Ingredients:

● 2 lbs chicken wings
● Salt and pepper, to taste
● 2 cups South Chicago Packing Wagyu Beef Tallow
● Buffalo sauce or BBQ sauce, for serving

Directions:

1. Pat chicken wings dry with paper towels and season generously with salt and pepper.

2. In a large, heavy-bottomed pot or deep fryer, heat Wagyu Beef Tallow to 375°F.

3. Working in batches if necessary, carefully fry wings for 8-10 minutes, or until golden brown, crispy, and cooked through.

4. Transfer wings to a paper towel-lined plate or wire rack to drain excess tallow.

5. Toss wings in Buffalo sauce or BBQ sauce and serve immediately.

Tip: For extra-crispy wings, refrigerate seasoned wings uncovered for 1-2 hours before frying to help remove excess moisture from the skin.