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Valencia-Style Paella
Buffalo Chicken Wings
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Chicken wings are always a hit at any party or game day celebration, and these classic Buffalo wings certainly fit the bill. The sheer simplicity of this recipe makes it a hit with the chef, too!
Ingredients
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Instructions
- In a large bowl, combine Buffalo sauce, barbecue sauce and Worcestershire sauce, stirring well. Add wings, tossing to fully coat in sauce.
- Add
1 cup hot water to the inner pot and place a steamer basket in the pot (see tip). Arrange chicken wings in the steamer basket with as much of their surface exposed as possible. Set the remaining sauce aside. - Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 6 minutes.
- Meanwhile, preheat broiler, with rack set 4 inches from the heat. Line a rimmed baking sheet with foil and set a wire rack on top.
- When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The juices should run clear when the chicken is pierced. (If more cooking time is needed, continue pressure cooking on High for 1 minute.) Using tongs, transfer wings to rack on prepared baking sheet. Pour out water and rinse inner pot.
- Set your Instant Pot to Sauté on Normal. Add the reserved sauce and cook, stirring often, for about 5 minutes or until thickened as desired.
- Meanwhile, broil wings, turning once, for 3 to 4 minutes or until browned to your liking.
- Transfer wings to a serving platter and drizzle or brush some of the sauce on top. Serve the remaining sauce and dressing on the side for dipping.
Recipe Notes
Variations
For spicier wings, increase the amount of Buffalo sauce and decrease the barbecue sauce by an equal amount.
For a sweeter flavor, use a honey barbecue sauce.
Tips
This recipe makes 2 servings as a main course.
If your steamer basket doesn’t have legs, place a steam rack in the pot first and place the steamer basket on the rack.
Marilyn Haugen is passionate about cooking and entertaining and has turned this passion into a successful cookbook career. She has also written the bestselling 150 Best Spiralizer Recipes and 175 Best Instant Pot® Recipes.
Dinner is about to get even easier now that you can cook mouth-watering meals in your Instant Pot® with five ingredients or less.
The Instant Pot® is unquestionably the most popular and bestselling kitchen appliance of the last year, with many models performing the functions of a pressure cooker, a slow cooker, a rice cooker, a steamer, a sauté pan, a yogurt maker and a warmer. 5-Ingredient Instant Pot® Cookbook is a perfect companion for the Instant Pot® and a follow-up to Marilyn Haugen’s previous bestseller, 175 Best Instant Pot® Recipes, which has over 20,000 copies in print.
All of its 150 recipes, created especially for use with an Instant Pot®, contain a minimum of ingredients and require little effort. There are recipes for every occasion and season, and for novices and well-seasoned home cooks alike. The recipes include favorites like Ham and Cheddar Egg Muffins, Hearty Black Bean Soup, Pepperoncini Beef Roast, Chicken Caesar Pita Pockets, Braised Herb Salmon with Asparagus, Buttery Garlic Mashed Potatoes, and Chocolate Peanut Clusters.
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I used Frank’s sauce and Ott’s BBQ sauce.
Where is the recipe??
Sorry, just figured out the icons on the bottom of the page.
Fast and delicious ♡♡
In step #2 it states “see tip”…. Wheres the tip? I clicked each link but can’t find it.
Thank you for the feedback, I updated it.
still no tipping Step 2
Where the heck are the instructions for the recepie???
Where is the recipe ?
Does 18 wings =36 once you split them or is it 9 wings split into 18
If you just use garlic and water for garlicmwings will this season them in the IP?
Then in the broiler i will use parmesan and more garlic. Anyone have any ideas.
Best wings that i have ever made!
I used the steam option by mistake but wings were still fantastic.
I will make these again
I used the steam option by mistake but wings were still fantastic. I will make these again.
These recipes look great but does it say if it works for the 8qt as well or needs more liquid???
Do the wings have to be thawed out?
Hi Warley24,
If it doesn’t state frozen in the recipe then it is cooked from fresh.
When cooking from frozen cooking time will need to be adjust.
Very good but i used asian zing sauce from bww instead of all the other sauce
Loved it! I substituted with lemon pepper flavoring.
I dont have a Saute option
I tweaked this recipe so I wouldnt need to broil in oven; sauteed wangs in OVOO 2.5 each side then removed wangs and put into marinade bowl. Used white wine to deglaze. After that, did the water & 6 min pressure cook, then plopped wangs back into pot while reducing sauce step. Spooned remaining sauce onto plated wangs. Boom.