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.
Ingredients:
5 lbs. Chicken Wings
1 C Hot sauce of your choice Frank’s
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Ingredients:
5 lbs. Chicken Wings
1 C Hot sauce of your choice Frank’s
1/4 C Apple Vinegar
1 Tbsp Cayenne Pepper Optional if you want mild
1 Tbsp Ghee
1 Tsp Black Pepper
1 Tsp Sea Salt
Extra Sauce for Coating
1/2 C Hot Sauce
3 Tbsp Ghee
Instructions:
Combine hot sauce, vinegar, cayenne pepper, ghee, black pepper, sea salt in a medium and whisk. Reserve about 1/4 C of the sauce for basting and coating later.
Remove wing tips from the main drummettes, and separate the flats.
In the inner pot of the Instant Pot, combine the chicken wings and sauce.
Mix the wings and sauce well together.
If you want to, you can make up to step 4 a day ahead and marinate the wings in the sauce and refrigerate overnight.
When ready to make the wings, turn on the Instant Pot.
Put the liner pot with the chicken wings in the pot, close the lid and turn the vent valve to “Closed” position.
Press “Manual”.
Press the “—” until the timer goes down to 10 minutes.
Meanwhile, turn on the oven to “Broil” and line a cookie sheet with parchment paper.
When the timer goes off, let the presser release naturally (NPR) and open the lid when the vent float valve opens. This should take 10-12 more minutes after the timer goes off.
Take out the chicken wings, and place them in a single layer on the lined cookie sheet.
Baste the chicken wings with the rest of the reserved hot sauce.
Broil for about five minutes or until browned, without burning the skin.
Meanwhile, make the extra sauce for coating and serving.
When the wings are brown, turn the pieces over to broil the other side.
When the wings are done, take out the wings to a serving platter, drizzle with extra sauce.
Serve immediately with carrots and celery sticks.
From: allrecipes.com