Buffalo Chicken Wings

Buffalo Chicken Wings

Buffalo Chicken Wings

Laura Pazzaglia
3.13 from 8 votes
Pressure Cook Time 8 minutes
Total Time 8 minutes
Course Appetizers & Starters
Cuisine American
Servings 4 people
Calories 375 kcal


  • 2 pounds chicken wings
  • 1 tablespoon olive oil
  • 3 teaspoons salt divided
  • 4 tablespoons hot sauce
  • ¼ cup honey
  • ¼ cup tomato puree


  • Coat the chicken wings with olive oil and one teaspoon of salt.
  • Add 1 cup of water to the cooker, place the trivet and a steamer basket in the cooker.
  • 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 the lid and set the valve to the pressure position. Pressure cook on HIGH for 8 minutes. If using an electric cooker, pressure cook on HIGH for 10 minutes.
  • While the chicken is cooking, prepare a large bowl with hot sauce, honey, tomato puree, and remaining salt. Mix the contents of the bowl well with a fork until the honey has completely dissolved.
  • When time is up, release the pressure and open the lid. Remove the chicken and tumble into the bowl, cover well.
  • Place wings on a parchment-covered baking sheet and cover with any remaining sauce. Slide under the broiler for about 5 minutes – or until brown and crispy.


Calories: 375kcalCarbohydrates: 19gProtein: 23gFat: 23gSaturated Fat: 6gCholesterol: 94mgSodium: 2183mgPotassium: 293mgFiber: 1gSugar: 18gVitamin A: 285IUVitamin C: 12mgCalcium: 18mgIron: 2mg
Food Group Meat & Poultry
Cooking Method Pressure Cooking
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