Easy Barbecued Wings
SERVES: 4 TO 6
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 45 MINUTES
TIME UNDER PRESSURE: 10 MINUTES
WHY THIS RECIPE WORKS Perfect wings should be moist and lacquered with a thick and sticky, sweet and tangy sauce. A cup of store-bought sauce was a good start, but adding paprika for flavor and color, brown sugar for balance, and cayenne for a bit of heat gave it a much-needed boost. Incorporating some water to thin out the sauce was a must to prevent scorching. Once the wings were cooked, we reduced the sauce to intensify the flavor and give it more body. While the sauce reduced, we started the wings under the broiler to char their exterior. Halfway through, the sauce was ready so we brushed some over the wings and kept on broiling until they were sticky, saucy, and perfectly caramelized. The test kitchen’s favorite brand of barbecue sauce is Bull’-s–Eye Original. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
4 |
pounds chicken wings, halved at joint and wingtips removed, trimmed |
|
1 |
cup barbecue sauce |
|
1 |
cup water |
|
1½ |
tablespoons paprika |
|
1 |
tablespoon packed brown sugar |
|
1 |
teaspoon pepper |
|
½ |
teaspoon salt |
|
Pinch cayenne pepper |
1. HIGH PRESSURE FOR 10 MINUTES: Place wings in pot. Combine barbecue sauce, water, paprika, sugar, pepper, salt, and cayenne, then pour over wings. Lock pressure–cooker lid in place and bring to high pressure over medium–high heat. As soon as pot reaches high pressure, reduce heat to medium–low and cook for 10 minutes, adjusting heat as needed to maintain high pressure.
2. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
3. BEFORE SERVING: Adjust oven rack 6 inches from broiler element and heat broiler. Place wire rack inside aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Transfer wings to prepared baking sheet and broil until lightly charred and crisp, about 10 minutes, flipping halfway through cooking. Meanwhile, bring sauce left in pot to simmer and cook until thickened, about 10 minutes.
4. Brush wings with some of reduced sauce and continue to broil until wings are browned and sticky, 10 to 15 minutes, flipping and brushing wings with more sauce halfway through cooking. Serve with remaining sauce.
VARIATIONS
Easy Asian–Style Wings
Combine 1 cup hoisin sauce, 1 cup water, 2 tablespoons rice vinegar, 1 tablespoon Sriracha sauce, and ½ teaspoon salt; substitute this mixture for barbecue sauce mixture in step 1. Stir 1 tablespoon rice vinegar into sauce after thickening in step 3.
Easy Peach–Bourbon Wings
Combine 1 cup peach preserves, 1 cup water, ¼ cup bourbon, 1 tablespoon minced canned chipotle chili in adobo sauce, and ½ teaspoon salt; substitute this mixture for barbecue sauce mixture in step 1. Stir 1 tablespoon bourbon into sauce after thickening in step 3.