Ingredients
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3 pounds of duck wings
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2 liters chicken stock
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2 liters water
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2 bay leaves
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1 onion grated
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2 cloves garlic grated
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1 tablespoon grated ginger
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1 cup tomato passata or strained tomatoes
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1 cup mango juice or fresh mango blended
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¼ cup apple cider vinegar
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1 jalapeno sliced
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Juice of 2 limes
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Salt and pepper to taste
Directions
- To start (this can be done the day before), put duck wings into a pot with the chicken stock, water, and bay leaves and bring up to a boil.
- Turn down to a simmer and braise for 3-4 hours on low heat until the duck wings are tender.
- Once finished, drain the wings and keep the liquid (you just made duck stock which can be frozen for up to a month).
- Let the wings cool for 2 hours or overnight and work on the bbq sauce.
- Place onion, garlic, ginger, jalapeno in a pan and cook until soft. Then add all other ingredients and cook out for an hour on a low heat. Once finished, blend until smooth.
- Pre heat the oven to 400 degrees and bake the wings until crispy. They are already cooked so they need to be crispy and warmed through.
- Once crispy, remove wings from the oven and toss in the mango bbq sauce. Serve with ranch or blue cheese dip.
