Duck Wing Drummettes Recipe

Prepare and dry

Pat the duck drummettes very dry with paper towels. Remove any excess skin or feather remnants and trim tips if present. Drying helps achieve crisp skin.

Season and coat

In a large bowl, toss the dry drummettes with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps crisp the skin during cooking.

Rest

Place the seasoned drummettes on a wire rack set over a sheet pan and refrigerate uncovered for 30 minutes to 2 hours if time allows. This further dries the skin for better crisping (optional but recommended).

Fry or roast — choose one

Option A — Deep-fry: Heat neutral oil in a deep pot to 350°F (175°C). Fry the drummettes in batches, not overcrowding, until golden brown and internal temperature reaches 165–170°F (74–77°C), about 8–10 minutes per batch. Drain on paper towels. Option B — Oven roast: Preheat oven to 425°F (220°C). Place drummettes on a wire rack over a sheet pan skin-side up. Roast 35–45 minutes, turning once halfway, until skin is crisp and internal temp 165–170°F. For extra crisp, finish 2–4 minutes under the broiler, watching closely.

Keep warm

Transfer cooked drummettes to a clean bowl and keep warm while making the sauces. Reserve any fat if you roasted (can be discarded or saved).

Mix sauce base: In a small bowl, whisk together honey, gochujang (or sambal), soy sauce, rice vinegar, lime juice, minced garlic and sesame oil until smooth.

Thicken: In a separate small cup, dissolve cornstarch in the 2 tablespoons of water. Pour the cornstarch slurry into a small saucepan with the sauce mixture and bring to a gentle simmer over medium-low heat, stirring continuously. Cook 1–2 minutes until the sauce slightly thickens and becomes glossy.

Adjust seasoning: Taste and adjust heat and acidity — add a pinch more sugar if too tangy, or a dash of vinegar or lime if too sweet. Remove from heat and keep warm.

Coat drummettes: Place warm drummettes in a large bowl and pour the honey chili sauce over them. Toss gently to coat evenly. Alternatively, brush the sauce onto each drummette with a pastry brush for a more controlled glaze.

Combine ingredients: In a small bowl, whisk together prepared ranch dressing, sour cream, chopped chives, lemon juice, salt and pepper until smooth. Taste and adjust seasoning — add more lemon for brightness or more chives for herbiness.

Transfer to squeeze bottle or small piping bag for drizzling, or leave in a bowl for dipping.

Plate: Arrange the honey-chili glazed drummettes on a serving platter. Drizzle the ranch decoratively over the drummettes in thin lines, or serve the ranch on the side for dipping.

Finish: Sprinkle toasted sesame seeds and chopped cilantro (or parsley) over the drummettes. Serve immediately with lime wedges on the side for squeezing over before eating.