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Instant Pot Chicken Wings with Buffalo Sauce

Instant Pot Chicken Wings with Buffalo Sauce

These chicken wings are incredibly flavorful and absolutely addictive. The crispy chicken wings tossed in a classic buffalo sauce.
5 from 3 votes
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Course: Appetizer
Cuisine: American
Keyword: crispy chicken wings, instant pot buffalo chicken wings, instant pot chicken wings, instant pot chicken wings with buffalo sauce, pressure cooker chicken wings
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 3
Calories: 519kcal
Author: Rika Livingston

Equipment

  • pressure cooker or Instant pot or Ninja Foodi

Ingredients

  • 2 pounds chicken wings (about 14 pieces)

Dry Seasoning:

  • ½ tsp ground paprika
  • ½ tsp garlic powder
  • ¼ tsp ground cayenne pepper (add more according to your liking)
  • ¼ tsp sea salt

Buffalo Sauce:

  • cup Hot Sauce (I used Frank's RedHot Original Red Hot Sauce)
  • 1 tbsp white vinegar
  • 1 tbsp minced garlic
  • 2 tsp pure honey (optional but recommended)
  • 4 tbsp butter (melted)

Instructions

Season the Chicken Wings with Dry Seasoning:

  • In a small bowl, mix together the garlic, salt, paprika, and cayenne pepper.
  • Place the chicken wings into a large bowl. Use paper towels to pat dry the wings.
  • Sprinkle the seasoning all over the wings, toss to coat evenly using your hands or tongs.

Pressure Cooking:

  • For instant pot users: Pour ¾- 1 cup of water into Instant Pot® and add a trivet or a steamer basket. Place the chicken into the trivet or steamer basket. Make sure the wings are not touching the water!
    For Ninja Foodi users: Pour a cup of water into the pot. Place wings into the Cook & Crisp™ Basket and place basket in the pot.
  • Close the lid and make sure the pressure release valve is in the SEAL position.
    For instant pot users: Select PRESSURE COOK and set HIGH. Set time to 5 minutes for fresh wings or 12-15 minutes for frozen. Select START/STOP to begin.
    For Ninja Foodi users: Select PRESSURE and set HIGH. Set time to 5 minutes. Select START/STOP to begin.
  • For Instant Pot Users: When the cooking cycle is done and beeps, let the pressure release naturally for 10 minutes then turn the PRESSURE RELEASE valve to the VENT position. If the wings are below the minimum safe internal temperature of 165 °F, return to the instant pot and pressure cook the wings for an additional 2 minutes with quick release.
    For Ninja Foodi users: When pressure cooking is complete, quickly release the pressure by turning the PRESSURE RELEASE valve to the VENT position.

Make the Buffalo Sauce:

  • In a medium-size bowl, mix together the hot sauce, white vinegar, garlic, honey, and melted butter. Set aside.

To Crisp The Chicken:

  • For Instant Pot Users: Transfer wings into a large bowl and pour half the buffalo sauce over the chicken wings and gently toss. Arrange the wings on the wire rack one above center position inside the broiler.  Cook until crisp, about 4-6 minutes, turning pan once halfway through. Remove from the oven and pour in the remaining sauce before serving, toss to coat. Serve and Enjoy.
    For Ninja Foodi Users: Make sure that your inner pot is dry. Pat wings dry with paper towels. Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin. Open every 3-5 minutes to check for the crispness of your desire. When cooking is complete, transfer the wings into a large bowl and pour in the sauce. Toss to coat. Serve and enjoy. 

Notes

To Cook in The Oven (Non-Instant Pot Users):

  • Place the chicken in a large bowl and season with the dry seasoning and 2 teaspoons of baking powder (do not use baking soda). Toss to coat. Transfer to a fridge and let it chill, uncovered for an hour. 
  • Preheat the oven to 400°F and bake the wings for 25 minutes, flip the wings and continue cooking until the wings are fully cooked.
  • Remove the chicken wings from the oven and pour in the sauce. Toss to coat.
  • Turn the oven onto broil. Arrange the wings on the wire rack one above center position inside the broiler.  Cook until crisp, about 3-4 minutes, turning pan once halfway through.
*Baking powder will make the chicken wings crispy
Increase the pressure cooking time to 10 minutes if you are going to double this recipe (using 4 lbs of chicken)

Nutrition

Nutrition Facts
Instant Pot Chicken Wings with Buffalo Sauce
Amount Per Serving
Calories 519 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 17g106%
Cholesterol 166mg55%
Sodium 1265mg55%
Potassium 255mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 30g60%
Vitamin A 940IU19%
Vitamin C 2mg2%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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