We love to eat Duck, and we find the most economical way to do so is to purchase whole duck and then butcher it when we get home. This of course also grants us the benefit of building up a treasure trove of Duck Wings over time! When we get to a certain number of wings in our freezer, we know it’s time to make a meal (and then buy more ducks and start amassing again)!
For this particular iteration, we decided to use some of the stash of incredibly juicy oranges that my in-laws gave us, and we opted to round out the orange with some honey and ginger…and some red pepper flakes to impart a bit of heat. We then went with a different cooking method than we’ve used for other wing recipes (Sous Vide!) to develop a more tender/juicy wing. That said, we think this would also work well with the initial cook in a slow cooker (based on our success with Crockpot Duck Confit). Either way, if you find yourself in the enviable position of duck wing ownership, this is a recipe for you!
Time: 3-4 Hours
Ingredients (makes 2 servings):
- For your Wings:
- 8 Duck Wings (See How to Break Down a Duck)
- Salt
- Pepper
- For your Sauce:
- 2 Oranges (or 1/2 Cup Orange Juice)
- 2 Tablespoons Honey
- 2 Tablespoons Freshly Grated Ginger (although ground will work in a pinch)
- Red Pepper Flakes
- 1 Tablespoon Corn Starch
- 1 Tablespoon Warm Water
Method:
- Pat your wings dry with a paper towel, and then give them a good sprinkle with salt and pepper.
- Slow cook your wings using one of two methods:
- Sous Vide: Arrange your wings in a bag, and vacuum seal. Then, cook in your water bath at 145 degrees F for 2-4 hours.
- Crockpot: Arrange your wings in your crockpot, and add a little water to the bottom. Cook for 3-4 hours on low.
- As your wings near the end of their cook time, juice your oranges, and pour that into a saucepan. Add in your honey, ginger (we froze and grated with a microplane grater), and red pepper flakes. Just before your wings are done with their initial low and slow cook, bring your sauce to a simmer.
- When your wings are cooked, arrange in a single layer on a broiling rack. Then, place under your broiler on high for a few minutes per side to brown and crisp the skin.
- As your wings broil, combine your corn starch and water, and stir to fully dissolve. Then , pour it into your simmering sauce, and stir as it thickens.
- When your wings are done broiling, remove, and transfer to a large mixing bowl.
- Drizzle your thickened glaze atop, and toss to coat.
- Plate, devour, and enjoy!
