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Pressure Cooker Buffalo Chicken Wings |

Pressure Cooker Buffalo Chicken Wings

  • Author: Mike V
  • Total Time: 45 minutes
  • Yield: About 4 dozen wings 1x


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

Wing Sauce


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Appetizers
  • Method: Pressure Cooker
  • Cuisine: American