Ingredients
Scale
- 4–4½ Lbs. Chicken Wings
- 1/2 – 1 teaspoon Garlic powder
- Salt and black pepper, to taste
- 1 Cup Water
- Sliced celery, carrots, Blue Cheese or Ranch, for serving
Buffalo Wing Sauce Ingredients:
- 1 Cup Frank’s Original hot sauce
- 1/2 Cup Unsalted Butter, melted
- 1/2 teaspoon Garlic powder
Instructions
- Sprinkle the wings with the garlic powder, salt and black pepper. Place the metal trivet inside the Instant Pot® and add 1 cup of water. Arrange the 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 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 the wings to a large bowl.
- 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, carrots and the remaining sauce on the side for dipping.
- Enjoy!
Notes
This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.
Cook time includes pressure release time.
Nutrition
- Serving Size: 4-6 servings
