Trying to find some way to enjoy the wings of wild ducks can be challenging. Let’s face it, the wings of a bird that flies thousands of miles a year are simply not going to be as tender as Ye Olde Chicken Wing. Still, the folks in Buffalo, NY, who invented the Buffalo Wing weren’t stupid, and applying the same basic idea to duck wings works — if you cook them long enough.
In a large Dutch oven or covered pot, submerge the duck wings in the stock; add water if needed to cover by about 1/2 inch. Toss in the bay leaves, cover and put in a 325°F oven. Cook for at least 90 minutes and up to 4 hours — you want the wings to be nearing the “falling off the bone” point.
Remove and drain. Pour the hot sauce, paprika, butter and salt into a container large enough to hold all the wings. Stir well to combine and add the wings. Toss well to coat them all. Let this marinate for at least an hour, and as long as overnight. The longer you marinate, the hotter the wings will be.
Preheat oven to 375°F. Place the wings on a cookie sheet or two in a single layer and bake until they are crispy, 30 to 45 minutes. Start watching them after 30 minutes to see that they get to the crispiness you want.
While the wings are cooking, pour the marinade into a small pot and bring to a boil. Keep warm, and when the wings are done, toss them with the warm sauce right before serving. Serve with your favorite blue cheese sauce with some celery. Oh yeah, and a beer.