Buffalo Chicken Wings

By: Bruce Weinstein and Mark Scarbrough

Buffalo Chicken Wings
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Keywords
15-30 min, 4-6 people, Bruce Weinstein and Mark Scarbrough, butter, chicken broth, contributed, cook 25 min, crumbled blue cheese, dinner, dried cajun seasoning blend, easy, ground black pepper, max pressure cook, mayonnaise, modern, not-­breaded frozen chicken wings, onion powder, prep 5 min, pressure cook, red hot sauce, side dish, snack, sour cream

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
4-6 people
Ingredients
  • 1/2 cup red hot sauce
  • 1/4 cup chicken broth
  • 4 tbsp butter
  • 2 tbsp dried Cajun seasoning blend
  • 3 lbs not-­breaded frozen chicken wings
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 oz crumbled blue cheese
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
Instructions
  • Stir the hot sauce, broth, butter, and seasoning blend in an Instant Pot. Set the wings in the sauce and toss well. Lock the lidonto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Poultry, Pressure cook or Manual on High pressure for 15 minutes with the Keep Warm setting off.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use tongs to transfer the wings to a large serving platter.
  • Whisk the mayonnaise, sour cream, blue cheese, onion powder, and pepper in a small bowl until creamy. Serve alongside the hot wings as a dip (perhaps with some of the boiled-down liquid from the machine for a second dip).
Notes
  • Beyond
    • For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
    • To make these wings crisp (and thus take them over the top): In step 3, use tongs to transfer them from the cooker to a large, lipped baking sheet. Position the oven rack about 4 inches from the broiler and heat the broiler. Broil the wings until crunchy, basting several times with the pot’s juices and turning once, 2–3 minutes.
    • Buffalo wings need celery and carrot sticks!
    • Although this blue cheese dip is traditional, we’ll confess we’ve come to like the wings with ranch dressing that’s been mixed with minced pickled jalapeño rings and minced chives.
  • *Using a –­20°F CHEST FREEZER?
    There is no difference in cooking times.
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