Instant Pot Chicken Wings are quick, easy, and super moist and delicious! Done in less than 30 minutes with minimal effort, these wings are the perfect appetizer or meal!
Add ¾ cup water to the bottom of the instant pot. Place the trivet inside the pot and arrange the chicken wings on the trivet.
Close the lid and seal pressure valve. Select the pressure cook/manual button on high pressure and cook for 10 minutes.
Once the time is over, quick release the pressure (by flipping the pressure valve to the side- careful steam will be released).
Open the lid and carefully remove the chicken.
To make the sauce: Mix hot sauce (such as frank’s) with melted butter, and mix to combine.
Transfer the chicken to a baking tray. Broil the chicken wings for 3-4 minutes per side or until crisp. Remove from oven and brush remaining sauce over the wings.
Nutritional information per serving (including buffalo sauce): 428 calories, 35g fat, 1g carbohydrates, 27g protein.
NOTE: You can store the CHICKEN Wings in an airtight container for 3 days in the refrigerator or around 2 months in the freezer. (Do not coat it with sauce if freezing)
recipe from DomesticSuperhero.com