This is a recipe courtesy of food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener Cook.
- 24-48 duck wings, separated into sections
- 1 quart duck stock
- 2 bay leaves
- 1 small bottle Tabasco Sauce
- 2 tablespoons mild paprika
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon chile paste (optional)
- In a large Dutch oven or covered pot, submerge the duck wings in the stock; add water if needed to cover by about 1/2 inch. Toss in the bay leaves, cover and put in a 325-degree oven. Cook for at least an hour, maybe 2 — you want the wings to be nearing the “falling off the bone” point.
- Remove and drain. Pour the Tabasco sauce, paprika, olive oil, salt and chile paste into a container large enough to hold all the wings. Stir well to combine and add the wings. Toss well to coat them all.
- Let this marinate for at least an hour, and as long as overnight. The longer you marinate, the hotter the wings will be.
- Preheat oven to 375 degrees.
- Place the wings on a cookie sheet or two in a single layer and bake until they are crispy, between 30-45 minutes. Start watching them after 30 minutes to see that they get to the crispiness you want.
- While the wings are cooking, pour the marinade into a small pot and bring to a boil. Keep warm, and when the wings are done, toss them with the warm sauce right before serving.
- Serve with your favorite blue cheese sauce with some celery. Oh yeah, and a beer.
Reprinted with permission from: honest-food.net/wild-game/goose-recipes/legs-thighs-wings/duck-buffalo-wings/