Recipe For Chicken Wings In Electric Pressure Cooker

Of them. The thought of trying to gnaw meat off a bone never really appealed to me, until one day when an ex-boyfriend pressured me into trying them.

I was in college, newly 21 years old, and was just discovering the joys of a pool hall. Of course, nothing goes better with a game of pool than meaty finger food and beer, am I right?

Especially when you are watching whatever game is currently going on in the background (football, basketball, baseball, it all works). They are a game day favorite.

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It was crispy on the outside, but the inside was so tender and juicy. The spicy sauce, mixed with a hit of cooling ranch, left lingering heat on my tongue without totally burning out my taste buds.

Today, my husband and I love going out for a few platefuls of apps, but sometimes there’s nothing better than homemade. This particular homemade version, prepared in the electric pressure cooker, is the pure perfection you are looking for.

Not only are they full of flavor, they are also so tender. With a final turn under the broiler, they come out nice and crispy, just like the ones you’d get at your favorite local restaurant or bar joint.

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We have been using our electric pressure cooker as often as possible for a quick and easy way to prep poultry. If you’re intrigued by these wings, you’ll need to read our article on cooking bone-in chicken breast, as well as boneless, skinless chicken breast!

These little wings and drumsticks have become a major staple in our home, and my husband asks me to make them all the time.

You can even make this recipe from frozen poultry, so there’s no thawing time required if you happen to forget to take them out of the freezer to defrost ahead of time.

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What’s the best part about this recipe? Besides the easy cooking process and how quick they are to prepare, you can also use whatever type of sauce you want to flavor these.

The instructions below outline how to make your own Buffalo sauce, but you can easily substitute that for one of the following ideas:

No matter what type I use, I love to serve this chicken with carrot sticks and pieces of celery on the side. I don’t know if this is because I’ve been conditioned to enjoy them Buffalo-style or what…

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There’s just so much satisfaction in biting into a fresh, crunchy vegetable dipped in ranch or blue cheese dressing in between chowing down on this meaty appetizer.

I use the following ingredients to make 4 pounds of meat with a Buffalo-style condiment, and you can use the following proportions as a guideline to prepare your favorite recipe or style.

Did you buy whole wings by mistake, and you want to split them up into wingettes and drumettes? Read our helpful guide to learn how to break them down!

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Add the meat, garlic powder, paprika, salt, and pepper to a large bowl, or whatever combination of herbs and spices you prefer to coat your poultry with, aiming for about 2 teaspoons of spice mixture total.

Add 3/4 cup of water to the bottom of your electric pressure cooker. Place a trivet that is fitted for your appliance inside the insert.

I like to make a simple Buffalo-style condiment by whisking together my favorite hot sauce and an equal amount of melted butter in a bowl, but feel free to prepare whatever your favorite variety is, aiming for about 1 cup total.

Total Package Pressure Cooker — Yedi Houseware Appliances

Return the pieces to the bowl and toss with the remaining sauce. Serve immediately, with ranch or blue cheese dip and sliced vegetables, if you like.

There are a few tips that I’d like to reiterate that are so important for when you are making this pressure cooker chicken recipe.

First, make sure you use a trivet with handles or a steam basket. You don’t want the meat to touch the water, and this also helps make it easy to remove them from the insert when they are finished cooking.

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Be very careful when you pull out the meat. They will be soft and juicy, and very hot. Remove them carefully from the insert with soft silicone-coated tongs or a spoon, and be gentle to avoid knocking any meat off the bone or inadvertently causing the skin to come off.

This is the key to producing a fantastic chicken wing using this method, and the pressure cooker just can’t get them crispy on its own, with all that hot steam that it’s so good at producing. It’s such a simple step and it makes all the difference in the world – so don’t skip it!

What’s your favorite type of sauce to put on your favorite meaty finger food to serve on game day or for holiday parties? Tell us in the comments below!

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Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

Electric Pressure Cooker Buffalo Chicken Wings (low Carb Option)