Pressure Cooker Chicken Wings Recipe - Buffalo Style!

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

4.8 from 6 reviews
Spicy Chicken Wings - pressure cooker recipe
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.
  • 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
  1. Prepare the pressure cooker with 1 cup of water and a steamer basket.
  2. 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.
  3. Place the chicken wings evenly spaced on the steamer basket - standing them up on their ends vertically if needed.
  4. Close and lock the lid of the pressure cooker.
  5. 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.
  6. While the chicken is cooking, prepare a large bowl with hot sauce, honey, tomato puree and salt.
  7. Mix the contents of the bowl well with a fork until the honey has completely dissolved.
  8. When time is up, open the cooker by releasing the pressure.
  9. Tumble the wings into the bowl and coat evenly.
  10. Place chicken wings on parchment-covered paper and slide under the broiler for about 5 minutes - or until brown and crispy.
  11. In the meantime, prepare a serving platter with celery sticks and yogurt dipping sauce.
  12. Brush on any remaining coating sauce onto chicken before transferring to the serving platter.
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.

InstantPot or Instant Pot recipe

Pressure Cooked Spicy Chicken Wings
Spicy Chicken Wings - pressure cooker recipe
Spicy Pressure Cooked Chicken Wings

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  1. Quick question – measurement is not specified for the tomato puree, just 1/4! 1/4 what? Thanks!

    1. 1/4 cup! I have updated the recipe, thanks and happy cooking!



  2. Brilliant! In a taste test comparison just completed of these wings versus fried wings, the HIP wings won hands down. They were more moist and tender. We used a hotter sauce: three chopped cloves of garlic, a little chopped bell pepper and Frank’s Red Hot Buffalo sauce. Good broiling is essential. Grazie Mille!

    1. So glad you read you enjoyed it – and the comparison test was a great (and delicious) idea!



  3. I made these for Super Bowl. What a hit! We used our own sauce, but this method of cooking the wings is my new favorite! We brined the wings for 24 hours first to make them extra tender. All around amazing method! Thanks!

  4. I did a trial run of these during the week. Excellent. We will be making them again but sadly not suitable for tomorrow as they are somewhat messy to eat, and tomorrow will be a formal day. Not one to get sauce all over the posh frock.

  5. I finally made these last night, and holy cow are they good. Thank you for the recipe! Who knew it was so easy to make wings in the pressure cooker? I started with frozen wings and it was still significantly faster than any other method I’ve tried in the past.

  6. Can you use the leftover juices as chicken broth?

    1. Absolutely, always save the steaming liquid from veggies or meat and then use in addition to, or in place of, stock for any of your other recipes!



  7. Any reason this won’t work as well with Legs? Thanks

    1. Ciao, Chris! I can see no reason why legs and thighs won’t work as well. In fact, I use them for Laura’s delicious Ligurian chicken. You should try it. In that recipe you braise the chicken first, so if you’re cooking the “wings” recipe with legs, remember to broil. Enjoy!

    2. You can absolutely make this with chicken legs, instead: Increase the pressure cooking time from 8-10 minutes to 10-12 (that’s 10 standard to 12 electric/non-standard). Be sure that each leg has enough room around it so the steam can cook it!



  8. Hello. I need a little help with the instructions for step 4. The instructions are to “turn the heat up to high and once the cooker reaches pressure, turn the heat to the minimum”.

    I own the Instant Pot IP-DUO60, which is the same as the one Laura has pictured. Could someone please describe which buttons I should push to perform step 4?

    I really appreciate it and thank you for the awesome recipe!


    1. The instructions for heat regulation are for those who use stove top pressure cookers. Electric pressure cookers. For electrics, just click-in the longer recommended cooking time.



      1. Thank you! I made these last night. With the IP-DUO60 I hit manual, then 12 mins / high pressure / fast steam release. I used the trivet that came with the unit with water enough to the bottom of the trivet, and placed in 12 wings. I tossed them in my own sauce and broiled them to a nice crisp. They were REALLY good and NOT deep fried!! I may have to make another batch tonight and try your sauce recipe. Tender and juicy as people have mentioned.

        Thanks a lot for your recipe and help!


  9. Thanks for the help everyone. I made this using legs instead of wings and increased the cooking time to 12 minutes. I stood the legs on end on the rack that came with my cooker and enough water to not quite come to the bottom of the rack. then they went under the broiler, turning once till they were the correct crispness. By the way, I had no tomato puree so I used crushed tomatoes, came out just fine.

  10. I buy a bunch of wings whenever I am planning on making stock. The tips come off and go into the stock. I joint the rest and they go into the freezer.

    Well today we had a bunch of people over and I decided it was time to clear out all those wings. I thought we had about 2kg so I made a double batch of the sauce. I turned out we had nearly 4kg there. At first I made a double batch using two steamer inserts double decker, and put the rest back in the freezer. But there was some sauce left over so I thought what the heck. And pulled them back out and cooked a second batch while the first lot were grilling. Just as well. I teamed them with a mixture of salads. The crowd went away well pleased

    The few that were left will be used for dinner for the two of us.

  11. Recipe sounds great and will try it soon but I clicked on the script to add it to the Smart Cooker app and it didn’t get added. The app opened when I clicked on the correct link but the recipe isn’t there.

    I have made a similar recipe in my current pressure cooker (which will now be returned to HSN) and they come out great! I still prefer the fried wings or my own bbq wings but when pressed for time this can’t be beat.

  12. So, I steamed a couple of boneless chicken breasts (no skin). I took them out of the pressure cooker and sliced them; coated them in Franks Red Hot with a bit of melted honey. Put them in my convection toaster oven for 5 minutes, then switched it over to Broil for 5 minutes. They were very tasty; not the traditional buffalo wing, but for those watching their calories, this is a great substitute! Thanks for the idea!

  13. Here is a photo of those yummy buffalo chicken tenders

    1. Very nice! Thanks for sharing your adaptation and photo.



  14. How could I convert this for boneless buffalo ‘wings’? Basically just cubed chicken breast. What would the cooking time be? Thanks :)

    1. Don’t pressure cook cubed chicken breasts. Just brush-on the marinade and broil.



      1. Ok. Thanks for replying. Why not pressure cook the cubed chicken? Does it dry out too much?

        1. Chicken breast cooks VERY quickly in a pressure cooker. You will almost always get better results cooking conventionally.

          Also your “cubed chicken breast” is almost certainly reconstituted. In other words pulled apart and glued back together in a shape more convenient to the manufacturer. There may or may not be actual chicken breast in it.

        2. I don’t recommend pressure cooking the chicken breast cubes because they would be cooked even before the cooker would reach pressure. Some quick-cooking ingredients are not appropriate for the pressure cooker.

          If you pressure cook them, anyway, you will find they will be overcooked, dry and flavorless because all of their juice will have been squeezed out. In the case of the cubes – unless you’ve actually cubed the chicken breast yourself – they may fall apart into an unappetizing mush.



  15. I would have to agree about NOT using the pressure cooker to cook pre-formed chicken “nuggets”, or even real breast pieces you’ve cut into cube shapes. As Laura stated, they will be cooked before the pressure cooker even reaches pressure and you’ll end up with dry pieces of hockey puck. :-)

  16. How long should you cook the breast in pressure cooker.

    1. The recipe calls for bone-in chicken wings.



  17. This recipe is really appealing to me, this will be my first pressure cooking trial. Can I use frozen wings? How long should I cook it in my istant pot? Thanks

    1. Cecilia, Sice the wings are steaming, I recommend de-frosting them first. I only recommend pressure cooking frozen meat for a boling-type recipe (where the meat is covered with liquid).



  18. Made these tonight and they were a total bust. They came out really soggy even after broiling for 5 minutes. Any suggestions? Thanks!

    1. I’m not sure why. That has never happened to me.
      Perhaps you had too much water. The wings should be kept above the water in the steam zone.
      If the legs on your steamer basket are too short, the wings could be partly in the water. That would explain it.

  19. Laura – you’ve done it again! I followed your recipe and used thighs. After cooing them in the PC I separated the thigh meat from the bones and tossed in the sauce, the chicken was perfectly cooked and there was no need for any broiling. It was a big hit at a recent party. Thanks for the recipe!

    1. That’s wonderful – I bet you got lots of people interested in pressure cooking, too! Next time, send photographic proof of the success. ; )



  20. Are the crispy?

    1. No.Pressure Cookers don’t do crispy as they steam.

      If you want crispy you will need to fry or grill ( broil) afterwards. But you need to dry them off first.
      While you grill at the end of this recipe, you add liquid (sauce) so crispy is not an option

  21. Am I the only person trying to figure out what tomato puree is? Can I substitute tomato paste or ketchup instead? Equal amounts? Thanks

    1. In some countries tomato puree called Passata. No, you cannot substitute tomato paste or ketchup in the same amounts.



    2. Tomato products are a real nightmare for naming. Every country seems to have its own terminology. If you don’t have tomato puree or passata, the best substitute is a can of (diced) tomatoes, preferably hit with a blender or stick mixer.

      1. Thank you Laura and Greg for your replies.

        One more question, I normally like salty but is 3 teaspoons salt correct??? It was REALLY salty. Maybe because I used tomato paste in place of puree?


        1. “Maybe because I used tomato paste in place of puree?”

          It’s possible. Manufacturers sneak salt (and sugar) into all sorts of things. So we want to eat, and more importantly buy more. You would need to read the label on your packet to know what is in there.

          But keep in mind the intended purpose of these wings… Party food while the game is on. With lots of beer flowing. Salty is good under these conditions. Hence the popularity of salted peanuts at these do’s.

          You can always cut back the salt next time.

  22. Thank you for the recipe. My fault for not reading through – I had 3 pounds of wings & fit them on end as directed- but didn’t read till I had them in the pot about not overcrowding. Also I used tomato paste & didn’t realize until I read through comments section your comment Not to use paste- duh! Any way I made it work by adjusting time etc.
    Perhaps in the recipe if you add the don’t over crowd part up where you say to ‘stand on vertical end’ & “don’t use paste” right where you have purée, others will be forewarned.
    They were delicious

  23. Can I put the sauce in the pressure cooker with the wings (or drumsticks)?

    1. Yes, but then you’ll need to add some additional liquid so the pressure cooker can reach pressure.



  24. Great wings. To kick it up a couple notches, use 3/4 cup water and 1/4 cup crab boil in the pressure cooker, then add teaspoon of cayenne pepper to the coating. WOW!

  25. I made these wings tonight but used my own invention of spicyThai sauce (that I’ve been using to bake wings in the oven for years) on them for the broiling part. The meat was so tender inside! I used the leftover juices under the basket to make rice (I had to add a little more water just like you do with the chicken and rice recipe) and the rice was perfect and I’m still in awe that you can make it in such a short time! Loving my Fissler

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