Hot pig wings

Hot pig wings

The Hang Fire Cookbook

Pig wings are technically from the fore shank of the pig and they’re basically mini ham hocks using the closest and smallest, cluster of muscles to the bone. Your butcher should be able to get you some of these but make sure you give them advance notice and you’ll probably have to talk them through it – prepare for ‘pigs don’t fly’ jokes.

They not only taste great, they look impressive – like Jurassic chicken wings! We like to make a big plate of them and serve them as appetisers before a barbecue dinner. In this recipe, we give the pig wings a little heat with both the rub and the glaze, and go the ‘whole hog’ by making a tasty blue cheese dip on the side. We also like to serve these with our Louisiana-style Remoulade – the creamy, vinegary sauce works really well.


Quantity Ingredient
10-12 pork shanks
1-2 tablespoons groundnut oil
150g * sweet chipotle barbecue sauce [rid:33215]

For the 4-3-2-1 hot rub

Quantity Ingredient
4 tablespoons fine sea salt
3 tablespoons soft light brown sugar
2 tablespoons cayenne pepper
1 tablespoon paprika

For the blue cheese dip

Quantity Ingredient
100ml soured cream
100g mayonnaise
50ml buttermilk
85g blue cheese, crumbled
1 garlic clove, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1/4 teaspoon fresh cracked black pepper
fine sea salt, to taste
pinch paprika


  1. Mix all the ingredients for the blue cheese dip in a large bowl, cover and refrigerate until ready to serve.
  2. Next, combine the ingredients for the rub in a bowl. Make sure your pig wings have about 6cm of exposed bone at the top. Rub your pig wings in groundnut oil and coat evenly with the rub. Cover the bowl with cling film and refrigerate overnight.
  3. The next day, take the pig wings out of the fridge and allow them to come up to room temperature for 30 minutes before smoking.
  4. Wrap the exposed hock bones in squares of foil. Set your grill up for indirect heat and regulate to 108°C, add in your wood and place the pig wings on the grates. They’ll take around 5 hours to smoke and you’re looking to hit a fairly high internal temperature of 90°C. When the pig wings have reached this temperature, remove the foil and glaze all over with warmed Sweet Chipotle Barbecue Sauce, return to the smoker for a further 15 minutes then repeat once more. Allow the pig wings to rest for 15 minutes before serving with the blue cheese dip.

Cooking methods

  • Indirect Smoking/Grilling


  • Oak, Beech or Cherry
Deep South
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again