Duck wings Peking style take the rich, gamey flavor of duck and give it the iconic lacquered treatment usually reserved for Peking duck. The wings are slowly braised until tender, then roasted under high heat to render the skin crisp and glossy, all while coated in a sweet-savory glaze of hoisin, soy, and honey. This recipe delivers restaurant-quality results at home, with a deep mahogany finish and a sticky, caramelized bite that makes them impossible to put down.
Ingredients
- 2 lb (900 g) duck wings, tips removed and separated into drumettes and flats
- 1 tbsp (15 ml) vegetable oil
- 4 cloves garlic, smashed
- 2 slices fresh ginger (about 1/4 inch thick)
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/4 cup (60 ml) hoisin sauce
- 1/4 cup (60 ml) honey
- 2 tbsp (30 ml) rice vinegar
- 1 tsp (5 ml) Chinese five-spice powder
- 1/2 tsp (2 g) white pepper (or black pepper)
- 1 cup (240 ml) water
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
- 2 scallions, thinly sliced, for garnish
- 1 tsp (5 ml) toasted sesame seeds, for garnish
Instructions
- Pat the duck wings dry with paper towels. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches, sear the wings until golden brown on all sides, about 5–6 minutes per batch. Do not crowd the pot; this ensures proper browning. Remove the wings and set aside.
- Reduce heat to medium. Add the garlic and ginger to the pot and sauté for 1 minute until fragrant. Add the soy sauce, hoisin, honey, rice vinegar, five-spice, white pepper, and water. Stir to combine, scraping up any browned bits from the bottom.
- Return the wings to the pot, bring the liquid to a simmer, then cover and reduce heat to low. Braise for 45 minutes, turning the wings halfway through, until they are fork-tender but still hold their shape.
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Using tongs, transfer the braised wings to the prepared rack, leaving space between each piece. Reserve the braising liquid.
- Roast the wings for 20 minutes, then brush them generously with some of the reserved braising liquid. Continue roasting for another 10–15 minutes, brushing once more, until the skin is deeply caramelized and crispy. The internal temperature of the duck should reach 165°F (74°C) as the safe minimum per USDA FSIS guidelines; check with a food thermometer.
- While the wings roast, strain the remaining braising liquid into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Whisk in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens into a glossy glaze. Season to taste.
- Remove the wings from the oven and toss them in the thickened glaze, or brush it on. Garnish with scallions and sesame seeds. Serve immediately.
Tips
- Substitutions: If duck wings are hard to find, chicken wings work well, but reduce the braise time to 30 minutes and roast for the same time. The flavor will be milder and less rich.
- Don’t skip the sear: Browning the wings first builds a deep flavor base and helps render fat, which is essential for crispy skin later.
- Watch the glaze: The honey and hoisin can burn quickly under the broiler or at high heat. Keep an eye on the wings during the last 10 minutes of roasting; if they brown too fast, lower the oven to 400°F (200°C).
- Make ahead: You can braise the wings a day in advance and keep them in the fridge. Roast them just before serving, adding 5 minutes to the roasting time to ensure they heat through.
Serving Suggestions
Serve the wings as a show-stopping appetizer or a main course with steamed jasmine rice and a side of quick-pickled cucumbers. For a more traditional Peking duck experience, offer thin Mandarin pancakes, hoisin sauce, and julienned scallions and cucumber for wrapping. These wings also pair beautifully with a crisp Asian slaw or stir-fried bok choy.
Variations
- Spicy Peking Wings: Add 1–2 teaspoons of Sriracha or chili garlic sauce to the braising liquid for a fiery kick.
- Orange Peking Wings: Replace the water with fresh orange juice and add the zest of one orange to the braise for a citrusy twist.
- Smoky Peking Wings: After roasting, give the wings a quick 1–2 minutes under the broiler to deepen the char, or use a kitchen torch for a smoky edge.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and ensure your hoisin is gluten-free.
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes until hot and crisp. Avoid microwaving, as it will make the skin soggy. You can also freeze the cooked wings for up to 2 months; thaw overnight in the fridge before reheating in the oven.
Frequently Asked Questions
Can I use duck legs or breasts instead of wings? Yes, duck legs work well with the same method, but increase the braise time to 1 hour 15 minutes. Duck breasts are leaner; skip the braise and roast them skin-side down at 400°F (200°C) for 15–20 minutes, then glaze and roast for 5 more minutes.
Why are my wings not crispy? The most common reason is excess moisture. Make sure to pat the wings dry before searing and use a wire rack during roasting so air circulates around them. Also, do not skip the final glaze step—it adds a caramelized crust.
Can I make this in an air fryer? Yes, after braising, air fry the wings at 400°F (200°C) for 10–12 minutes, shaking halfway, until crispy. Brush with glaze and air fry for another 2 minutes.
Is hoisin sauce essential? Hoisin gives the signature flavor, but if you don’t have it, mix 2 tablespoons of peanut butter with 1 tablespoon of soy sauce and 1 teaspoon of sugar as a substitute. The taste will be slightly nuttier.
How do I know the wings are done? The meat should be tender when pierced with a fork, and the internal temperature should read 165°F (74°C) on an instant-read thermometer inserted into the thickest part, avoiding the bone.
Can I skip the braising step? Braising is what makes the wings succulent and infuses them with flavor. If you skip it, the wings will be tough and less flavorful. You could roast them longer, but they won’t be as tender.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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