Buffalo Chicken Wings

These wings have a secret ingredient: dry ranch seasoning! By coating the wings with flavor before they’re steamed, the flavors cook into the meat. These wings are finished in the oven to crisp the skin. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

Course

Main Course

Duration

20 Minutes

Cooking Technique

Pressure Cook, Saute

Keywords

20 minutes, 5 servings, chicken wings, cook 15 min, cornstarch, crisp, divided, drums and flats separated, dry ranch seasoning, hot sauce, instant pot, main course, packet dry ranch seasoning, plus 2 tablespoons water, prep 5 min, pressure cook, salted butter, saute, wing recipe

Prep Time

5 min

Cook Time

15 min

Servings

5 Servings

Ingredients

2 lbs chicken wings, drums and flats separated
1 (1 oz ) packet dry ranch seasoning
1 cup plus 2 tablespoons water, divided
1 cup hot sauce
3 tbsp salted butter
1 tbsp cornstarch

Instructions

In a large bowl, toss wings in ranch seasoning until well coated. Pour 1 cup water into an Instant Pot® and place a steamer basket in the pot, then place wings in basket.
Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 10 Minutes. When the timer beeps, quick-release the pressure until float valve drops. Unlock lid. When done, wings should have an internal temperature of at least 165°F. Remove wings from the basket and set aside. Pour out water.
Press the Cancel button, then the Sauté button. Add hot sauce and butter to the pot. In a small bowl, whisk 2 tbsp water and cornstarch until smooth, then whisk mixture into hot sauce mixture. Place wings in the pot and continue sautéing and tossing with tongs 5 Minutes until wings are well coated and dark red. The sauce will thicken as it cooks. Line a large baking sheet with aluminum foil and place wings on prepared sheet. Broil on the top rack of the oven 5 Minutes until sauce begins to brown at the edges. Serve warm.