Wow, what a week it’s been for us lately. It’s been so busy that the time has just flown by in a big way. Last week, Suz flew out to Pittsburgh to hang out with some of our best friends, Bill and Hayley Staley from Primal Palate. I was supposed to go with her for the entire week but I had to take this job up here in Vancouver, so I met up with them a few days later. There’s a lot to tell about our trip to Pittsburgh so I’ll definitely save that for another post. For now, just know that we tasted a few of their recipes for the upcoming book Make it Paleo 2, and even teamed up with them for a future blog post, that you’re not going to want to miss. Hint: it contains a campfire favorite.
After just a few short days, I had to fly back up to Vancouver and hit the ground running at work, so, apologies if this recipe post is a bit late. Trust me though, it will have been well worth it. This dish in particular is something that I’ve wanted to make for some time. You see, it’s a rendition of an appetizer that you can get at Disneyland…California Adventure specifically. Since Suz and I live so close, we have season passes and have been known to head down for a few hours here and there. When I first had these wings, I couldn’t believe how amazing they were. Spicy, sweet, tender, crispy, it really had it all.
Now, it’s no secret that I’m not only a fan of wings, but also any dish that includes sriracha. I’ve made a few recipes recently that incorporates this magical sauce. The trick to making these duck wings fall apart tender is to first braise them low and slow because unlike chickens, ducks use their wings on a regular basis and will be much tougher. But if you slow cook them in some broth and other aromatics before frying them, just buckle up and get ready for the tastiest wings you’ve ever had.
- 4 whole duck wings
- sea salt
- 2 dried bay leaves
- 1 stalk lemongrass, chopped
- 2-4 cups duck stock or chicken stock
- 2 cups duck fat for frying
- 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.
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