Method

Wings

Prep and dry

Pat wings thoroughly dry with paper towels. If not already separated, cut at the joint into drumettes and flats and remove wing tips (reserve for stock).

In a large bowl, combine baking powder, salt, and black pepper. Add wings and toss until evenly coated. Refrigerate uncovered for 30–60 minutes to help dry the skin (this produces a crunchier exterior).

Fat for frying

Pour duck fat into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 1.5–2 cups for a 6–8 quart pot). Attach a deep-fry thermometer to the pot.

Heat duck fat over medium heat until it reaches 325°F (163°C) for the first fry.

Working in batches to avoid overcrowding, carefully lower wings into the fat. Fry for 8–10 minutes at 325°F until the skins are set and the internal temperature reaches about 155–160°F (68–71°C). Remove wings and place on a wire rack set over a sheet pan to drain.

Increase the fat temperature to 375°F (191°C). Once at temperature, return wings in batches and fry for an additional 2–4 minutes, or until golden-brown and crisp and internal temperature reaches 175–180°F (79–82°C). Remove and drain on the rack.

Season immediately with a light sprinkle of salt to taste while still hot.

Sauce Options (choose one)

Hot

In a small saucepan, combine 1/2 cup hot sauce with 2 tablespoons unsalted butter over low heat until melted and glossy. Toss freshly fried wings in the sauce to coat evenly.

Spicy CZR

Make a spicy cilantro–zesty ranch style sauce: combine 1/2 cup prepared ranch or mayonnaise with 1/4 cup finely chopped cilantro, 1–2 tsp lemon juice, 1 tsp hot sauce, 1 clove garlic minced (optional), and 2 tablespoons olive oil. Whisk until smooth, then toss wings to coat or serve on the side for dipping.

BBQ

Warm 1/2 cup BBQ sauce in a small saucepan with 2 tablespoons butter over low heat until glossy. Toss wings in the warmed sauce to evenly coat.

Creamy Blue (dipping sauce)

In a bowl, combine mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire, garlic powder, salt, and pepper. Stir until smooth.

Fold in crumbled blue cheese, reserving a small amount for garnish. Taste and adjust salt or lemon juice as needed. Chill in the refrigerator at least 15 minutes to let flavors meld.

Celery & Garnish

Trim celery into sticks and place on serving platter alongside wings and a bowl of Creamy Blue. Sprinkle chopped parsley over the wings if using.

Duck Fat Fried Wings Recipe