This recipe is a hold-over from the Super Bowl – I wanted to make some wings, but was too busy in the kitchen (and the weather was just dicey enough) that I didn’t go with my usual Grilled Wings. Occasionally I oven roast wings, and they are good, but I thought they could be better.
That’s when I decided to try my trusty pressure cooker with the wings, and started googling recipes. Turns out, I should have tried this sooner. Pressure cooking renders the fat in the chicken skin and cooks the wings through. But, they’re not done – I want crisp wings – and they need some time under the broiler to brown and crisp up.
As for wing sauce, I learned years ago that true buffalo wing sauce is nothing but Franks Red Hot sauce and melted butter. Franks is what gives it that “wings” flavor. Back in my day (get off my lawn, you meddling kids!) I had to make it from scratch, but now you can buy decent wing sauce at the store. I still prefer the Franks brand – it has that traditional “hot wing” flavor.) But, since I always have hot sauce in my pantry and butter in the fridge, I still whip up a batch of sauce when I need it.
My other trick is two layers of sauce. After I pull the wings out of the pressure cooker and pat them dry, I toss the wings in the sauce. I transfer the wings with tongs to a rimmed baking sheet, leaving as much sauce behind as possible. Then I brown the wings under the broiler. Once they are golden brown, I pull them out and give them another toss in the sauce, to give them a fresh coat, and serve them immediately. (Which means I pour the bowl – o – wings on a platter and dig in. I’m a bit of a monster when it comes to chicken wings.)
Recipe inspired by: Buffalicious Chicken Wings – HipPressureCooking.com
Video: Pressure Cooker Buffalo Chicken Wings – Time Lapse (1:28)
Pressure Cooker Buffalo Chicken Wings – Time Lapse [YouTube.com]Print
Pressure Cooker Buffalo Chicken Wings – a big batch of Buffalo chicken wings from the pressure cooker and the broiler.
- 4 pounds chicken wing pieces
- 2 teaspoons kosher salt
- 1 cup water
- 1 stick of butter, melted (4 ounces)
- 1/2 cup Frank’s Red Hot sauce (traditional for buffalo wings)
- Pressure cook the wings for 8 minutes with a quick pressure release: Sprinkle the chicken wing with the salt. Put a rack in the pressure cooker pot, pour in 1 cup of water, pile in the wings on top of the rack, and lock the pressure cooker lid. Pressure cook on high pressure (“pressure cook” or “manual” mode) for 8 minutes in an electric PC or 6 minutes in a stovetop PC, and then quick release the pressure.
- Make the wing sauce: While the wings are cooking, microwave the butter in a large bowl until melted. (A microwave safe bowl, please.) Pour in the hot sauce and whisk until smooth.
- Dry and sauce the wings: Line a rimmed baking sheet with paper towels. Use a pair of tongs to move the wings from the pot to the baking sheet, laying the wings out in a single layer. Use more paper towels to pat the wings dry. Move the dried wings into the bowl with the hot sauce, and turn and toss until the wings are covered with sauce.
- Broil the wings: Throw away the paper towels on the baking sheet. Using tongs, and leaving any excess sauce in the bowl (we’ll use it later), move the wings back to the baking sheet, spread out in a single layer. Set your broiler to high and broil the wings until browned and the sauce is bubbling, 5 to 15 minutes depending on the broiler. Keep a close eye on the wings; they go from brown to burned quickly under the broiler.
- Sauce and serve: Move the wings from the baking sheet back into the bowl, and toss them one more time to coat with the remaining sauce. Pour the wings onto a platter and serve.
- This recipe will fit in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker
- Don’t have a rack? Don’t worry; the bottom layer of wings will be a little soggy, but otherwise OK.
- Don’t trust your broiler? Use a ripping hot oven (450°F or higher) for about 15 minutes to brown the wings.
- I assume you are buying sectioned wings – already cut into the drumette and wingette portions. If you are buying whole wings, buy about 4.5 pounds, cut then into wingette and drumette sections and discard the wingtips.
- Want hotter wings? Cut the butter in half and double the Franks Red Hot sauce.
- Want hotter than that? Whisk a half-teaspoon of cayenne pepper into the sauce.
- Want a different sauce? Sure, go for it. In the time lapse, I did about half the wings in Teriyaki sauce – one of my kids is wild for Teriyaki wings.
- UPDATE 2017-01-27: I cut the cooking time back from 10 minutes at high pressure to 8 minutes. 10-minute wings were just a little too tender, and some would fall apart when I was tossing with the sauce. (If you like extra-tender wings, use the 10 minute timing – they’re still good.)
- Cooking Individually Frozen wings? Increase the cooking time to 12 minutes at high pressure. Details here: Pressure Cooker Zing Wings (From Frozen)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Pressure Cooker Asian Zing Chicken Wings (From Frozen)
Grilled Buffalo Chicken Wings
Pressure Cooker Chicken Legs with Herb Rub
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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