If you've been following my blog for long enough, you might have seen my balsamic soy wings recipe. While it's hard to beat that one, when I saw this recipe on hippressurecooking.com, I knew right away I had to try it. It's a definite keeper, and I'll probably try it with the balsamic soy glaze next time just to complete the circle.
Pressure Cooked Buffalo Wings
- 2 pounds chicken wings (about 12), cut at the joint to make about 24 pieces
- 1 pound celery, trimmed
For the coating:
- 4 Tablespoons hot sauce (see notes)
- ¼ cup honey
- ¼ cup tomato puree
- 3 teaspoons salt
For the dipping sauce:
- 1 cup plain fat-free Greek yogurt
- 1 Tablespoon parsley
- Generous dash of garlic powder and onion powder
- Place steamer basket in the pressure cooker and add 1 cup of water.
- If the chicken wings are still whole, separate each into two by slicing through the skin to the joing, then bending the wing joing backwards and slicing apart.
- Place the chicken wings evenly spaced on teh steamer basket - standing them up on their ends vertically if needed.
- Close and lock the lid of the pressure cooker. Bring to high pressure, reduce heat to the minimum required to maintain pressure, and cook for 8-10 minutes.
- While the chicken is cooking, mix the hot sauce, honey, tomato puree, and salt in a large bowl until honey has completely dissolved.
- When cooking time is complete, release the pressure and move wings into the bowl with the sauce.
- Mix the wings until they are coated evenly.
- Place wings on parchment-covered cookie sheet and slide under the broiler for about 5 minutes, or until brown and crispy.
- Flip wings over, then return to broiler for 2-3 minutes, until the other side is also brown and crispy.
- Remove wings from oven and brush on any remaining sauce from the bowl.
- Serve with celery and dipping sauce.
I used 3 tablespoons of Frank's Red Hot sauce and 1 tablespoon of Tabasco Chipotle sauce.
The original recipe called for whole milk plain yogurt for the dipping sauce, but I had non-fat Greek yogurt in my fridge and the dipping sauce was delicious. I also added the garlic and onion powders.
I used frozen wings and had no problems with the times listed in the recipe. The cooker generally won't get up to pressure until it has thawed the wings out anyway, so you're only adding a little bit of time onto the "getting up to pressure" stage of cooking.