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.
Spicy Szechuan Peanut Crusted Duck Wings
Servings
4 Servings
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Oh, yay!! Thanks so much for trying it out with chicken, I thought that would be good too!!
Made this for dinner last night using chicken legs and thighs. Spiced, juicy, delicious AND not too complicated! I also roasted a whole chicken using the peanut crust over the breast. We’ll have it for dinner tonight! The dipping sauce is out of this world!
You can easily find them online, but I don’t know about local stores, keep us posted.
I’m off tomorrow and will be in search of szhuan peppercorns. we’re not fans of duck so I will try this on chicken, thinking whole cut in 1/8ths or just drumsticks. keep you posted.