Instant Pot® Sweet and Hot Chicken Wings
Wings baby. Serve immediately with blue cheese dip, ranch dip, or as-is. Accompany with carrot sticks, celery sticks, red pepper slices, etc. if desired.
- Serves: 8 persons
- 4pounds chicken wings, tips removed and sections separated
- 2tablespoons Cajun seasoning, or to taste
- ½cup cold water
- nonstick cooking spray
- ½cup hot pepper sauce (such as Frank's RedHot®)
- ¼cup barbeque sauce
- ¼cup melted butter
Step 1Pat wings dry and place in a medium bowl. Sprinkle with Cajun seasoning and toss until covered.
Step 2Place a trivet in a multi-functional pressure cooker (such as Instant Pot®). Place the seasoned wings in the cooker, on the trivet. Pour 1/2 cup cold water around the wings in the pot.
Step 3Secure and lock the lid and turn the pressure to Sealing function. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4Meanwhile, set your oven to broil on high and place the oven rack one level higher than the center position. Cover a baking sheet with aluminum foil and place a cooling rack on top of the foil-lined sheet. Spray the cooling rack with nonstick cooking spray. Set the sheet aside while the wings cook.
Step 5Once the wings have finished cooking in the pressure cooker, let pressure release naturally for 10 minutes, then turn the knob to the Venting position to release any additional steam. Unlock and remove the lid.
Step 6Combine hot sauce, barbeque sauce, and melted butter in a bowl. Place the wings in a large bowl and pour half of the sauce over the wings. Using a large spoon, toss the wings until all are covered with sauce. Arrange the wings on the wire rack and place in the oven.
Step 7Vent the oven door and broil on each side until desired crispness is reached, 5 to 10 minutes. You may want to rotate the sheet halfway when turning the wings on second side.
Step 8Transfer wings to a bowl, pour remaining sauce over top, and toss to coat. Serve immediately.