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.