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Crispy Duck Wings with sweet sticky glaze sweetsavant.com America's best food blog

Crispy Duck Wings with Sticky Sweet Glaze

Demetra Overton
These duck wings are twice cooked. The first cooking in the oven makes them tender, the second cooking -frying- makes them crispy.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 -6 servings

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