Flavorful Instant Pot Recipe for Buffalo Chicken Wings

This recipe for buffalo chicken wings is foolproof for when you’re craving one of your restaurant favorites. Nothing beats the convenience of an Instant Pot® for quick, easy, and healthier chicken wings. Once cooked, a quick trip under the broiler is all you need to get that nice crispy finish.

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Chicken wings are one of my favorite guilty pleasures. When we’re able to make a trip over to Edz Wingz in Fayetteville, Tennessee, I feel like I get a taste of heaven. They are one of the Top 10 Wing Joins in Tennessee — and I promise they make good on being a part of that list every time.

This recipe for Buffalo Chicken Wings is going to quickly become one of your favorites to make because it’s super easy with the Instant Pot! My husband was hesitant when I told him I was going to make wings using the small kitchen appliance, but after he tasted the results, it became his preferred method of cooking chicken wings. The pressure helps make the chicken wings tender and then you can crisp them up using the broiler in your oven.

The flavors for wings are practically endless, but this buffalo recipe is one of the classics that a lot of people love. While this recipe is saucy, you can also just lightly cover the wings and place them under the broiler to make them more of a sticky wing. I prefer the dry or sticky while my family prefers wet wings. Seriously, both ways are correct!

Should I use fresh or frozen wings?

This recipe works with either one! I often grab bags of frozen wings simply because they are pre-cut and easier to find. Fresh chicken wings are going to save you some money and the process for trimming the meat is easy once you learn the method. The picture below shows you where the two cuts are that you’ll make. And the best part is that you can save the wing tip to make stock!

MORE Chicken Wing Recipes to Try:

• Crispy Lemon Pepper Chicken Wings
• Sesame Garlic Chicken Wings

Ingredients and Tools You’ll Need to Make Buffalo Chicken Wings:

• Instant Pot (I use an 8-quart so there is plenty of room to cook a big batch!)
• Cutting Board (If you’re cutting fresh wings)
• Chef’s Knife to cut the fresh chicken wings
• Mixing Bowl
• Whisk
• Rimmed Baking Sheet
• Wire Rack
• Chicken Wings
• Garlic Powder
• Salt & Pepper
• Frank’s Original Hot Sauce
• Unsalted Butter

How to Make Buffalo Chicken Wings:

If using fresh wings, trim and cut the wings into drumettes and wingettes. The tips can be put aside to make broth.

Sprinkle wings with the garlic powder and season with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and adjust the “Manual” setting to 8 minutes.

While the wings cook, whisk the Frank’s hot sauce, melted butter, and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.

When done cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer
wings to a large bowl. Set aside until just cool enough to handle.  

Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

Pour 1/3 of the buffalo sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat this process.

Remove baking sheet from oven and toss the wings with half of the remaining buffalo sauce. Serve immediately with sliced celery and the remaining sauce on the side for dipping. Enjoy!

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