Instant Pot Buffalo Wild Wings

Ingredients

• 2 pounds chicken wings & drumettes (we cut up boneless chicken breast in 2" thick pieces)
• COPYCAT BUFFALO WILD WINGS SAUCES
• Mild Wing Sauce:
• 1 Cup Franks Original Hot Sauce
• 1/3 Cup Oil
• 1 teaspoon sugar
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Worcestershire sauce
• 1/8 tsp freshly ground Black Pepper
• Medium Wing Sauce:
• 1 Cup Franks Original Hot Sauce
• 1/3 Cup Oil
• 1 teaspoon sugar
• 1 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Worcestershire sauce
• 1/8 tsp freshly ground Black Pepper
• 2 teaspoons water
• 2 teaspoons cornstarch
• Blazing Hot Wing Sauce:
• 6 Habanero Peppers *
• 8-10 Jalapeno Peppers *
• 2-3 Cloves Organic Garlic, minced
• 2 Cups White Vinegar
• 1/2 teaspoon Mustard Powder
• 1/2 teaspoon Onion Powder
• 1/4 tsp dried Oregano
• 1/4 teaspoon dried Cumin
• 1/4 teaspoon freshly ground pepper
• *the more seeds that are left in the sauce the hotter it will be. Please use caution and for best protection, gloves when handling hot peppers
• Spicy Garlic Sauce:
• 1 Cup Franks Original Hot Sauce
• 1/3 Cup Oil
• 1 teaspoon sugar
• 1/2 teaspoon Cayenne pepper
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Worcestershire sauce
• 1/8 tsp freshly ground Black Pepper

Instructions

1. Combine sauce ingredients in a small bowl and mix to combine.
2. Pressure Cook the Chicken Wings: Pour 1 cup of cold water into the pressure cooker.
3. Place a steamer basket in the pressure cooker and add the wings and drumettes on top of the steamer basket.
4. Close lid and pressure cook at High Pressure for 5 minutes + Full Natural Release. Open the lid carefully.
5. While the pressure cooker is naturally releasing pressure, preheat the oven to 450°F.
6. Pat Dry the Chicken Wings: Remove wings and drumettes from the pressure cooker. Pat them really dry with paper towels.
7. Apply Sauce and place the chicken wings and drumettes in a single layer on a wire rack on a baking tray. Bake until the sauce is glossy and caramelized, for about 8–15 minutes.