If/when you buy a whole duck, and you Break it Down, you will end up with four wings (two drumsticks and two flats)! Do this a few times, and save up, and you can turn the wings into dinner for your family! I tell you this cautionary tale to warn you of the amazingness of buying whole duck. In this case, we cooked our wings in the air fryer, and we made a sauce out of duck sauce and Sriracha to drizzle atop to build that spicy/sweet flavour combo we so love.
We served our wings over white rice with a side of what essentially amounted to a combination of Spicy Sesame Broccoli and Sesame Blistered Peppers.
Time: 35 Minutes
Ingredients:
- Duck Wings
- Soy Sauce
- Duck Sauce
- Sriracha
Method:
- About a half hour before you plan to cook, lay your wings flat in a large bowl, and then pour on a little soy sauce. Let sit.
- When you’re ready to cook, pat your wings dry with a paper towel, and either:
- Spray your air fryer basket, and layer your duck wings atop in a single layer.
- Preheat your conventional oven to 400 degrees F, and align your wings in one layer on a rack on a baking sheet big enough to catch the drippings.
- Spray the tops of your wings with a little oil.
- Cook!
- If air frying, heat to 375, and cook for 10 mins. Flip your wings, and cook for another 10 minutes. Then check and do another 5 to crisp the skin.
- If using conventional oven, roast for about 35-40 minutes until the skin gets crispy.
- As your wings cook, pour some duck sauce and sriracha together in a bowl, and stir to combine. Use whatever ratio you like based on your spice:sweet ratio preference.
- After your wing skin is crispy, poke a digital meat thermometer into a few spots in the meat, and make sure that your wings are at least 165 degrees F (they should be beyond that by this point). When they are ready, remove from the oven.
- Plate, copiously drizzle your sauce over your wings, devour, and enjoy!
