Instant Pot Buffalo Chicken Wings

Nothing beat the convenience of an Instant Pot for quick, easy, and healthier buffalo chicken wings. Once cooked, a quick trip under the broiler is all you need to get that nice crispy finish.

Instant Pot Buffalo Chicken Wings

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You can save time by purchasing already-trimmed wings. However, you can save some money by trimming them yourself. See the photo below for the approximate location of where to cut each whole wing. They are a little easier to trim AFTER they have been cooked. Immediately freeze tips to make chicken stock later.


  • 4 lbs. chicken wings
  • 1 tsp. garlic powder, divided
  • salt and pepper, to taste
  • 1 c. water
  • sliced celery, for serving

Buffalo Wing Sauce:

  • 1 c. Frank's original hot sauce
  • 1/2 c. unsalted butter, melted
  • 1/2 t. garlic powder


  1. Sprinkle the wings with garlic powder and season with salt and black pepper, to taste. Place metal trivet instant the pressure cooker and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch vent to "sealing" and adjust the "Manual" setting to 8 minutes.
  2. While the wings are cooking, whisk the Frank's hot sauce, melted butter, and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.
  3. When the wings are done cooking, allow the pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer wings to a large bowl. Set aside until just cool enough to handle.
  4. Meanwhile, position the top oven rack in the top position and preheat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on the top. Set aside.
  5. Pour 1/3 of the buffalo sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat the process.
  6. Remove baking sheet from oven and toss the wings with half of the remaining buffalo sauce. Serve immediately with sliced celery and remaining sauce on the side for dipping. Enjoy!

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