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Instant Pot Chicken Wings with Buffalo Sauce

Instant Pot Chicken Wings with Buffalo Sauce

Rika
These chicken wings are incredibly flavorful and absolutely addictive. The crispy chicken wings tossed in a classic buffalo sauce.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine American
Servings 3
Calories 524 kcal

Equipment

  • pressure cooker or Instant pot or Ninja Foodi

Ingredients
 

  • 2 pounds chicken wings , (about 14 pieces) - pat the wings dry with paper towels

Dry Seasoning:

Buffalo Sauce:

  • ⅓ cup hot sauce, (I used Frank's RedHot Original Red Hot Sauce)
  • 1 tablespoon white vinegar
  • 1 tbsp minced garlic
  • 2 teaspoon pure honey, (optional but recommended)
  • 4 tablespoon butter, (melted)

Instructions
 

  • Season the chicken wings: In a large bowl, mix together the garlic, salt, paprika, and cayenne pepper. Add chicken wings and toss to coat.
  • Pressure Cook Chicken Wings: Pour a cup of water or chicken broth into the Instant Pot/Ninja Foodi. Place wings into a trivet or a steamer basket in the pot. Close lid and pressure cook at high pressure for 5 minutes with natural release.
  • 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: Pat wings dry with paper towels. 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. Close the 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

Calories: 524kcalCarbohydrates: 6gProtein: 31gFat: 42gSaturated Fat: 17gCholesterol: 166mgSodium: 1348mgPotassium: 293mgFiber: 1gSugar: 4gVitamin A: 1008IUVitamin C: 22mgCalcium: 29mgIron: 2mg
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