Sesame Coated Duck Wings

Often overlooked the wings from a duck are absolutely delicious when cooked correctly and this Oriental inspired dish from our Tanda Tula kitchen is just that…. perfection!

This crispy treats are like a sophisticated, adult version of fried chicken. They are super simple to make and your guests will keep going back for more!


  • 8 duck wings
  • 1 med white onion
  • 1 stalk leek
  • ½ cup soya sauce
  • 1 teaspoon chilli flakes
  • 2 tablespoon honey
  • 15g fresh ginger, finely Grated
  • 2 clove fresh garlic, finely grated
  • 1 cup corn flour
  • 2 tablespoon sesame seeds


  1. Trim off the tips of the duck wings and then cut through the elbow joint. Each duck wing should yield 2 portions.
  2. Roughly dice the onion and the leek.
  3. In a deep sauce pan, sauté the onion and leek until translucent.
  4. Add the duck wings and enough water to cover. Simmer for 15 – 20 minutes.
  5. In a separate bowl, mix the soya sauce, chilli flakes, grated ginger, garlic and honey together.
  6. Once the duck wings have cooked, remove from the water and place directly into the soya marinade. Add ½ cup of duck stock to the marinade.
  7. Mix well to coat all the duck wings and then marinade overnight.
  8. Fill a deep sauce pan with 1½ litres of sunflower oil and heat to 170ᵒC.
  9. In an bowl, mix the corn flour and sesame seeds together.
  10. Coat the duck wings in the corn flour and then deep fry until golden brown and crispy.
  11. Once cooked, drain the wings on paper towel to absorb any excess oil.
  12. Serve hot with a sweet chilli dipping sauce.


Tanda Tula - Timbavati - South Africa