Buffalo wings made simple in an Instant Pot® and without the fry. The Instant Pot® cooks these to perfection. They hold together for easy handling but as soon as you sink your teeth into them, they are fall-off-the-bone tender. Serve with carrot sticks, celery, and ranch if desired.
Prep Time::5 mins
Cook Time::30 mins
Additional Time::5 mins
Total Time::40 mins
Servings::8
Yield::2 pounds wings
Ingredients
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1 cup water
2 pounds chicken wings
¾ cup buffalo wing sauce
2 teaspoons dry ranch dressing mix
Directions
Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside and place wings on top. Secure the lid, seal, and select Manual setting. Cook on high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Mix wing sauce and ranch dressing mix in a large bowl. Line a baking sheet with aluminum foil.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully. Transfer wings to the bowl of sauce using tongs. Toss to coat.
Place a wire baking rack over the foil-lined baking sheet and arrange wings on top.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Broil wings for 5 minutes. Flip wings and cook until crispy, about 5 minutes more. Toss with any remaining sauce if desired.