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Instant Pot Buffalo Chicken Wings Recipe

Ultimate Crispy Instant Pot Buffalo Chicken Wings: Easy Recipe from Frozen to Fantastic

Imagine this: a perfectly chilled glass of crisp ale, complementing the fiery, finger-licking goodness of spicy buffalo wings. Now, picture yourself curled up under a cozy blanket, a fantastic movie playing, and these succulent wings within reach. This, for many, is the definition of an ideal night in. Yet, the quest for the perfect buffalo wing often leads to disappointment, especially with store-bought options.

Most commercial buffalo wings simply fall short. They lack that essential crispy outer skin, the tender, juicy chicken meat, and a rich, flavorful sauce that clings to every bite, daring to drip off your fingers. These are the fundamental elements that elevate any barbecue or buffalo wing from mediocre to magnificent.

Historically, crafting homemade buffalo chicken wings from scratch felt like a monumental task—requiring significant time and effort that often deterred even the most enthusiastic home cooks. That perception, however, changed completely with the discovery of making buffalo chicken wings in the Instant Pot. This method isn’t just convenient; it’s genuinely revolutionary, transforming the cooking process into something truly magical.

Instant Pot Buffalo Chicken Wings: A Game Changer

One of the biggest hurdles in home cooking is the perennial challenge of remembering to thaw meat. For many, the phrase “Oh no, I forgot to thaw dinner!” is an all-too-familiar mantra. This is precisely where the Instant Pot becomes an indispensable kitchen appliance, simplifying meal preparation and reducing stress significantly.

How to Make Instant Pot Buffalo Chicken Wings from Frozen (or Thawed!)

This Instant Pot Buffalo Chicken Wings recipe offers incredible flexibility: you can cook them perfectly whether your chicken wings and drumettes are freshly thawed or straight from the freezer. This feature alone makes the Instant Pot a hero in busy households, eliminating the need for hours of thawing time and enabling spontaneous meal decisions.

If you opt for the frozen route, be prepared for a minor challenge: trimming excess fat and grit from frozen chicken pieces can be a bit more difficult. However, if you’re determined and manage to tackle it, more power to you! The primary adjustment for cooking frozen wings is an increase in pressure cooking time. We recommend boosting the pressure cook time to at least 12-15 minutes to ensure the chicken is thoroughly cooked and tender.

For those who frequently find themselves adjusting cooking times or need a quick reference for various Instant Pot preparations, our Instant Pot cheat sheet PDF is an invaluable resource. Many find it so helpful that they keep it prominently displayed on their fridge, serving as a reliable guide for all their pressure cooking needs.

The Secret to Achieving Perfectly Crispy Buffalo Wings

The hallmark of an outstanding buffalo wing is its crispy exterior, which beautifully contrasts with its succulent, tender interior. While the Instant Pot excels at cooking chicken quickly and making it incredibly tender, it doesn’t, on its own, create that desired crispiness. This is where a crucial second step comes into play: broiling. By finishing the wings under a hot broiler, you achieve that golden-brown, irresistibly crispy skin that sets these homemade wings apart from all others.

Furthermore, this recipe is incredibly versatile when it comes to flavor. If you prefer a milder kick or want to explore different taste profiles, you can easily substitute the traditional buffalo sauce with any sauce of your choice. Many enthusiasts, for instance, are big fans of Frank’s RedHot® Chile and Lime sauce, which offers a delightful tangy twist. The possibilities are endless, allowing you to tailor the wings to your exact preference.

INSTANT POT BUFFALO CHICKEN WINGS RECIPE

Ready to create the best buffalo chicken wings you’ve ever tasted? This recipe is straightforward, efficient, and yields consistently delicious results.

YIELDS 6 servings

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes (plus pressure release and broiling)
  • Total Time: Approximately 30 minutes active + 20-25 minutes passive time

Ingredients You’ll Need

  • 4 lbs. chicken wings, trimmed of excess fat and separated into flats and drumettes (wing tips discarded or saved for stock)
  • 2-3 tablespoons seasoned salt – consider a blend like Cajun seasoning, garlic powder, or your favorite all-purpose seasoning mix for an extra layer of flavor
  • 1/2 cup cold water
  • 3/4 cup hot sauce (Frank’s RedHot is a classic choice, but feel free to use your preferred brand or heat level)
  • 1/4 cup melted unsalted butter
  • 1/4 teaspoon Worcestershire sauce (adds a subtle umami depth to the sauce)

Step-by-Step Instructions for Perfect Instant Pot Buffalo Wings

  1. Prepare the Chicken: Ensure your chicken wings have been thoroughly trimmed of any excess fat and separated into flats and drumettes. Pat them exceptionally dry with paper towels. This step is crucial for achieving crispy skin later. Place the dried wings in a medium bowl.
  2. Season the Wings: Sprinkle the seasoned salt (or garlic powder/your chosen seasoning blend) evenly over the wings. Add the Worcestershire sauce. Toss vigorously with a large spoon or tongs until every piece of chicken is thoroughly coated. This initial seasoning penetrates the meat, infusing it with flavor from the inside out.
  3. Add Water to Instant Pot: Pour 1/2 cup of cold water into the bottom of your Instant Pot liner. This liquid is essential for creating the steam necessary for pressure cooking and prevents the “BURN” notice.
  4. Arrange Wings in Pot: Carefully arrange the seasoned chicken wings on top of the water in the Instant Pot. You can stack them if necessary, but try to avoid packing them too tightly to allow for even cooking.
  5. Pressure Cook: Secure the Instant Pot lid, ensuring the sealing ring is properly in place. Set the valve to the ‘Sealing’ position. Pressure cook on HIGH for 5 minutes for thawed wings. If cooking from frozen, increase the time to 12-15 minutes.
  6. Prepare for Broiling: While the wings are pressure cooking, preheat your oven to BROIL on HIGH. Adjust an oven rack to the center position. Line a large baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack on top of the foil-lined sheet. This setup allows air to circulate around the wings for maximum crispiness.
  7. Release Pressure: Once the pressure cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This “natural release” helps the chicken stay tender and juicy. After 10 minutes, carefully turn the knob to the ‘Venting’ position to quick release any remaining steam. Once the float valve drops, you can safely remove the lid.
  8. Sauce the Wings: Transfer the cooked wings from the Instant Pot to a large mixing bowl. In a separate small bowl, whisk together the hot sauce and melted butter. This creates your classic buffalo sauce. Pour approximately half of this prepared sauce over the wings. Using a large spoon or tongs, toss the wings until they are evenly coated.
  9. Broil for Crispiness: Arrange the sauced wings in a single layer on the wire rack placed on your prepared baking sheet. Place the baking sheet in the preheated oven under the broiler. Broil on each side for 5-10 minutes, flipping halfway through, or until your desired level of crispiness and golden-brown perfection is achieved. Keep a close eye on them, as broilers can cook very quickly!
  10. Final Toss and Serve: Once the wings are perfectly crispy, remove them from the oven. Transfer them back to the large mixing bowl. Pour the remaining buffalo sauce over the hot, crispy wings and toss one final time to ensure they are thoroughly smothered in that delicious, tangy sauce. Serve immediately and enjoy!

Nutrition Information (Approximate Per Serving)

Please note that nutritional values can vary based on specific ingredients and preparation methods.

  • Calories: 3934 cal (for the entire batch, divide by 6 for per serving)
  • Fat: 279 g (for the entire batch, divide by 6 for per serving)
  • Carbs: 14 g (for the entire batch, divide by 6 for per serving)
  • Protein: 321 g (for the entire batch, divide by 6 for per serving)

Serving Suggestions and Perfect Pairings

Buffalo chicken wings are more than just an appetizer; they’re an experience! To complete your meal or snack, consider serving them alongside classic accompaniments. Crisp celery sticks and carrot sticks offer a refreshing crunch and a cool contrast to the spicy wings. A generous side of creamy blue cheese dressing or ranch dip is essential for dipping, providing a soothing balance to the heat. For drinks, a cold beer, a crisp hard cider, or even a refreshing lemonade can perfectly complement the bold flavors.

Storing and Reheating Leftovers

While these wings are best enjoyed fresh and hot, you might have some delightful leftovers. Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat and maintain their crispiness, avoid the microwave. Instead, preheat your oven or air fryer to 375°F (190°C) and reheat for 10-15 minutes, or until thoroughly heated through and re-crisped. This method will bring back much of their original texture and flavor.

Frequently Asked Questions About Instant Pot Buffalo Wings

Q: Can I use an Air Fryer instead of a broiler to crisp the wings?

A: Absolutely! An air fryer is an excellent alternative for crisping the wings. After pressure cooking, arrange the sauced wings in a single layer in your air fryer basket. Air fry at 400°F (200°C) for 10-15 minutes, shaking the basket halfway through, until they are golden and crispy.

Q: How can I make these wings spicier or milder?

A: To make them spicier, you can use a hotter variety of hot sauce, add a pinch of cayenne pepper to the sauce mixture, or even a dash of ghost pepper flakes for extreme heat. For a milder version, use a less spicy hot sauce, increase the amount of butter, or mix in some barbecue sauce for a sweet and tangy profile.

Q: Do I really need to pat the chicken wings dry?

A: Yes, patting the chicken wings thoroughly dry is a critical step for achieving crispy skin. Excess moisture on the surface of the chicken prevents it from browning and crisping up properly under the broiler or in the air fryer.

Q: Why did my Instant Pot give a “BURN” notice?

A: A “BURN” notice usually indicates that there isn’t enough liquid in the pot or that something is sticking to the bottom. Ensure you always add the specified 1/2 cup of water to the Instant Pot before adding the chicken. Also, avoid using thick sauces or rubs directly at the bottom of the pot without sufficient liquid.

Q: Can I prepare the wings ahead of time?

A: You can pressure cook the wings ahead of time and store them in the refrigerator. When you’re ready to serve, prepare the sauce, toss the wings, and then broil or air fry them until hot and crispy. This can save time, especially when entertaining.

This Instant Pot Buffalo Chicken Wings recipe is a true crowd-pleaser, perfect for family movie nights, game days, or simply satisfying that craving for truly great wings. Once you try this method, you’ll wonder why you ever bothered with less-than-perfect alternatives.

Because when that craving hits, you’ll want to be able to whip up these incredible wings again and again!