Summer Favorite Buffalo Chicken Wings
For this recipe we are going to utilize my Instant Pot®.
Nothing beats the convenience of an Instant Pot® for quick, easy, and healthier
chicken wings. Once cooked, a quick trip under the broiler is all you need to
get that nice crispy finish.
You can save time by purchasing already-trimmed wings.
However, you can save some money by trimming them yourself. See photo for
approximate location of where to cut each whole wing. They are a little easier
to trim AFTER they’ve been cooked. Immediately freeze the tips to make chicken
stock later.
Note: This recipe is written for
fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook
time.
Prep time: 10 minutes
Active cook time: 14-16 minutes (+ time to come to
pressure)
Natural release: 10 minutes
Serves: 4-6
Ingredients:
4-4½ lbs. chicken wings
1 t. garlic powder, divided
Salt and black pepper, to taste
1 c. water
Sliced celery, for serving
Buffalo Wing Sauce Ingredients:
1 c. Frank’s original hot sauce
½ c. unsalted butter, melted
½ t. garlic powder
Directions:
1.
Sprinkle wings with the garlic powder and season with
salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add
one cup of water. Arrange seasoned wings on top of the trivet before securing
the cover in place. Switch the vent to “Sealing” and adjust the “Manual”
setting to 8 minutes.
2.
While the wings cook, whisk the Frank’s hot sauce, melted
butter, and remaining garlic powder in a medium bowl until thoroughly combined.
Set aside.
3.
When done cooking, allow pressure to naturally release
for 10 minutes, then do a quick release for any remaining steam. Carefully
remove lid and transfer
wings to a large bowl. Set aside until just cool enough to handle.
4.
Meanwhile, position top oven rack in the top position
and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum
foil and place a wire cooling rack on top. Set aside.
5.
Pour 1/3 of the buffalo sauce on top of the wings and
toss to coat. Transfer the wings to the wire rack on the prepared baking sheet
and place under the broiler for 3-4 minutes or until the wings start to get
crispy and develop some color. Turn the wings and repeat this process.
6.
Remove baking sheet from oven and toss the wings with half
of the remaining buffalo sauce. Serve immediately with sliced celery and the
remaining sauce on the side for dipping. Enjoy!
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