Start by rubbing the duck wings with salt and sugar and then refrigerate for twenty-four hours.

Set the oven to 275 degrees.

Rinse the wings and pat them dry. In a pan, combine the duck fat, garlic, bay leaves, rosemary, and peppercorns. Place the wings into the duck fat, make sure the wings are completely covered by the duck fat. Cover with aluminum foil and bake for two hours.

Set the oven to 400 degrees.

Remove the wings from the duck fat (let the fat cool and save it for other recipes). Place the wings onto a baking sheet and cook the wings for an additional twenty minutes, or until the wings are very crispy.

In a small sauce pot, reduce the teriyaki sauce by half. After it is cooked down add it to a mixing bowl with the orange marmalade, ginger, scallions, sesame seeds, and toasted garlic and stir with a whisk.

If you are making this day of, use red pepper flakes. You can make this recipe in advance, if so, place a half of a serrano chili pepper in instead of the red pepper flakes.

You can either toss the wings in the sauce or use it as a dipping sauce, or both. Because of the sugar in the sauce, the wings will escalate even further if you are able to grill the wings after they are sauced, allowing the sugars to caramelize.