Carnivore Buffalo Chicken Wings - For the Carnivore Diet

Name: Carnivore Buffalo Chicken Wings - For the Carnivore Diet
Prep time: PTTotal: 1 hour (Prep 10 min, Brine 30 min inactive, Cook 45 min; overlaps)
Yield: 4
Ingredients: 2 lb (900 g) chicken wings, flats and drumettes; 1.5 tsp fine salt; 4 tbsp (56 g) unsalted butter or ghee; 1 tsp beef tallow or duck fat, for greasing (optional); Optional (not strict carnivore): 2–3 tbsp clean hot sauce (peppers, vinegar, salt only)

Crispy, buttery buffalo-style wings made fully animal-based by default—hot sauce optional if you tolerate spices.

These wings deliver that classic buffalo vibe while staying carnivore-friendly. The base is simple: well-salted chicken wings roasted until shatter-crisp, then glossed with a rich butter-and-wing-drippings glaze. No seed oils, no starches—just animal fats and salt for pure flavor and crunch.

If you like heat and can handle plant-based spices, whisk a little clean-ingredient hot sauce into the butter. If you’re strict carnivore, skip it—the drippings and butter create a savory, slightly tangy profile on their own. An air fryer works great too; just keep the wings spaced so the skin dries and crisps.

For best texture, dry-brine the wings ahead of time and use a wire rack so hot air can circulate. Finish with a quick broil to blister the skin, then toss immediately in warm butter so every nook is coated.

Ingredients

2 lb (900 g) chicken wings, flats and drumettes
1.5 tsp fine salt
4 tbsp (56 g) unsalted butter or ghee
1 tsp beef tallow or duck fat, for greasing (optional)
Optional (not strict carnivore): 2–3 tbsp clean hot sauce (peppers, vinegar, salt only)

Instructions

Dry-brine: Pat wings very dry. Toss with salt and refrigerate uncovered for 30–60 minutes (up to overnight) to dry the skin.
Preheat oven to 450°F (230°C). Place a wire rack over a rimmed baking sheet and lightly grease the rack with a touch of tallow if desired.
Arrange wings skin-side up with space between pieces. Roast 40–45 minutes, flipping at 25 minutes, until deeply golden and crisp. For extra crackle, broil 2–3 minutes per side at the end.
Make the sauce: Melt butter in a small saucepan. Ladle in 2–3 tablespoons of hot wing drippings from the pan and whisk until glossy and slightly thickened. For non-strict heat, whisk in hot sauce to taste.
Toss and finish: Transfer hot wings to a bowl, pour over the butter glaze, and toss to coat. Return to the oven for 2–3 minutes to set the glaze if you like.
Serve immediately. Optional: save extra pan drippings to spoon over at the table.

Time: Total: 1 hour (Prep 10 min, Brine 30 min inactive, Cook 45 min; overlaps) Servings: