Instant Pot Chicken Wings Recipe
- cook TIME 35 mins
- prep TIME 5 mins
- total TIME 40 mins
Ingredients (20)
- 32 oz skin-on bone-in chicken wings
- 4 oz carrots julienned
- 4 oz celery julienned
- 1/2 cup unsalted chicken broth
- 3 tbsp homemade buffalo sauce
- 2 tbsp water
- 2 tsp all-purpose flour
- 1 tbsp sour cream
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp onion powder
- 1 tsp paprika
- 1/8 tsp cayenne
- 1/2 tsp oregano
- 1/2 tsp fresh thyme chopped
- 1/2 tsp honey
- 1/4 tsp garlic powder
- 2 tbsp Japanese mayonnaise
- 1 tsp coriander chopped
INSTRUCTIONS
Add 1/2 cup unsalted chicken broth to the Instant Pot. Place a steamer basket inside the pot and arrange 32 oz chicken wings in it. Cook on the “Meat/Stew” setting for 12 minutes.
Quick-release the pressure and remove the chicken to a clean plate. Set aside.
Make the buffalo sauce: Add 1/4 tsp garlic powder, 1/4 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp onion powder, 1 tsp paprika, 1/8 tsp cayenne, 1/2 tsp oregano, 1/2 tsp freshly chopped thyme, 1/2 tsp honey, and 3 tbsp buffalo sauce to the pot. Cook everything on the “Sauté” setting for 1 minute.
In a small bowl, whisk 2 tsp all-purpose flour in 2 tbsp water.
Add the flour-water mixture to the Instant Pot. Continue to cook for 7 minutes until the sauce thickens.
Toss the chicken wings with the buffalo sauce to coat evenly.
Add the coated chicken wings to the air fryer, fry at 375℉ for 7 minutes.
While waiting, make the dip: In a small bowl, whisk together 2 tbsp Japanese mayonnaise, 1 tbsp olive oil, 1 tbsp sour cream, and 1 tsp freshly chopped coriander.
Remove the chicken wings from the air-fryer. Enjoy them hot with the mayo dip on the side, and 4 oz carrot and 4 oz celery sticks as dippers.
