Instant Pot Frozen Chicken Wings Food

INSTANT POT® CRISPY BARBECUE CHICKEN WINGS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select manual function. Place the trivet in the pot and add the water. Place wings on the trivet. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 to 25 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil.
• Remove wings from pressure cooker and pat dry with paper towels. Mix barbecue sauce and melted butter together in a bowl. Place wings on the prepared pan and baste with barbecue sauce mixture.
• Cook wings under the hot broiler, turning once, until desired crispness is reached, 5 to 15 minutes.

INSTANT POT FROZEN CHICKEN WINGS

Steps:

• Preheat the oven. Preheat oven to broil.
• Make the sauce. In a medium sized bowl combine bbq sauce, honey, sriracha, and water. Mix until well combined.
• Combine the sauce with the wings. Place frozen chicken wings into a large bowl. Pour about 3/4 of the bbq sauce mixture over the chicken wings, setting aside the remaining 1/4th of the sauce. Stir chicken wings to coat with sauce.
• Place chicken into the instant pot. Place wire rack into instant pot. Arrange chicken wings onto wire rack in the instant pot. Pour the remaining sauce from the bottowm of the bowl the chicken was in into the instant pot.
• ⭐️ Cook. Cover, set to sealing, and cook high pressure for 11 minutes. Once cooked, turn to venting to release the pressure. Once the valve goes down, remove the lid and carefully place chicken wings onto a baking pan with a wire rack.
• Baste the wings then broil. Baste chicken wings with the reserved 1/4 BBQ sauce mixture. Season with salt and pepper. Broil for 3-5 minutes or until the chicken wings start to brown.
• Serve. Serve hot with ranch or blue cheese dressing to dip.

INSTANT POT CHICKEN WINGS

Steps:

• Place wings in a single layer in the pressure cooker.
• Whisk together BBQ sauce, ketchup, apple cider vinegar, balsamic vinegar, Worcestershire sauce, sugar, mustard, chili powder, cumin, and cayenne powder. Pour over chicken.
• Lock lid and seal vent. Set to manual mode, high pressure for 10 minutes.
• Perform quick release.
• Remove chicken pieces using tongs and place on a baking sheet.
• Set the cooker to sauté mode and let the sauce cook down for about 10 minutes.
• Sprinkle and whisk in cornstarch to thicken sauce.
• Baste sauce onto chicken wings. Broil for about 5 minutes. Add more sauce to each wing and Broil for another 5 minutes. Flip wings and baste. Broil for 5 minutes.

INSTANT POT CHICKEN WINGS FROM FROZEN

Steps:

• Place the trivet into the Instant Pot. Carefully stack the wings on top of the trivet trying to make sure that none touch the bottom.
• Select "Manual" and cook for 12 minutes. Then, let the IP naturally rest for 5 minutes. While the wings rest, spray the wire rack with cooking spray then set on top of a baking sheet.
• Preheat your oven to a high broil.
• Carefully, force pressure after the 5 minutes are up. Transfer to a bowl with sauce of choice. Mix well (carefully because they will practically fall off the bone), then, using tongs, place on to the sprayed wire rack.
• Once all the wings are on the rack place in the oven for 3-5 minutes until golden (watch them carefully to ensure they don't burn). Remove from the oven, flip every wing/drum over, and repeat until the other side is golden in color and crispy (about 3-5 minutes depending on your oven).
• Remove the chicken wings from the oven, plate, and serve with your favorite ranch or bleu cheese dressing, carrot and celery sticks!

PRESSURE COOKER FROZEN CHICKEN WINGS

Steps:

• Pour half the bottle of barbecue sauce into your Instant Pot or pressure cooker.
• Put your frozen chicken wings on top of your sauce and pour the remainder of your barbecue sauce on top of them. Then add 3/4 c water into your bbq sauce bottle and shake it well to get remaining sauce out. Pour this on top of your wings (this is an important step).
• If you choose to add hot sauce sprinkle on top now.
• Close the lid and steam valve. Set to manual, pressure, high for 21 minutes. ** Note, if your wings are much smaller or you're using fewer wings than I did (mine were quite large) it will not take this long (set for 18 min. for 10 wings and perfect)
• Do a natural release, lift lid carefully and serve!
• If you'd like them crispy put your chicken wings on a baking sheet and under your broiler for 3-4 minutes or until as crispy as you'd like. OR throw into a preheated air fryer at 400 degrees for 3-4 minutes