Buffalo Chicken Wings

By JimMac

Ingredients

• 1 1/2 pounds chicken wings (12-15)
• 2 Tbsp. butter
• Salt and pepper to taste
• 1 cup chicken stock
• 1/4 cup packed brown sugar
• 1/4 tsp. ground black pepper
• 3 Tbsp. lemon juice
• 2 Tbsp. soy sauce
• 1 tsp. garlic powder
• 1 Tbsp. cornstarch

Preparation

Step 1

1. Cut off and discard chicken wing tips (or reserve for stock). Divide each wing in half by cutting through joint with a sharp knife. Sprinkle wings with salt and pepper, then brown them in the butter in your pressure cooker (with the lid off).
2. Mix remaining ingredients, except cornstarch, and pour over chicken. Lock the lid of the pressure cooker in place and bring to pressure over high heat. When high pressure is achieved, lower the heat to maintain it and cook for 6 minutes.
3. Remove the cooker from heat and use either the quick or cold water release method to drop the pressure and open the lid. Remove chicken with a slotted spoon and set aside. Return cooker to the burner and simmer without a lid to reduce the sauce by half. Mix cornstarch in 1/3 cup of cold water and add to sauce, stirring as it thickens. Return chicken to sauce, stirring to coat. Serve hot with remaining sauce on the side.
Makes 25 to 30 appetizers.

Source: Miss Vickie’s Pressure Cooker Recipes Web site.

Note: We added a little hot sauce to this recipe to make the Asian sauce a little spicy.
We also made a second batch of wings using one cup of chicken broth and about a half-cup of our favorite wing sauce. When the wings are done, you can either thicken the sauce in the pot or coat the wings in more of your favorite wing sauce.