By Christie Vanover | Published March 23, 2014 | Last Updated June 23, 2023
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.
Now you’re not going to be able to go to your butcher and ask for a dozen pig wings. I mean pigs don’t really have wings after all. But that’s no problem. With a little creativity, you can make your mock drumsticks.
Where do buffalo pig wings come from
Many people have made pig wings before I developed this recipe, but they often used pork shank, which comes from the leg. Shank is a very tough piece of meat and requires hours of cooking time in order for the meat to be tender enough to fall off the bone.
Hours? We’re talking party food here. It needs to be ready fast!
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?
To mock the shape of the chicken wings, cut the pork steaks into triangles, so they kind of look like chicken drummettes.
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.
Be sure to soak the skewers in water before adding the meat, so they don’t burn up on the grill.
Add a little seasoning to both sides of the pork. Since we’re going for that chicken wing bar food flavor, I like mixing kosher salt with celery salt and granulated garlic.
Classic buffalo sauce
Buffalo sauce is always a win with chicken wings, and the same is true for buffalo pig wings.
You can buy so many wing sauces at the grocery now, which is pretty cool. But if you want to make classic buffalo sauce, mix together Franks Hot Sauce, melted butter and Worcestershire sauce in a bowl.
Reserve ⅔ cup of the sauce for dipping.
How to grill buffalo pig wings
These are going to cook over direct heat for about 10 minutes. Set your grill to medium-high heat. If you’re using a pellet grill, that will be around 375-400F degrees.
These are going to cook fast. Just place them on the grill and cook for 4 minutes.
Once you flip them, brush on the hot sauce mixture and grill for another 4 minutes.
Give them one more flip and a little more sauce and cook them for about 2 more minutes.
If you feel like they need a bit more time, flip them again and grill for another 1-2 minutes.
Then remove them to a pan and brush on more hot sauce.
Finish off your buffalo pig wings with a side of bleu cheese or ranch dressing, some celery and cold beers, and you’re ready for the game.
Buffalo Pig Wings
- thick wooden skewers
- 2 pork steaks
- 1 teaspoon kosher salt
- ¼ teaspoon celery salt
- ¼ teaspoon garlic powder
- 1 cup Franks Hot Sauce
- 3 tablespoon melted butter
- 1 teaspoon Worcestershire sauce
- Equipment Prep: Soak the skewers in a bowl of water, so they don’t burn on the grill. Heat the grill to medium-high heat (375-400F)
- Meat Prep: 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.
- Season: In a small bowl, combine the salt, celery salt and garlic powder. Sprinkle on both sides of the meat.
- Sauce: In another bowl, combine the hot sauce, melted butter and Worcestershire sauce. Reserve ⅔ cup for dipping sauce.
- Grill: Place the skewers on the grill 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 1-2 more minutes.
- Plate: Remove to a pan and brush with additional hot sauce. Serve with ranch or bleu cheese dressing.
The nutrition information is an estimate created using an online nutrition calculator