Fried Duck Wings Recipe
Confit duck wings tossed in sweet chili glaze with blue cheese dressing
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Ingredients
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Duck Wings Confit
Sweet Chili Glaze
Blue Cheese Dressing
Frying and Finishing
Method
Duck Wings Confit
- 1
Prepare duck wings
Rinse and pat dry the duck wings. Rub them with kosher salt and place in a non-reactive container. Add smashed garlic, thyme, bay leaves, and black peppercorns. Cover and refrigerate for at least 8 hours or overnight.
- 2
Cook duck wings in fat
Preheat oven to 250°F (120°C). Rinse off the salt and aromatics from the duck wings and pat them dry. Place them in an oven-safe pot and cover completely with duck fat. Cook in oven for 2.5 hours until tender but not falling apart.
- 3
Cool and store
Remove wings from fat and let cool. Refrigerate until ready to fry. Strain and reserve duck fat for future use if desired.
Sweet Chili Glaze
- 4
Make the glaze
In a small saucepan over medium heat, combine sweet chili sauce, rice vinegar, soy sauce, lime juice, grated ginger, and red pepper flakes. Simmer for 5 minutes, stirring occasionally. Set aside to cool.
Blue Cheese Dressing
- 5
Prepare dressing
In a bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, salt, and pepper. Fold in the crumbled blue cheese. Adjust seasoning to taste. Refrigerate until ready to serve.
Frying and Finishing
- 6
Dust and fry duck wings
Heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Lightly dust the confit duck wings with cornstarch. Fry in batches for 4-5 minutes until golden brown and crispy. Drain on paper towels.
- 7
Toss in glaze
Place fried duck wings in a large bowl and toss with prepared sweet chili glaze until well coated.
- 8
Garnish and serve
Transfer wings to a serving platter. Sprinkle with chopped scallions and sesame seeds. Serve with blue cheese dressing on the side for dipping.