Do pigs have wings? In Cincinnati they do, where Buffalo style hot wing sauce meets barbecued pork shank. Because if pigs did really have wings, it would be these, lightly charred and coated in a tangy sweet sauce.
When Pigs Fly: Smoky BBQ Hog Wings
By Sue Lau | Palatable Pastime
This post is sponsored in conjunction with #BBQWeek. Product from sponsors was generously donated for the giveaway contained herein. However, all opinions are mine alone.
This is my fourth day participating in #BBQWeek and for today I am sharing my recipe for BBQ Hog Wings. Which is what pork shanks are often referred to in southwest Ohio when prepared this way. It is basically a caveman sized wing of epic proportions, grilled and coated in wing sauce, the sauce today favoring the blends of hot bbq often served at wing shops.
Sometimes finding pork shank can be hit or miss- I had to settle for a package of precooked shank, although I would have preferred to braise them myself. I have included the recipe for that if you need it, so either way you are covered.
I made the sauce from scratch as I do with most sauces (although I occasionally buy a bottle of BBQ sauce if it is on sale for convenience. But often that takes me a long time to use up. It is more likely to be used as a ketchup of sorts, or as a dipper for Saratoga Chips (homemade potato chips).
Overall, these are very quick to put together, once the pork is braised. You can even do that part in advance to be ready for a quick cookout, as pork shank freezes rather well.
You can see me simmering the Buffalo Barbecue sauce away in the photo below. How cute is my wee-winged piglet?
He’s definitely got his Cincinnati thing going on.
Have you followed @palatablepastime on Instagram? I post lots of fun photos and foods not just from the blog.
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
And on to the giveaway signup!
CLICK HERE—–>>>A Rafflecopter Giveaway<<<—–
And don’t forget to browse the changing lineup of blogger recipes below the recipe printout. There are new ones every day!
Smoky BBQ Hog Wings
- 5 pounds fully-cooked bone-in pork shank
- salt and black pepper
- olive oil
Buffalo Barbecue Sauce Ingredients:
- 1 cup tomato sauce
- 1 cup Louisiana pepper sauce (such as Frank’s or Crystal)
- 3/4 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Whisk together ingredients for the Buffalo barbecue sauce in a saucepan; simmer over low heat for 15-25 minutes, stirring frequently, until mixture is reduced to two cups.
- Drizzle pork shanks with olive oil and season with salt and pepper. If your pork shanks are not fully cooked, see method below.
- Preheat grill and grill pork shanks over moderate heat until golden and slightly charred.
- Dip shanks into sauce and return to grill to set the sauce for a minute or two.
- Serve shanks with any extra sauce at the table.
Cooking method for pork shank:
- Tie shanks with kitchen twine to hold them together.
- Brown shanks in a small amount of oil, seasoned with salt and pepper.
- Place shanks in a crockpot or dutch oven and cover with a mix of water and beer.
- Add chopped onion and garlic to the liquid.
- Cook shanks on high in the crockpot 3-4 hours or until tender or roast in a covered Dutch oven at 300 for 3-4 hours or until tender; allow to cool and remove twine. Proceed with recipe above.
From the kitchen of palatablepastime.com
And now on to the recipes!
Read on, mine liege to…
See what the bloggers served up Thursday for #BBQWeek
All American Hamburgers by Jolene’s Recipe Journal
Charred Grapefruit Gin & Tonic by Culinary Adventures with Camilla
Chocolate Chip Cookie Dough Pie by Cookaholic Wife
Simple and Easy Hobo Packets for the Family by Corn, Beans, Pigs & Kids
Mini Tri Tip Sandwiches by The Freshman Cook
Spicy Tomato and Corn Salad by Karen’s Kitchen Stories
Summer BBQ Bacon Potato Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
When Pigs Fly: Smoky BBQ Hog Wings by Palatable Pastime
You might also like these #BBQWeek recipes from last year:
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers, this blog included, with product to use for #BBQWeek recipe development. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
Thanks for stopping by today!