These crispy duck wings are one of my FAVORITE things to eat. They have a great rich flavor that can stand up to bold spices and seasonings. Duck wings don’t have as much meat on them as chicken wings and they are a bit tougher…I guess ducks do a bit more work with their wings than chickens do. Since the duck wings are tough they need a bit more cooking time to tenderize them. After seasoning the duck wings I wrap them completely in aluminum foil and bake them for an hour and twenty minutes.
After the duck wings have baked I let them cool completely in the refrigerator. I usually let them cool overnight and do the second cooking the next day. This is perfect for a party- just fry to reheat the wings and get them crispy and toss them in the glaze.
Duck wings may be difficult to find in your local grocery store, you may have to ask your grocer to order them. If you’re in the Atlanta area you can find them at Great Wall market in Duluth.
Crispy Duck Wings with Sticky Sweet Glaze
Ingredients
- 3 pounds duck wings
- 2 teaspoons Chinese 5 spice powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon Kosher salt
- 2 cups corn starch
- 1 teaspoon coarse Korean chili flakes or cayenne pepper
- another 1 teaspoon Kosher salt
- canola oil for frying
- 1 cup soy sauce
- 1 cup brown sugar
- 2 garlic clover thinly sliced
- 1 teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger
Instructions
- FOR THE FIRST COOKING OF THE WINGS
- Pre-heat yur oven to 350 degrees
- Place the duck wings on a foil lined sheet tray. Use enough foil to fully wrap and enclose the wings
- Season the duck wings with Chinese five spice powder, 1 teaspoon of kosher salt, 1/2 teaspoon fresh cracked pepper
- completely wrap the wings in foil and bake at 350 degrees for 1 hour and 20 minutes
- Let the wings cool completely in the refrigerator for 2 -24 hours before the next step
- MAKE THE SAUCE
- In a 2 quart saucepan simmer soy sauce, brown sugar, garlic and ginger for 6 minutes until the sauce is thickened
- FOR THE SECOND COOKING OF THE WINGS
- Heat 2 inches canola oil in a large skillet or cast iron pot for frying to 350 degrees
- Add cornstarch, salt and Korean chili flakes to a 1 gallon ziplock bag and mix well
- Shake the duck wings in batches in the cornstarch to coat
- Fry the duck wings in batches for 3-5 minutes until brown and crispy
- Drain the duck wings on a rack
- Toss the duck wings in the sauce to coat and serve
crispy duck wings
