I have been thinking about buying an Instant Pot since January. It is the end of August and guess who finally got an Instant Pot?
Well, except for the fact that I have to find a place to store it. It’s current spot is in the bar area, on the floor, hiding behind the wine fridge. It’s just temporary, really. Don’t point it out when you come over in November, okay?!
I am most excited about using this to shred roast beef for my beloved sandwiches and pork roasts in record times.
I ordered a new cookbook and there was a preseason football game on and so chicken wings in the Instant Pot were on the menu! These were so tender in 10 minutes! I was shocked, they really just fall off the bone and are perfection.
The broiling technique seems tedious, but do it. The first 10 minutes will render the fat off. The next 1o minutes, you basted them 2x on each side, before flipping and repeating to the other side. This makes them sticky and crispy and oh, so delicious.
- 2 lbs. of Chicken Wingettes
- 2 cups of Wing Sauce (our favorite sauce is ½ Texas Pete's & ½ Sweet Baby Ray's)
- 1 cup of Water
- For serving: ranch, blue cheese, celery, carrots
- Place the wings in the bottom of the Instant Pot. Add water and 1 cup of sauce.
- Secure lid, set your Instant Pot to manual, 10 minutes. When the 10 minutes are up, do a quick release.
- While the wings are cooking, prepare a sheet pan with aluminum foil, place a wire rack on top, and spray with cooking spray. Preheat your oven to broil, with the rack, 6 inches from the top.
- Using tongs, remove wings to the prepared pan. Broil for 5 minutes, flip them and broil for 5 more minutes. Baste them with remaining 1 cup of sauce and broil for 3-5 more minutes, basting again, halfway through (keep your eyes on the wings, this will depend on the size of your wings and the heat of your broiler), flip and repeat on the other side.
- Serve with ranch, blue cheese, celery and carrots!
Happy Cooking, The Barbee Housewife