Instead of traditional wings this Super Bowl Sunday, how about some crispy salt and pepper duck wings? These bad boys are so tasty, they’re bound to be a hit.

 

Crispy Salt and Pepper Duck Wings by Diverse Dinners

 

 

Crispy salt and pepper duck wings are delicious. First, you marinate them in onion, garlic and five spice powder and paprika with some salt and pepper. Allow the wings to marinate in the fridge overnight. The spices will do their work and penetrate the meat, resulting in a tasty treat full of flavor.

When buying duck wings, you will find that you are only able to get the drumettes, the thicker part of the wing. The wingettes, the thinner part of the wing, is not sold, so don’t go chasing around stores looking for whole duck wings.

Duck wings are much more sinewy than chicken wings, so the cooking process takes more time. To create crispy salt and pepper duck wings you will need to cook them on the stove slowly first, or you can use a slow cooker, until they become tender. Once the wings are tender, dowse them in flour and fry them in oil to get them nice and crispy. 

It’s worth the effort, trust me, crispy salt and pepper duck wings are divine. One bite and you will fall in love.

 

Crispy Salt and Pepper Duck Wings by Diverse Dinners

 

Print Recipe

Crispy Salt and Pepper Duck Wings

Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Servings: 12 -14

Ingredients

  • 2 1/2 lb duck wings
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp sweet paprika
  • 1 tsp black pepper
  • 2 tsp five spice powder
  • 1 tsp kosher salt
  • 1 cup of water
  • 1/4 cup all purpose flour
  • Oil for frying
  • 2 tbsp scallions
  • 1 hot red chili deseeded and sliced

Equipment & Utensils

  • Resealable bag
  • Large saucepan with cover
  • Large bowl
  • Large deep skillet or fryer
  • Wire rack
  • Sauté pan

Instructions

  • Remove fat and feathers from duck wings. You may have to cut off skin where remnants of feathers appear.
  • Place wings into a large resealable bag.
  • Whisk together the onion powder, garlic powder, paprika, pepper, five spice powder and salt and tip onto wings in bag.
  • Massage wings to completely cover wings with seasonings
  • Remove air from bag and then seal.
  • Place in fridge to marinate overnight.
  • Once wings have marinated for at least 12 hours
  • Tip wings into a saucepan and add water.
  • Place saucepan on a high heat until liquid begins to bubble, then lower heat to simmer and cover.
  • Allow to cook slowly until meat becomes tender (approx. 1 1/2 to 1 3/4 hours).
  • Drain wings thoroughly to remove liquid, then tip them into a large bowl.
  • Scatter flour on top of wings and toss until they are completely coated.
  • Pour enough oil into a skillet or fryer to ensure wings will be mostly submerged and place on high heat.
  • Place paper towels under wire rack.
  • When oil is very hot, carefully add duck wings, one by one, to oil and cook until crispy (approx. 1 minute).
  • Do not overcrowd skillet or fryer. You will likely have to fry wings in two batches.
  • Make sure to turn wings so that they are crispy on all sides.
  • Place on wire rack to drain.
  • Heat 1 tsp of oil in a sauté pan then add scallion and chili.
  • Sauté until flavors release then immediately remove from pan and place onto a paper towel.
  • Place wings onto a large plate then scatter scallions and chillies on top.
  • Sprinkle with freshly ground salt and black pepper
  • Serve immediately