees, about. If you go longer than 205 you’re going to toughen the meat a little bit.
Finish on the grill by removing the foil and placing on a well-oiled grate. Baste with Red River Mud BBQ Sauce and smoke until it’s just a little caramelized.
Tip: Save the juice from the foil and pour over the pork or to dip them in later. That stuff is tasty!
As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! We’ll see you down the flyin’ pigs’ pork wing trail!
More Delicious Pork Recipes from Cowboy Kent Rollins
- Pork Belly Burnt Ends
- Juicy Grilled Pork Chops! With Grilled Parmesan Asparagus
- Pork Steak and Beans with Loaded Potato Salad
- Pulled Pork on the Smoker
- Perfect Pan Seared Pork Chop
BBQ Pork Wings - Cowboy Kent Rollins
Ingredients
- 2 bone-in pork wings porterroad.com
- Kent’s Rib Rub or your favorite all-purpose bbq seasoning
- 4 tablespoons butter
- 6 to 8 tablespoons light brown sugar
- ½ cup beer
- Kent’s Red River Mud BBQ sauce or your favorite bbq sauce for basting
Instructions
- Preheat the smoker to 270 degrees F. I like to use a mix of oak and cherry woods for smoking.
- Trim any excess fat from the pork. Generously season all sides of the wings with the Rib Rub, or your favorite seasoning.
- Place the wings on the smoker, close the lid, and smoke for about 1 hour, or until the internal temperature of the wings is about 155 degrees F.
- Remove the wings from the smoker.
- Place 1 tablespoon of butter on a large piece of tinfoil sprinkle with about 2 tablespoons of the brown sugar. Place one wing on top of the butter/sugar. Repeat with the other wing.
- Sprinkle the tops of the wings with about 1 tablespoon of brown sugar, each.
- Form the tinfoil around the wings to form a bowl. Pour the beer around the wings. Be careful not to pour the beer on the wings.
- Securely wrap the tinfoil around the wings. Place back on the smoker. Increase the smoker heat to about 300 degrees F. Smoke for about 45 minutes, or until the internal temperature of the wings is 205 degrees F.
- Remove the wings from the tin foil and place directly on the smoker. Reserve the cooking juices. Baste the wings with BBQ sauce and cook for about 5 to 8 minutes. Remove and baste with the reserved juice before serving.