Smoked Duck Wings Recipe

Smoked duck wings are slow-braised in duck fat with orange peel, garlic, and spices before being finished over high heat for irresistibly crispy skin. This smoked duck wing recipe is perfect for BBQ lovers who want tender, flavorful wings with a restaurant-quality glaze right off the grill.

Course Appetizer, BBQ, Grilling

Cuisine American, Asian fusion

Keyword Smoked Duck Confit, Smoked Duck Wings Recipe

Prep Time 30

Cook Time 3

Dry Brine 12

Servings Servings

Calories 467kcal

Author Bon Appeteach

Ingredients

3 lbs Duck Wings tips removed, drums and flats separated
Kosher Salt for dry brine

Duck Fat Confit

4 cups Duck Fat warmed
1 Orange peeled (avoid the pith if possible)
6 Garlic Cloves smashed
3 Bay Leaves
1 tsp Black Peppercorns
1 tsp Aleppo Pepper
1 batch Orange Sauce for glazing

Instructions

Prep the Duck Wings: Pat wings dry, trim off the tips, and divide the flat from the drum (I recommend kitchen shears for this). Place the cut wings into the foil pan.
Make the Duck Fat Confit: In a foil pan, combine warmed duck fat with orange peel, garlic, peppercorns, bay leaves, and Aleppo pepper. Submerge the wings so the fat covers them about ½ inch deep.
Smoke Low and Slow: Place the foil pan on your smoker at 250°F. Smoke the wings in the seasoned duck fat for 2-2.5 hours or until tender. Check tenderness by using a thermometer probe to register that the meat is soft and also has an internal temperature of at least 165°F.
Finish on the Grill: Remove wings from the fat (pat dry thoroughly to remove excess fat to prevent flare-ups on the grill) and lightly season with BBQ rub if desired. Transfer to the grill over indirect heat at 375°F for about 15-20 minutes, flipping as needed.
Glaze and Crisp: Brush with your favorite BBQ sauce or the orange chili sauce during the last 10–15 minutes, letting the glaze caramelize without burning. Continue until the skin is crispy and golden.
Serve: Garnish as desired and enjoy hot, straight off the grill.

Notes

While duck fat is an amazing way to cook this, you can substitute it with chicken stock for a similar effect. This is much more affordable and still tenderizes the duck wings.

Nutrition