Crispy Duck Wings

Marinade In a bowl, whisk together soy sauce, honey, hoisin sauce, minced garlic, grated ginger, and rice vinegar to make the marinade.

Marinating the Duck Wings Place the duck wings in a large ziplock bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Coating Mixture In a shallow dish, combine all-purpose flour, paprika, salt, and black pepper to make the coating.

Removing the Wings from Marinade Remove the duck wings from the marinade and allow excess marinade to drip off.

Coating the Wings Coat each duck wing in the flour mixture, shaking off any excess.

Frying the Wings Heat oil in a deep pan or skillet to 350°F (175°C). Carefully add the coated duck wings to the hot oil and fry until golden brown and crispy, about 8-10 minutes.

Draining the Wings Remove the fried duck wings from the oil and drain on a paper towel-lined plate.

Dipping Sauce In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and sliced green onion to make the dipping sauce.

Serving Serve the crispy duck wings with the dipping sauce on the side.