Spicy Instant Pot Buffalo Wings

How to make Instant Pot buffalo wings is here. Cook chicken wings in pressure cooker of any brand so meat becomes fall off the bone tender. You may have made Instant Pot frozen chicken wings but this is faster!

Instant Pot Chicken Wings Recipe

You can use the mixture of seasonings we have below or use our dry rub for chicken wings mixture here. Brush with sauce when done and caramelize under your broiler, or pop into your Ninja Foodi using the air crisp function. If you have the new lid, you can now make Instant Pot air fryer chicken wings this way too.

Of course you can just cook and enjoy them as is right off of the trivet but we like all things sauced. We made these first as air fryer hot wings but realized I hadn’t shared this method. I like to have all my basis covered because not everyone has every single kitchen appliance.

Instant Pot Air Fryer Chicken Wings

You may have decided to buy the CrispLid or IP’s newest air fryer lid, congrats. Now you can do all the things the Foodi can do but with a bit of a smaller pot. Just follow our directions below first, then swap lids and crisp at 400 F for about 3 minutes. I like to add sauce right before so it kinda’ bakes on to the outside.

You will need one accessory, in order to keep the food out of the water below. A bit of liquid is necessary to essentially steam them perfectly. Right in the pot would make them boil instead which is a no go. You could us a vegetable steamer basket instead of a trivet like this.

You wouldn’t need it if you were making something like a Instant Pot buffalo chicken sandwich where it’s meant to be shredded. These are better on the bone, but super tender.

Chicken Wings Instant Pot

Try to keep them as separated as possible. Meaning you don’t want them to overlap a lot because that prevents the hot steam from reaching the whole area. If you have much more or want to make a double batch I would highly suggest that you cook them twice, not together piled up high.

• About 1 chicken wings, timing is for defrosted
• 3/4 c water for the bottom so they can steam and fall off the bone (almost)
• Salt and pepper for a bit of seasoning but go ahead and add your favorites
• Garlic powder and onion powder are a few faves in our house
• Cayenne pepper works for some heat but your sauce might be enough, I love dry Sriracha too
• Simple sauce you can whip up if you don’t have one you use on a regular basis
  • 1/2 c hot sauce optional
  • Butter melted
  • OR when crispy toss in our asian chicken wing sauce if you like a lot of heat

It has never been easier to enjoy this Instant Pot appetizer idea.

Buffalo Chicken Wings in Instant Pot

For reference this will take about 30 minutes from start to finish. It does take a bit of time to come to pressure before it starts to cook on high pressure.

To crisp you’d want a baking sheet to broil or your Cosori. Use a large bowl to toss wings in bbq sauce or your favorite sauce when done. Blue cheese and ranch are great for dipping.

• In a bowl combine dry seasonings. Sprinkle on all sides of wings.
• Pour water into pressure cooker and lower down a trivet or vegetable steamer basket. Lay seasoned wings inside overlapping the least amount possible.
• Close lid and steam valve. Set to high pressure for 10 minutes cook time followed by a quick release.
• If you want to add a sauce whisk together hot sauce and melted butter. Preheat oven to broil.
• Lay non stick foil or parchment paper on a baking sheet.
  • Put cooked wings on baking sheet without overlapping.
  • Brush sauce on both sides and broil for about 2 minutes until crispy.
  • Or air fry at 400 degrees F for about 3 minutes.
• When Instant Pot buffalo chicken wings are crispy as you’d like remove. Put into a bowl and pour remaining sauce over the top. Toss to coat and serve.

Want something different to serve with these so your guests for Game Day have all the choices beyond barbecue sauce? Try all of our dipping sauces for chicken wings.

Ninja Foodi Buffalo Wings

If you have a Foodi you can do it all in one pot and not transfer them at all. Spray black round basket with non stick spray and you can use that for both steps. That is the really nice thing about having a pressure cooker and air fryer together. Saves dirtying more apparatuses and moving from one place to another.

Of course the sauce is up to you. Buffalo has a wide array of interpretations from mild hot to spicy out of control you won’t feel your tongue at the end of the meal.

• For best results I would have a variety to try if this one is new to you and see which y’all prefer. If some like it hotter than others then toss separately. That is what I typically do.

Nutritional information including saturated fat, calorie content and more are listed below. That will vary according to how fatty your meat is though so it is an estimate. Refer to the package information you have for more accurate percentages.

If you do have leftovers, no worries. I shared a post on how to reheat chicken wings air fryer style and believe it or not they come out so good this way!! Crisps the outside up quickly so you can enjoy them again the next day for lunch. I wouldn’t keep longer than the next day though because beyond that the outside gets kinda’ too soggy.

Crisp, brush on a bit more sauce to moisturize and add another kick and then serve. If you made it super spicy it is nice to have a bit of something to cool you off. Celery and carrot sticks with cold ranch dressing is where it’s at as far as I am concerned. A side of our Hawaiian coleslaw is a nice cooling side dish to go with this too for sure.

Have another favorite buffalo sauce you whip together at your house we should try? Gimme the recipe so the next time I make these I can try your creations too. We all have “secret recipes” that need to be shared with special friends (I’d love to be that one, let me know!) Happy Super Bowl appetizer dish y’all (or whatever occasion it is).