Crispy wing dreams become reality with a little fast-love from your Instant Pot (and your oven). Instant Pot Buffalo Wings totally take the guesswork out of reaching chicken wing nirvana. Your Instant Pot locks in the moisture, broiler crisps (not burns) the skin, and oh, that tangy sauce makes your mouth water. Cook times based on weight and freshness so be as accurate as possible for best results.
Make the buffalo sauce. Combine the hot sauces, butter, onion powder, garlic powder, and paprika in a 2-quart saucepan over medium high heat. Bring to a simmer. Cook, whisking frequently, until the butter melts and the sauce slightly thickens, 2-3 minutes.
Pour chicken broth into the inner pot, then place a trivet into the pot.
Layer the wings on top of the trivet. Seal the pot and ensure the pressure valve is set to “Sealing”. Program to High Pressure for 8 minutes. Allow for a 5 minute natural pressure release, then release the remaining pressure manually.
Nest a cooking rack into a baking sheet and set aside. Position a rack in the upper third of the oven then set to High Broil.
Remove the Instant Pot lid, then remove the wings from the pot using tongs and arrange in a single layer on a baking sheet. Allow the wings to air dry for 5 minutes (see notes), then season with pepper. Broil 5-7 minutes or until the skin is golden brown and crisp. Flip each wing using tongs, then broil a further 3-4 minutes until crisp on the other side.
Transfer the wings to a large bowl. Pour the sauce over the wings, then toss until well coated. Serve immediately with blue cheese dressing and celery sticks.
Video
Notes
Moisture is the enemy of crispiness, so follow these 2 key tips: air dry the wings after steaming in the Instant Pot, and toss in the sauce after the wings have browned under the broiler.
Alternative Cook Times: these times were tested in my 6-quart Instant Pot. Allow for a 5-minute natural pressure release, then release the remaining pressure manually.