From frozen to fabulous, Pressure Cooker Buffalo Wings are a quick, three ingredient snack football fans will rave about. Spend less time cooking and more time cheering your favorite team on!
When football is in season, so are great no-fuss appetizers. A few years ago, I came up with a quicker solution for making hot wings for my crew. We go through a lot of them, so I buy the BIG bag of frozen chicken wings.
After a few trials and errors later, in my attempt to get the perfect crispy outside without having to thaw the wings, I found that you could bake them in the oven until they’re cooked through. Then just put them on the top rack in your oven, under the broiler to crisp them up. Not only does this get the job done, they taste better than deep fried wings. You also save on calories and that’s great for the caboose, if you know what I mean.
Since I’m all into pressure cooking, I revised the plan for wings once again and adapted my recipe. Have a gander..
The old “oven” method was great but it took close to an hour for the wings to get cooked through before you could crisp them up under the broiler. That doesn’t include heating the oven up. In the pressure cooker, it takes about 20 minutes or so to come to pressure and then 15 minutes for the cooking.
Not only does pressure cooking the wings shorten the total cooking time, it makes clean up easier. Instead of trying to pour the released liquid from baking pans and making a mess, it’s all left behind in the pressure cooker pot. And you can use that left over liquid for stock or broth to boot. Good thinkin’!
I love it when a recipe evolves with me.
I hope you’ll enjoy trying this method for getting those snacks done quicker, too. Let me know about it. I’d love to hear from you!
Have a fantastic day and as always, keep it delicious!
Till next time ~ much love, Connie
Pressure Cooker Buffalo Wings
- 1 1/2 C water for the pressure cooker pot
- 4 lbs frozen chicken wings
- 1 tbsp butter melted
- 1 C hot sauce
- Pour the water into the pressure cooker pot.
- Place the chicken wings into a 7-inch, oven safe colander or steam rack. *see notes
- Using the trivet, lower the wings into the pressure cooker pot.
- Make sure the wings do not exceed the max fill line on the pot.
- Place the lid on the unit and turn to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the timer for 15 minutes.
- Once the unit has finished cooking and the timer has counted to zero, carefully release the steam.
- Remove the wings from the pot, using towels and the trivet handles.
- Place the wings on a baking sheet or into a foil pan.
- Crisp the skin up by placing the wings on the highest rack, under the broiler in the oven on high for 3 to 5 minutes, until desired result is achieved.
- In a large bowl, combine the melted butter and hot sauce.
- When the wings are finished crisping up in the oven, toss them in the sauce mixture to coat.
- Serve hot with celery and ranch or blue cheese dip.