Nothing beats the convenience of Instant Pot buffalo chicken wings for quick, easy, and tasty chicken wings. Once cooked, a quick trip under the broiler is all you need to get that nice crispy finish.
Whether it’s game day, a party, or a weeknight dinner, these wings are super impressive. Double up the recipe because you’re likely to run out quickly!
For more amazing Instant Pot recipes, be sure to check our our Instant Pot applesauce, Instant Pot blackberry iced tea and our Instant Pot vegan vegetable soup.
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Why You’ll Love this Recipe
There are just so many reasons why this will be your go-to way for making chicken wings from here on out:
- Minimal cleanup: Thanks to the Instant Pot, you’ll spend less time cleaning up after cooking.
- Quick and easy: With the Instant Pot, these wings are ready in a fraction of the time compared to oven and stove methods.
- Tender and juicy: Pressure cooking makes the wings moist inside, while the crispy skin forms when you finish them off in the broiler or with a quick fry.
- Packed with flavor: The combination of garlic powder, hot sauce, and melted butter is the perfect balance of hot and tangy.
- Customizable: Adjust the level of heat to suit your taste by changing the hot sauce ratio or adding different seasonings.
Ingredient and Substitution Notes
Round up your chicken wing components:
- Chicken wings: This recipe calls for about 4-4½ lbs. of fresh or thawed chicken wings. If you're using frozen wings, add 3-4 minutes to the cooking time to make sure they cook thoroughly.
- Garlic powder: Adds flavor to both the wings and the buffalo sauce. You can swap it with fresh garlic, but remember that it will change the flavor slightly.
- Buffalo sauce: The classic combination of Frank’s Original Hot Sauce and melted unsalted butter creates the perfect base for the wings. You can swap Frank’s with another hot sauce, but Frank’s is perfect for that signature buffalo flavor.
- Unsalted butter: Use unsalted butter to control the sodium content, but if you only have salted butter, reduce the amount of additional salt you add to the recipe.
- Celery: Traditionally served alongside buffalo wings to balance the heat, celery adds crunch and freshness.
See recipe card for quantities.
Variations of these Instant Pot Buffalo Chicken Wings
Change them up depending on the season or flavors you love:
- Lemon and pepper: After cooking, toss your wings in a mixture of lemon zest and cracked black pepper. We love this zesty version!
- Honey Buffalo wings: Add a tablespoon or two of honey to your buffalo sauce mixture for a sweet and spicy flavor. The honey will help balance the heat from the hot sauce.
- Garlic parmesan: After pressure cooking, brush the wings with a garlic butter sauce and sprinkle with freshly grated Parmesan cheese for a different twist.
- Spicy ranch: Mix ranch dressing with a few extra dashes of hot sauce and drizzle it over your cooked wings for a creamy, spicy treat.
- BBQ Buffalo wings: Add a few tablespoons of BBQ sauce to the buffalo sauce mix for a smoky flavor before tossing the wings.
Top Tips
Here are how to get the most incredible results:
- Even coating: Toss the cooked wings in the buffalo sauce immediately after removing them from the Instant Pot to make sure they’re evenly coated with the flavorful sauce.
- Save time with pre-trimmed wings: If you’re in a rush, buying pre-trimmed wings can save time. However, trimming the wings yourself is more cost-effective and not too tricky once the wings are cooked. The chicken tips can be frozen for later use in making stock.
- Cook fresh or thawed wings: This recipe is written for fresh or thawed wings, as they cook more evenly and quickly. If you're working with frozen wings, simply add 3-4 minutes to the cook time to ensure they’re fully cooked through.
- Crisping the skin: To get crispy skin on your wings, use the broiler in your oven for 3-5 minutes or pan-fry the wings in a little oil after pressure cooking.
- Buffalo sauce adjustments: If you prefer a milder flavor, reduce the amount of hot sauce or add a tablespoon of honey for sweetness. If you like it spicier, increase the amount of hot sauce or add a pinch of cayenne pepper.
Storage Notes
Place leftover Instant Pot chicken Buffalo wings in the fridge in an airtight container or wrap them tightly in plastic wrap.
They will stay fresh for up to 3-4 days. Let them cool completely before refrigerating – this just prevents moisture building up.
Freezing
These buffalo wings freeze well, making them a great option for meal prep. To freeze, let the wings cool completely and then place them in an airtight container or freezer bag.
When you're ready to enjoy them again, reheat in the oven or Instant Pot.
Reheating
To reheat, you can use the oven, Instant Pot, or air fryer for the best results. To avoid sogginess, reheat at 375°F for 10-15 minutes in the oven or use the air fryer for 5-8 minutes at 350°F, flipping halfway through.
For the Instant Pot, reheat on the sauté setting for 2-3 minutes.
FAQ
Yes, you can use frozen wings, but be sure to add an extra 3-4 minutes to the cook time to ensure they are fully cooked through.
Add more hot sauce or a pinch of cayenne pepper to the buffalo sauce for an extra kick. You can also serve with a side of hot sauce for dipping.
Absolutely! You can try using a different hot sauce for a unique flavor or even mix in BBQ sauce, honey, or ranch dressing to create a custom sauce.
Related
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Pairing
These are our favorite dishes to serve with Instant Pot buffalo chicken wings:
Instant Pot Buffalo Chicken Wings
Equipment
Ingredients
For the Wings
- 4-4½ lbs. chicken wings
- 1 t. garlic powder divided
- Salt and black pepper to taste
- 1 c. water
- Sliced celery for serving
For the Sauce
- 1 c. Frank’s original hot sauce
- ½ c. unsalted butter melted
- ½ t. garlic powder
Instructions
- 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 ⅓ 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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