Pressure Cooker Buffalo Chicken Wings Recipe2022-05-02
- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(4.5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat2.2 g
Unsaturated Fat1.5 g
Pressure cooker Buffalo chicken wings recipe. Chicken wings with delicious homemade spicy sauce cooked in a pressure cooker. Very easy and delicious! You can also cook Buffalo chicken wings in a slow cooker if desired. You may also like Chicken Drumsticks in Creamy Tomato Gravy:
Pressure Cooker Chicken Drumsticks in Creamy Tomato Gravy Recipe
Makes 4-6 servings
Ingredients: 2 tablespoons (30 ml) unsalted butter, 8 skin-on chicken drumsticks, 1 large yellow onion, peeled, halved, and sliced into thin half-moons, 1 teaspoon (5 ml) dried thyme, 1 teaspoon (5 ml) fennel seeds, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 14 oz (420 ml) can crushed tomatoes, 1/4 cup (60 ml) chicken broth, 1/4 cup (60 ml) heavy cream
Instructions: In a 6-quart (6 L) stovetop pressure cooker, melt the butter over medium heat. Add half of the chicken drumsticks and brown well, turning occasionally. Remove from the pot and transfer to a large bowl. Repeat with the remaining drumsticks, then remove and transfer them to the same bowl.
Add sliced onion to the pot. Cook, stirring occasionally, until softened, for about 4 minutes. Stir in dried thyme, fennel seeds, and seasoning. Cook until aromatic, for a further 20 seconds. Pour in undrained tomatoes and chicken broth, then nestle cooked drumsticks into the sauce.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 10 minutes.
Unlock and open the pressure cooker. Using tongs, remove cooked chicken drumsticks from the pot and transfer them to serving plates. Set the stovetop over medium heat. Stir in heavy cream and simmer, uncovered, for a further 1 minute to blend the flavors. Pour sauce over chicken drumsticks and serve immediately.
Pressure Cooker Buffalo Chicken Wings Recipe
- 4 pounds (1.920 g) chicken wings
- 2 teaspoons kosher salt
- 1 cup (250 ml) water
- For the Sauce:
- 1/4 pound (120 g) unsalted butter, melted
- 1/2 cup (125 ml) hot sauce (traditional for buffalo wings)
Sprinkle chicken wings with kosher salt. Place a rack in the pressure cooker. Pour in the water, then arrange seasoned wings on top of the rack.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Meanwhile, in a medium mixing bowl, combine melted butter and hot sauce. Mix until smooth.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Line a baking sheet with paper towels. Using tongs, remove baked chicken wings from the pressure cooker and place them in a single layer on a lined baking sheet. Pat wings dry with more paper towels. Place chicken wings in the bowl with a hot sauce mixture. Toss until well coated.
Remove the paper towels from the baking sheet. Using tings, place chicken wings on the baking sheet, shaking any excess. Set a broiler to high. Broil until wings are browned and sauce is bubbling, for about10-15 minutes.
Remove baked chicken wings from the broil and transfer them to a serving bowl. Pour over the remaining sauce and toss well. Serve hot.