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+ servings
White plate with Instant Pot chicken wings, celery and ranch dressing

Instant Pot Honey Buffalo Wings

Instant Pot Honey Buffalo Wings are sticky, sweet and spicy buffalo wings with instructions on both pressure cooker and slow cooker methods!
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Ingredients

  • 1.5 lbs. chicken wings I used a party pack already prepped into drummettes and flats
  • garlic powder
  • salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 6 tablespoons buffalo hot sauce I used Frank's Red Hot Wings Buffalo Sauce
  • 2 tablespoons honey
  • Homemade No Mayo Greek Yogurt Ranch Dressing

Instructions 

Pressure Cooker method

  • Season the wings with garlic powder, salt and pepper to taste.
  • Place 1 cup of water in the bottom of the Instant Pot.  Place the trivet inside the Instant Pot and place the wings on top of the trivet.
  • Secure the lid and select the Pressure button and enter 8 minutes cooking time.  The Instant Pot will beep once it comes to pressure in about 15 minutes, then once again after the 8 minutes of cooking time.  When the wings are done cooking, quick release the pressure and remove the lid when safe to do so.
  • Preheat the broiler.  Place the wings in a single layer on a foil lined baking sheet.  Broil on the middle rack of the oven for 3-5 minutes per side or until the skin is golden brown and crisped.  Remove from heat.
  • Place the butter in small sauce pan and cook over medium low heat until melted.  Add the buffalo sauce and honey and cook until simmering, about 2-3 minutes.
  • Place the wings in a bowl and coat with the desired amount of sauce.  Serve immediately and enjoy!

Slow Cooker method

  • Place the wings in a large bowl and season with the desired amount of garlic powder, salt and pepper.
  • In a small bowl, melt the butter.  Add the buffalo sauce and honey and stir until combined.
  • Pour 1/4 cup of the sauce over the wings, followed by 1/4 cup of water, and toss to coat evenly (add a bit more sauce and water if using a larger amount of chicken wings).
  • Add the wings to the Instant Pot or slow cooker and secure the lid.  Select Slow Cook on High for 2 hours and remove the lid to check for doneness (the meat will begin separating from the bone when done).
  • Preheat the broiler.  Place the wings in a single layer on a foil lined baking sheet.  Broil on the middle rack of the oven for 3-5 minutes per side or until the skin is golden brown and crisped.  Remove from heat.
  • Heat the remaining buffalo sauce in the microwave or sauce pan and place the wings in a bowl.  Toss the wings with the desired amount of sauce, then serve immediately.  Enjoy!

Notes

  1. While both cooking methods will give you delicious wings, I prefer the pressure cooker method as the meat is falling off the bone tender!
  2. Wings may be cooked in the pressure cooker or slow cooker in advance, then broiled just before serving time.  They will take longer to crisp up when cold, so broiling time will be a little bit longer.
  3. I toned my sauce down a bit for my family, but if you like things spicier add even more buffalo hot sauce.
 

Nutrition

Calories: 550kcal, Carbohydrates: 19g, Protein: 26g, Fat: 41g, Saturated Fat: 16g, Polyunsaturated Fat: 22g, Cholesterol: 129mg, Sodium: 597mg, Fiber: 1g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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