INGREDIENTS
2 pounds duck wings,
separated into
drumettes and tips
4 cups duck stock or
chicken stock
1/3 cup hot-pepper sauce
(such as Frank’s or
Tabasco’s Buffalo style)
1 tablespoon sweet paprika
3 tablespoons unsalted
butter or duck fat,
melted, or vegetable oil
1/2 teaspoon kosher salt
Sauce
1/2 cup crumbled blue
cheese
1/2 cup sour cream or plain
Greek-style yogurt
1/4 cup mayonnaise
Celery sticks,
for serving
DIRECTIONS
1. In a large Dutch oven or large, heavy pot with a lid, combine
the wings and stock. If the wings are not fully submerged,
add water as needed to cover by about 1/2 inch. Cover, place
over medium heat, and bring to a simmer. Adjust the heat to
maintain a gentle simmer and cook for at least 11/2 hours or
up to 3 hours. You