Instant Pot Buffalo Wild Wings

Instant Pot Buffalo Wild Wings

Michaiah's sauce is the Medium. For her birthday party of around 10 adults and 10 kids we cooked up 12 pounds of chicken and probably had two pounds leftover.

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.

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