Buffalo Chicken Wings


  • 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
  • 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).
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