This is the third time I've made this particular appetizer. The ingredient ratio is decently palatable and not too salty. After the wings have baked, they can be served warm or chilled. Compared to the rest of the duck parts available at Fubonn, wings are inexpensive and if you hack them at the joints, each wing can be split into 3 sections.
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| A duck wing, separated |
The marinade
4 tsp cooking mirin
3 slices fresh peeled ginger, minced
3 green onions, chopped
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp fish sauce
1/2 tsp five spice powder
1 package of duck wings, about 2 lbs
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| Duck wings marinating in a ziploc bag |
Preheat oven to 400 degrees F.
1. Separate each wing into three parts by slicing through the tendon and skin at the joints.
2. Place wing parts in a large bowl (or large ziploc bag) and let sit in marinade for at least an hour.
3. Spread wings onto a glass (or ceramic) 9x13 baking pan. I have found that baking these wings on a baking sheet covered with aluminum foil doesn't include easy removal of the wings from the foil. Spread the marinade on top of the wings.
4. Add some water to the baking pan, otherwise the thinnest part of the wings will burn and dry out.
5. Bake for 30 minutes, allow for about 15 minutes on each side. Yes, this means you should probably flip the wings mid-way through.
6. Remove from oven and eat.
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| Finished duck wings ready to eat |
