Click to Enlarge

Prep
1. Cut WINGS into separate joints, place in a sauce pan, add Bay Leaves and Stock. Add Water as needed to cover wings. Bring to a boil and simmer until quite tender, about 2 hours. Yes, that's a long time and would reduce chicken wings to mush, but these are duck wings.
2. Remove Wings from the stock (reserve it for other uses). Discard the tip joints and put the larger two joints into a mixing bowl. Add All Marinade Items and tumble to coat well. Let marinade for a couple hours at room temperature or overnight in the fridge. Tumble a couple times to assure even coating.
Run
3. Heat oven to 375°F/190°C.
4. Oil a cookie sheet. Knock excess marinade off the Wings and arrange them on the sheet in a single layer. Roast until as crispy as you want - start checking at 30 minutes.
5. While wings are roasting, put remaining Marinade in a saucepan and bring up hot, adding a little stock as needed, and keep warm.
6. When Wings are done, toss them with the warm sauce just before serving.