Instant Pot Buffalo Wings Recipe

Gather the ingredients.

Place a trivet in the Instant Pot inner pot and add 3/4 cup of water or stock.

If the chicken wings are whole, cut them at the joint and cut off the wing tips. Discard the wing tips or freeze them to use in stock. Sprinkle the chicken wings with kosher salt and arrange them on the trivet.

Lock the lid in place and turn the steam release knob to the sealing position. Choose the manual or pressure cook button (high pressure) and set the timer for 10 minutes. When the time is up, let the pressure come down for 5 minutes and then carefully turn the knob to the venting position to release the remaining pressure.

While the wings cook, preheat the broiler and line rimmed baking sheets with foil. Spray the foil with nonstick spray.

In a saucepan, combine the hot sauce, butter, vinegar, black pepper, garlic powder, and cayenne pepper (if using). Bring to a simmer and cook for 1 minute.

Drain the wings and transfer them to a bowl. Add about half of the sauce mixture and toss them gently.

Arrange the wings in a single layer on the prepared baking sheets. Broil about 4 to 6 inches from the heat source for 5 minutes. Turn the wings and continue to broil the other side for 4 to 5 minutes longer, or until golden brown.

Remove the wings to a bowl and drizzle with the remaining sauce mixture.

Serve Buffalo wings with celery and carrot sticks along with blue cheese or ranch dressing for dipping.