Lately, I've been craving a good cook, spending all my time experimenting with different dishes. This weekend, I planned to make orange-flavored chicken wings, but I mistakenly bought duck wings instead. I quickly changed the recipe, and surprisingly, it turned out delicious! My husband was still reminiscing about it on Monday. The method is quite simple, the ingredients are plentiful, and it takes about 40 minutes to make. The flavor is savory and spicy, perfect with rice, and also great as a late-night snack with drinks in the summer.
Materials
Steps for making spicy and flavorful braised duck wings
Wash fresh duck wings thoroughly with cold water first; if using frozen duck wings, thaw them beforehand.
Prepare seasonings
Prepare auxiliary materials
Blanch the duck wings in cold water with a small amount of ginger slices, a handful of peppercorns, and cooking wine to remove any fishy smell.
After bringing to a boil over high heat, wait 2-3 minutes, turn off the heat, remove the duck wings, and discard the water in the pot.
In a separate pot, heat oil in a pan, add the remaining ginger, garlic, dried chili peppers, and Sichuan peppercorns and sauté until fragrant. Add half of the scallions and half of the onions and stir-fry until fragrant.
Push the side ingredients to the side of the pot, add 2 tablespoons of Pixian chili bean paste, stir-fry over low heat until the oil turns red, then stir-fry the side ingredients in the pot together.
Add the duck wings and stir-fry until they are coated with color, then stir-fry for 2-3 minutes.
Stir-fry to this extent
Add a can of beer, pouring it in from the side of the pot. If it doesn't cover the duck wings, add a little water to submerge them. Add salt, two swirls of light soy sauce, one swirl of dark soy sauce, and one spoonful of oyster sauce to the pot.
Bring to a boil over high heat, then cover and reduce to low heat. Simmer for 30 minutes.
After 30 minutes, remove the lid and turn up the heat to reduce the sauce. At this point, you can taste it to check for saltiness and make any necessary adjustments. When the sauce has reduced by half, add the remaining onions and scallions, stirring constantly to prevent sticking.
When the sauce has reduced to the desired consistency, sprinkle with toasted sesame seeds, stir well, and then remove from heat and plate.
Finished Product Display
Finished Product Display
