|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||66%|
|Saturated Fat 20g||101%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken wings are always a popular party food and these Instant Pot Buffalo wings are sure to be a big hit. The spicy wings, which originated in Buffalo, New York's Anchor Bar, have long been a popular appetizer for parties and Super Bowl or game day gatherings. The wings cook quickly in the Instant Pot before being briefly broiled to golden brown perfection. It's an easy recipe and a great way to use the Instant Pot.
The sauce mixture can be as spicy or mild as you like. Leave out the cayenne pepper or add more for extra heat. For milder wings, replace part of the hot sauce with tomato sauce.
Allow about 6 to 8 pieces (drumettes and flats) per person if they are the only appetizer or if you are serving them as part of a more substantial meal with sides. If there are several appetizer choices, allow about 4 to 6 pieces per person. Serve the chicken wings with celery sticks and blue cheese dressing or ranch dressing for dipping.
3/4 cup chicken stock, or water
4 pounds chicken wings
1/2 teaspoon kosher salt
3/4 cup hot sauce
6 tablespoons butter
1 1/2 tablespoons white vinegar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, or more, optional
Celery sticks, blue cheese dressing, ranch dressing, optional, for serving
Gather the ingredients.
Place a trivet in the Instant Pot inner pot and add 3/4 cup of water or stock.
If the chicken wings are whole, cut them at the joint and cut off the wing tips. Discard the wing tips or freeze them to use in stock. Sprinkle the chicken wings with kosher salt and arrange them on the trivet.
Lock the lid in place and turn the steam release knob to the sealing position. Choose the manual or pressure cook button (high pressure) and set the timer for 10 minutes. When the time is up, let the pressure come down for 5 minutes and then carefully turn the knob to the venting position to release the remaining pressure.
While the wings cook, preheat the broiler and line rimmed baking sheets with foil. Spray the foil with nonstick spray.
In a saucepan, combine the hot sauce, butter, vinegar, black pepper, garlic powder, and cayenne pepper (if using). Bring to a simmer and cook for 1 minute.
Drain the wings and transfer them to a bowl. Add about half of the sauce mixture and toss them gently.
Arrange the wings in a single layer on the prepared baking sheets. Broil about 4 to 6 inches from the heat source for 5 minutes. Turn the wings and continue to broil the other side for 4 to 5 minutes longer, or until golden brown.
Remove the wings to a bowl and drizzle with the remaining sauce mixture.
Serve Buffalo wings with celery and carrot sticks along with blue cheese or ranch dressing for dipping.