Since football season is here it means that HOT WING SEASON is here! The great thing about hot wings are that they are an easy crowd pleaser that can be made to be fairly healthy. Here’s a Instant Pot Hot Wing recipe you can take with you to the next game – you’ll look like a culinary bad ass, but Instant Pot does most of the work!
This recipe is gluten-free and paleo-friendly and is adapted from The Instant Pot Electric Pressure Cooker Cookbook which has recipes for all kinds of eaters. I’ve cleaned it up by following instructions to broil instead of fry the wings and by making my own hot wing sauce, which is easy and keeps the dairy and gluten-free folks happy!
Bomb-Diggity Game Day Hot Wings
- 3 pounds chicken wings
- 1 cup water
- kosher salt
- 2 cups wing sauce (see recipe below)
Add chicken wings and water to Instant pot. Season with salt to desired taste. Selected ‘Manual’ and ‘high’ pressure on Instant pot and set time to 10 minutes.
While Instant Pot is cooking the chicken wings assemble the hot wing sauce:
Hot Wing Sauce
- 1/2 cup avocado oil*
- 3 tbsp. honey
- 1/3 cup sriracha
- 1-2 cloves garlic
- 2 tbsp. coconut aminos
- 2 limes, juiced
Combine all ingredients in a blender or vitamix until garlic is well blended and set aside.
When the wings are finished, use the natural pressure release for ten minutes and then manually release any additional pressure. Removing wings and place upon a cooling rack to drain or press them dry between paper towels. Preheat oven to broil.
Dump wings and sauce into a large bowl. (you may want to reserve a little bit of sauce for dipping; its totally up to you!) Mix until sauce coats those wings well! Line a baking sheet with foil (for easy clean up) and lay wings on the baking sheet. Broil for 5 minutes, or until crispy. Flip wings and broil for 3-5 more minutes, then remove.
Serve with celery sticks and your favorite hot wing dip.
*I use avocado oil instead of olive oil because it is a mild flavored oil that has a high smoking point. Olive oil should not be used for broiling, frying, or sautéing due to its low smoke point. If you have an olive oil that is reportedly acceptable for such purposes its quality is highly questionable.
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