Serving
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Buffalo Duck Wings
U.S.

Serves:
Effort:
Sched:
DoAhead:  
8 app  
**
5 hr  
Yes
Asian markets here in Los Angeles move a lot of duck, but wings aren't a big item so they're plentiful and affordable (US $1.49/#). They're larger than chicken wings with a deeper flavor. Traditional accompaniments for Buffalo wings are celery sticks with blue cheese dressing and lots of beer - but I've found a sound red wine goes a lot better with these. Don't open that $40 bottle, this is food for barbarians not epicures - your palate will be in no shape to discuss the nuances of vineyard and vintage.







8
1
2
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8
3
8
1
2
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#
qt

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T
T
T
t
T
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Duck Wings (1)
Stock (2)
Bay Leaf
-- Marinade (3)
Hot Sauce (4)
Paprika, sweet
Olive Oil
Salt
Chili Paste (5)
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Prep
  1. Cut WINGS into separate joints, place in a sauce pan, add Bay Leaves and Stock. Add Water as needed to cover wings. Bring to a boil and simmer until quite tender, about 2 hours. Yes, that's a long time and would reduce chicken wings to mush, but these are duck wings.
  2. Remove Wings from the stock (reserve it for other uses). Discard the tip joints and put the larger two joints into a mixing bowl. Add All Marinade Items and tumble to coat well. Let marinade for a couple hours at room temperature or overnight in the fridge. Tumble a couple times to assure even coating.
Run
  1. Heat oven to 375°F/190°C.
  2. Oil a cookie sheet. Knock excess marinade off the Wings and arrange them on the sheet in a single layer. Roast until as crispy as you want - start checking at 30 minutes.
  3. While wings are roasting, put remaining Marinade in a saucepan and bring up hot, adding a little stock as needed, and keep warm.
  4. When Wings are done, toss them with the warm sauce just before serving.
NOTES:
  1. Duck Wings:   This will be about 24 whole wings making 48 pieces. Around here that's 4 trays.
  2. Stock:   Preferably this will be duck stock you just made, but chicken stock will do. Yeah, that's a lot of stock, but you'll end up with more than you started with.
  3. Marinade:   The amount of marinade given is sufficient for moderately messy wings as in the photo. If you want really messy wings make half again as much, or for dry crispy wings half as much (and skip the final sauce tumble).
  4. Hot Sauce:   The guy who invented Buffalo wings (in Buffalo, New York) preferred Frank's Red Hot Original, but I use Buffalo brand (no relation to New York) Jalapeno sauce. Tabasco Sauce could be used (more liquid) or Huy Fong Foods' Sriracha (less liquid) - or whatever you like. For details see my Chili Sauce Page.
  5. Chili Paste:   Huy Fong Foods' Sambal Oelec is fine and widely available. If you're from the Frozen North and this is already looking like a bad case of ring burn, you can skip this - but I wouldn't.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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