Tallow-fried Wings Recipe

Combine 4 cups water, kosher salt, sugar, peppercorns, bay leaf, and smashed garlic in a saucepan. Heat just until salt and sugar dissolve, about 2–3 minutes. Remove from heat and add 2 cups ice to cool the brine to room temperature.

Place 2 lbs trimmed chicken wing sections in a nonreactive container or large zip-top bag. Pour cooled brine over wings so they are fully submerged. Refrigerate and brine for 2 to 4 hours (no more than 6 hours).

After brining, remove wings from brine, discard brine, and pat wings very dry with paper towels. Drying well is essential for crisp skin.

Toss the patted-dry wings with 1 tsp baking powder, 1 tsp fine sea salt, and 1 tsp black pepper until evenly coated. The baking powder helps dry the surface and boost crisping.

Arrange wings on a wire rack set over a sheet pan in a single layer. Refrigerate, uncovered, for at least 30 minutes and up to 2 hours to dry the skin further. If short on time, let rest at room temperature for 15–20 minutes before frying.

Heat tallow

Place 2 cups beef tallow and 2 tablespoons neutral oil (optional) in a deep, heavy pot or Dutch oven. Heat over medium heat until the fat reaches 375°F (190°C) on a deep-fry thermometer. If you do not have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds.

Working in batches (do not overcrowd), gently lower wings into the hot tallow using a spider or slotted spoon. Fry wings for 8–10 minutes per batch, turning once midway, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Smaller pieces may take slightly less time.

Remove wings to a wire rack set over a sheet pan to drain and rest for 2–3 minutes. For extra-crispy wings, increase heat to 400°F (204°C) after the first fry and return wings for a 60–90 second finish fry until blistered and crisp.

Place hot wings in a large mixing bowl. Add desired house sauce (about 1 cup Buffalo or 1 cup honey-Sriracha for the full 2 lbs) and toss quickly to coat evenly. Start with half the listed sauce and add more to taste to avoid oversaucing.

Transfer sauced wings to a warm platter. Sprinkle chopped fresh parsley over the wings for brightness. Serve immediately with celery sticks and blue cheese dressing on the side.

If offering multiple sauces, keep unsauced wings warm and toss individual portions with different sauces just before serving to preserve crispness.