Let’s get spicy! If you enjoy good chicken wings, you’re going to love this recipe! We’re taking chicken wings to an all new level. Sean Coonce of Pastured Kitchen shares this Spicy Duck Wings recipe guaranteed to knock your socks off. Get ready for siracha firecracker sauce zing pow!
Duck wings tend to require slower cooking in order to get a tender, juicy result! This recipe takes a little longer, but it’s worth it. Follow along with Sean’s instructions for a sure fire way to liven up any gathering or party.
Recipe Author & Photo Credit: Sean Coonce | Pastured Kitchen
Prep Time: 2 hours
Cook Time: 4 hours
Total Time: 6 hours
4 – Whole Duck Wings
2 – Dried Bay Leaves
1 – Stalk Lemongrass, chopped
2-4 cups – Duck Stock
2 cups – Duck Fat for frying
1/2 cup – Butter
1/4 cup – Siracha
2 tbsp – Coconut Aminos
2 dashes – Fish Sauce (to taste)
Instructions for Spicy Duck Wings
- Preheat oven to 350°F
- While oven is preheating, rinse duck wings with cold water and pat dry with a paper towel. Season both sides of wings liberally with salt and pepper. Let stand 30 minutes to 1 hour.
- Add duck wings, stock, lemongrass and bay leaves to a large roasting pan or dutch oven, cover and roast in oven for 2 to 4 hours. The goal here is to get the wings close to fall off the bone tender yet not quite.
- Remove wings from the oven and let cool slightly.
- Place wings in a separate pan or airtight container, strain braising liquid and pour over wings. Refrigerate 2 hours or overnight.
- Remove wings from refrigerator, pat dry and set aside to come up to room temperature.
- While wings are resting, add duck fat to a heavy bottomed pot or deep fryer and heat to 350°F.
- Fry duck wings until crispy and golden brown. About 5 minutes.
- Place wings on a paper towel to soak up any excess fat. Toss immediately with firecracker sauce, serve and enjoy!
- Melt butter in a saucepan over low heat.
- Once butter has melted, whisk in coconut aminos, sriracha, and fish sauce. Set aside and keep warm.
If you don’t have a roasting pan, use a crock pot on HIGH and follow the steps above. Also, if you don’t have access to duck wings, this method will work for chicken just as well. Just cut the braising time in half since they are naturally more tender.
Meet The Chef
Sean Coonce has battled epilepsy since childhood. While on a Paleo diet, Sean has reduced dependence on medications for managing symptoms. He’s been able to thrive using food as medicine. For more recipes and cooking tips, visit Sean’s website, Pastured Kitchen.