These easy pressure cooker chicken wings have an irresistible spicy, sweet, and savory sauce. Perfect for dinner, game day, and potlucks! Do yourself a favor and at least try this sauce!
There are a hundred different ways to cook pressure cooker
I guess because I've eaten so many wings in my lifetime, I've gotten kinda bored with regular old buffalo sauce. I mean, don't get me wrong... I'll still tear them up at a wing shack, but that's not what I usually want when cooking at home. Maybe that's why this sauce struck a chord with me. It's got a little bit of everything... sweet, spicy, and savory!
Why This Recipe Works
- Cooking wings in a pressure cooker leads to tender, fall off the bone chicken, while crisping them in the oven at the end adds a satisfying char.
- The nontraditional wing sauce is a game changer. These wings have a kick to them, but with a sweet element that perfectly balances the heat.
More Pressure Cooker Chicken Recipes
- Instant Pot Crack Chicken- Jalapeño Popper Style
- Pressure Cooker Chicken Salad- With Homemade Ranch Sauce
- Pressure Cooker BBQ Chicken- 3 Ingredients, 3 Steps
How to Make Pressure Cooker Chicken Wings
Expert Tips
- The wings will be tender after cooking in the pressure cooker. Handle with care when transferring from the pressure cooker, and when coating in sauce.
- Line your baking sheet with parchment paper before broiling for a non-stick, easy clean up.
- This recipe is written for fresh chicken wings. As a rule, I don’t recommend cooking chicken from frozen. It’s a quality thing. You can cook from frozen, but the quality will not be as good as cooking from fresh, or thawed, chicken. If possible, take the time to thaw your chicken before cooking. If you find yourself with frozen wings and no time to thaw them, I recommend adding at least 5 additional minutes of cook time. The pressure cooker will also take longer to reach pressure when using frozen wings.
FAQs
Do I have to finish them in the oven? Broiling the wings is optional. However, I strongly recommend taking the time to finish these wings in the broiler. Pressure cookers use steam to cook, so it will not produce crispy wings. The added crispiness and char is worth the extra step.
Where can I buy Frank's Buffalo Sauce if my grocery store doesn't carry it? You can find Frank's Original Hot Sauce
Why not Frank's Buffalo Sauce? The flavor of Frank's Buffalo Sauce is just not the same. I recommend using Frank's Original Hot Sauce
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Pressure Cooker Chicken Wings
Ingredients
- 4 lbs. fresh chicken wings
- salt and pepper
- 1 cup water
- 2 Tbsp. butter
- ½ cup Frank's Original Sauce not the buffalo
- ¼ cup molasses
Instructions
- In a large bowl - season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Insert trivet and 1 cup of water. Place wings into Instant Pot in layers with the tips facing up.
- Set Instant Pot manual timer for 5 minutes at high pressure, then allow pressure to release naturally (about 15 minutes).
- Meanwhile, wash the same large bowl and set aside. Preheat oven to 450 degrees. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined. Once cook time is complete - carefully add wings to bowl and gently toss well to coat fully. (I did this one at a time.)
- Switch to high broiler. Transfer wings to baking sheet and top with remaining sauce. Place on middle rack and cook until desired char and crispiness is achieved (about 5-7 minutes).
- Serve and enjoy!
Notes
- The wings will be tender after cooking in the pressure cooker. Handle with care when transferring from the pressure cooker, and when coating in sauce.
- Line your baking sheet with parchment paper before broiling for a non-stick, easy clean up.
- This recipe is written for fresh chicken wings. As a rule, I don’t recommend cooking chicken from frozen. It’s a quality thing. You can cook from frozen, but the quality will not be as good as cooking from fresh, or thawed, chicken. If possible, take the time to thaw your chicken before cooking. If you find yourself with frozen wings and no time to thaw them, I recommend adding at least 5 additional minutes of cook time. The pressure cooker will also take longer to reach pressure when using frozen wings.
- Broiling the wings is optional. However, I strongly recommend taking the time to finish these wings in the broiler. Pressure cookers use steam to cook, so it will not produce crispy wings. The added crispiness and char is worth the extra step.
- Please note, we do not use Frank’s Buffalo Sauce in this recipe. The flavor is just not the same. I recommend using Frank’s Original Hot Sauce
for this recipe. If your store doesn't carry it, you can find Frank’s Original Hot Sauce
Nutrition
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Bethann Skinner
I am not familiar withFrank's Original Sauce and there was no link to this product. Is this available in most areas? I live in Philadelphia, Pa.
Chef Gary
I’ve always thought that Franks was everywhere. Please let me know if you find it in PA! It’s the best premade sauce I know.
Nancy Savory
Why not Frank’s Buffalo-style hot wing sauce?
Haven’t made these, but love the savory/sweet sauce idea.
Gary
It has a completely different flavor, not a bad one, just different.
John Castellano
Half a stick of butter Frank's red hot cap full of apple cider vinegar red seed pepper ... Season the wings with old Bay when cooking them the sauce is amazing
cheryl robinson
Can these wings be reheated?
Gary White
Yes.
Christina H
These wings are awesome! In my mixture instead of seasoning them with salt and pepper I used both Blackstone -chicken and herb seasoning, And Fire and smoke seasoning” Superbird “ (only because they both smelt amazing and I couldn’t decide) and I only had franks Red-hot wings sauce in my fridge but have to say…. They were a hit! And I was kind of unsure about the molasses but yep.. I will be making again ! 💯
C