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Spicy Szechuan Peanut Crusted Duck Wings

szechuan peanut wings

Duck wings are little tricky in that they don't have a much meat on them and they are gamey and chewy. Boiling them before baking them helps to soften them, but if you wanted to use this recipe with chicken wings you can just skip that step. The coating on these wings is perfectly nutty and spicy you will love the taste. Any kind of flour will work, using coconut keeps them paleo and gluten free.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 lbs (about 8 Kol Foods) duck wings
  • 1/2 cup coconut flour
  • 1 teaspoon salt
  • 2 large eggs
  • 1/4 cup water


  • 2 teaspoons teaspoons Sichuan peppercorns, ground
  • 1 teaspoon coriander seed, ground
  • 1 dried guajillo pepper
  • 2 teaspoons threads of orange zest
  • 2 cups unsalted, dry roasted peanuts, finely chopped
  • 1 teaspoon salt


  • 1/2 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon fresh lime juice
  • 2 tablespoons sugar, light brown
  • 1 large clove garlic, minced or pressed
  • 2 teaspoons finely chopped small fresh chile, red or green
  • 2 tablespoons finely shredded fresh basil leaves


1. Place wings in a pot, cover with water and cover with lid.  Place in the oven at 325 degrees F and cook for at least 90 minutes up to 4 hours to soften.  Remove from oven, drain and allow to cool.

2. Once cool, cut the duck wings in half at the joint, so you have 16 total.  Pat them dry.   Prepare a large baking sheet with cooking spray or parchment.  Preheat oven to 375 degrees F.

2. Prepare a 3 dish dipping station. Mix together flour and salt on one plate. In another dish, whisk together the egg and water. In the third dish place all the ingredients for the breading mixture, is well.

4.  Coat wings in flour then dip in egg mixture and then in spiced peanut mixture. Arrange the wings on prepared baking sheet so they don’t touch each other. Bake until golden and almost crisp on the bottom, about 10 minutes. Turn over and continue baking until golden and crunchy on the top about 12 minutes more.

5.  While wings are cooking make the sauce. Place all the sauce ingredients except the basil in a small bowl and mix until the sugar is dissolved. Add the basil right before serving. Transfer chicken to platter sprinkle with any leftover nuts. Serve with sauce.

Tip: For the guajillo pepper, remove the seeds and cut into small strips with scissors.

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