Instant Pot Chicken Wings - Instant Pot Buffalo Chicken Wings

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins



  • 2 pounds pasture-raised chicken wings
  • ½ cup organic hot pepper sauce
  • 4 Tbsp. grass-fed butter
  • ½ Tbsp. organic apple cider vinegar
  • 1/2 tsp. Worcestershire sauce
  • ⅛ teaspoon garlic powder
  • ½ tsp. sea salt
  • Pour 1 cup cold water in the bottom of the Instant Pot.
  • Place a steamer basket in Instant Pot. Place chicken wings in the steamer basket.
  • Close lid and pressure cook at High Pressure for 8 minutes.
  • While the chicken cooks, make the sauce. Add the butter, hot sauce, garlic powder, vinegar, Worcestershire and sea salt to a small pot over medium heat. Bring to a simmer, whisking until sauce bubbles, then remove from heat.
  • When the time is up on the Instant Pot, allow the pressure to naturally release, then open the lid carefully.
  • Preheat oven to 425°F. Remove wings from Instant Pot and lightly pat dry with paper towels.
  • In a large mixing bowl, toss wings with sauce.
  • Place chicken wings in a single layer on a wire rack in a baking tray.
  • Transfer to the oven and bake 15-20 minutes, basting and flipping halfway through to get crisp and golden.
Nutrition & Macronutrient Ratio

303 calories, 24 g fat, 9 g saturated fat, 9 g monounsaturated fat, 4 g polyunsaturated fat, 102 mg cholesterol, 0 g carbohydrate, 0g NET carbs, 0 g sugar alcohols, 0 g sugar, 0 g fiber, 21 g protein, 188 mg potassium, 153 mg phosphorous, 304 mg sodium, 21 mg magnesium

72% Fat | 28% Protein | 0% Carbohydrate