Last updated October 17, 2016

Why is it that chicken wings get all the hype during March Madness parties? Probably because they’re crispy, spicy, juicy and easy to eat. Well move over chicken, it’s time for pigs to fly.

These Buffalo Pig Wings are tender on the inside, marbled with flavor and crispy and caramelized outside like the best double-fried chicken wings.

Many people have made pig wings before, but they use pork shank (leg). If you don’t buy the pre-cooked pig wings, you’ll need to roast them for a few hours, so the meat is tender and falls off the bone.

Hours? We’re talking party food here. It needs to be ready fast!

Buffalo Pig Wings from Zestuous

That’s why this recipe uses pork steaks – thinly sliced steaks cut from the pork shoulder. Pork steaks grill up fast like chicken wings, plus they’re marbled with juicy flavor throughout. (Kind of like having crispy chicken skins on the inside.) Look at that picture, can’t you see all the crispiness?

I skewer them with the wooden skewers used for candy apples or corn dogs, so the handle is a little thicker like a chicken bone. Then, you just grill ‘em up and sauce ‘em. I used a Franks Hot Sauce and butter combo, but feel free to use your favorite sauce, like Saucy Mama’s new trio of wing sauces.

Buffalo Pig Wings from Zestuous

Finish it off with a side of bleu cheese or ranch dressing, some celery and cold beers, and you’re ready for the game.

Buffalo Pig Wings

Yield: 25 wings

Buffalo Pig Wings


  • 2 pork steaks
  • 1 tsp. kosher salt
  • 1/4 tsp. celery salt
  • 1/4 tsp. garlic powder
  • 1 cup Franks Hot Sauce
  • 3 tablespoons melted butter
  • 1 tsp. Worcestershire sauce
  • Thick wooden skewers

Soak the skewers in a bowl of water, so they don’t burn on the grill.

Trim the fat from the pork steak and cut the meat into triangle shapes. Slide a skewer onto each strip, starting at the narrow end of the triangle, so it resembles a drumstick.

In a small bowl, combine the salt, celery salt and garlic powder. Sprinkle on both sides of the meat.

In another bowl, combine the hot sauce, melted butter and Worcestershire sauce. Reserve 2/3 cup for dipping sauce.

Heat the grill to medium-high heat. Grill the skewers for 4 minutes. Flip.

Brush each skewer with the hot sauce mixture. Grill for 4 minutes. Flip.

Brush with more hot sauce. Grill for 2 minutes. Flip.

Grill for 1 more minute.

Remove to a pan and brush with additional hot sauce.

Serve with ranch or bleu cheese dressing.