Buffalo Chicken Wings
Chicken wings are always a hit at any party or game day celebration and these classic Buffalo wings certainly fit the bill. The sheer simplicity of this recipe makes it a hit with the chef too
Chicken wings are always a hit at any party or game day celebration and these classic Buffalo wings certainly fit the bill. The sheer simplicity of this recipe makes it a hit with the chef too
- Carbohydrate 13.7323666785107 g
- Cholesterol 0 mg
- Fat 0.205840000085803 g
- Fiber 0.294600011883876 g
- Protein 0.14382 g
- Saturated Fat 0.014664 g
- Serving Size 1 1 serving (66g)
- Sodium 819.642666762352 mg
- Sugar 13.4377666666268 g
- Trans Fat 0.0420440000136101 g
- Calories 58 calories
Step-by-step
- In a large bowl, combine Buffalo sauce, barbecue sauce and Worcestershire sauce, stirring well. Add wings, tossing to fully coat in sauce.
- Add 1 cup hot water to the inner pot and place a steamer basket in the pot (see tip). Arrange chicken wings in the steamer basket with as much of their surface exposed as possible. Set the remaining sauce aside.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 6 minutes.
- Meanwhile, preheat broiler, with rack set 4 inches from the heat. Line a rimmed baking sheet with foil and set a wire rack on top.
- When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The juices should run clear when the chicken is pierced. (If more cooking time is needed, continue pressure cooking on High for 1 minute.) Using tongs, transfer wings to rack on prepared baking sheet. Pour out water and rinse inner pot.
- Set your Instant Pot to Sauté on Normal. Add the reserved sauce and cook, stirring often, for about 5 minutes or until thickened as desired.
- Meanwhile, broil wings, turning once, for 3 to 4 minutes or until browned to your liking.
- Transfer wings to a serving platter and drizzle or brush some of the sauce on top. Serve the remaining sauce and dressing on the side for dipping.
Monitor the six-minute pressure cooking window closely to prevent the collagen in the chicken skin from breaking down prematurely, which ruins the required crisp texture. High-pressure steam quickly renders the underlying fat before the meat finishes cooking. Release the pressure manually as soon as the timer stops to avoid overcooking the tender joint cartilage.
Traditional Buffalo sauce relies on a base of aged cayenne peppers and melted butter, but substitutions are straightforward. Swap the standard butter-based wing sauce for a plant-based margarine at a one-to-one ratio if you need a dairy-free version. Barbecue sauce adds necessary viscosity and natural sugars that caramelize under high heat, whereas pure hot sauce alone will burn too rapidly beneath the broiler.
Arranging the split wing sections in a single layer inside a metal steamer basket ensures even heat distribution during the pressure phase. If a dedicated pressure cooker is unavailable, standard steaming over a stovetop pot works efficiently before transferring the poultry to the baking sheet. Keep the oven rack positioned exactly four inches from the top heating element to achieve proper browning within four minutes.
Store leftover cooked poultry in an airtight container in the refrigerator for up to three days. Reheat individual portions on a wire rack inside a 375 degree oven for eight minutes to restore the exterior crunch without drying out the interior meat.
