Buffalo Chicken Wings
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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.
Votes: 4
Rating: 4.25
Rate this recipe!
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Chicken Wings
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
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Chicken Wings
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
Votes: 4
Rating: 4.25
Rate this recipe!
Instructions
  1. 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.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Poultry, Pressure cook or Manual on High pressure for 15 minutes with the Keep Warm setting off.
  4. 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.
  5. 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.

7 replies
  1. Jackie_Al
    Jackie_Al says:

    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 .

  2. Scott
    Scott says:

    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.

  3. Teampwyatt
    Teampwyatt says:

    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.

  4. jtsible
    jtsible says:

    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.

  5. amontrea
    amontrea says:

    Loved this recipe! So easy and falling off the bone. Broiling is definitely a must! Will be making these again for sure.

  6. Kemoszabe
    Kemoszabe says:

    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.

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