Camp-Fried Duck Wings

Wild game doesn’t always need to be complicated.

These duck wings are about as straightforward as camp cooking gets: thaw them, get them crisp, sauce them, and put them on the table.

The combination of savory hoisin and sweet chili gives the wings plenty of flavor without covering up the richness of the duck.

They’re messy, simple, and better eaten with your hands - which is exactly how they ought to be.

INGREDIENTS:

  • 2 Lbs Duck Wings

  • 1/4 cup Cornstarch

  • 1 tsp Salt

  • 1/2 tsp Black pepper

  • 2-3 tbsp Cooking oil

  • 1/3 cup Hoisin sauce

  • 1/4 cup Sweet chili sauce

  • 2 Green onions, thinly sliced

DIRECTIONS:

Pat the duck wings completely dry, then season with salt and black pepper. Toss them lightly in cornstarch until evenly coated.

Heat a thin layer of oil in a heavy skillet over medium-high heat. Add the wings without crowding the pan and cook until browned and crisp on the outside and safely cooked through. Work in batches, if necessary.

In a large bowl, combine hoisin sauce and sweet chili sauce to taste. Add the hot wings and toss until evenly coated.

Finish with sliced green onions and serve hot.

FROM THE FIELD TO THE TABLE.

Dead Head Outdoors