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Tallow Fried Chicken Wings

June 22, 2022 • 0 comments

Tallow Fried Chicken Wings
Fried Chicken Wings are fan favorite for appetizers, finger foods, or a whole meal. Try this tallow fried wing recipe to share with friends!
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (2 packs) Chicken Wings
  • (1 Cup) Kosher Salt, for Brine
  • (1 pound) Butter
  • (10 oz. Frank’s or your choice) Hot Sauce
  • Vegetables & Dipping Sauce - carrots, celery, ranch
  • (1 Gallon) Water, for Brine


  1. Brine your wings for one hour in a brine solution that is 1 cup of kosher salt to 1 gallon of water. To make your brine ahead of time, heat your water stove top, add salt and stir until dissolved. Make sure your wing solution is cold before submerging your wings.
  2. Heat your tallow up in a dutch oven for your frying- we’re looking for a temperature of 325 to fry the whole way through. Or you can pre-bake your wings and finish in the fryer for a shorter time at 350 degrees. Either way works, depending on your preference.
  3. Pull your wings from the brine after the hour, pat dry. You’ll want to remove as much moisture as you can prior to frying, as water will bubble out of the fryer and slow the cooking process. This can be obtained by baking first, but only necessary if you didn’t let them dry long enough and are in a pinch for time.
  4. When cooking your wings, you're looking for an interior temperature of 160 degrees. Pink color to the flesh near the bones is not an indicator of done-ness when brining meat, so keep those thermometers handy.
  5. Once you are ready to fry, set up a plate with paper towels, have a skimmer or tongs ready to pull your wings from the fat. 
  6. Buffalo Wing Sauce, can be store bought, or can make your own with butter and hot sauce. 1# butter plus 8-10oz Hot Sauce (Frank’s is great) heated on the stove top. Drizzle in melted butter while whisking, once sauce is thick and emulsified, its ready to toss on to wings. Any extra sauce can be refrigerated and used again, just heat slowly, microwaving will separate the butter and sauce.
  7. Cook half your wings at one time so as not to drop your frying temperature too low. Once your wings are golden brown and crispy, pull from oil, rest on the towel lined plate to degrease for a moment, then toss in your sauce.
  8. Do a taste test before adding any seasoning, as the brine should have seasoned them well. Put on your plate of veggies and dipping sauce, and enjoy!