John Hornick — Chef’s Apprentice
Are you curious about a hidden gem in the world of pork? Pig wings are a rare, tasty cut you’re unlikely to find in most markets. Properly cooked, they have a tender, fall-apart texture, like chicken wings but a little bigger. Whether you’re a home cook or a chef, exploring this cut can up your culinary game. This guide covers everything—what pig wings are, how to prepare and cook them, and tips to serve them like a pro.
What Are Pig Wings?
Definition and Origin
Pig wings come from a specific part of the pig’s lower shank. They’re called “wings” because they resemble chicken wings (but bigger) and you can eat them the same way —hand-held and easy to enjoy. They are also called pork wings or mini-shanks. Unlike common pork cuts, pig wings are not a usual menu item. They’re still a hidden treasure waiting to be discovered, offering a unique way to enjoy pork with minimal fuss.
Characteristics and Unique Features
This cut is larger than a chicken wing but smaller than the common pork shank. It has a single bone that juts out, making it easy to grip. Once cooked low and slow, the meat becomes super tender and pulls apart easily—perfect for a unique starter or an impressive main course. The meat’s pull-back from the bone reveals why they’re called pig wings, adding a visual cue that they’re packed with flavor. The juicy, fall-apart-tender texture means they’re ideal for anyone who loves addictive bites.
Rarity and Availability
Finding pig wings can be a challenge. They’re a specialty cut and not usually displayed in regular markets. Maybe a butcher can cut them for you, but I get blank stares whenever I ask one. I know of only one source, Porter Road, where I buy them.
If you want to try cutting them yourself, websites like beardedbutchers.com offer step-by-step tutorials. Spreading awareness might make these cuts more common over time.
Preparing Pig Wings for Cooking
Selecting the Right Cut
Look for pieces from the pig’s lower shank area. Opt for cuts with some bone exposure if possible, which contributes to the presentation of the dish and makes handling easier. Freshness matters—choose cuts with bright color and good marbling for juiciness.
Seasoning and Rubs
A good rub is simple but effective. Generously apply your favorite spice mix all over the meat before marinating, or use my Anything Rub. The goal is to enhance the meat’s natural flavor without overpowering it.
Marinating Techniques and Flavor Profiles
Marinating is key to making pig wings flavorful and tender. A simple but delicious marinade includes shoyu (Japanese soy sauce), sake, mirin (without high fructose corn syrup), fresh lime juice, chili garlic sauce, and brown sugar. This mix gives a nice balance of umami, acidity, sweetness, and heat. See my YouTube video and the list of ingredients below. Feel free to experiment with different marinades or toppings to customize the experience.
Marinate the pork for at least two hours; leaving it overnight boosts flavor even more. To do this smoothly, use a Ziploc bag, toss in the meat with marinade, and squeeze out excess air. Keeping the meat submerged ensures flavor absorption.
Cooking Methods for Perfect Pig Wings
Low & Slow
Start by preheating your oven or smoker to 300°F. I use a Masterbuilt electric smoker, which I love. The electric heating element maintains a constant temperature and wood chips provide the smoke. Sometimes I don’t add wood chips and rely on residual smokiness from prior uses of the smoker to give the pig wings a light smoke.
Here’s my Masterbuilt smoker, which has seen a lot of action!
Here is the wood chip assortment I use.
Remove the pig wings from the marinade, keeping the liquid aside. Pat them dry with a clean cloth or paper towel. Coat them lightly with olive oil to prevent sticking. Arrange the pieces in a smoking pan (I try not to be wasteful but I usually use disposable pans for smoking and get 2-3 uses from each one). If I use the oven, I put the wings in a Dutch oven (I love Staub and Lodge, and I have an antique cast iron Dutch oven that I restored) or roasting pan, placing any fat side down.
Add sliced onions around the meat and pour over the marinade. Cover tightly with a lid or foil. Cook for about three hours, turning or basting every hour. The meat should become super tender, with the bone beginning to expose itself and pulling back from the meat.
Always remember, patience is key—these cuts benefit from slow, gentle cooking.
Searing and Browning
Once cooked, for extra flavor and texture, brown the pig wings in a hot pan with high smoke point oil like canola or avocado. Or use your grill. Sear each side until golden brown. This step gives a crispy exterior that complements the juicy interior.
Tips for Enjoying the Dish
You can use a knife and fork or pick them up with your fingers for a casual vibe. The meat pulls apart easily, so enjoy the tenderness.
Conclusion
Pig wings are more than just an uncommon cut—they’re a flavorful adventure waiting to happen in your dining room. With the right preparation and patience, you can enjoy tender, juicy bites that remind you why rare cuts are worth exploring. They’re perfect for impressing friends or just treating yourself to something special. Why not try making them at home? Share your culinary creations to help bring these hidden gems into the spotlight.
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Ingredients:
- 1 to 1 ½ lbs. pig wings
- My Anything Rub or a pre-made rub
- Olive oil
- Canola or another high-smoke-point oil
- 1 medium to large onion, sliced into ¼” slices
- Chives, chopped
- Toasted sesame seeds
- For the marinade:
- 2 Tb. shoyu (Japanese soy sauce)
- 2 Tb. mirin
- 2 Tb. sake
- 2 Tb. lime juice
- 2 Tb. chili garlic sauce
- 2 Tb. brown sugar
Step-By-Step
1. Rub the pork.
2. Mix the marinade.
3. Marinate pork for at least 2 hours, preferably overnight.
4. Heat the oven to 300 F.
5. Pat dry, then toss in olive oil.
6. Arrange the pork in the bottom of the Dutch Oven and scatter with onions.
7. Pour the marinade over the pork and onions.
8. Cover the Dutch Oven, place in the oven, and roast about 3 hours, checking/turning every hour. The wings are done when they are fall-apart tender.
9. Brown both sides in high-smoke-point oil.
10. Plate: onions, wing, chives, and sesame seeds.
