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Beef Tallow Double-Fried Wings

Prep Time 15 minutes (plus 24-hour dry brine & 3-hour homemade beef tallow )

Cook Time 30 Minutes

Rest Time 5 Minutes

Ingredients

  • 2 pounds chicken wings
  • Kosher salt, to taste
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1–2 pounds beef fat trimmings (from brisket or similar cuts)
  • Your favorite wing sauce, for tossing

These wings are crispy enough to make your favorite sports bar jealous. We dry-brine them overnight, dust them with a secret cornstarch-baking soda mix, and then double-fry them in homemade beef tallow. The result? Shatter-crisp skin, juicy meat, and a flavor boost from brisket trimmings you’d normally toss. Sauce ’em, toss ’em, and get messy.

 

 

Instructions:

  1. Lay the wings skin-side down on a wire rack set over a baking sheet. Season generously with salt, flip them skin-side up and salt the tops. Place uncovered in the fridge for 24 hours to dry brine.

  2. The next day, mix cornstarch and baking soda in a small bowl. Use a fine-mesh sieve to thinly dust the mixture evenly over the wings. This coating is what makes the skin extra crispy.

  3. Make the beef tallow. Place brisket fat scraps in a heavy pot or Dutch oven over very low heat. Cook gently for 2–3 hours, stirring occasionally, until the fat renders and the solids are golden. Strain and reserve the liquid tallow.

  4. Heat rendered tallow in a deep pot to 325°F. Fry the wings in batches for 6–8 minutes until lightly golden and 165º – 175º internal. Remove and let rest on a wire rack for at least ten minutes.

  5. Increase the oil temperature to 375°F. Return wings to the pot for a second fry, cooking 3–4 minutes until deeply golden and crisp.

  6. Transfer wings to a bowl, toss with your favorite sauce, and serve hot.

 

Pro Tip: The double-fry method lets you lock in juicy meat on the first cook and crisp the skin to perfection on the second.
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Beef Tallow Double-Fried Wings

Author Mark & Fey
Print Pin
Prep Time 15 minutes
Cook Time 30 minutes
Servings 1

Ingredients

Ingredients

  • 2 pounds chicken wings
  • Kosher salt to taste
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 –2 pounds beef fat trimmings from brisket or similar cuts
  • Your favorite wing sauce for tossing

Instructions

  • These wings are crispy enough to make your favorite sports bar jealous. We dry-brine them overnight, dust them with a secret cornstarch-baking soda mix, and then double-fry them in homemade beef tallow. The result? Shatter-crisp skin, juicy meat, and a flavor boost from brisket trimmings you’d normally toss. Sauce ’em, toss ’em, and get messy.
  • Instructions: Lay the wings skin-side down on a wire rack set over a baking sheet. Season generously with salt, flip them skin-side up and salt the tops. Place uncovered in the fridge for 24 hours to dry brine. The next day, mix cornstarch and baking soda in a small bowl. Use a fine-mesh sieve to thinly dust the mixture evenly over the wings. This coating is what makes the skin extra crispy. Make the beef tallow. Place brisket fat scraps in a heavy pot or Dutch oven over very low heat. Cook gently for 2–3 hours, stirring occasionally, until the fat renders and the solids are golden. Strain and reserve the liquid tallow. Heat rendered tallow in a deep pot to 325°F. Fry the wings in batches for 6–8 minutes until lightly golden and 165º – 175º internal. Remove and let rest on a wire rack for at least ten minutes. Increase the oil temperature to 375°F. Return wings to the pot for a second fry, cooking 3–4 minutes until deeply golden and crisp. Transfer wings to a bowl, toss with your favorite sauce, and serve hot.
  • Pro Tip: The double-fry method lets you lock in juicy meat on the first cook and crisp the skin to perfection on the second.