Instant Pot Buffalo Wings Recipes
INSTANT POT® BUFFALO WINGS
Buffalo wings made simple in an Instant Pot® and without the fry. The Instant Pot® cooks these to perfection. They hold together for easy handling but as soon as you sink your teeth into them, they are fall-off-the-bone tender. Serve with carrot sticks, celery, and ranch if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside and place wings on top. Secure the lid, seal, and select Manual setting. Cook on high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Mix wing sauce and ranch dressing mix in a large bowl. Line a baking sheet with aluminum foil.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully. Transfer wings to the bowl of sauce using tongs. Toss to coat.
- Place a wire baking rack over the foil-lined baking sheet and arrange wings on top.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Broil wings for 5 minutes. Flip wings and cook until crispy, about 5 minutes more. Toss with any remaining sauce if desired.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 4 g, Cholesterol 19.9 mg, Fat 5.5 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 683.2 mg
PRESSURE-COOKER BUFFALO WING POTATOES
I was getting tired of mashed potatoes and baked spuds, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. -Summer Feaker, Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set potatoes, yellow pepper and onion in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. , Remove vegetables to a serving bowl; discard cooking liquid. Add Buffalo wing sauce to vegetables; gently stir to coat. Sprinkle with cheese. Cover and let stand until cheese is melted, 1-2 minutes. If desired, top with bacon, green onions and sour cream.
Nutrition Facts : Calories 182 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 382mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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- Sprinkle the wings with the garlic powder, salt and black pepper. Place the metal trivet inside the Instant Pot® and add 1 cup of water. Arrange the seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and adjust the “Manual” setting to 8 minutes.
- While the wings cook, whisk the Frank’s hot sauce, melted butter, and garlic powder in a medium bowl until thoroughly combined. Set aside.
- When done cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer the wings to a large bowl.
- Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
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