Instant pot chicken wings in a classic buffalo sauce
Course Main Dish
Cuisine American
Keyword Instant Pot,
Prep Time 10 minutesminutes
Natural Release 10 minutesminutes
Author Sarah
Equipment
Instant Pot
Ingredients
4-4 1/2lbsChicken Wings
1tspgarlic powderdivided
1cupwater
salt and pepperto taste
Sliced celeryfor serving
Buffalo Wing Sauce
1cupFrank's Original Hot Sauce
1/2cupunsalted buttermelted
1/2tspgarlic powder
Instructions
Sprinkle wings with the garlic powder and season with salt and black pepper, to taste. Place the 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 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 the baking sheet from the 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!