Pressure Cooker Buffalo Hot Wings
Try this Pressure Cooker Buffalo Hot Wings recipe, or contribute your own.
Try this Pressure Cooker Buffalo Hot Wings recipe, or contribute your own.
- Carbohydrate 0.562716667799765 g
- Cholesterol 40.6708333851558 mg
- Fat 15.3433083528837 g
- Fiber 0 g
- Protein 0.160791666871546 g
- Saturated Fat 9.7171133457148 g
- Serving Size 1 1 serving (324g)
- Sodium 237.497466861837 mg
- Sugar 0.562716667799765 g
- Trans Fat 1.07408833470193 g
- Calories 138 calories
Step-by-step
- Mix together Frank's RedHot® Cayenne Pepper Sauce, butter, Worcestershire, Brown sugar and salt and microwave for 15 seconds, or until butter is melted.
- Pour water (or water hot sauce mix) into the Pressure Cooker cooking pot.
- Place trivet in bottom of cooking pot. Place wings on trivet in cooking pot.
- Lock on lid and close Pressure Valve. Cook on High Pressure for 5 minutes. When Beep sounds, allow a 5 minute natural release and then a quick release.
- Place oven rack in center of oven and turn oven on to Broil.
- Carefully remove wings from Pressure Cooker cooking pot and place on cookie sheet.
- Brush generously with the sauce and place in oven for 5 minutes, then flip and brush on more sauce and broil for another 5 minutes. If needed, repeat on each side until crisp.
- Remove from oven and toss the wings quickly in the remaining sauce and then serve with Blue Cheese Dressing and celery sticks.
Fresh Versus Frozen Dynamics
The ingredient list indicates chicken wing sections may be fresh or frozen, but it omits how water content alters the cooking environment. Frozen wings release moisture continuously under pressure, which dilutes the internal cooking liquid. Fresh wings start dry and absorb flavor faster from the surrounding steam. Pat fresh wings thoroughly with paper towels before placing them on the trivet. This step prevents excess surface water from forming a barrier against the heat.Pressure Cooking and Collagen Breakdown
Cooking poultry under high pressure for five minutes renders tough connective tissue quickly. Steam forces heat deep into the joint cartilage without drying out the interior meat. A five-minute natural release retains juiciness by letting internal pressure drop gradually. Following this with a manual quick release stops further softening, preventing the meat from turning mushy before it reaches the oven.Achieving Crispness Without a Thermometer
Pressure cooking leaves skin gelatinous rather than crisp. Broiling for five minutes per side on a cookie sheet evaporates remaining surface moisture and melts subcutaneous fat. Visual inspection replaces the need for a thermometer here. Watch for the skin to bubble aggressively and turn golden-brown across the entire surface before flipping.
