Instant Pot Chicken Wings
Instant Pot Chicken Wings made from fresh or frozen chicken wings, are super tender and juicy! Smothered in tasty Buffalo sauce and broiled until nice and crispy.
- 1 cup water or chicken broth
- 3 - 4 pounds bone-in chicken wings cut into drumettes and flats (party wings) fresh, thawed or frozen
For the Buffalo Sauce
- 1 cup Hot Sauce (Frank's Red Hot)
- 5 tablespoons butter
- 2 tablespoons honey
Optional: If using fresh or thawed out wings, dry them up with paper towels. The seasoning mix will stick to the wings better if the wings aren't as wet.
Toss the wings with the seasoning mix.
Pour the water or broth into the inner pot of your pressure cooker. Place the trivet at the bottom of the inner pot.
Place the seasoned wings on the trivet (or steamed basket). Close and secure the lid. Place the vent knob on the sealed position.
For fresh or thawed out wings. cook on high pressure and set the timer for 10 minutes.For frozen wings, cook on high pressure and set the timer for 15 minutes
While the Wings Cook Make the Buffalo Sauce
In a small sauce pan over medium heat, melt the butter. Stir in the hot sauce and honey. Simmer for 4 to 5 minutes. Set aside.
Turn on the Broiler. Line the baking sheet with aluminum foil and place a cooking rack on top.
When the cooking has been completed, do a 5 minute Natural Pressure Release. Then release any remaining pressure.
Open the lid and carefully remove the wings (they will be hot and tender). Place the wings in a large mixing bowl. Pour half the buffalo sauce over the chicken wings and toss gently.
Place the chicken wings on the prepared baking sheet.
Broil chicken wings for about 3 minutes or until golden and then flip and broil the other side.
Brush the chicken wings with buffalo sauce and serve with any remaining sauce on the side.
Calories: 82kcal | Carbohydrates: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 1275mg | Potassium: 15mg | Sugar: 4g | Vitamin A: 465IU | Calcium: 2mg | Iron: 0.1mg