Update and Redux: J – Monster Wings, Man Wings or whatever over-sized qualifier you want to use, these guys are big, meaty hunks of delicious duck wing. Not one-bite, wonder-where-it-went chicken wings. We tried them last year. They were a big success. Now, they’re guranteed a position.
J – Deep fried, marinated duck wings …
think of them as Monster Wings. I had some one evening at my favorite country French restaurant … to my great surprise. Never expected such a dish from them. Of course, duck and French are forever joined for me. But, with an Asian-style marinade? Deep fried? Nope.
They were three-napkins-messy and oh so good.
Plate was not big enough for how many I wanted to eat. Now, I lust after them.
Recently, in the Be Mindful. Be Human. kitchen, I mentioned that I had a new-found desire … and was peppered with two simultaneous and urgent queries: “Who is she?!”
“Deep fried duck wings.” I said. “Oh …” less enthusiastically.
Luke mentioned that he had been doing Asian-style marinated, deep fried chicken wings with a lemongrass gastrique and having great success. Sell out every day they are offered.
Not many brain cells needed to make the next connection. Try the recipe with duck wings.
A super tasty, crispy, monster wing that requires several large bites to finish. Very efficient!
|Wings Week: Soy Sauce Glazed Duck Wings with Lemongrass Gastrique|
- 1 large yellow onion, peeled and large chopped
- 1 thumb-sized piece of ginger, peeled and halved
- 1 cup Mirin
- 1 cup Tamari or soy sauce
- salt to taste
- 2 Tbsp Mirin
- 4 Tbsp rice wine vinegar (unseasoned)
- ½ shallot, minced
- ¼ cup cilantro (stems included), chopped
- ¼ tsp lemon zest chopped
- 3 tsp sugar
- ½ tsp salt
- 2 small stalks lemon grass, minced
- 5 pounds of duck wings, cut at the joints
- Canola oil as needed, about 2 to 2½ quarts
- Corn starch as needed
- Pour soy sauce and Mirin into a pan big enough to hold 5 pounds of duck wings.
- Add onions and ginger. Mix well and add salt to adjust for seasoning.
- Add wings. Mix well and refrigerate for 3-4 days covered. Stir once every day until ready to cook.
- Combine all ingredients.
- Serve with duck wings; use immediately.
- In a large pot or wok, heat enough canola oil to more than cover wings. About 400 degrees to start. Use a candy thermometer.
- Remove wings from marinade and pat dry.
- Place wings in a large bowl and cover with corn starch. Mix well and add more corn starch to coat wings well.
- Wait 30 minutes, then add more corn starch and mix gently.
- Place wings individually into hot oil. Add wings carefully without stirring. Work in batches and make sure wings stay covered with oil.
- After about 10 mins, lower oil temperature to about 225 degrees. Gently turn wings. Cook until meat temperature is 150 degrees.
- Remove to rack and let cool to edible temperature.
- Serve immediately with gastrique.
Eating these guys sure brings out the cave-person … big, savory, messy hunks.
Delicious! Awakens a new lust … for duck.