PURPOSE: A cooking method and an apparatus thereof are provided to make duck wings easily eatable by selectively processing the duck wings, of which most are discarded or used as animal feed. CONSTITUTION: Only wing parts of the collected ducks are selectively excavated to facilitate eating the duck wings(100). The excavated wings are stacked in a washing basket comprised of partitions and then embedded in a washing chamber, which is filled with water, for 30 minutes to less than 1 hour to remove the external pollutant and impurities(200). The wings and seasonings are put into a vacuum device, and the inner drum of the vacuum device is rotated for 10 hours, and then the wings and seasoned and aged at a temperature of 15°；C or lower for 8 hours at a stationary state(300). The processes of the method is completed by packing the aged wings, or the wings are arranged and stacked on trays at a constant interval, and then the trays are stacked and fixed at a constant interval inside a heating hole at a temperature of 90-95°；C, and heated. The non-cooked and cooked wings are air dried at external room temperatures or forcibly circulated to be cooled. The wings are vacuum packed at a predetermined weight and to a standardized size(600). The excavation step includes dissecting and opening the part between a first excavation bone and a second excavation bone, where each are formed on any one side of the wing part of the duck using a knife or a dissecting tool and then selectively removing the first excavation bone or the second excavation bone. [Reference numerals] (100) Preparing step； (200) Wash and removing step； (300) Seasoning and aging step； (400) Heating step； (500) Cooling step； (600) Packaging step본 발명은 식육식품을 목적으로 하는 제품 중 닭, 오리 등과 같이 특정부위만을 선택적으로 가공하여 쉽게 섭취할 수 있도록 하는 요리방법 및 그 장치에 관한 것이다. 수집된 오리 날개인 윙(10) 부위만을 선택적으로 제거하는 발궐단계(100)와, 구획부로 구성된 세척바구니(201)에 적층 시켜 물(202)로 채워진 세척통(210)에 30분~1시간 미만 동안 윙(10)을 담구는 세척·제거단계(200)와, 일정한 진공상태를 장시간 유지해 양념재료(800)가 잘 베이도록 하는 양
