Pressure Cooker Buffalo Wings

Servings 4 -6 Servings

Ingredients

1 1/2 C water for the pressure cooker pot
4 lbs frozen chicken wings
1 tbsp butter melted
1 C hot sauce

Instructions

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.

Notes

The colander used in my video to place the wings in, unfortunately is only available at local Meijer stores, as far as I could find out. The name brand is Grand Gourmet set of 3 stainless steel colanders. You can use any brand steam rack as long as it is oven safe, dish washer safe, and fits into your pressure cooker pot without interfering with the lid. You want to keep everything below the max fill line.

For oven cooking method: Place the frozen wings on a baking sheet in a 400 degree F. oven. Bake until cooked to 170 degree F. internal temp. Drain any juices off of the wings and out of the baking sheet. Place the wings back into the oven under the broiler to crisp the skin for 3-5 minutes. Proceed with coating wings in sauce.

Recipe by: Connie Murray @Happybellyfoodie.com