These Twice-Cooked Crispy Duck Wings by Sweet Savant offer a delightful combination of rich, savory duck meat with a crispy exterior and a flavorful, slightly spicy, and sweet sauce. Great as an appetizer if your headed to a BBQ or as the main course alongside rice and fresh veggies.

Pairing Suggestion:
The 2022 Sonoma Coast Pinot Noir’s bright acidity and red fruit notes cut through the richness of the duck, while its subtle earthy undertones complement the five-spice and soy sauce in the glaze.

Recipe and image  by Sweet Savant

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

  1. Pre-heat yur oven to 350 degrees
  2. Place the duck wings on a foil lined sheet tray. Use enough foil to fully wrap and enclose the wings
  3. 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
  4. Let the wings cool completely in the refrigerator for 2 -24 hours before the next step
  5. MAKE THE SAUCE: In a 2 quart saucepan simmer soy sauce, brown sugar, garlic and ginger for 6 minutes until the sauce is thickenedFOR THE SECOND COOKING OF THE WINGS
  6. Heat 2 inches canola oil in a large skillet or cast iron pot for frying to 350 degrees
  7. Add cornstarch, salt and Korean chili flakes to a 1 gallon ziplock bag and mix well
  8. Shake the duck wings in batches in the cornstarch to coat
  9. Fry the duck wings in batches for 3-5 minutes until brown and crispy
  10. Drain the duck wings on a rack
  11. Toss the duck wings in the sauce to coat and serve