Asian-Style BBQ Duck Wings

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
6

Duck is popular in stateside Chinese restaurants, but this recipe turns it into one of America’s favorite apps—wings. Chef Tran starts with packaged duck wings—now available for foodservice—marinating them in Asian flavors including oyster sauce, ginger, garlic and a little crushed red pepper for heat. Try them instead of the usual chicken wings on the appetizer menu.

Ingredients

1 bag (2 lb.) duck wings, thawed if frozen
2/3 cup water
1/4 cup oyster sauce
2 tbsp. granulated sugar
2 tsp. cornstarch
2 tsp. white vinegar
1 tsp. crushed red pepper
3 tbsp. vegetable oil
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 tsp. toasted sesame seeds
3 tbsp. thinly sliced green onions

Steps

  1. Fry duck wings in deep fryer for 2 1/2 minutes. Keep wings hot while preparing sauce.
  2. In a bowl, combine water, oyster sauce, sugar, cornstarch, vinegar and crushed pepper. Mix well and set aside.
  3. In saucepan, heat 3 tablespoons vegetable oil, garlic and ginger. Cook until fragrance is released; stir in reserved sauce mixture and cook until thickened.
  4. Toss hot wings into sauce and toss until all wings are coated.
  5. Garnish with toasted sesame seeds and green onions. Serve.
Source: Chef Ha Tran

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources