The first Sunday in February brings American sport fans to the house with the biggest TV, and the best snacks. It’s time for the Superbowl, American football’s biggest annual event, a great time to socialize, eat snacks, and root for your favorite team – hopefully by standing on the couch yelling “TOUCHDOOOOOWN!”
These are not the famous fried Buffalo Wings. These chicken wings are first steamed in the pressure cooker, not fried, and then broiled to spicy caramelized perfection.
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 3 L or larger | steamer basket | 8-10 min. | High(2) | Normal |
Spicy Chicken Wings - pressure cooker recipe
Author: Laura Pazzaglia
Recipe type: Main, Pressure Cooker
Cuisine: American
Prep time:
Cook time:
Total time:
Inspired by the classic Buffalo Chicken Wings, instead of fried these wings are steamed in the pressure cooker, and then broiled.
INGREDIENTS
- 2 pounds (1 k) chicken wings (about 12), cut at the joint to make about 24 pieces
- 1 pound celery, trimmed
For the coating:
- 4 tablespoons hot sauce
- ¼ cup honey
- ¼ cup tomato puree
- 3 teaspoons salt
For the dipping sauce:
- 1 cup (250ml) plain whole milk yogurt
- 1 tablespoon parsley
INSTRUCTIONS
- Prepare the pressure cooker with 1 cup of water and a steamer basket.
- If the chicken wings are still whole, separate each into two by slicing through the skin to the joint, then bending the wing joint backwards and slicing apart.
- Place the chicken wings evenly spaced on the steamer basket - standing them up on their ends vertically if needed.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 10 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 8 minutes pressure cooking time. - While the chicken is cooking, prepare a large bowl with hot sauce, honey, tomato puree and salt.
- Mix the contents of the bowl well with a fork until the honey has completely dissolved.
- When time is up, open the cooker by releasing the pressure.
- Tumble the wings into the bowl and coat evenly.
- Place chicken wings on parchment-covered paper and slide under the broiler for about 5 minutes - or until brown and crispy.
- In the meantime, prepare a serving platter with celery sticks and yogurt dipping sauce.
- Brush on any remaining coating sauce onto chicken before transferring to the serving platter.
Notes
If doubling this recipe, do not jam more wings in the steamer basket - as they will not cook evenly - use a second steamer basket and place it on top of the first one.
If I don’t have a steam basket, as long as the wings don’t touch the water will they still turn out?
Hi Laura I made your chicken wings tonight and my husband and son-in-laws devoured them. They said they were the best they had ever had very tasty and really moist.
The only thing that I did a little different was that I reduced the coating in a pot a little as mine was a little watery. Once it thickened the chicken wings got really coated. Then I broiled them as per your time and presto delicious wings.
Thanks again for sharing.
Take care
Mil
: )
Do you have any Dim Sum recipes