Buffalicious Chicken Wings- Party in Minutes!
These are not the famous fried Buffalo Wings. These chicken wings are first steamed in the pressure cooker, not fried, and then broiled to spicy caramelized perfection.
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
  • 2pounds chicken wings(about 12), cut at the joint to make about 24 pieces
  • 1pound celerytrimmed
For the Coating
  • 4tablespoons hot sauce
  • ¼cup honey
  • ¼cup tomato puree
  • 3teaspoons salt
For the dipping sauce
  • 1cup plain whole milk yogurt
  • 1tablespoon parsley
  1. Prepare the pressure cooker with 1 cup of water and a steamer basket.
  2. If the chicken wings are still whole, separate each into two by slicing through the skin to the joint, then bending the wing joint backwards and slicing apart.
  3. Place the chicken wings evenly spaced on the steamer basket – standing them up on their ends vertically if needed.
  4. .Close and lock the lid of the pressure cooker
  5. Cook for 10 minutes at high pressure.
  6. While the chicken is cooking, prepare a large bowl with hot sauce, honey, tomato puree and salt.
  7. Mix the contents of the bowl well with a fork until the honey has completely dissolved.
  8. When time is up, open the cooker by releasing the pressure.
  9. Tumble the wings into the bowl and coat evenly.
  10. Place chicken wings on parchment-covered paper and slide under the broiler for about 5 minutes – or until brown and crispy.
  11. In the meantime, prepare a serving platter with celery sticks and yogurt dipping sauce.
  12. Brush on any remaining coating sauce onto chicken before transferring to the serving platter.
Recipe Notes

If doubling this recipe, do not jam more wings in the steamer basket – as they will not cook evenly – use a second steamer basket and place it on top of the first one.