Pressure Cooker Cajun Chicken Wings2022-02-10
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2 g
Trans Fat1 g
Unsaturated Fat0 g
Pressure cooker Cajun chicken wings. The easiest, most flavorful chicken wings you’ll make this season. A must-have for your next game-day party!
What are the benefits of using a pressure cooker for cooking?
Pressure cookers are used for cooking because they cook food at a higher temperature and pressure.
This article will explore the benefits of using a pressure cooker for cooking.
A pressure cooker is a pot that is sealed tightly so that the steam stays inside and builds up pressure. This allows you to cook food faster than with other methods, such as boiling. Pressure cookers also help to keep in the flavor of your ingredients and retain vitamins, minerals, and nutrients that might otherwise be lost in boiling water or frying.
What is your favorite way to eat Cajun chicken wings?
I like to eat my Cajun chicken wings with a side of ranch dressing.
I like to dip my Cajun chicken wings in hot sauce.
Can pressure cookers be used for other dishes?
Pressure cookers are usually used to cook meat and vegetables. However, they can also be used to make rice, soup, and even desserts (such as bread pudding).
Pressure Cooker Cajun Chicken Wings
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- 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 the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 9 minutes.
Open the pressure cooker, using the Quick Release method. Using tongs, remove cooked chicken wings from the 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 broiling. Transfer baking sheet to a wire cooling rack.
Switch the cooker to the sauté mode. Bring the cooking liquid to a simmer. Simmer, stirring occasionally, until reduced to a thick glaze.
Turn off the pressure cooker. Pour sauce over chicken wings. Serve immediately.