How to Make Guilt-Free Chicken Wings in an Instant Pot
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I've been experimenting with my new Instant Pot, and it's been fun to explore all the different things it can do. It really is surprising how quickly it can cook certain meals with little mess and easy cleanup, too. When I tried out chicken wings, the meat was so tender — and even though there is the warmup and cooldown period, the actual pressure cook time was only five minutes.
This Instant Pot recipe is so easy, and the wings come out juicy and delicious. Bonus: the recipe I use for the buffalo sauce is adapted from an original Whole30 recipe, so these wings are guilt-free. (If you prefer regular buffalo sauce or store-bought, that will work too.)
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Pour 3/4 cup water and 1/4 cup hot sauce into the bottom of the Instant Pot. Stir. Add the trivet (this comes with most Instant Pots or can be bought online), and place the chicken on top.
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Use 1.2 to two pounds chicken wings. I have the smaller Instant Pot Plus Mini, and so only 1.2 pounds fit comfortably. This recipe remains the same if you have a larger pot and can go up to two pounds.
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Close the lid and make sure the pressure release valve is set to "Sealing." Select the "Pressure Cook" setting (or "Manual" if you don't have it), and set the time to five minutes. Once the pot has finished warming up, the time will be displayed and the countdown will begin. During this time, make your buffalo sauce. You will need two medium bowls . . .
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Melt half a cup of coconut oil in the microwave for 30 seconds, and then divide it evenly in two medium-size bowls. Then add into each one:
- 1/4 cup plain hot sauce (Cholula's, Frank's, Tabasco, or brand of your choice)
- 1/2 tablespoon apple cider vinegar
- 1 small garlic clove, crushed
- 1/4 teaspoon salt
Whisk together with a fork.
This is a modified version of a Whole30 recipe — and I think you can't tell the difference from regular buffalo sauce, even though it's much healthier. If you prefer to use a more classic version, or a store-bought one, just place 1/2 cup of the sauce in each bowl.
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Once the five minutes of pressure cooking have ended, press "Keep Warm" if your pot doesn't go to that setting automatically. This usually counts up. At about seven minutes, press "Cancel" and carefully switch the steam release valve position from "Sealing" to "Venting" (using pot holders or a kitchen towel). Give it a couple of minutes and then open up the lid.
Transfer the chicken to one of the bowls. Toss well.
At this stage, the chicken is technically cooked. But to get a nice crispy texture, set the oven to a high broil and transfer the chicken wings from the bowl to a baking tray (optional: lined with parchment paper). Broil for five minutes. If you like them extra crispy, flip them over for another five minutes. This is a good time to slice some carrots and celery and/or prepare a dip of your choice.
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Once you remove the tray from the oven, transfer the wings to the second bowl of unused sauce and toss well. Let sit for a couple of minutes, toss well again, and enjoy! Keep plenty of napkins nearby.