Instant Pot Chicken Wings 3 Ways
Instant Pot Buffalo Wings, Teriyaki Wings, and Barbecue Wings.
Servings: 4
Ingredients
Chicken Wings (Use 2 1/2 - 3 lbs per recipe)
- 1 cup Water
- 2 ½ lbs Chicken Wings, cut into flat and drumette pieces
Buffalo Wings
- ½ cup Frank's Red Hot Sauce, original version
- ½ cup Unsalted Butter, melted
- ½ teaspoon Worcestershire Sauce
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Cayenne Pepper
Teriyaki Wings (This sauce needs to be brought to a low boil on the stove in a small saucepan before coating the wings)
- ¼ cup Soy Sauce, low sodium
- ⅛ cup Dry Sherry
- ⅛ cup Vegetable Oil
- 1 teaspoon Rice Vinegar
- 2 teaspoons Orange Juice
- 1 teaspoon Fish Sauce
- 1 teaspoon Hoisin Sauce
- 1 Clove Garlic, pressed
- 2 teaspoons Fresh Ginger, grated
- ⅓ cup Brown Sugar
- 3 teaspoons Corn Starch
Barbecue Wings
- 1 cup Barbecue Sauce
Instructions
Cook the Wings
- Add 1 cup of water to the inner liner of the Instant Pot.
- Put the wing pieces in a steamer basket, vertically, and set on the trivet/rack in the Instant Pot.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook (or Manual) button or dial, then the +/- button to select 5 minutes (if your wings are whole, do 8 minutes). High pressure.
- After cooking cycle ends, let Naturally Release for 7 minutes. Then manually release the remaining steam. Open the lid after the pin drops and it is safe to do so.
- Spread the wings on a baking sheet and let air dry for a few minutes.
Flavor the Wings
- Add the sauce ingredients for the flavor you are making into a bowl, and whisk well (if making barbecue wings, just put the barbecue sauce into the bowl).
- Add the wings to the bowl and stir them around to coat with the sauce.
- You can serve them at this point, but they are even better if you broil them in a 400 degree oven for 5 minutes per side.
Nutrition
Calories: 90kcal
