Buffalo Chicken Wings

By: Bruce Weinstein and Mark Scarbrough

Buffalo Chicken Wings
Frozen wings are so easy in the cooker! And so delicious. The wings thaw quickly and cook in no time. Although we assume you’ll use both the wingette and the drumette portion of the wing, you can use just one or the other at your preference. At the supermarket, look for individually frozen chicken wings. If you buy fresh wings on sale and want to freeze them, take the wings out of their packaging and freeze them in a fairly condensed hunk in a plastic bag for up to 3 months. In that case, you’ll need to set the hunk on the cooker’s rack, slanting up to the pot’s insert, and cook on MAX for 18 minutes or on HIGH for 22 minutes, followed by a quick release. You’ll also need to break the wings apart when you open the pot. If they’re still not cooked through (because of the density of the mass), cook them for another 3 minutes on either MAX or HIGH followed by a quick release.
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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