Tailgate Wings…BUT---They’re NOT Chicken

Tailgate Perfection: Cooking Pig Wings on the Big Green Egg MiniMax

Hey there, grill masters and tailgate warriors! Today, we’re diving into a pig-tastic adventure that’ll have your taste buds doing the end zone dance. We’re whipping up some mouthwatering Pig Wings using our trusty Big Green Egg MiniMax, and trust us, these beauties are going to steal the show at your next tailgate party!

The Setup: FOGO Charcoal and Some Serious Flavor

First off, let’s talk about our secret weapon: FOGO Black Bag Premium Charcoal. This stuff is like rocket fuel for your grill—long-burning and capable of reaching those sizzling hot temperatures that make for perfect direct grilling. With that kind of power, we’re ready to bring the heat! 

For our flavor journey, we’re going with PS Seasoning Notorious P.I.G. BBQ rub. It’s a game-changer, coating our Pig Wings in a delicious blend of spices that’ll make you want to do a little jig while you grill.

Two Ways to Wing It: Smoke Then Braise vs. Direct Grilling 

Now, let’s get down to business. We decided to try two cooking methods for our Pig Wings: the “smoke then braise method” and good old-fashioned direct grilling.

1. Buffalo Wing Flavor Indirect with Smoke Then Braise: 

   We set the MiniMax up for indirect cooking, letting those Pig Wings soak up some smoky goodness. The aroma alone was enough to have our neighbors peeking over the fence, wondering what kind of magic was happening in our backyard. After they got a nice smoky flavor, we braised them to make sure they were juicy and tender. Trust us, it’s worth the wait! 

2. Direct Grilling with Chipotle Apple BBQ Sauce: 

   For the direct grilling method, we cranked up the heat and got those wings sizzling. Once they were beautifully charred, we slathered them in Tillman's Chipotle Apple BBQ Sauce. The combo of the heat from the grill and that tangy sauce was pure tailgate heaven. You might want to set up a wing-eating contest because these will disappear fast! 

Captain Ron and His NFL Overalls

Now, if you’re really looking to bring the fun to your tailgate, let’s not forget about style. You need to check out **Captain Ron's crazy NFL overalls by FOCO. These eye-catching get-ups are perfect for showing off your team spirit while you’re flipping wings like a pro. Trust us, nothing says “I’m here to party” quite like some wild, colorful overalls while you man the grill!

****Giveaway Time!****

Now for the cherry on top! We’re hosting an epic giveaway where you could snag some delicious goodies to elevate your own grilling game. Here’s what you could win: 

- 1x 5 lbs. bag of 2 oz. Pig Wings Mini's

- 1x 5 lb. bag of 4 oz. Pig Wings Drummies

- 2x Packages of 4 1 lb. Raw Pig Wings Big Wings

Make sure to check out the video for details on how to enter!

Wrapping It Up 

So, what are you waiting for? Dive into the flavor of these Pig Wings and get ready to impress at your next tailgate. Don’t forget to enter our giveaway, subscribe to our channel, like, and drop a comment on the video. Remember to get out and grill, and we’ll see you next time on The FOGO Life!  Captain Ron……..OUT!!!!

Directions:

1. Fill your grill with FOGO Premium Charcoal. Light the coals in the center using 2 FOGO Natural Fire Starters and a Grill Torch. Prepare for indirect grilling at 250°.

INDIRECT METHOD: (Raw Wings)

1. Prepare the RAW Pig Wings by placing them in the BBQ Prep Tub and coating them with the PS Seasoning Pork Rub. Place them on the grate and let them cook for 30 minutes. 
2. Using the Ultimate Tongs, remove them from the grill and place them in a Dutch Oven. Pour all of the Buffalo Sauce ingredients over them, cover and return to the grill for 45 minutes to an hour.
3. Once they are done, serve them up with some blue cheese and you have yourself a tailgate party!

DIRECT METHOD (FULLY COOKED ALREADY)

1. Prepare the grill for direct grilling.
2. Place the Pig Wings in the BBQ Prep Tub and coat them with the Pork Rub.
3. Once there is a medium hot fire burning, place the wings on the grate. Cook for 10 minutes, flipping often to prevent burning.
4. Once they have reached 140° internal temperature, use the basting brush to give them a coat of the BBQ sauce. Coat them entirely and cook for another 5 minutes so that the sauce sets up and begins to caramelize.
5. Remove them from the grill and serve. Be warned, these suckers will be hot so you may want to let them cool off for a bit.