Pressure Cooker Cajun Chicken Wings
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
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- 4 medium scallions,washed and thinly sliced
- 1/4 cup (60 ml) amber ale
- 1/4 cup (60 ml) ketchup
- 2 tablespoons dark brown sugar
- 2 teaspoons bottled hot red pepper sauce
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon celery seeds
- 3 pounds (1.44 kg) chicken wings
In a pressure cooker,combine all ingredients,except chicken wings. Stir until brown sugar completely dissolves.
Add chicken wings. Toss until well coated.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 7 minutes.
Open pressure cooker,using Quick Release method. Using a tongs,remove cooked chicken wings from pressure cooker,reserving cooking liquid. Transfer to a large,rimmed baking sheet.
Set oven rack 4-6 inches (10-15 cm) from the broiler element. Heat the broiler. Broil chicken wings until brown and crisp,turning once during a broiling. Transfer baking sheet to a wire cooling rack.
In a pressure cooker,bring cooking liquid to a simmer over medium heat. Simmer,stirring occasionally,until reduced to a thick glaze.
Turn off pressure cooker. Pour sauce over chicken wings. Serve immediately.