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Classic Oatmeal-in-a bowl
Buffalicious Chicken Wings- Party in Minutes!
| By : |
These are not the famous fried Buffalo Wings. These chicken wings are first steamed in the pressure cooker, not fried, and then broiled to spicy caramelized perfection.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 pounds chicken wings (about 12), cut at the joint to make about
24 pieces - 1 pound celery trimmed
For the Coating
- 4 tablespoons hot sauce
- ¼ cup honey
- ¼ cup tomato puree
- 3 teaspoons salt
For the dipping sauce
- 1 cup plain whole milk yogurt
- 1 tablespoon parsley
Ingredients
For the Coating
For the dipping sauce
|
Instructions
- Prepare the pressure cooker with
1 cup of water and a steamer basket. - If the chicken wings are still whole, separate each into two by slicing through the skin to the joint, then bending the wing joint backwards and slicing apart.
- Place the chicken wings evenly spaced on the steamer basket - standing them up on their ends vertically if needed.
- .Close and lock the lid of the pressure cooker
- Cook for 10 minutes at high pressure.
- While the chicken is cooking, prepare a large bowl with hot sauce, honey, tomato puree and salt.
- Mix the contents of the bowl well with a fork until the honey has completely dissolved.
- When time is up, open the cooker by releasing the pressure.
- Tumble the wings into the bowl and coat evenly.
- Place chicken wings on parchment-covered paper and slide under the broiler for about 5 minutes - or until brown and crispy.
- In the meantime, prepare a serving platter with celery sticks and yogurt dipping sauce.
- Brush on any remaining coating sauce onto chicken before transferring to the serving platter.
Recipe Notes
If doubling this recipe, do not jam more wings in the steamer basket - as they will not cook evenly - use a second steamer basket and place it on top of the first one.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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Super easy, fall off the bone tender.
Sooo good
Was extremely easy to make and the chicken basically fell off the bone. The sauce however wasn’t my favorite. I kinda questioned the honey but thought well sometimes there are secret ingredients. It was too much. Next time I’ll just cut out the honey and lower thr amount of salt.
10 min didnt seem to cook the wings….i had to doubled the time. Perhaps i had too many in there
At 1500′ altitude the pressure time was perfect . I learned the hard way to broil from the 2nd rack down so as not to burn up the parchment paper, lol. Othe than that little mishap , these were delicious ! I used a 3 qt mini lux
Didnt care for the sauce. Will use my own next time.
These are so good!!! We have made them for football the last two Sundays. If you are going to use the required salt for the sauce, add extra honey or lessen salt a bit. Taste for preference. This week I broiled them for the first 5 mins on high, added more sauce and broiled another 5 mins on high (we live in CO so may need to lessen the time on both attempts) and we all agreed this batch was even better than last week! We also use frozen chicken drummlettes instead of wings.
Loved the recipe.
Easy to follow directions.
Loving the app
The sauce wasnt a real buffalo sauce . I suggest that you look up another recipe for the sauce .
You can also make Garlic , butter & parmesan sauce. which is incredible .
Lightly dust baking powder on wings and broil then toss in sauce. The baking powder crispens the skin for a fried like texture.
Not a favorite. Wings still not crispy. Won’t make again.
Wings are very soft and tender. Definitely need to broil to get them crispy. A good recipe to follow ans super easy. Not my most favourite way to eat wings. I prefer them much crispier or cooked in an air fryer.