Recipes

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BUFFALO CHICKEN WINGS
PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
BEGINNER RECIPE
DIRECTIONS
1 Pour water into pot. Place wings in the
Cook & Crisp™ Basket and place basket in pot.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set HIGH. Set time to 5 minutes.
Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Pat wings dry with paper towels and toss with
2 tablespoons oil in the basket.
5 Close crisping lid. Select AIR CRISP, set
temperature to 390°F, and set time to
15 minutes. Select START/STOP to begin.
6 After 7 minutes, open lid, then lift basket and
shake wings or toss them with silicone-tipped
tongs. Lower basket back into pot and close lid
to resume cooking.
7 While the wings are cooking, stir together
Buffalo sauce and salt in a large mixing bowl.
8 When cooking is complete, transfer wings to
the bowl with Buffalo sauce and toss to coat.
INGREDIENTS
1
/2 cup water
3 pounds frozen chicken wings,
drums and flats separated
3 tablespoons canola oil
3 tablespoons Buffalo sauce
3 teaspoons kosher salt
TIP Want to use fresh wings instead of frozen? Rather
than pressure cooking, simply place fresh wings in
the basket and toss with 2 tablespoons canola oil.
Then Air Crisp at 390°F for 24–28 minutes.