- 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
- 1/2 cup butter
- 1/4 cup Sriracha
- 2 tbs coconut aminos
- fish sauce to taste, about 2 dashes
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 90 minutes or up 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.
NOTE: If you don’t have a roasting pan, use a crock pot on HIGH and follow the steps above. Also, if you don’t have access to duck wings, this method will work for chicken just as well.
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