Buffalo Chicken Wings with Blue Cheese Dressing

Whip up a batch of these before watching a game with friends, or—because they’re so fast and easy—simply because you’re craving that irresistible combination of vinegary, spicy chicken cooled down with creamy blue cheese dressing and crunchy veggies.

PREP TIME: 20 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 25 minutes

TOTAL TIME: 45 minutes + 10 minutes broil

RELEASE: Quick

SERVES: 12 to 16

• 1 cup water
• 3 pounds chicken wing pieces*
• ½ cup unsalted butter (1 stick)
• ½ cup hot pepper sauce (such as Frank’s)
• 1 tablespoon apple cider vinegar
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• Blue cheese dressing
• Celery and carrot sticks

PREP

Place the trivet in the Instant Pot®. Add the water to pot. Add the chicken to the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a quick release to depressurize.

Meanwhile, for the sauce, in a microwave-safe bowl melt the butter. Stir in the hot sauce, vinegar, Worcestershire sauce, cayenne, and garlic powder.

Place the oven rack about 5 inches from the heat source. Preheat the oven on broil. Line a large baking pan with foil. Using tongs, arrange the wings in a single layer on the baking pan. Pat the wings dry with paper towels. Brush the wings with half the sauce. Broil the wings for 5 minutes. Brush with remaining sauce and broil 5 minutes more or until wings are lightly browned.

SERVE

Serve the wings with blue cheese dressing and carrot and celery sticks.

*TIP: Or purchase 3½ pounds chicken wings and cut at the joint to make about 36 pieces.