This Beef Tallow Trick Made Wings INSANE
5 Secrets to the Crispiest Wings You’ve Ever Had
Introduction
Pressure-Fried, Double-Fried, and Cooked in Beef Tallow
What's up BBQ fans! Today we're talking chicken wings. Not just any wings, the best wings you've ever had. I grew up in London, Ontario, about two hours from Buffalo, and for the first 25 years of my life I thought great wings were everywhere. Then I moved around. I've lived outside Philadelphia for the last 26 years, and let me tell you, the range out there is wide.
You can throw wings in a fryer and get something pretty good. But there are five things you can do to make them so much better. It takes a little time, and I guarantee it's worth it. Let's get into it.
Secret #1: Start With Good Chicken
People spend money on prime beef, dry-aged beef and American Wagyu, then don't think twice about chicken. There's a real difference. Get air-chilled chicken. I used organic Bell & Evans wings, which you can find in some grocery stores or online. Organic isn't required; air-chilled is the part that matters.
There was a little moisture in the pack. If I were smoking these, I'd set them on a rack in the fridge to dry out. With today's cooking method, we have enough power that it doesn't matter.
Secret #2: Just a Little Flour
I tossed the wings with a small amount of flour and a good shake of seasoned salt. I used 00 flour left over from making pasta, but all-purpose works fine. I've tested different flours and it didn't make much difference.
What does make a difference is how much. Don't cake it on. Shake off the excess, even drop them to knock it off. Too much flour gives you a bready wing, and we want crispy skin, not breading. You can hold them in the fridge overnight at this stage if you're prepping ahead.
Secret #3: Pressure Fry Them
Forget the air fryer. We're pressure frying, using a pressure canner on the stove. Mine has no rubber gasket, so it won't wear out over time, but you don't need a fancy one.
Here's why it works:
Pressure pushes the boiling point of water from 212°F up to about 240°F, so the wings stay much juicier.
The pressure builds an amazing crust on the outside.
Less oil gets into the wing. Not that we're trying to be healthy—we're eating wings, for crying out loud.
I set the weight to 10 lb of pressure. I'm close to sea level. If you're a lot higher up you might try 15, but start with 10. In my testing, 10 was the way to go.
Secret #4: Beef Tallow
Beef tallow is your friend. It adds a tremendous amount of flavor. I melted it down slowly from a 7 lb bucket, using about 4 lb in a big pot. You only need enough to cover the wings, about a quarter of the way up. Never go past half.
I brought the tallow up slowly to 370°F, checking it with my Typhur InstaProbe (use code: RUMANDCOOK to save 10%) so I didn't overshoot. Pressure frying is usually done cooler than regular frying, around 280 to 310°F. I preheat to 370°F because the cold wings drop the temperature right away.
Tallow is expensive, so strain it when you're done, cool it, and keep it in a bag or container in the fridge or freezer. It'll keep for reuse.
Secret #5: Fry Them Twice
Think about a great fresh-cut French fry. It gets fried, then fried again. Same idea here.
First fry: small batches, don't overcrowd. Lock the lid, set 10 lb, and start a 5-minute timer once the pressure is up. I kept the burner on medium for about 3 minutes, then turned it off so the oil didn't get too hot.
Release the pressure fully before you open it, and wear gloves. That thing gets hot.
Chill: into the fridge for at least 2 hours, ideally 4, or overnight.
Second fry: back to 370°F and under pressure for 4 to 4½ minutes. The cold wings bring no water with them, so the pressure takes about a minute longer to build.
The wings are fully cooked after the first fry, just not as dark. If you really want to skip the double fry, go 8 to 9 minutes on a single fry. You'll get a pretty decent wing, but I recommend against it.
Pro tip: fry a big batch, then store half after the first fry. A few days later you can finish them in the air fryer and they'll still be delicious.
Bonus Tip: Warm Your Sauce
You just worked hard to get hot, crispy wings. Don't dump cold sauce from the fridge on them, because it sucks away the heat. I warmed my favorite sauce in the microwave on a lower setting for about a minute and a half, and used a room-temperature buffalo sauce I picked up at Whole Foods for the rest.
The Results
Super, super crispy. The skin gets bubbly, almost like it has a light coating of panko on it, but there's nothing there but a tiny bit of flour. I learned this from a restaurant back home. I went into the kitchen and saw a commercial pressure fryer, and I could never figure out that texture until I started pressure frying myself.
The wings stay moist inside, the tallow adds flavor, and the crunch is something else.
Final Thoughts
Yes, there are a few steps. Go through the process once and I guarantee you'll keep coming back to it. If you only take one thing away: fry twice, with a chill in between. That's where the crunch comes from.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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