Instant Pot Chicken Wings 4
Ingredients:
For the Chicken Wings:
3 pounds chicken drumettes or wings
½ tablespoon seasoned salt
1 cup water
For the Buffalo Sauce:
1 cup hot sauce
1 tablespoon honey
1 teaspoon garlic powder
2 tablespoons butter melted
Directions:
If needed, separate the drumettes and flats from each other, removing and discarding the tips if desired. Place the chicken wings in a large mixing bowl, add the seasoned salt, and toss to coat.
For a 3 or 6-quart model, pour 1 cup of cold tap water into the inner pot. For an 8-quart model, use 1.5 cups of cold tap water. Place a rack or steamer basket inside the instant pot.
Place the seasoned wings on the rack or in the steamer basket inside the inner pot. It is okay if you layer the wings on top of each other.
Seal lid of the pressure cooker, being sure vent knob is closed.
For Fresh Wings: Cook on high pressure for 10 minutes.
For Frozen Wings: Cook on high pressure for 15 minutes.
Once the cooking time has elapsed, let the pressure release naturally for at least 5 minutes, 10 minutes is best.
Remove the pressure-cooked chicken wings from the pressure cooker and place them into a clean bowl.
In a separate small bowl, prepare the buffalo sauce by mixing together the hot sauce, honey, butter, and garlic powder until combined.
Pour half the buffalo sauce (or YOUR favorite sauce) over the chicken wings and gently toss to coat in the sauce.
Place the chicken wings on a baking sheet or broiler pan that has been lined with foil. Broil the chicken wings under high heat for 2-3 minutes per side, until the skin is golden and crispy.
Brush the broiled wings with additional buffalo sauce and serve immediately.
