Hot wings in pressure cooker recipes - Appetizers

Author: Gail Hoster  

With only a few ingredients, you can have the same flavor as the famous Hot Wings Cafe on Melrose The best thing about Instant Pot wings is how incredibly juicy and tender they are. Pressure Cooker Buffalo Chicken Wings - a big batch of Buffalo chicken wings from the pressure cooker and the broiler.

Pressure Cooker Buffalo Chicken Wings

Pressure Cooker Buffalo Chicken Wings
Pressure Cooker Buffalo Chicken Wings - a big batch of Buffalo chicken wings from the pressure cooker and the broiler.
Provided by: Mike V
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 4 pounds chicken wing pieces
  • 2 teaspoons kosher salt
  • 1 cup water
  • 1 stick of butter, melted (4 ounces)
  • 1/2 cup Frank’s Red Hot sauce (traditional for buffalo wings)
How to cook:
  1. Pressure cook the wings for 8 minutes with a quick pressure release
  2. Sprinkle the chicken wing with the salt. Put a rack in the pressure cooker pot, pour in 1 cup of water, pile in the wings on top of the rack, and lock the pressure cooker lid. Pressure cook on high pressure ("pressure cook" or "manual" mode) for 8 minutes in an electric PC or 6 minutes in a stovetop PC, and then quick release the pressure.
  3. Make the wing sauce
  4. While the wings are cooking, microwave the butter in a large bowl until melted. (A microwave safe bowl, please.) Pour in the hot sauce and whisk until smooth.
  5. Dry and sauce the wings
  6. Line a rimmed baking sheet with paper towels. Use a pair of tongs to move the wings from the pot to the baking sheet, laying the wings out in a single layer. Use more paper towels to pat the wings dry. Move the dried wings into the bowl with the hot sauce, and turn and toss until the wings are covered with sauce.
  7. Broil the wings
  8. Throw away the paper towels on the baking sheet. Using tongs, and leaving any excess sauce in the bowl (we’ll use it later), move the wings back to the baking sheet, spread out in a single layer. Set your broiler to high and broil the wings until browned and the sauce is bubbling, 5 to 15 minutes depending on the broiler. Keep a close eye on the wings; they go from brown to burned quickly under the broiler.
  9. Sauce and serve
  10. Move the wings from the baking sheet back into the bowl, and toss them one more time to coat with the remaining sauce. Pour the wings onto a platter and serve.
Notes: Instant Pot Chicken Wings with Buffalo Sauce (No Marinade), Pressure Cook Chicken Wings: Pour a cup of water or chicken broth into the Instant Pot/Ninja Foodi. Place wings into a trivet or a steamer

Instant Pot Chicken Wings

Chicken wings prepared in the Instant Pot are a great weeknight dinner. Cooking them in the Duration: 8:29

Pressure Cooker Hot Wings

Pressure Cooker Hot Wings This recipe gets mixed reviews. If you're expecting them to Duration: 4:24

Pressure Cooker Buffalo Hot Wings

Pressure Cooker Buffalo Hot Wings
Pressure Cooker Buffalo Hot Wings are deliciously wonderful. With only a few ingredients, you can have the same flavor as the famous Hot Wings Cafe on Melrose
Provided by: Jill Selkowitz
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • 4 pounds Chicken Wing Sections (fresh or frozen **)
  • 6 ounces Water
  • 1/2 cup Frank's RedHot® Cayenne Pepper Sauce
  • 1/2 cup Butter
  • 1 Tablespoon Worcestershire Sauce
  • 1-2 Tablespoons Light Brown Sugar
  • 1/2 teaspoon Kosher Salt
Nutrition:
  • Calories: 508 kcal
  • Carbohydrate: 3 g
  • Protein: 30 g
  • Fat: 41 g
  • Saturated Fat: 17 g
  • Cholesterol: 166 mg
  • Sodium: 1091 mg
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Sauce
  2. Mix together Frank'sFrank's RedHot® Cayenne Pepper Sauce, butter, Worcestershire Sauce, Brown sugar and salt.
  3. Microwave for 15 seconds, or until butter is melted and set aside.
  4. Wings
  5. Pour water with a touch of hot sauce into the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot.
  6. Add wings to steamer basket.
  7. Place basket into cooking pot.
  8. Lock on lid and close pressure valve. Cook on high (most machines default to high pressure) pressure for 5 minutes.
  9. When Beep sounds, allow a 5 minute natural release and then a quick release.
  10. Place oven rack in center of oven and turn oven on to Broil.
  11. Carefully remove wings from Instant Pot, Mealthy MultiPot or Pressure Cooker and place on cookie sheet.
  12. Brush generously with the sauce and place in oven for 5 minutes.
  13. Flip and brush on more sauce and broil for another 5 minutes. If needed, repeat on each side until crisp.
  14. Remove from oven and toss the wings quickly in the remaining sauce and then serve with Blue Cheese Dressing and celery sticks.
Notes: Instant Pot Buffalo Wings Recipe, 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 Pressure Build/Release: 13 minsCook: 25 mins

The Best Instant Pot Chicken Wings

The Best Instant Pot Chicken Wings
The best thing about Instant Pot wings is how incredibly juicy and tender they are. Plus, they're ready in a fraction of the time as oven-baked.
Provided by: Kelli Foster
Yields: 6 servings
Cuisine: United states
Number of ingredients: 8
Ingredients:
  • 2 pounds chicken wings (18 to 20 separated pieces)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup water
  • 1/2 cup hot sauce, such as Frank’s RedHot
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2/3 cup barbecue sauce
Nutrition:
  • Saturated Fat: 13.8 g
  • Unsaturated Fat: 0.0 g
  • Carbohydrate: 13.2 g
  • Sugar: 10.6 g
  • Serving Size: Serves 6
  • Protein: 59.7 g
  • Fat: 44.8 g
  • Calories: 702 cal
  • Sodium: 931.6 mg
  • Fiber: 0.3 g
  • Cholesterol: 0 mg
How to cook:
  1. Step 1
  2. If needed, prepare 2 pounds chicken wings: use a chef's knife or kitchen shears to cut through the first joint of each wing to remove the wing tip. (Discard or freeze for stock.) Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections.
  3. Step 2
  4. Place 1 1/2 teaspoons kosher salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper in a large (microwave-safe if you’re planning to make buffalo wings and plan to melt the butter in the microwave) bowl, and stir to combine. Sprinkle all over the chicken and reserve the bowl.
  5. Step 3
  6. Fit a steamer basket into a 6-quart or larger pressure cooker. The one that came with the pressure cooker or just a generic folding steamer basket will both work. Pour in 3/4 cup water. Place the chicken in the basket.
  7. Step 4
  8. Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 6 minutes. It will take 10 to 12 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, place an oven rack 6 inches below the broiler element and heat the oven to broil. Line a rimmed baking sheet with aluminum foil.
  9. Step 5
  10. Quick release any remaining pressure. Make the sauce.
  11. Step 6
  12. Option 1: For buffalo wings, place 4 tablespoons unsalted butter in the reserved bowl and microwave until melted, about 50 seconds. (Alternatively, melt the butter on the stovetop and transfer to a large bowl.) Pour in 1/2 cup hot sauce and stir to combine.
  13. Step 7
  14. Option 2: For barbecue wings, place 2/3 cup barbecue sauce in the bowl.
  15. Step 8
  16. Add the wings to the sauce and gently toss to coat. Transfer to the baking sheet and arrange into a single layer. Broil until the skin is crispy and lightly charred, 6 to 10 minutes. Brush the wings with any remaining sauce and serve immediately.
Notes: Pressure Cooker Buffalo Hot Wings [Instant Pot], Wings · Pour water with a touch of hot sauce into the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot. · Add wings to steamer basket.

Best Instant Pot Chicken Wings

Best Instant Pot Chicken Wings
Best Instant Pot Chicken Wings made with either fresh or frozen wings. Covered in a delicious, sticky honey garlic sauce and broiled to crispy perfection.
Provided by: Catalina Castravet
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American,Chinese
Number of ingredients: 12
Ingredients:
  • 1 cup water
  • 4 lbs fresh or frozen chicken wings (bone-in)
  • 5 tablespoons soy sauce
  • 3 tablespoons Mirin
  • 1/2 cup honey
  • 3/4 cup water
  • 3 tablespoons sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 teaspoon red pepper flakes (or more)
  • 3 tablespoons cornstarch
  • 3 tablespoons water
Nutrition:
  • Calories: 725 kcal
  • Carbohydrate: 47 g
  • Protein: 47 g
  • Fat: 49 g
  • Saturated Fat: 12 g
  • Cholesterol: 188 mg
  • Sodium: 1544 mg
  • Sugar: 38 g
  • Serving Size: 1 serving
How to cook:
  1. Pressure Cook Chicken Wings:
  2. Add 1 cup of water to the the pressure cooker pot.
  3. If using frozen chicken wings, make sure they are not frozen in a block of ice. You should be able to separate them.
  4. Place the trivet with handles or steamer basket in the pot and stack the fresh or frozen wings directly onto it.
  5. Close the lid and make sure the valve points to sealed.
  6. Press the Pressure Cook button and set the timer for 12 minutes for frozen chicken wings and 8 minutes for fresh chicken wings.
  7. Prep Work While Wings Are Cooking:
  8. While the chicken wings cook, line a rimmed baking sheet with foil and place a cooking rack on top of it. Set aside.
  9. Turn oven to Broil.
  10. With the chicken wings still cooking, start making the sauce. You can also use store-bought sauce, see blog post for details.
  11. Honey Garlic Sauce:
  12. Add the garlic, ginger, Mirin, soy sauce, honey, water, sesame oil and red pepper flakes to a medium sauce pan over medium heat.
  13. Stir to combine and let it simmer for about 8-10 minutes, or until it starts to thicken. Stir often.
  14. In a small bowl combine cornstarch with 3 tablespoons of water and stir until fully dissolved.
  15. Add the cornstarch slurry to the sauce and cook for 2-3 more minutes, until it thickens.
  16. Remove sauce from heat and set 1/2 cup to 1 cup aside for dipping.
  17. Broiling the Chicken Wings:
  18. Once the Instant Pot beeps and the cooking has been completed, do a 5 minutes Natural Pressure Release. Remove the lid carefully and remove the steamer basket or trivet with chicken wings.
  19. Transfer 1/2 of the wings to a large bowl, and pour the Honey Garlic Sauce sauce over them. Gently toss to coat the wings well in sauce on each side, preferably use your hand to do this. Arrange the wings on the prepared baking rack.
  20. Repeat with the remaining wings.
  21. Broil chicken wings for about 5 minutes, flip and broil on the other side. Watch wings closely not to burn them, and broil less or more, based on how crispy you prefer them.
  22. Serve the wings with the leftover 1/2 cup of sauce or with your favorite dipping sauce.
Notes: Instant Pot Chicken Wings, Rinse and pat dry 2 pounds of chicken wings. · In the Pressure Cooker, add 1 cup water and place the trivet in the pot. · Put the seasoned meat on
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