16-20 duck wing drumettes
1 cup orange juice
¼ cup molasses
¼ cup honey
1 Tbsp Sriracha chili sauce
2 Tbsp low sodium soy sauce
2 cloves garlic, minced
1 Tbsp. ginger paste
2 tsp salt
2 tsp black pepper
2 tsp coriander
2 tsp white sugar
Baby carrots
Celery sticks
1 cup corn starch
2 ¼ cups Canola oil, for frying
Blue cheese dressing, for serving

*This recipe uses duck drumettes, separated from the wing. About 3- 4 ounces each.

French the duck drumettes. Using a paring knife, cut around the skin on the drumstick about 1 inch below the tip of the bone. Scrape down toward the meat to expose the bone. Discard any excess skin or meat. In a bowl add the salt, pepper, coriander, sugar and stir. In a large bowl, toss the duck drumettes with the canola oil and spices until all pieces are coated with the seasoning. Cover and refrigerate for 12 hours or overnight.Preheat the oven to 225F. Place the duck on to a roasting pan in a single layer and drizzle with olive oil, and cover with foil and place into the oven for 1 1/2-2 hours. Remove the duck and allow to cool to room temperature and refrigerate or freeze for later use if not serving immediately.

Make the glaze while the duck is in its first hour of cooking. Add the orange juice, molasses, honey, soy sauce, garlic, and sriracha to a small saucepan and reduce it over medium heat, stirring occasionally, until it has thickened and becomes syrupy, cover and set aside. Heat the remaining 2 cups canola oil to 350F. Place the corn starch in a bowl and dredge the duck in it until coated. Fry the wings until crispy 1-2 minutes. Place the wings into a large stainless-steel bowl, drizzle with the glaze and toss until all pieces are coated. Serve 4 wings per plate with baby carrots, celery, and blue cheese dressing.