This delicious Instant Pot Buffalo Chicken Wings recipe is a surefire way to satisfy your cravings!

Not only are these wings incredibly flavorful, but they can be cooked up in minutes with the help of your trusty instant pot.

With just a few simple ingredients, you’ll have a full plate of delicious and spicy buffalo wings that are perfect for game day gatherings or just an evening at home.

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Plus, this recipe is kid-friendly so everyone in the family can enjoy it.

So don’t wait any longer – make this amazing instant pot buffalo chicken wings recipe today!

Your taste buds will thank you later!

Instant Pot Buffalo Chicken Wings

Note: This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.

Ingredients:

• 4-4½ lbs. chicken wings
• 1 tsp. garlic powder, divided
• Salt and black pepper, to taste
• 1 cup water
• Sliced celery, for serving

Buffalo Wing Sauce Ingredients:

• 1 cup Frank’s Original Hot Sauce
• ½ cup unsalted butter, melted
• ½ tsp. garlic powder

Directions:

Sprinkle wings with the garlic powder and season with salt and black pepper, to taste.

Place metal trivet inside Instant Pot and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place.

Switch the vent to “Sealing” and adjust the “Manual” setting to 8 minutes.

While the wings cook, whisk the Frank’s hot sauce, melted butter, and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.

When done cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam.

Carefully remove lid and transfer wings to a large bowl. Set aside until just cool enough to handle.  

Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

Pour 1/3 of the buffalo sauce on top of the wings and toss to coat.

Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color.

Turn the wings and repeat this process.

Remove baking sheet from oven and toss the wings with half of the remaining buffalo sauce.

Serve immediately with sliced celery and the remaining sauce on the side for dipping.

Enjoy!

Instant Pot Buffalo Chicken Wings

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Ingredients

• 4-4½ lbs. chicken wings
• 1 t. garlic powder, divided
• Salt and black pepper, to taste
• 1 c. water
• Sliced celery, for serving
• Buffalo Wing Sauce Ingredients:
• 1 c. Frank’s original hot sauce
• ½ c. unsalted butter, melted
• ½ t. garlic powder

Instructions

Sprinkle wings with the garlic powder and season with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and adjust the “Manual” setting to 8 minutes.

While the wings cook, whisk the Frank’s hot sauce, melted butter, and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.

When done cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer wings to a large bowl. Set aside until just cool enough to handle.  

Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

Pour 1/3 of the buffalo sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat this process.

Remove baking sheet from oven and toss the wings with half of the remaining buffalo sauce. Serve immediately with sliced celery and the remaining sauce on the side for dipping.

These Instant Pot Sesame Garlic Chicken Wings are full of flavor and incredibly easy to make!

All you need are a few simple ingredients, your trusty Instant Pot, and a craving for deliciousness.

The sesame garlic marinade gives the wings that authentic Asian flavor while still being subtle enough to not overpower the natural taste of the chicken.

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Plus, they come out tender and juicy every time – no more worrying about over or undercooking.

With this set-it-and-forget-it method, you’ll be able to whip up game day favorites in record time.

So don’t wait any longer – try these Instant Pot Sesame Garlic Chicken Wings today!

You won’t regret it!

Instant Pot Sesame Garlic Chicken Wings

Ingredients:

• 4-4½ lbs. chicken wings
• Salt and black pepper, to taste
• 1 c. water
• sesame seeds, for garnish

Organic Spice Bundle for Chicken & Wings

Note: This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.

Sesame Garlic Sauce Ingredients:

• ¼ cup coconut aminos (or soy sauce if not gluten free)
• 2 tbsp. sesame oil
• 3 tbsp. honey, preferably local
• 1 tbsp. unsalted butter
• 2 tsp. fresh ginger, very finely minced
• 1 tsp. garlic powder

Tip: You can save money by trimming your wings yourself. (See photo for approximate location of where to cut each whole wing). They are a little easier to trim AFTER they’ve been cooked. Immediately freeze the tips to make chicken stock, if desired.

Directions:

Season wings with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.

To prepare the sesame garlic sauce, heat the coconut aminos, sesame oil, honey, butter, ginger, and garlic powder in a small saucepan over medium heat. Cook, stirring frequently, until butter is melted and the mixture is thoroughly combined. Remove from heat and set aside. 

When cook time on Instant Pot® is complete, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Remove lid and transfer wings to a large bowl. Set aside and cool slightly.

Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

Garlic Lovers Gift Box

Pour 1/3 of the sesame garlic sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat on the remaining side.

Remove from oven and toss the wings with half of the remaining sesame garlic sauce. Sprinkle with white sesame seeds and serve immediately with the remaining sauce on the side.

Enjoy!

Instant Pot Sesame Garlic Chicken Wings

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Ingredients

• 4-4½ lbs. chicken wings
• Salt and black pepper, to taste
• 1 c. water
• White sesame seeds, for garnish
• Sesame Garlic Sauce Ingredients:
• ¼ c. coconut aminos (or soy sauce if not gluten free)
• 2 T. sesame oil
• 3 T. honey, preferably local
• 1 T. unsalted butter
• 2 t. fresh ginger, very finely minced
• 1 t. garlic powder

Instructions

Season wings with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.

To prepare the sesame garlic sauce, heat the coconut aminos, sesame oil, honey, butter, ginger, and garlic powder in a small saucepan over medium heat. Cook, stirring frequently, until butter is melted and the mixture is thoroughly combined. Remove from heat and set aside. 

When cook time on Instant Pot® is complete, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Remove lid and transfer wings to a large bowl. Set aside and cool slightly.

Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

Pour 1/3 of the sesame garlic sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat on the remaining side.

Remove from oven and toss the wings with half of the remaining sesame garlic sauce. Sprinkle with white sesame seeds and serve immediately with the remaining sauce on the side.