Firecracker Duck Wings
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Duck Wings
Firecracker Sauce
Instructions
Duck Wings
  1. Preheat oven to 350°F
  2. 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.
  3. 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.
  4. Remove wings from the oven and let cool slightly.
  5. Place wings in a separate pan or airtight container, strain braising liquid and pour over wings. Refrigerate 2 hours or overnight.
  6. Remove wings from refrigerator, pat dry and set aside to come up to room temperature.
  7. While wings are resting, add duck fat to a heavy bottomed pot or deep fryer and heat to 350°F.
  8. Fry duck wings until crispy and golden brown. About 5 minutes.
  9. Place wings on a paper towel to soak up any excess fat. Toss immediately with firecracker sauce, serve and enjoy!
Firecracker Sauce
  1. Melt butter in a saucepan over low heat.
  2. Once butter has melted, whisk in coconut aminos, sriracha, and fish sauce. Set aside and keep warm.
Notes
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.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/firecracker-duck-wings/