Pig Wings II


  • Pig Wings
  • Yellow Mustard
  • Butter
  • BBQ Seasoning of choice. We used several:
    • Spiceology Jalapeño Popper Seasoning Blend
    • Bearded Butcher Hollywood Blend
    • Kosmos Q Kickin’ Cajun Wing Dust
  • BBQ Sauce of choice. We used several:
    • Lanes BBQ Kinda Sweet BBQ Sauce
    • Big John’s Ol’ West BBQ Sauce


  • Preheat wood pellet smoker to 250F.
  • Begin by trimming any fat or silver skin off the pig wings (if you prefer). We only trimmed away a bit of excess fat but left the silver skin.
  • Lightly coat the pig wings with mustard (this is only the carrier that will hold the spice – you will not taste the mustard)
  • Generously season the pig wings with your favourite seasoning. We used several flavours.
  • Place the pig wings directly on the smoker grate, and let them smoke for approximately 2 hours or until they reach an internal temperature of 165-170 F.
  • Then transfer the pig wings into foil trays and top with pats of butter. Wrap tightly with foil and return to the smoker for another 1 ½ hours or until they reach an internal temperature of 210 F. (This internal temperature is important in order for the meat to be tender and fall off the bone)
  • Once the pig wings have reached 210 F, increase the smoker temperature to 300 F.
  • Remove them from the foil trays and place them directly onto the smoker grate. Brush with your favourite BBQ sauce. Grill until the sauce becomes tacky – approximately 10 mins.
  • Remove from the smoker and allow to rest for approximately 10-15 mins.