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Chicken wings made simple in an Instant Pot® and without the fry. The Instant Pot® cooks these to perfection. They hold together for easy handling but as soon as you sink your teeth into them, they are fall-off-the-bone tender. Serve with carrot sticks, celery, and ranch if desired.

The first time I heard of Chicken Wings was on the first day of my College Freshman year in Upstate NY. I was busy unpacking when my suitemates wanted to order “Wings” and asked me if I wanted ‘Mild,’ ‘Medium Hot,’ ‘Hot,’ or ‘Extra Hot.’

I made the first set of wings (my Instant Pot only fit about six wings on the trivet) to the letter for the recipe. They came out great except that I had a hard time getting the sauce to stick to the wings. I found the best way to do this was cook them as instructed in the Instant Pot, then coat them in the sauce, broil them for five minutes, coat them again, and broil them for three minutes. This gives the wings a saucier flavor and allows for easy dipping as they are no longer “wet.” All in all, these turned out great and were a big hit!

Chicken Wings usually take over an hour, start to finish. To get the true flavors of the infused spicy sauce and the crispy texture, you have to fry them twice. And if you want to bake them in the oven (to avoid the mess), it takes longer than an hour from the time you marinate them to when you take them out of the oven.

Excellent recipe. My picky grandkids loved it and wanted more. Will double recipe next time. This is also great as a carry in. One change made as kiddos loathe anything hot and spicy. Stuck with Ranch Dressing all around. Love the idea and technique of finishing under the broiler.


5 lbs. Chicken Wings
1 C Hot sauce of your choice Frank’s

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