# Beef Tallow Confit Chicken Wings
*Crispy-skinned, melt-in-your-mouth wings rendered in liquid gold.*

## Headnote
There is a specific, primal joy in cooking meat in its own rendered fat, and these wings are the pinnacle of that philosophy. I first discovered the power of a tallow confit when I found myself with a surplus of beef fat after trimming a brisket; I decided to submerge a batch of wings in it on a whim, and I’ve never looked back. The tallow infuses the chicken with a deep, savory richness that seed oils simply cannot replicate, while the low-and-slow poach ensures the meat pulls away from the bone with zero resistance.

The secret to this recipe isn't just the fat—it's the two-stage process. We poach the wings until they are tender enough to melt, then we blast them with high heat to shatteringly crisp the skin. Be patient during the cooling phase; letting the wings chill before the final fry is what prevents them from falling apart in the pan. This is carnivore cooking at its most decadent.

**Prep time:** 15 min (plus 2 hours chilling)
**Cook time:** 2 hours
**Total time:** 4 hours 15 min
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
*   3 lbs chicken wings (flats and drumettes separated)
*   2 lbs high-quality beef tallow (rendered)
*   2 tbsp coarse sea salt
*   1 tbsp cracked black pepper
*   4 sprigs fresh thyme (optional, for aromatics)
*   3 cloves garlic, smashed (optional, for aromatics)

## Method
1.  Pat the chicken wings extremely dry with paper towels to ensure the fat adheres and doesn't splatter.
2.  Season the wings on all sides with the sea salt and cracked black pepper.
3.  Place the beef tallow in a large, heavy-bottomed Dutch oven or deep pot over low heat.
4.  Melt the tallow until it reaches 200°F (93°C), using a deep-fry or instant-read thermometer to track the temperature.
5.  Carefully submerge the wings in the melted tallow, ensuring they are completely covered by at least an inch of fat.
6.  Add the thyme and garlic to the pot if using.
7.  Maintain the tallow temperature between 200°F and 225°F (93°C–107°C) for 90 minutes; the fat should barely bubble, looking more like a gentle simmer than a fry.
8.  Check for doneness by lifting a wing; the meat should look shrunk back from the bone tips and feel very soft to the touch.
9.  Use a slotted spoon to transfer the wings to a wire rack set over a baking sheet in a single layer.
10. Refrigerate the wings for at least 2 hours, or until the skin feels cold and tacky to the touch.
11. Increase the heat of the tallow in the pot to 400°F (204°C).
12. Fry the wings in batches for 3–4 minutes until the skin is deep golden brown and audibly crisp when tapped with tongs.
13. Drain on a fresh wire rack for 2 minutes before serving.

## Variations
**Smoky Tallow**: Add 1 teaspoon of liquid smoke or 1 tablespoon of smoked salt to the tallow during the poaching phase for a "straight-off-the-pit" flavor profile.
**Spicy Tallow**: Infuse the tallow with 2 tablespoons of crushed red pepper flakes or 3 sliced habaneros while melting it; strain the fat before adding the wings.
**Duck Fat Swap**: If you don’t have beef tallow, substitute with rendered duck fat for a lighter, more floral poultry-on-poultry flavor.

## Storage & Reheating
Store leftover wings in a sealed container in the refrigerator for up to 3 days. To reheat, place them in an oven or air fryer at 400°F (204°C) for 5–8 minutes until the skin sizzles and regains its crunch; avoid the microwave, as it will turn the beautifully confited skin rubbery.

## Pairing Suggestion
Serve these alongside a cold sparkling mineral water with a squeeze of lime to cut through the intense richness of the beef fat.