Traditional Wings

By: Bruce Weinstein & Mark Scarbrough

Traditional Wings
cuisine icon Cuisine
American
cuisine icon Course
Appetizer, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4-6 servings, american, appetizer, bottled blue cheese dressing, butter, chicken wingettes and/or drumettes, chicken wings, chicken wings recipe, contributed, cook 15 min, cornstarch, easy, frank’s redhot sauce, garlic powder, granulated white sugar, ground black pepper, prep 10 min, pressure cook, sauté, snack, water, worcestershire sauce

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
4-6 servings
Ingredients
  • 1 1/2 cups water
  • 3 lbs chicken wingettes and/or drumettes
  • 1 cup Frank’s Red Hot sauce
  • 3 tbsp butter
  • 1 tsp Worcestershire sauce
  • 1 tsp granulated white sugar
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tsp cornstarch
  • 1 tsp water
  • Bottled blue cheese dressing
Instructions
  • Pour the water into the insert set in a 5-, 6-, or 8-quart InstantPot. Put the wingettes and/or drumettes in the insert and lock on the lid.
  • For all Instant Pots, set to Pressure Cook or manual, low, for 12 minutes. Make sure the valve is closed and press Start.
  • When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the chicken pieces to a nearby large bowl. Use hot pads or silicone baking mitts to pour the water out of the (hot!) insert and wipe the insert out before returning it to the machine.
  • For all Instant Pots, choose Sauté and set to medium, normal or custom 300°F. Select 5 minutes and press Start.
  • As the pot heats, mix the Frank’s RedHot sauce, butter, Worcestershire sauce, sugar, garlic powder, and pepper in the insert. Continue cooking, stirring frequently, until bubbling, about 3 minutes. Meanwhile, whisk the cornstarch and water in a small bowl until smooth.
  • Whisk the cornstarch slurry into the bubbling sauce, then continue cooking, whisking constantly, until thickened, less than 1 minute. Turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Add the wings, toss well, and cool for a minute or two before serving hot with little bowls of blue cheese dressing for dipping.
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