Instant Pot Buffalo Chicken Wings are great for snacking, entertaining and tailgating. These tender and flavorful wings are quick and easy to make.
Instant Pot Buffalo Chicken Wings
Prep time: 10 minutes
Active cook time: 14-16 minutes (+ time to come to pressure)
Natural release: 10 minutes
Nothing beats the convenience of an Instant Pot electric press cooker. You can cook so many things in an electric pressure cooker that it may be one of the few appliances that lives permanently on your counter. You can even use it to help you make chicken wings. Making this Instant Pot Buffalo Chicken Wings recipe is generally quicker and easier than more traditional ways of making buffalo chicken wings, plus the wings are a bit healthier too.
Can I trim the chicken wings myself instead of purchasing already trimmed wings?
You can save time by purchasing already-trimmed wings. However, you can save some money by trimming them yourself. See the photo just below for approximate location of where to cut each whole wing. They are a little easier to trim AFTER they’ve been cooked. Immediately freeze the tips to make chicken stock later.
Can I use frozen chicken wings to make this recipe?
Yes! While this recipe is written for fresh or thawed wings,you can use frozen wings. If using frozen wings, add 3-4 minutes to the active cook time.
Will the chicken wings come out of the pressure cooker crispy?
No. A simple Instant Pot electric pressure cooker cannot crisp as is. You can eat these wings as is. If you want your wings to be crispy, you’ll need to place them under the broiler for a few minutes in order to get a nice, crispy finish.
- Instant Pot electric pressure cooker
- measuring cup
- measuring spoons
- baking sheet
- wire cooling rack
- aluminum foil
- 4-4½ lbs. chicken wings
- 1 tsp garlic powder, divided
- salt and black pepper, to taste
- 1 cup water
- sliced celery, for serving
Buffalo Wing Sauce Ingredients
- 1 cup Frank’s original hot sauce
- ½ cup unsalted butter, melted
- ½ tsp garlic powder
Plug in the electric pressure cooker.
Sprinkle the chicken wings with the garlic powder and season with salt and black pepper, to taste.
Place a metal trivet inside Instant Pot and add one cup of water.
Arrange the seasoned wings on top of the trivet before securing the cover in place.
Switch the vent to “Sealing” and adjust the “Manual” cooking setting to 8 minutes.
While the wings cook, whisk the Frank’s hot sauce, melted butter, and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.
Once the wings have finished cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam.
Carefully remove the lid and transfer the wings to a large bowl. Set aside until just cool enough to handle.
While the wings are cooling a little, position an oven rack in the top position and preheat the broiler to high.
Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
Pour 1/3 of the buffalo sauce on top of the wings and toss to coat.
Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat this process.
Remove the baking sheet from oven and toss the wings with half of the remaining buffalo sauce.
Serve immediately with sliced celery and the remaining sauce on the side for dipping.