What are pork wings?
Pork wings, often called pig wings, are not actual wings. They are cut from the lower part of the pig’s leg, the shank, and trimmed so the meat sits at the end of a bone like a large chicken drumstick. Because the cut has a lot of connective tissue, it is tough if cooked quickly and becomes tender with slow, moist heat.
What they taste like
They taste like a small pork shank or pork steak on a bone: rich, savory and meaty rather than lean. With slow cooking the meat turns soft and pulls from the bone. A sweet-savory rub and a sticky glaze are popular.
Where to buy and how to prep
Pork wings are not stocked everywhere. Try a butcher counter, a well-stocked grocery or a specialty online meat seller, and ask whether they sell shank pieces labeled as pig wings or pork shank “wings”. Sizes vary, so cooking times will too.
Prep:
- Pat dry and trim any thick silver skin or excess fat. Partly frozen meat is easier to trim.
- If the butcher has not trimmed the bone, you can scrape the top of the bone clean for a handle.
- Brush with a thin binder such as mustard or oil.
- Season with a dry rub: salt, pepper, garlic powder, paprika and a little brown sugar are a common starting point.
Best cooking method
Low and slow is the usual approach because it softens the connective tissue. A smoker gives the classic flavor, but an oven works well, and many cooks wrap the wings partway through to keep them moist. Unlike a lean cut such as the one in our pork roast guide, these are done when they are tender, not at a minimum temperature alone.
Oven method
- Heat the oven to roughly 275F to 325F (135C to 165C).
- Set the seasoned wings on a rack over a baking sheet, or in a baking dish.
- Roast uncovered for about an hour to build color.
- Add a splash of liquid such as apple cider, stock or a little vinegar, cover tightly with foil, and continue cooking until tender. Plan on roughly another 1.5 to 2 hours, though size changes the time.
- Uncover, brush with glaze and return to the oven for 5 to 15 minutes at a higher temperature to set it.
Smoker or grill method
Set the smoker or a grill for indirect heat (our charcoal grill tips explain how to build a two-zone fire) at roughly 275F to 300F (135C to 150C), using a fruitwood or hardwood. Smoke unwrapped for an hour or two, wrap with a little liquid, and cook until tender, then unwrap and glaze. Cooks commonly aim for an internal temperature around 200F to 205F (93C to 96C) and a probe that slides in with little resistance.
Doneness
Pork is considered safe at 145F (63C) for whole cuts, but pork wings are cooked well beyond that so the connective tissue can break down. Use a thermometer plus the feel test: a probe or skewer should slide in easily.
Glazing
Barbecue sauce, a honey-soy mix or a buffalo-style sauce all work. Apply it toward the end because sugar can burn. Save the juices that collect under the foil; they make a flavorful dipping liquid.
Serving
Serve with slaw, pickles, cornbread or potatoes. If you like slow-cooked meat on a bone, you may also enjoy lamb riblets in the oven.
FAQ
What is the best cooking method for pork wings? Slow cooking, either smoked or oven-braised, then a quick glaze.
How long do pork wings take in the oven? Often around 2.5 to 3.5 hours at a low temperature, depending on size. Check for tenderness rather than relying on a set time.
What cut is a pork wing? A trimmed piece of the pig’s lower leg shank.
Can I fry or grill them? Some cooks do, but the meat can stay tough unless it has been cooked slowly first.