Smoked Chicken Wings - For the Carnivore Diet

Crispy, smoky chicken wings made carnivore-style with just salt and beef tallow.

These smoked chicken wings are simple, meaty, and intensely satisfying—perfect for a strict carnivore approach. A dry brine with salt draws moisture from the skin for exceptional crispness after the smoke, and a quick toss in warm beef tallow finishes them glossy and rich.

Dry brining is the only prep: salt the wings and rest them uncovered in the fridge. This step seasons the meat to the bone and dehydrates the skin so it renders cleanly during the cook. No rubs or sugars—just salt and time.

Smoke the wings low to build flavor, then crank the heat to crisp the skin. Aim for an internal temperature of 175–185°F so the connective tissue breaks down and each bite pulls cleanly from the bone. Finish with melted beef tallow (or butter/duck fat) and a final pinch of salt to taste.

Serve hot right off the smoker. If you enjoy dairy, a light dusting of finely grated hard cheese like Parmesan is a carnivore-friendly flourish. Leftovers re-crisp well under a broiler or in a hot skillet with a spoon of tallow.

Ingredients

• 2.5 lb (1.1 kg) chicken wings, flats and drums
• 1.5–2 tsp kosher salt (or 1–1.5 tsp fine salt), divided
• 2 tbsp beef tallow (or butter/duck fat), melted
• Optional carnivore-friendly finish: 1 oz finely grated hard cheese (e.g., Parmesan)

Instructions

1. Prep the wings: If whole, separate the drumette and flat. Pat very dry with paper towels.
2. Dry brine: Sprinkle salt evenly over all sides of the wings. Place on a wire rack over a tray and refrigerate uncovered for 8–24 hours.
3. Preheat the smoker to 250°F (121°C). Add your preferred smoking wood and clean, oil, or line the grates.
4. Smoke: Arrange wings skin-side up and smoke until 175–185°F internal, about 1.5–2 hours, rotating pans or positions for even cooking if needed.
5. Crisp: Increase smoker or grill to 375–400°F and cook 10–15 minutes more until the skin is rendered and crackly. Alternatively, broil 2–4 minutes, watching closely.
6. Finish: Warm the beef tallow until fluid. Toss the hot wings in the tallow and a pinch of additional salt if desired.
7. Optional: Dust lightly with finely grated hard cheese and serve immediately.
8. Rest 5 minutes before eating to keep juices in the meat.

Time: 2 hr cook (plus 8–24 hr dry brine) Servings: