Montreal Duck Wings Recipe

Preheat and dry wings

Preheat oven to 425°F (220°C). Pat the duck wings thoroughly dry with paper towels to remove surface moisture—this helps them crisp.

Season and coat

In a bowl, toss the dry wings with kosher salt, black pepper, and baking powder until evenly coated. Drizzle the neutral oil and toss briefly so the coating is distributed.

Arrange for roasting

Arrange wings skin-side up on a wire rack set over a rimmed baking sheet (line with foil for easier cleanup). Space wings so air can circulate. Roast in the preheated oven for 25 minutes.

Flip and continue roasting

After 25 minutes, flip each wing and roast an additional 12–18 minutes until skin is deeply golden and crisp and internal temperature at the thickest point reaches 165°F (74°C). Cooking time may vary based on wing size—total roast about 40–45 minutes.

Make the glaze base

While wings roast, combine soy sauce, mirin, sake, dark brown sugar, honey, rice vinegar, minced ginger, and minced garlic in a small saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer.

Reduce and thicken

Let the mixture simmer, stirring occasionally, until slightly reduced and glossy, about 6–8 minutes. Taste and adjust balance—add a touch more honey for sweetness or a splash more rice vinegar for brightness.

Finish with slurry

Mix cornstarch with cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 30–60 seconds until the glaze thickens enough to coat the back of a spoon. Remove from heat and let cool slightly; it will continue to thicken as it cools.

Glaze the wings

When wings are crisp and cooked, remove them from the oven. Brush a generous layer of the warm unagi-style glaze over each wing using a pastry brush, then return wings to the oven for 2–3 minutes on the top rack (or broil on high for 45–60 seconds) until glaze is sticky and caramelized. Watch carefully to avoid burning.

Second glaze (optional)

Remove wings and apply a second light brush of glaze for extra shine and flavor, if desired.

Garnish and serve

Transfer wings to a serving platter. Drizzle very lightly with toasted sesame oil (optional), sprinkle sliced scallions and toasted sesame seeds over the wings. Serve immediately with lemon or lime wedges on the side for a bright squeeze if desired.

Make-ahead and reheating note

If preparing ahead, roast wings fully, cool, and store glaze separately. To reheat, brush with glaze and warm under a 425°F (220°C) oven or a hot broiler 3–5 minutes until reheated and glaze is tacky.