Tailgating season is upon us, and that means good handheld eats aplenty. Executive Chef Paul Wahlberg of famed New England Italian-Mediterranean restaurant Alma Nove has kicked things off early by sharing his recipe for these crisp, flavorful duck wings that bring a little welcome hotness to the table along with the sweet tang of soy sauce. Let your tailgating party begin and end with these, and the winner will be you, no matter what team you’re rooting for.
Crispy Duck Wings with Chili-Soy Glaze
By Executive Chef Paul Wahlberg of Alma Nove
- 5 lbs. duck wings, cured for 24 hours and rinsed
- 1 gallon duck fat (or Extra Virgin Olive Oil if duck fat is not available)
- 10 garlic cloves (separate from the ones used for cure)
- 4 bay leaves (separate from the ones used for cure)
Preparation for Duck Wings:
- Place duck wings in a large roasting pan; cover with duck fat (or Extra Virgin Olive Oil) and add garlic and bay leaves.
- Cook in a 350-degree oven for 4 hours. Let cool for 24 hours.
- After wings are cooled, take out of pan, reserving duck fat (or oil) for another use.
- Fry in a deep fryer until crispy; drain off oil and toss in sweet chili-soy glaze.
For the cure:
- 10 whole cloves of garlic
- 4 bay leaves
- 1 cup sugar
- 1 cup salt
- Mix ingredients together and coat the wings.
- Then refrigerate for 24 hours.
- After 24 hours, rinse the wings and pat dry.
Sweet Chili-Soy Glaze
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 cup light brown sugar
- 1 cup lemon juice
- 1 cup lime juice
- 2 cups orange juice
- 1 cup soy sauce
- 1 bottle sweet chili sauce
- Sweat the garlic and ginger in a saucepan until translucent.
- Add the brown sugar until melted – a wet sand consistency.
- Add lemon juice, lime juice and orange juice. Then simmer and reduce by half, stirring occasionally.
- Add soy sauce and reduce by half.
- Finish with bottle of sweet chili sauce.
This article first appeared on FlavorfulWorld.com.