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Easy Scallops Alfredo
Buffalo Chicken Wings
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Frozen wings are so easy in the cooker! And so delicious. The wings thaw quickly and cook in no time. Although we assume you’ll use both the wingette and the drumette portion of the wing, you can use just one or the other at your preference. At the supermarket, look for individually frozen chicken wings. If you buy fresh wings on sale and want to freeze them, take the wings out of their packaging and freeze them in a fairly condensed hunk in a plastic bag for up to 3 months. In that case, you’ll need to set the hunk on the cooker’s rack, slanting up to the pot’s insert, and cook on MAX for 18 minutes or on HIGH for 22 minutes, followed by a quick release. You’ll also need to break
the wings apart when you open the pot. If they’re still not cooked through (because of the density of the mass), cook them for another 3 minutes on either MAX or HIGH followed by a quick release.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4-6 people
|
Ingredients
- 1/2 cup red hot sauce preferably Texas Pete or Frank’s Red Hot
- 1/4 cup chicken broth
- 4 tbsp butter (
1/2 stick ) cut into three or four pieces - 2 tbsp dried Cajun seasoning blend (a gluten-free version if that’s a concern)
- 3 lbs not-breaded frozen chicken wings (preferably individually frozen wings (sometimes called “ice glazed”)
- 1/2 cup mayonnaise regular or low-fat
- 1/2 cup sour cream regular or low-fat
- 2 oz crumbled blue cheese
1/2 cup - 1/2 tsp onion powder
- 1/2 tsp ground black pepper
Ingredients
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Instructions
- Stir the hot sauce, broth, butter, and seasoning blend in an Instant Pot. Set the wings in the sauce and toss well. Lock the lid onto the pot.
- Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off. - Optional 2 All Pressure Cookers
Press Poultry, Pressure cook or Manual on High pressure for 15 minutes with the Keep Warm setting off. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use tongs to transfer the wings to a large serving platter.
- Whisk the mayonnaise, sour cream, blue cheese, onion powder, and pepper in a small bowl until creamy. Serve alongside the hot wings as a dip (perhaps with some of the boiled-down liquid from the machine for a second dip).
Recipe Notes
Beyond
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• To make these wings crisp (and thus take them over the top): In step 3, use tongs to transfer them from the cooker to a large, lipped baking sheet. Position the oven rack about 4 inches from the broiler and heat the broiler. Broil the wings until crunchy, basting several times with the pot’s juices and turning once, 2–3 minutes.
• Buffalo wings need celery and carrot sticks!
• Although this blue cheese dip is traditional, we’ll confess we’ve come to like the wings with ranch dressing that’s been mixed with minced pickled jalapeño rings and minced chives.
*Using a –20°F CHEST FREEZER?
There is no difference in cooking times.
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”
Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.
The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.
These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!
About the authors:
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
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I just got my first instant pot 8 qt. I made this recipe and was very impress on how short of a time it took to cook. My family were very impressed that they gave me two thumbs up. ❤️ My machine and very happy with it. Next on my list is to try short ribs .
I have the IPMax and I used 15 frozen skinless wings following the above directions and the wings came out way overcooked. I used the Max setting and QR for the venting. Cooked for 12 minutes. Took 15 minutes just to get to the timer countdown phase of the cooking. I’d say 10 minutes would be plenty and then finish them in the broiler in the oven. They were completely falling apart inside the pot, way beyond fall off the bone.
Sorry, not skinless wings, meant to say no breading…just the seasoning. The wings had skin..
Wings are flavored completely through but cooked to the point of falling off the bone. The sauce becomes a broth which can be used to baste the wings or thickened and reduced to coat the wings after broiling. Broiling is a must and takes more like 10 minutes total.
If I were to make this again I would definitely not cook in the pot as long. 10 minutes would have been fine. Broiling these is definitely a must. I also would wait to sauce until putting them in the broiler, but that is just my personal preference.
Loved this recipe! So easy and falling off the bone. Broiling is definitely a must! Will be making these again for sure.
Lots of room to experiment with flavor, and the tenderest, juiciest wings I’ve ever eaten. Finishing in the broiler gives them a crispness that takes them over the top.
Tried these wings, but with the idea we’d be hard to please after living for over twenty years in Buffalo, NY, where “Buffalo wings” were invented. Previous experience with Instant Pot Max, and other peoples’ comments, led us to cook for 8 minutes, which turned out about right. Instead of the sauce mix in the recipe we used the equivalent amount of Frank and Teresa’s Original Anchor Bar Buffalo Wing Sauce (those people invented this dish and the sauce hasn’t lost its flavor), which made them taste perfect. But the sauce didn’t stick, because of excess water in the pot from melting ice from the wings (yes, I used “ice glazed” wings). Consequently the wings came out of the pot naked, so we dumped more sauce on them before putting them under the broiler. The result tasted great but looked wimpy (Buffalo wings are supposed to be orange). Another thing, folks: Buffalo Wings are NOT supposed to be fall-off-the-bone! I hate to say it but this recipe is just one more black eye for our Instant Pot — six fails so far and no successes. BTW, we used Marie’s Chunky Blue Cheese Salad Dressing with the celery — worked great.
I’ll look for another Buffalo Wing recipe, but not one that starts with frozen wings. That watery sauce because of the frost on the frozen wings is, well, excessively unpleasant! We won’t make this one again.
Im not a cook! Im a retired military veteran and retired truck driver.
I messed up a little but end result was great. No bleu cheese so i substituted cream cheese. Put the onion powder and pepper on the meat instead of the sauce. Oven at 500°F instead of broiler. End result was great!