Duck Buffalo Wings Recipes

CONFIT DUCK WINGS

Steps:

• Preheat the oven to 225 degrees F.
• In a large bowl, combine the duck drumettes, garlic, thyme, salt, sugar, juniper and peppercorns. Rub the wings to coat thoroughly. Cover with plastic wrap and refrigerate for 2 hours.
• In a large hotel pan or baking dish, submerge the drumettes in the fat so that the wings are fully covered. If the wings are not completely submerged, add olive oil to cover.
• Cover the baking dish with aluminum foil and bake until the meat just starts to pull away from the end of the bone, 3 1/2 to 4 hours.
• Allow the wings to cool in the fat, then transfer them to a sheet pan. In a large bowl, dredge the wings in cornstarch to lightly coat. Heat oil in a deep-fryer or large Dutch oven to 360 degrees F. Working in batches, fry the wings until cooked through and golden brown, 2 to 3 minutes per batch.
• Serve the wings with Orange-Habanero Sauce and Hot Honey Garlic Sauce.
• Combine the marmalade, black pepper, hot sauce and salt in a bowl and mix thoroughly. Transfer to an airtight container and store in the refrigerator.
• In a medium saucepan over medium-low heat, cook the garlic in the butter until translucent, about 4 minutes. Add the chile flakes and honey and stir to incorporate. Let cool. Transfer to an airtight container and store in the refrigerator.

BUFFALO WINGS

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

DUCK BUFFALO WINGS

Steps:

• In a large Dutch oven or covered pot, submerge the duck wings in the stock; add water if needed to cover by about 1/2 inch. Toss in the bay leaves, cover and put in a 325°F oven. Cook for at least 90 minutes and up to 4 hours - you want the wings to be nearing the "falling off the bone" point.
• Remove and drain. Pour the hot sauce, paprika, butter and salt into a container large enough to hold all the wings. Stir well to combine and add the wings. Toss well to coat them all. Let this marinate for at least an hour, and as long as overnight. The longer you marinate, the hotter the wings will be.
• Preheat oven to 375°F. Place the wings on a cookie sheet or two in a single layer and bake until they are crispy, 30 to 45 minutes. Start watching them after 30 minutes to see that they get to the crispiness you want.
• While the wings are cooking, pour the marinade into a small pot and bring to a boil. Keep warm, and when the wings are done, toss them with the warm sauce right before serving. Serve with your favorite blue cheese sauce with some celery. Oh yeah, and a beer.

CRISPY BUFFALO CHICKEN WINGS

Steps:

• Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
• Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
• In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
• Arrange on rack, leaving about 1-inch of space between each wing.
• Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
• While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
• Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.

CRISPY GRILLED BUFFALO WINGS RECIPE

Steps:

• Prep. To create the blue cheese dip, take the cream cheese and the blue cheese out of the fridge and let them come to room temp. Then smush them together with the spices. Mix in the sour cream and half and half. Put them in a serving bowl and refrigerate. You can do this a day ahead. Cut up the celery into 4-inch (10 cm) sections and put it back in the chiller.
• For the Buffalo hot sauce, melt the butter over a low heat and then adding the garlic. Let it simmer for about a minute but don't let the garlic brown. Then add the Frank's RedHot sauce. Let them get to know each other for at least 3 to 4 minutes. But remember, if you don't want to use the original and you want to get creative, try one or more of the other sauces listed above. I'm partial to DC Mumbo Sauce. Like the dip, the sauce can be made a day in advance.
• When it comes time to prep the wings, note that there are three distinct pieces of different thickness and skin to meat ratio: (1) The tips (2) the flats or wingettes in the center, and (3) the drumettes on the end that attaches to the shoulders. The thickness differences means they cook at different speeds and finish at different times. The best thing to do is separate them into three parts with kitchen shears, a sturdy knife, or a Chinese cleaver (my weapon of choice because the ka-chunk noise of chopping them off is so very satisfying).
• The tips are almost all skin, really thin, and small enough that they often fall through the grates or burn to a crisp. You can cook them if you wish, but I freeze them for use in making soup. Separate the V shaped piece remaining at the joint between the flat and drumette. You will cook both these parts.
• Some folks like to season them with a spice rub. That works most of the time. I find that most commercial rubs are too salty for such thin cuts, and most have too much sugar that tends to burn during the crisping phase. Besides, they just get lost under the sauces and dips. So I just season them with salt and pepper. As Rachael Ray says: "Easy peasy."
• Fire up. You can start them on a smoker if you wish, but I usually grill them. Set up the grill for 2-zone cooking with the indirect side at about 325°F (162.8°C) to help crisp the skin and melt the fat. If you wish, add wood to the direct side to create smoke. Use a lot of smoke.
• Cook. Add the wings to the indirect heat side of the grill and cook with the lid closed until the skins are golden. That will probably take about 7 to 10 minutes per side. By then they are pretty close to done.
• To crisp the skin, move the wings to the direct heat side of your grill, high heat, lid open, and stand there, turning frequently until the skin is dark golden to brown but not burnt, keeping a close eye on the skinnier pieces, moving them to the indirect zone when they are done.
• Serve. Put the sauce in a big mixing bowl or pot and put it on the grill and get it warm. Stir or whisk well. Keep warm. When the wings are done you can serve them with the sauce on the side for dipping, or just dump them in with the sauce and toss or stir until they are coated. Then slide them onto a serving platter. Put the celery sticks next to them, and serve with a bowl of Blue Cheese Dip. People can scoop some Blue Cheese Sauce on their plates, and dip in the celery and wings.