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Duck wings


  • 3 pounds of duck wings
  • 2 liters chicken stock
  • 2 liters water
  • 2 bay leaves
  • 1 onion grated
  • 2 cloves garlic grated
  • 1 tablespoon grated ginger
  • 1 cup tomato passata or strained tomatoes
  • 1 cup mango juice or fresh mango blended
  • ¼ cup apple cider vinegar
  • 1 jalapeno sliced
  • Juice of 2 limes
  • Salt and pepper to taste


  1. 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.
  2. Turn down to a simmer and braise for 3-4 hours on low heat until the duck wings are tender.
  3. Once finished, drain the wings and keep the liquid (you just made duck stock which can be frozen for up to a month).
  4. Let the wings cool for 2 hours or overnight and work on the bbq sauce.
  5. 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.
  6. 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.
  7. Once crispy, remove wings from the oven and toss in the mango bbq sauce. Serve with ranch or blue cheese dip. 

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