Instant Pot® Buffalo Chicken Wings

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 the photo for the 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.

If you have a Ninja Foodie® you can use the pressure cooker function and the switch to the air fryer function to avoid the Broiler and some time!
These are quick and easy for a party, summertime cuisine, or any time you feel like wings!

You can use this same cooking method but change up your sauces. Try Barbeque Sauce, Honey Mustard, Honey Barbeque, Sweet Chili.. the possibilities are endless. Pair these with some macaroni salad, or your favorite rice recipes!

EnJoy!

Buffalo Chicken Wings

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.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

NATURAL RELEASE 10 minutes mins

Total Time 35 minutes mins

Course main dish

Cuisine American

Servings 4 people

Equipment

• 1 Pressure Cooker

Ingredients

  

• 4-4½ lbs Chicken Wings (fresh or thawed)
• 1/2 tsp Garlic Powder
• 1 Salt to taste
• 1 Black Pepper to taste
• 1 Cup Water
• 5 pieces Sliced celery for serving

Buffalo Wing Sauce Ingredients:

• 1 Cup Frank’s original hot sauce ½ c. unsalted butter, melted½ t. garlic powder
• 1/2 Cup Unsalted Melted Butter ½ t. garlic powder
• 1/2 tsp Garlic Powder

Instructions

 

• Sprinkle wings with garlic powder and season with salt and black pepper to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange the 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.
• While the wings cook, whisk Frank’s hot sauce, melted butter, and remaining garlic powder in a medium bowl until the ingredients are thoroughly combined and then set aside.
• When done cooking, allow pressure to naturally release for 10 minutes and then do a quick release for any remaining steam. Carefully remove the lid and transfer wings to a large bowl. Set aside until just cool enough to handle.  
• Meanwhile, position the oven rack in the top position and pre-heat the broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
• 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.
• Remove the baking sheet from the 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!

Notes

This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.

Keyword chicken, instapot, pressure cooker