The Best Instant Pot Buffalo Wings
I love buffalo wings so much.
I love all chicken wings, but there’s something about the original buffalo flavor that makes me ridiculously happy.
When you get them at a restaurant, they’re likely coated and deep fried.
There are tons of recipes for oven-baked ones too. I find the meat too chewy when cooked using that method.
Enter…the Instant Pot!
Tender and perfectly cooked every single time!
Call me crazy, but I prefer them cooked my way than at a restaurant.
Let me know your preference after you try this recipe!
I still get restaurant wings when I’m feeling lazy, but I actually order them less often now because I know they’ll make me wish me and my IP were back in the kitchen showing them how to make the perfect buffalo wings.
Now, these wings cook fast, but there are still several steps to do after the chicken is cooked that make this recipe take longer. From start to finish it takes about an hour, which is, of course, longer than dipping them in batter, dropping them in the deep fryer, and coating in sauce, but the extra time is worth it. Plus they’re a lot healthier! There are literally 3 ingredients in this recipe…including the chicken. It’s the process that makes them amazing.
Trust the process.
What you’ll need:
-4 pounds of frozen chicken wingettes and drummettes
-1.5 cups Frank’s RedHot Original (or similar brand)
-1/2 cup of butter (1 stick) melted (use ghee if you’re paleo or doing a Whole30)
-Rimmed baking sheet
–Oven-safe wire baking rack/cooling rack
This is the ratio my husband and I like. When I first tried these, I started with a ratio of 1:1 hot sauce and butter and there was no heat. After adjusting to our tastes several times, we both love the 3:1 hot sauce to butter ratio. Feel free to adjust according to how spicy you like them. Taste the sauce and add more hot sauce or more butter depending on your preference. It’s not too late unless all of your wings are coated!
The whole bag fit, but barely. I probably should have taken some out, but everything worked out fine. My logic was that there’s a solution pumped into frozen chicken, so as soon as the pot starts heating up the solution will begin to melt thus making the pot not as full. It was a risk, but it worked. Follow the IP’s instruction manual which states not to fill past the “Maximum Fill” line. Do as I say, not as I do.
Hit the “Manual” button, and then use the controls to adjust down to 10 minutes. Make sure your vent is turned to “Sealing.”
The machine can take up to 15 minutes to reach pressure before it starts counting down, especially if it’s extremely full. For most recipes, it takes 5-10 minutes to reach pressure.
As the machine does its job, you should start on the sauce.
Now you’ll notice in my photo I used an entire bar of Kerrygold (8oz), which is equivalent to 2 sticks of butter. I don’t normally use my “good butter” for wings, but I was out of my normal Kirkland stuff and all I had was Kerrygold. I didn’t realize what I had done until the butter was almost completely melted, so I just rolled with it and doubled the sauce too.
I had a lot of sauce leftover.
Once the butter is melted, add your hot sauce and whisk until combined. Really work that whisk, because your butter isn’t going to want to meld with the hot sauce.
By now, your wings are probably done and look extremely unappetizing at this step. Don’t worry, we’ll beautify these puppies soon!
See how much they shrunk? You’ll have a lot more than a half cup of liquid in there now!
Pat the wings dry with a kitchen towel or paper towel. Also, now’s a good time to turn your broiler on and line your baking sheet with aluminum foil (it cuts down on the mess) and then put the rack on top. Grease the rack with cooking spray.
Once they’re dry, dip them in the sauce until completely coated, and then place on the greased rack. Repeat until all the chicken is dipped or your rack is full.
Place under broiler until top side is crispy, dip wings in the sauce again, and place the non-crispy side up on the pan. The side that was up previously should have crispy brown spots so make sure that side is down this time. This will ensure that the wings are equally crispy. Check them carefully because each broiler is different and I’ve definitely charred food a few times. In my broiler, it takes about 5 min on each side. I’ve definitely learned to always set a timer when I broil. Especially with wings. I would cry if I had to throw them out!
I sort of love my kitchen timer. If you’re wondering, I got it here: COFFEE CUP KITCHEN TIMER
Jump to Recipe
Once you’ve crisped up both sides, coat them in the sauce again, and let sit for a few minutes while they dry.
Serve with carrots, celery, and ranch or blue cheese to make you feel like you’re at your favorite wings place while relishing in the fact that you spent a fraction of the cost for exceptionally better tasting wings!
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Crispy tender buffalo wings cooked in the Instant Pot and finished off under the broiler.
Your local wings restaurant will be begging you for the recipe! 😉
- 4 pounds chicken wings and drumettes
- 1/2 cup (1 stick) unsalted butter
- 1.5 cups Frank's RedHot Original
First, place the rack that came with your Instant Pot on the bottom of the pot and add 1/2 cup of water and your wings.
Push the "Manual" button, and then use the controls to adjust down to 10 minutes. Make sure your vent is turned to "Sealing."
Melt butter in a heavy-bottomed pot on medium-low heat.
Once the butter is melted, add your hot sauce and whisk until combined.
When the timer on your Instant Pot beeps, manually release the pressure by carefully and quickly turning the vent from "sealing" to "venting."
Remove wings from pot and pat dry with a kitchen towel or paper towel.
Turn on your broiler and line your baking sheet with aluminum foil (it cuts down on the mess) and settle the rack into the pan. Grease the rack with cooking spray.
Once they're dry, dip the wings in the sauce until completely coated, and then place on the greased rack.
Repeat until all the chicken is dipped or your rack is full.
Place under broiler until top side is crispy, 5-7 minutes, dip in sauce again and then flip (make sure the opposite side is up this time so that both sides are equally crispy.) Watch them carefully at this step, because they can burn very quickly.
Once you've crisped up both sides, coat them in the sauce again, and let sit for a few minutes while they dry.