Instant Pot Buffalo Chicken wings are quick, easy, and healthier when cooked in the Instant Pot and then broiled for a few minutes to get that crispy finish! These wings are delicious as a mid-week meal or an appetizer for your Super Bowl party!
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There is nothing that beats the convenience of an Instant Pot to make these quick and easy buffalo chicken wings. Plus using the Instant Pot instead of deep-frying the wings makes them healthier! A short trip under the broiler is all you need to get a nice crispy finish too!
How to Trim Chicken Wings?
While you can purchase chicken wings already trimmed, it’s often less expensive to purchase wings that have not been trimmed.
A useful trick I’ve discovered when buying chicken wings is to simply inquire at the meat counter of the grocery store if they can trim them for you, which they often do at no additional cost. This is particularly true if you are purchasing the store’s own brand of chicken wings.
However, you can trim your chicken wings at home as well. Below is a photo of approximately where to cut each whole wing. I recommend using a large sharp knife to trim your wings. For more detailed instructions on cutting your own wings, please check out this post by The Cookful.
They are a little easier to trim after they’ve been cooked. If you like making your own chicken stock, freeze the wing tips to make chicken stock with later!
This recipe is made in two parts – the chicken wings and the sauce! If you’re like me, it’s all about the sauce!
Chicken Wing Ingredients
Chicken Wings – You can use fresh or frozen wings in this recipe. However, if you are using frozen, please be sure to defrost them overnight in the fridge and add 3–4 minutes to the cooking time.
Seasonings – Garlic powder and salt and pepper to taste!
Water – For the Instant Pot
Celery Sticks – For garnish and because celery sticks always go with buffalo chicken wings!
Buffalo Wing Sauce Ingredients
Only three simple ingredients that you either already have on hand or are very pantry friendly!
Frank’s Red Hot Sauce – Yes, this classic Red Hot Frank’s sauce is the best base for your buffalo sauce!
Butter – Butter adds richness to the buffalo wing sauce.
Garlic Powder – We’ll use garlic powder in this recipe rather than fresh garlic.
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
How to Make Buffalo Chicken Wings
Making these Instant Pot buffalo chicken wings is fairly simple. We’ll get the wings started in the instant pot and make the sauce while they cook. This recipe takes about 20 minutes to whip up so it’s the perfect appetizer for your next gathering or a quick snack!
Season the trimmed chicken wings with garlic powder and salt and pepper, to taste. Place the metal trivet inside the Instant Pot and add the cup of water. Arrange the seasoned chicken wings on top of the trivet before securing the lid in place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.
While the chicken wings are cooking, prepare the buffalo wing sauce. Whisk together the Frank’s Red Hot Sauce, melted butter, and the remaining garlic powder in a medium-sized mixing bowl until well combined. Set aside.
When the Instant Pot’s cooking time is over, allow the pressure to release naturally for about 10 minutes, then do a quick release. Remove the lid and transfer the wings to a large mixing bowl. Set aside and allow to cool slightly.
While the wings cool, move your top oven rack into the top position and pre-heat the broiler to high. Line a large-rimmed cookie sheet with aluminum foil and place a wire cooling rack on top. I love using my bacon pan for this! For easier cleanup, spray the rack and pan with non-stick cooking spray.
While still in the bowl, pour a third of the buffalo sauce on top of the wings and toss to coat. Transfer the wings to the prepared cookie sheet or bacon pan and place them under the broiler for 3–4 minutes or until the wings start to get crispy and golden brown. Watch closely this can happen fast! Remove from the oven, turn the wings, and repeat on the remaining side.
Once crispy and golden, remove the wings from the oven and toss them with about half the remaining sauce, reserving the other half for dipping.
Garnish by sprinkling with sesame seeds and serve your Instant Pot buffalo chicken wings immediately with the remaining sauce for dipping and a side of sliced celery sticks! Enjoy!
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- 4 to 4 1/2 pounds chicken wings, trimmed
- 1 teaspoon garlic powder, divided
- Salt and Pepper, to taste
- 1 cup water
- Celery sticks, for serving
- 1 cup Frank's Original Red Hot Sauce
- 1/2 cup butter, melted
- Sprinkle wings with 1/2 teaspoon of garlic powder, reserving the other half for the sauce. Then season with salt and pepper, to taste.
- Place the metal trivet inside the Instant Pot and add 1 cup of water. Arrange the seasoned chicken wings on top of the trivet before securing the cover in place. Switch the vent to "sealing" and adjust the "manual" setting to 8 minutes.
- While the wings are cooking, whisk the Frank's Red Hot Sauce, melted butter, and remaining garlic powder in a medium-sized bowl until well combined. Set aside.
- When the wings are done cooking, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam. Carefully, remove the lid and transfer the wings to a large mixing bowl. Set aside to cool a bit.
- Meanwhile, position the oven rack to the top position and pre-heat the broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a cooling rack on top. Alternatively, use a bacon pan and spray with non-stick spray for easier cleanup. Set aside.
- Pour 1/3 of the buffalo sauce over the wings in the mixing bowl and toss to combine. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3 to 4 minutes or until the wings get crispy and golden brown. Turn the wings and repeat, keeping an eye on the color and crispiness!
- Remove the wings from the baking sheet and toss with half the remaining buffalo wings sauce.
- Serve immediately with celery sticks and the remaining sauce for dipping! Enjoy!
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Amount Per Serving: Calories: 1375Total Fat: 109gSaturated Fat: 43gTrans Fat: 1gUnsaturated Fat: 56gCholesterol: 341mgSodium: 1836mgCarbohydrates: 35gFiber: 2gSugar: 2gProtein: 62g
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Can I make buffalo chicken wings ahead of time?
Yes, I recommend waiting to broil your chicken wings until just before serving otherwise you won’t have the deliciously crispy texture!
Alternatively, you can also mix up the buffalo sauce early and store it in an airtight container in the fridge for 1–2 days.
How do I store leftovers?
Although these are so delicious I highly doubt you’ll have leftovers, you can store leftover instant pot buffalo chicken wings in an airtight container in the fridge for up to 4–5 days. To reheat, I suggest using an air fryer to keep the crispy texture.
Can I use frozen chicken wings?
Yes, you can use fresh or frozen chicken wings in this recipe. If using frozen chicken wings, thaw the wings overnight in the fridge and add 3–4 minutes to the active cooking time.