Buffalo Chicken Wings


  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp fine grind sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp celery seed
  • 1/8 tsp ground cayenne pepper
  • 1 1/2 tbsp olive oil
  • 12 bone-in
  • 1/4 cup hot pepper sauce
  • 4 tbsp unsalted butter
  • 2 tbsp chopped cilantro
  • In a small bowl, combine the smoked paprika, garlic powder, sea salt, black pepper, celery seed, cayenne pepper, and olive oil. Stir until well combined. Set aside.
  • In a large bowl, combine the chicken wings and spice mixture. Using tongs, toss the chicken to coat in the spice mixture.
  • Place the steam rack in the inner pot and add 2/3 cup cold water to the bottom of the pot. Stack the seasoned wings on the rack.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual on High pressure and set the cook time for 7 minutes.
  • While the chicken is cooking, preheat the oven broiler to 550°F and line a large baking sheet with aluminum foil. Spray the foil with nonstick coconut oil spray. Set aside.
  • Combine the hot pepper sauce and butter in a small saucepan and place over medium heat. Cook, stirring continuously, until the butter has melted and the ingredients are combined. Cover, reduce the heat to low, and simmer for 3 minutes, and then remove from the pan from the heat. Set aside
  • When the cook time for the chicken is complete, quick release the pressure. Open the lid and use tongs to transfer the wings to a large bowl. Pour half the buffalo sauce over the wings and use tongs to coat the wings in the buffalo sauce.
  • Arrange the wings on the foil-lined baking sheet. Place the baking sheet on a rack positioned just above the center of the oven, vent the oven door, and broil for 6 minutes, flipping the wings halfway through the cooking time.
  • Stir the remaining buffalo sauce. Using a pastry brush, brush the sauce over the wings and then transfer the wings to a serving platter. Sprinkle the cilantro over top (if using). Serve warm.
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