Nothing beat the convenience of an Instant Pot for quick, easy, and healthier buffalo 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 below for the approximate location of where to cut each whole wing. They are a little easier to trim AFTER they have been cooked. Immediately freeze tips to make chicken stock later.
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NOTE: This recipe is written for fresh or thawed wings. If you are using frozen wings, add 3-4 minutes to the active cook time in the pressure cooker.
If you are new to pressure cooking, don’t worry, this is such a simple recipe to get started with! If you are looking to expand on your pressure cooking repertoire, this check out these optional accessories to add to your kitchen!
Optional (but highly recommended) Accessories
- The Instant Pot is also available in 3-quart, 6-quart, and 8-quart to fit just about any size family.
- Mini Angel Food Cake Pans – These are great for making little angel food cakes in your pressure cooker or other baked goods – (monkey bread, bundt cake, etc).
- Steamer Basket – Available in 3, 6, and 8-quart sizes, can be used for any brand or pressure cooker. There is also a 3-piece divided basket where you can steam multiple types of veggies at once, which is also available in a 3, 6, or 8-quart.
- 9-Inch Glass Lid – This is for the 6-quart Instant Pot only. Make sure before you purchase, you check if your pressure cooker lid can be completely removed, otherwise, this accessory will not work for it.
- Silicone Lid – Now you don’t even have to worry about putting your leftovers in an extra bowl. Now you can keep everything fresh inside the inner pot and pop it back in the pressure cooker to warm it back up.
- Stainless Steel Trivet – This is essential for cooking things like ground chuck or making baked potatoes.
- Spring Form Pans – These are great for making things like cheesecake or other baked goods in your pressure cooker.
- Silicon Sealing Rings – The silicone sealing rings can wear over time, it’s always good to have a few extra on hand.
- Bread Proofing Basket – Want to try your hand at artisan bread making? Make sure you pick up one of these babies!
- Dutch Oven – Dutch ovens are great for making artisan bread! It provides that beautiful crusty outside.
Looking for an accessory kit, here is a good one that includes a steamer basket, springform pan, egg steamer tack, steamer trivet, tongs, mini silicon mitts, a cooking time guide, an egg bites mold, and a dish clip (for canning).
But before I move on to the recipes, make sure to bookmark this page! That way when you are looking for something easy and super quick to make in your pressure cooker, you can come back here whip up one of these quick and delicious recipes.
- 4 lbs. chicken wings
- 1 tsp. garlic powder, divided
- salt and pepper, to taste
- 1 c. water
- sliced celery, for serving
- Buffalo Wing Sauce:
- 1 c. Frank's original hot sauce
- 1/2 c. unsalted butter, melted
- 1/2 t. garlic powder
- Sprinkle the wings with garlic powder and season with salt and black pepper, to taste. Place metal trivet instant the pressure cooker and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch vent to "sealing" and adjust the "Manual" setting to 8 minutes.
- While the wings are cooking, whisk the Frank's hot sauce, melted butter, and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.
- When the wings are done cooking, allow the pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer wings to a large bowl. Set aside until just cool enough to handle.
- Meanwhile, position the top oven rack in the top position and preheat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on the 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 the process.
- Remove baking sheet from oven and toss the wings with half of the remaining buffalo sauce. Serve immediately with sliced celery and remaining sauce on the side for dipping. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1266Total Fat: 101gSaturated Fat: 40gTrans Fat: 1gUnsaturated Fat: 52gCholesterol: 314mgSodium: 1608mgCarbohydrates: 32gFiber: 1gSugar: 1gProtein: 57g
All nutritional information is an estimation.