Mmm duck. I've been eating and hunting duck/geese/pheasant, etc etc since I was crawling :)
I was in the mood for hot wings so I grabbed some duck wings. First time for me, and I'm sure glad I tried it out.
My wings were only the last two sections of the wing so no drum or drummette, just the wing tip and next wing piece.
At first I thought the fatty skin of a duck would make for some bad wings so I did the following:
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Buffalo Duck Wings
2-3 lbs of duck wings
Boil Mixture
4 qts of water
4-5 bay leaves
2 TB Black Peppercorns
1 1/2 TB salt
1/2 TB garlic powder
1/2 TB onion powder
Deep Fry
4-6 cups of peanut oil 350-375°d
Hot Sauce
Your choice - my favorite is 3 parts Franks Regular, 1 part Huy Fong Chili Garlic Sauce.
This time though, I stumbled on Schultz's Spicy Hot Sauce at my local Colorado Costco and mixed that with some Huy Fong for extra spice. Fantastic mix.
Amazon sells it:
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* I don't think you need to be exact on the boiling broth spices. The bay leaves I thought were key along with the salt but other than that, flavor it how you like. They don't take on a ton of flavor from the boiling process, though it is key because it will render / tighten down the fatty skin.
Chop the wings at the joints. I had a few smaller wings that I left whole (see pics below). The tips were pretty much pointless to try to eat besides one or two bites of skin & a tiny bit of meat.
Slow boil for 3 hours.
Lay out on paper towel and pat dry.
Heat oil, I prefer Peanut, to 350°-375°. - 8-10 minutes or until golden brown / dark brown.
Depending on the size of your fryer, drop 8-10 wings in. Move around / flip over if needed once or twice. Fry for 8-10 minutes.
I fry these a little longer than my chicken wings because they result in a super crispy outside because of the fatty skin, yet remain juicy and meaty in the center.
Serve with your favorite dipping sauce and veggies.
** so in my opinion these have the great dark meat flavor with a touch of gaminess. Instead of a slight crisp but fatty shell like most chicken wings, the whole (non-meat) outside was crispy as crisp could be, leaving moist tasty dark meat to suck on!
I will be doing these again. Sorry chicken, duck wins!!
I was in the mood for hot wings so I grabbed some duck wings. First time for me, and I'm sure glad I tried it out.
My wings were only the last two sections of the wing so no drum or drummette, just the wing tip and next wing piece.
At first I thought the fatty skin of a duck would make for some bad wings so I did the following:
--------------------------------------------------------------------------------------------------
Buffalo Duck Wings
2-3 lbs of duck wings
Boil Mixture
4 qts of water
4-5 bay leaves
2 TB Black Peppercorns
1 1/2 TB salt
1/2 TB garlic powder
1/2 TB onion powder
Deep Fry
4-6 cups of peanut oil 350-375°d
Hot Sauce
Your choice - my favorite is 3 parts Franks Regular, 1 part Huy Fong Chili Garlic Sauce.
This time though, I stumbled on Schultz's Spicy Hot Sauce at my local Colorado Costco and mixed that with some Huy Fong for extra spice. Fantastic mix.
Amazon sells it:
--------------------------------------------------------------------------------------------------
* I don't think you need to be exact on the boiling broth spices. The bay leaves I thought were key along with the salt but other than that, flavor it how you like. They don't take on a ton of flavor from the boiling process, though it is key because it will render / tighten down the fatty skin.
Chop the wings at the joints. I had a few smaller wings that I left whole (see pics below). The tips were pretty much pointless to try to eat besides one or two bites of skin & a tiny bit of meat.
Slow boil for 3 hours.
Lay out on paper towel and pat dry.
Heat oil, I prefer Peanut, to 350°-375°. - 8-10 minutes or until golden brown / dark brown.
Depending on the size of your fryer, drop 8-10 wings in. Move around / flip over if needed once or twice. Fry for 8-10 minutes.
I fry these a little longer than my chicken wings because they result in a super crispy outside because of the fatty skin, yet remain juicy and meaty in the center.
Serve with your favorite dipping sauce and veggies.
** so in my opinion these have the great dark meat flavor with a touch of gaminess. Instead of a slight crisp but fatty shell like most chicken wings, the whole (non-meat) outside was crispy as crisp could be, leaving moist tasty dark meat to suck on!
I will be doing these again. Sorry chicken, duck wins!!
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