Instant Pot Buffalo Chicken Wings

🧂 Ingredients

• 4 to 4 ½ pounds chicken wings

  trimmed
• 1 teaspoon garlic powder

  divided
• Salt and Pepper

  to taste
• 1 cup water
• Celery sticks

  for serving
• 1 cup Frank’s Original Red Hot Sauce
• ½ cup butter

  melted

Instructions

• 1 Sprinkle wings with 1/2 teaspoon of garlic powder, reserving the other half for
  the sauce. Then season with salt and pepper, to taste.
• 2 Place the metal trivet inside the Instant Pot and add 1 cup of water. Arrange
  the seasoned chicken wings on top of the trivet before securing the cover in
  place. Switch the vent to "sealing" and adjust the "manual" setting to 8
  minutes.
• 3 While the wings are cooking, whisk the Frank's Red Hot Sauce, melted butter, and
  remaining garlic powder in a medium-sized bowl until well combined. Set aside.
• 4 When the wings are done cooking, allow the pressure to release naturally for 10
  minutes, then do a quick release for any remaining steam. Carefully, remove the
  lid and transfer the wings to a large mixing bowl. Set aside to cool a bit.
• 5 Meanwhile, position the oven rack to the top position and pre-heat the broiler
  to high. Line a large, rimmed baking sheet with aluminum foil and place a
  cooling rack on top. Alternatively, use a bacon pan and spray with non-stick
  spray for easier cleanup. Set aside.
• 6 Pour 1/3 of the buffalo sauce over the wings in the mixing bowl and toss to
  combine. Transfer the wings to the wire rack on the prepared baking sheet and
  place under the broiler for 3 to 4 minutes or until the wings get crispy and
  golden brown. Turn the wings and repeat, keeping an eye on the color and
  crispiness!
• 7 Remove the wings from the baking sheet and toss with half the remaining buffalo
  wings sauce.
• 8 Serve immediately with celery sticks and the remaining sauce for dipping! Enjoy!

Nutrition Info