- Wash duck wings; pat dry.
- Place in Dutch Oven with cover; cover in duck stock and/or water.
- Heat oven to 300 degrees.
- Place pot in middle rack of oven; let simmer for 3-4 hours.
- Remove from oven; place wings on paper-towel-covered plate, and cover with another paper towel. Put in the fridge for an hour, and conserve the water or stock for later (you'll be able to skim off the amazing creamy duck fat, which is prefect for... pretty much everything).
- Heat oven to 425 degrees
- Place parchment paper on baking sheet and put wings on top
- Cook for 20-30 minutes, until crispy; turn and do the same on the other side.
- Remove and toss with sauce (detailed below)
Hot Wing Sauce (for 8-10 wings)
- Melt 3 oz. unsalted butter butter in a small bowl along with the 2 cloves minced garlic.
- Pour this along with 1/4 c. hot sauce and 1/2 tsp. salt into a bowl large enough to hold all of the wings, and stir to combine.
Same, but with one chipotle pepper and sauce diced in place of the hot sauce.
- 2 1/2 c. sugar
- 3 c. dark soy sauce
- 1/2 c. water
- 1/2 star anise pod
- 2-4 cardamom pods
- 1 (1") piece fresh ginger root, sliced
- 4 cloves garlic, minced
- Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown.
- Slowly stir in soy sauce.
- Once the sugar and soy sauce are combined, stir in the water, star anise, cardamom, ginger, and garlic. Increase heat and bring to a boil.
- Simmer until the sugar is dissolved, about 15 minutes.
- Remove from heat and cool.
- Strain sauce and pour into a lidded bottle or jar.
- Store in the refrigerator.
Sweet Soy Sauce
Using a ratio of 2 Tbs. sweet soy to 1 tsp. toasted sesame oil, whisk until combined, and toss wings in mixture. You also will need to pour it back over to cover completely - but it's worth it. The wings for the sweet soy round were also smoked for 3 hours before being put in the Dutch Oven - worth it.
One of the better things I've made. Just fantastic.