Description
Instant Pot Chicken Wings, Buffalo Style - a big batch of Buffalo chicken wings from the pressure cooker and the broiler.
Ingredients
- 4 pounds chicken wing pieces
- 1 ½ teaspoons fine sea salt (or 2 teaspoons kosher salt)
- 1 cup water
Wing Sauce
- 1 stick of butter, melted (4 ounces)
- ½ cup Frank's Red Hot sauce (traditional for buffalo wings)
Instructions
- Pressure cook the wings for 8 minutes with a quick pressure release: Sprinkle the chicken wing with the salt. Put a cooking rack in an Instant Pot or other pressure cooker, pour in 1 cup of water, and pile the wings on top of the rack. Lock the pressure cooker lid. Pressure cook on high pressure for 8 minutes in an Instant Pot or other electric pressure cooker or 6 minutes in a stovetop PC. (Use Manual or Pressure Cook mode in an Instant Pot). Once the cooking time is done, quick release the pressure.
- Make the wing sauce: While the wings are cooking, melt the butter in the microwave. (Timing depends on how powerful the microwave is; it takes about a minute in my 1000-watt microwave.) Pour the butter and the hot sauce into a large bowl and whisk until smooth. Set the bowl aside until it is time to sauce the wings.
- Sauce the wings: Using tongs, move the wings to the bowl of hot sauce. Turn and toss until the wings are covered with sauce.
- Broil the wings (optional): Move the wings from the sauce to the baking sheet, letting any excess sauce drip back into the bowl. Lay the wings out in a single layer on the baking sheet. Set your broiler to high and broil the wings until the sauce is browning and 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 again and serve: Return the wings from the baking sheet to the bowl and toss them again to coat with the remaining sauce. Pour the wings onto a platter and serve. Enjoy!
Notes
 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)
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Appetizers
- Method: Pressure Cooker
- Cuisine: American