Instant Pot Frozen Chicken Wings With Buffalo Sauce
Smothered in the delicious buttery Buffalo hot sauce, these frozen chicken wings cook fast and easy in the Instant Pot. Suitable to low-carb, gluten-free, and keto diets. This is a guest recipe from the cookbook From Freezer To Instant Pot.
Course Main
Cuisine American
Keyword Appetizer, chicken wings, Finger Food, Pressure Cooker, Super Bowl
Stir the hot sauce, broth, butter, and seasoning blend in a 6-quart Instant Pot. Set the wings in the sauce and toss well. Lock the lid onto the pot.
Set the machine to either Chicken setting or Pressure Cook/Manual (depending on the model) with HIGH pressure for 15 minutes.
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).
Notes
For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
Using a –20° F CHEST FREEZER? There is no difference in cooking times.
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.