# Salt-Crusted Beef Tallow Confit Chicken Wings
*Ultra-tender, silk-textured wings finished with a tallow-crisped snap*

## Headnote
The first time I submerged a batch of chicken wings in liquid beef fat, I felt like I was breaking a fundamental rule of poultry. We are taught to render fat *out* of wings, not force more *in*. But the French knew what they were doing with confit; by poaching the meat slowly in beef tallow, the connective tissue dissolves into something akin to butter, while the beef fat infuses the chicken with a rich, steak-like depth that oil simply cannot replicate.

The secret to this recipe is the two-stage temperature climb. We start low to tenderize, then crank the heat to achieve a skin texture that shatters like parchment paper. Don't be intimidated by the amount of tallow required—it can be strained and reused multiple times, becoming more flavorful with every batch. 

When you pull these out of the final fry, don't reach for a sugary sauce. All these wings need is a heavy dusting of flaky sea salt to cut through the richness. One bite and you will understand why "carnivore" isn't just a diet—it's a luxury.

**Prep time:** 15 min (plus 2 hours dry brine)
**Cook time:** 1 hour 45 min
**Total time:** 4 hours
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
* 3 lbs chicken wings (flats and drums separated)
* 2 tbsp coarse kosher salt
* 32 oz high-quality beef tallow (rendered kidney fat preferred)
* 4 sprigs fresh thyme
* 4 cloves garlic, smashed but kept whole
* 1 tsp black peppercorns
* Flaky sea salt (for finishing)

## Method
1. Pat the chicken wings extremely dry with paper towels until the skin feels tacky.
2. Toss the wings with the coarse kosher salt in a large bowl until evenly coated.
3. Place the wings on a wire rack over a baking sheet and refrigerate uncovered for at least 2 hours to air-dry the skin.
4. Melt the beef tallow in a heavy-bottomed Dutch oven over low heat.
5. Add the thyme sprigs, smashed garlic, and peppercorns to the tallow to infuse as it warms.
6. Carefully lower the chilled wings into the tallow; they should be completely submerged.
7. Maintain the tallow temperature between 200°F and 225°F (93°C–107°C), poaching the wings until the meat is tender and starting to pull away from the bone, about 90 minutes.
8. Use a slotted spoon to transfer the wings to a clean paper-towel-lined plate and let them rest for 10 minutes.
9. Increase the heat of the tallow until it reaches 375°F (190°C), or until a wing tip sizzles violently the moment it touches the fat.
10. Fry the wings in small batches for 2–3 minutes until the skin turns a deep, mahogany brown and bubbles into a crisp crust.
11. Drain briefly on a wire rack and immediately shower with flaky sea salt while the fat is still shimmering on the surface.

## Variations
**Smoked Tallow Finish**: If you have access to smoked beef tallow (often saved from a brisket let-down), use it for the final high-heat fry to add a profound campfire depth to the chicken.
**Spicy Tallow Infusion**: Add 2 tablespoons of dried red chili flakes to the tallow during the initial 90-minute poach for a heat that builds within the meat rather than sitting on top of it.
**Rendered Bacon Sub**: If beef tallow is unavailable, replace half the volume with rendered bacon fat for a saltier, more intense pork-forward profile.

## Storage & Reheating
Store leftover wings in a sealed container in the refrigerator for up to 3 days. To reheat, do not use a microwave; instead, place them in an air fryer or oven at 400°F (200°C) for 6–8 minutes until the skin re-crisps. The internal fat will remain silken even after a second crisping.

## Pairing Suggestion
Serve these alongside a chilled, sparkling mineral water with a heavy squeeze of lime to cleanse the palate between these incredibly rich bites.