Pressure Cooker Buffalo Chicken Wings
Pressure Cooker Buffalo Chicken Wings - a big batch of Buffalo chicken wings from the pressure cooker and the broiler.
What you will need
Author: Mike V
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 minutes
Yield: About 4 dozen wings
Method: Pressure Cooker
4 pounds chicken wing pieces
2 teaspoons kosher salt
1 cup water
1 stick of butter, melted (4 ounces)
1/2 cup Frank’s Red Hot sauce (traditional for buffalo wings)
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.