How To Make Buffalo Chicken Wings In The Instant Pot®
Buffalo wings are a year-round favorite for entertaining or snacking on anytime. Of course, they are a game day favorite. Here’s how to make buffalo chicken wings in the Instant Pot®.
Nothing beats the convenience of an Instant Pot® for quick, easy, and healthier chicken wings. These pressure cooker chicken wings are tender and juicy. Once wings are cooked, pop them under the broiler to get a nice crispy finish. Or you can pop them into your air fryer. I don’t have one yet but I am considering getting the air fryer lid if it works with my version of Instant Pot. You’ll find a money-saving tip how to cut up wings yourself and a printable version of the recipe below.
Instant Pot® Buffalo Chicken Wings Recipe
Instant Pot Buffalo Chicken Wings Ingredients:
4-4½ lbs. chicken wings
1 teaspoon Watkins organic onion powder
1 teaspoon Watkins organic garlic powder
Salt and Watkins black pepper, to taste
1 cup water
Celery sticks, for serving
Buffalo Wing Sauce Ingredients:
1 cup Frank’s original hot sauce
½ cup unsalted butter, melted
½ teaspoon Watkins organic garlic powder
Buffalo Chicken Wings in the Instant Pot® Directions:
- Sprinkle chicken wings with the onion and garlic powder and season with salt and black pepper, to taste. Place the metal trivet inside Instant Pot® inner pot and add one cup of water. Arrange the seasoned wings on top of the trivet before securing the lid in place. Switch the vent to “Sealing” and adjust the “Manual” (or pressure cook) setting to 8 minutes.
- While the wings cook, whisk Frank’s hot sauce, melted butter, and the remaining garlic powder in a medium bowl until thoroughly combined. Set aside.
- When done cooking, allow the pressure to naturally release for 10 minutes. Then turn the knob to do a quick release for any remaining pressure and steam. Carefully remove the lid and transfer the wings to a large bowl. Set aside until just cool enough to handle.
- 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.
- 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 brown. 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 celery sticks and the remaining sauce on the side for dipping. Enjoy!
Serves: 4-6
Note: This recipe is written for fresh or thawed wings. If using frozen wings, it will take an extra 3-5 minutes to come to pressure.
Prep time: 10 minutes
Active cook time: 8 minutes, plus time to come to pressure and 5 to 10 minutes to crisp under broiler
Natural release: 10 minutes
How to Cut Up Chicken Wings
If you’re short on time you can purchase already cut up wings. However, you can save money by cutting up the chicken wings yourself. Check out the photo for the location of where to cut each whole wing. Use a sharp knife or kitchen shears to cut the wings at the joints as shown in the photo. They are a little easier to cut up after they’ve been cooked. If you’re frugal like me, immediately freeze the tips to make chicken stock later.
Ingredients
- 4-4½ lbs. chicken wings
- 1 teaspoon Watkins onion powder, divided
- 1 teaspoon Watkins garlic powder, divided
- Salt and Watkins black pepper, to taste
- 1 cup water
- Celery sticks, for serving
- 1 cup Frank’s original hot sauce
- ½ cup unsalted butter, melted
- ½ teaspoon garlic powder
Directions
- Sprinkle chicken wings with the onion and garlic powder and season with salt and black pepper, to taste. Place the metal trivet inside Instant Pot® inner pot and add one cup of water. Arrange the seasoned wings on top of the trivet before securing the lid in place. Switch the vent to “Sealing” and adjust the “Manual” (or pressure cook) setting to 8 minutes.
- While the wings cook, whisk Frank’s hot sauce, melted butter, and the remaining garlic powder in a medium bowl until thoroughly combined. Set aside.
- When done cooking, allow the pressure to naturally release for 10 minutes. Then turn the knob to do a quick release for any remaining pressure and steam. Carefully remove the lid and transfer the wings to a large bowl. Set aside until just cool enough to handle.
- 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.
- 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 brown. 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 celery sticks and the remaining sauce on the side for dipping.
About the Author
Melody Thacker
Melody is passionate about helping and empowering people. She blogs about natural living, real food, homemaking, direct sales, and life. People are the most important things, especially family. Last but not least, she loves being an Independent Watkins Consultant.
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