Air Fryer Chicken Wings (Carnivore) - For the Carnivore Diet
These air fryer chicken wings are pure carnivore comfort: just wings, animal fat, and salt. The skin blisters and crackles while the meat stays juicy, all without plant-based seasonings. A quick toss in beef tallow brings big flavor and helps the skin render fast.
For best results, get the wings very dry so they crisp instead of steam, give them space in the basket, and cook them hot. Wings are happiest a little past 165°F—taking them to 185–195°F softens connective tissue for tender bites and glassy skin. If you want even more crunch while staying animal-only, a light dusting of powdered gelatin works wonders. Serve with melted salted butter or a simple warm yolk-and-butter dip.
Leftovers keep well: reheat 5–7 minutes in the air fryer at 375°F until the skin re-crisps. Season only with salt, or finish with a touch more melted tallow and a pinch of flaky salt to taste.
Ingredients
- 1.5 lb (680 g) chicken wings, flats and drums, patted very dry
- 1 tbsp beef tallow or duck fat, melted
- 1 to 1.5 tsp fine salt, to taste
- Optional: 1 tsp powdered gelatin (bovine), for extra-crisp skin
Instructions
- Preheat the air fryer to 400°F (200°C) for 5 minutes.
- Pat wings very dry with paper towels. For maximum crispness, optionally air-chill uncovered in the fridge 30–60 minutes (not required).
- Toss wings with melted tallow and salt. If using gelatin, sprinkle it over and toss again to coat evenly.
- Arrange wings in a single layer in the basket, skin-side up, with space between pieces.
- Air fry at 400°F (200°C) for 18 minutes. Flip and cook 6–8 minutes more, until deep golden with crisp skin and the thickest pieces reach 185–195°F (85–90°C).
- For extra crunch, air fry 2–3 minutes more at 425°F (220°C) if your model allows.
- Rest 3 minutes. Toss with any rendered fat in the basket, taste, and add a pinch more salt if needed. Serve hot with melted salted butter for dipping.