You can bet I was super glad to find this recipe for Instant Pot® Buffalo Chicken Wings. They are much easier and healthier than the traditional fried ones. And I promise, a quick trip under the broiler after they are cooked makes them crispy. Just the way we like them. Serve them hot with celery and carrot sticks and blue cheese or ranch dressing.
The family loves Buffalo Chicken Wings. My husband and son both believe themselves connoisseiurs of all things chicken wings. My husband thinks the hotter the better. He has even gone to places that require you to sign a waiver before eating. I think he’s crazy but it’s his mouth and tongue. He has suffered the consequences as a result of eating them. Remember what goes in must come out! My son and I like lots of different flavors, buffalo, korean bbq, honey-garlic, etc.
I decided to do a little digging into the history of the buffalo chicken wing. Chicken wings were always considered cheap and undesirable and really only suitable for stock or soup. They don’t usually have a lot of meat on them and are definitely messy to eat. So who would have come up with the idea to make something scrumpious from them. Legend has it was a mom/restaurant owner in Buffalo, NY who was looking to find a snack for her son and his friends. Teresa Bellissimo and her husband were the owners of a family-owned restaurant called the Anchor Bar and this all supposedly happened in October, 1964. She took some wings and fried those babies up and coated them in a buttery cayenne pepper hot sauce. And the Buffalo Chicken Wing was born. And aren’t we all glad!
By the way, what do you drink with your chicken wings? My husband prefers his with beer. I like mine with unsweetened iced tea. My son prefers water. I know others like milk to soothe the hotness while others like sodas (they say the carbonation helps with possible indegestion). Leave us a comment on your go to beverage…
Thanks and enjoy!
Instant Pot® Buffalo Chicken Wings
Ingredients
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
Instructions
Directions:
- 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.
- 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.
- 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.
- 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 develop some color. Turn the wings and repeat this process.
- 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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