Whether it’s the Super Bowl, game day, or you’re just in the mood for some tasty instant buffalo wings, we’ve got you. This easy recipe for Instant Pot buffalo wings will get you out of the kitchen and back to the game in no time!
This is the pressure cooker version for making classic buffalo wings. The best part is that Instant Pot wings take a fraction of the time and are far less messy than using an Air Fryer or frying the buffalo wings in a pot of oil!
History/Origin
Buffalo chicken wings, also known as hot wings, are a popular appetizer or main dish. They are typically fried and coated in a spicy sauce made with cayenne pepper, vinegar, and butter.
The history of buffalo chicken wings is disputed, but it is believed that they were first served at Anchor Bar in Buffalo, New York in the 1970s. Since then, they have become a staple of American cuisine and can be found on menus across the country.
In fact, on game day you’ll find packed sports bars and and restaurants completely dedicated to serving buffalo chicken wings to their sports fans.
Whether you like them mild or spicy, buffalo chicken wings are sure to please any crowd. So next time you’re looking for a party snack or game-day meal, give them a try! You won’t be disappointed.
What is an Instant Pot?
An Instant Pot is a type of electric pressure cooker. It is different from a slow cooker in that it can cook food much faster by using high pressure instead of taking a long time to cook. The Instant Pot can also be used as a steamer, rice cooker, yogurt maker, and more. It is a popular kitchen appliance because it can do so many things and because it cooks food quickly.
The Instant Pot was invented in 2010 by Robert Wang. He was inspired by his experience with pressure cookers while growing up in China. Wang wanted to create a pressure cooker that was safe and easy to use. The Instant Pot is made of stainless steel and has a number of safety features. It is also very easy to use, with a simple control panel that allows you to select the cooking time and pressure.
Ingredients + Variations
Ingredients:
4-4½ lbs. chicken wings
1 teaspoon garlic powder, divided
Salt and black pepper, to taste
1 cup water
Sliced celery, for serving
Ranch dressing, for serving
Buffalo Wing Sauce Ingredients:
1 cup Frank’s original hot sauce or your favorite buffalo sauce
½ cup unsalted butter, melted
½ teaspoon garlic powder
Substitutions
Blue cheese dressing instead of Ranch dressing
Barbecue sauce instead of buffalo sauce (or serve as a dipping sauce)
Equipment
Instant Pot
Knife
Baking sheet
Wire cooling rack
Instructions
- Trim whole wings if necessary
- Sprinkle wings with the 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 the 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 naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer wings to a large bowl lined with paper towel. Set aside until just cool enough to handle.
- Meanwhile, position top oven rack in the top position and pre-heat 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. You want crispy skin but juicy tender chicken on the inside.
- Remove baking sheet from 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!
Cooking Tips
- You can save time by purchasing already-trimmed wings. However, you can save some money by trimming them yourself. (See photo above for approximate location of where to cut each whole wing.)
- Immediately freeze the tips to make chicken stock later.
- This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.
Serving
Serve with
- celery and carrot sticks
Dipping sauces
- Ranch dressing
- blue cheese dressing
- extra buffalo sauce
- your favorite sauce
Pairs with
- Beer
- Highly hopped ale
- Zinfandel
Storage Instructions
Store leftover chicken wings in an airtight container or sealable storage bag. Leftover celery sticks store best in a covered bowl of water. Keeps in the refrigerator up to three days.
Bragging Rights
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Instant Pot® Buffalo Chicken Wings
Ingredients
- 4-4½ lbs. chicken wings
- 1 teaspoon garlic powder, divided
- Salt and black pepper, to taste
- 1 cup water
- Sliced celery, for serving
- Ranch dressing, for serving
- 1 cup Frank’s original hot sauce
- ½ cup unsalted butter, melted
- ½ teaspoon garlic powder
Instructions
- Sprinkle wings with the 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 the 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 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 top oven rack in the top position and pre-heat 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 baking sheet from 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!
Notes
- This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.
- You can save time by purchasing already-trimmed wings. However, you can save some money by trimming them yourself.