Unleash Explosive Flavors with Mouthwatering Buffalo Chicken Wings
Get ready to tantalize your taste buds with the ultimate finger-licking delight – mouthwatering Buffalo Chicken Wings! The mere mention of these delectable bites is enough to make anyone’s mouth water in anticipation. Bursting with bold flavors, a perfect blend of heat and tanginess, and a crispy exterior that gives way to tender, juicy meat, Buffalo Chicken Wings are an absolute crowd-pleaser that will leave you craving for more.
Whether you’re hosting a game night, having friends over for a casual get-together, or simply looking to indulge in some irresistible comfort food, these wings are guaranteed to steal the show.
Nothing beats the convenience of an Instant Pot® for quick, easy, and healthier chicken wings. Once cooked, a quick trip under the broiler is all you need to get that nice crispy finish.
You can save time by purchasing already-trimmed wings. However, you can save some money by trimming them yourself. See the photo for the approximate location of where to cut each whole wing. They are a little easier to trim AFTER they’ve been cooked. Immediately freeze the tips to make chicken stock later.
Note: This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.
Prep time: 10 minutes
Active cook time: 14-16 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6
Ingredients:
- 4-4½ lbs. chicken wings
- 1 t. garlic powder, divided
- Salt and black pepper, to taste
- 1 c. water
- Sliced celery for serving
Buffalo Wing Sauce Ingredients:
1 c. Frank’s original hot sauce
½ c. unsalted butter, melted
½ t. garlic powder
Directions:
- Sprinkle wings with garlic powder and season with salt and black pepper to taste. Place 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 release for 10 minutes naturally, then do a quick release for any remaining steam. Carefully remove the lid and transfer the wings to a large bowl. Set aside until just cool enough to handle.
- Meanwhile, position the top oven rack in the top position and pre-heat the 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!
In conclusion, Buffalo chicken wings are a mouthwatering and irresistible treat that should not be missed. With their crispy exterior, tangy sauce, and tender meat, they offer a burst of flavor with every bite. Whether enjoyed as a game day snack or a delicious appetizer at a restaurant, these wings never disappoint. So why wait? Grab some chicken wings, whip up your own homemade Buffalo sauce, and indulge in this delectable dish. Get ready to experience the ultimate flavor sensation – you won’t be able to resist going back for more!
If you are looking for more buffalo chicken recipes, check these out.
Mouthwatering Buffalo Chicken Wings
Equipment
- Instant Pot
Ingredients
- 4-4½ lbs. chicken wings
- 1 t. garlic powder, divided
- Salt and black pepper, to taste
- 1 c. water
- Sliced celery for serving
Buffalo Wing Sauce Ingredients
- 1 c. Frank’s original hot sauce
- ½ c. unsalted butter, melted
- ½ t. garlic powder
Instructions
- Sprinkle wings with garlic powder and season with salt and black pepper to taste. Place 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 release for 10 minutes naturally, then do a quick release for any remaining steam. Carefully remove the lid and transfer the wings to a large bowl. Set aside until just cool enough to handle.
- Meanwhile, position the top oven rack in the top position and pre-heat the 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!
