Spicy Chicken Wings – pressure cooker recipe
- For the coating:
- 2 pounds (1 k) chicken wings (about 12), cut at the joint to make about 24 pieces
- 1 pound celery, trimmed
- 4 tablespoons hot sauce
- 1/4 cup honey
- 1/4 tomato puree
- 3 teaspoons salt
- For the dipping sauce:
- 1 cup (250ml) plain whole milk yogurt
- 1 tablespoon parsley
Author: Laura Pazzaglia
Prep time: 5 mins Cook time: 25 mins Total time: 30 mins
Inspired by the classic Buffalo Chicken Wings, instead of fried these wings are steamed in the pressure cooker, and then
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. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 8-10 minutes at high pressure.
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.
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.
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