Instant Pot Buffalo Wings with Avocado Ranch

These Instant Pot Buffalo Wings with Avocado Ranch Dip are so easy and so delicious!  They’re tender on the inside, crispy and golden on the outside, and there’s no frying involved.  They have a nice kick from the hot sauce that pairs perfectly with the cool avocado ranch sauce!  You're gonna love them!

What’s your favorite chicken wings flavor?  Buffalo wings seem to be a favorite for most people.  They’re great for a game night, football season, or just a casual family dinner - you can’t go wrong with some tasty wings!

I think they’re delicious as long as they have spices and flavors to balance out that salty heat.  My favorite chicken wing recipe is these Parmesan Garlic Instant Pot Chicken Wings and a close second would be these Lemon Pepper Wings – ahhh- mazingness!!

And since I've become a chicken wing connoisseur I decided to go to work and create a new delicious version that is a little bit spicy, but also full of so much yummy flavor. 

I give you the latest creation from the Taste And See Kitchen… Buffalo Wings with Avocado Ranch Dipping Sauce!!

They are kind of ridiculous... moist and tender on the inside, a little bit crispy and golden on the outside with a garlic, Parmesan cheese, and hot sauce coating... we're talking wing perfection my friend.

Allow me to break it all down for you… The chicken wings are first pressure-cooked in the Instant Pot, then tossed with hot sauce, garlic, butter, and olive oil, then finished in a really hot oven to make them golden brown and a little crispy.  

Finally, they’re tossed with fresh grated parmesan cheese and parsley, then tossed with more hot sauce and served with the most delicious avocado ranch dressing.  Are you drooling!??

I have a feeling you’re gonna love them!

This pressure cooker version is so much easier than frying your wings.  Plus, this way they retain so much more of the yummy tenderness and flavor since they’ve been steamed and then finished in a hot oven.

I can’t wait for you to try them!!!

How to make instant pot wings:

I hope you’re ready to enjoy Buffalo Chicken Wings, Instant Pot style!

First, I would recommend making the avocado ranch dip.  Just add all of the ingredients to a food processor or a blender, blend thoroughly, then set aside.

Next, add the drumettes and/or wings to a large mixing bowl, then toss with garlic powder, onion powder, salt and pepper.

Place a cup of water in the bottom of the Instant Pot, then place the trivet in the bottom, add the chicken wings to the Instant Pot, and close and seal the lid. 

Pressure cook the wings on high pressure for 6 minutes (the IP will take 16-17 minutes to come to pressure).  Meanwhile, preheat the oven to 525 degrees (or the hottest your oven will allow) with the oven rack in the middle.

When pressure cooking is complete, do a quick (manual) release.  It will take 3-4 minutes to release pressure.

Remove wings from the IP and place in a large bowl.  Add hot sauce, minced garlic, butter, olive oil and gently toss.

Place the chicken wings skin-side down on a parchment-lined sheet pan and bake for 10 minutes.  Optional for extra crispiness:  switch to broil without removing the wings from the oven for an extra 1-2 minutes only.

Remove the wings from the oven and toss in some grated Parmesan and chopped parsley.  Then toss with ⅓ to ½ cup of the buffalo sauce  - feel free to dial up the heat as much as you'd like.  Serve them with the Avocado Ranch Sauce and enjoy!

This is chicken wing eating at its best!  All the deliciousness and tender chicken meat, in a fraction of the time it normally takes, with none of the mess because these wings are baked instead of deep fried!  Enjoy my friend.

If you happen to have some chicken wings leftover here are a few tips on how to reheat them...

How To Reheat Your Buffalo Chicken Wings:

1. Preheat oven to 400°F.
2. Remove leftover wings from the fridge and let rest at room temperature for about 15 minutes.
3. Spray a baking sheet with non-stick spray or line with parchment paper.
4. Place leftover wings onto the prepared baking sheet, leaving about an inch of space between each wing.
5. Bake the wings for 5 minutes on the first side.  Then flip the wings and then cook them for another 5 minutes.
6. Serve and enjoy!  (If you want your wings even more crispy, leave them in the oven after they have baked and broil them for 1-2 minutes).

And there you have it, you’ll be enjoying crispy and delicious leftover wings by reheating them in the oven!

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Yield: 12 Servings

Instant Pot Buffalo Wings

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Instant Pot Buffalo Wings with creamy avocado ranch sauce - crispy, tender, with a little kick - and NO frying!

Prep Time 5 minutes

Cook Time 16 minutes

Pressurizing/Releasing 18 minutes

Total Time 39 minutes

Ingredients

TO TOSS BEFORE PRESSURE COOKING:

• 3 pounds chicken drumettes/wings (whichever you prefer) *See Note
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup water (not for tossing)

TO TOSS BEFORE BAKING (USE ONLY ½ BEFORE BAKING!)

• ⅓ cup hot sauce {I used Franks Red Hot…}
• 5 large garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons olive oil

TO TOSS BEFORE SERVING:

• 2 tablespoons grated Parmesan
• 1 tablespoon chopped parsley
• ⅓ -½ cups hot sauce, depending on how hot you like your wings {I used Franks Red Hot…}

Instructions

1. Add the drumettes to a large mixing bowl and toss with garlic powder, onion powder and 1 teaspoon salt and pepper.
2. Place a cup of water in the bottom of the Instant Pot, then place the trivet in the bottom of the Instant Pot. Add the chicken wings, seal the lid, and pressure cook on high pressure 6 minutes (the IP will take 16-17 minutes to come to pressure). Meanwhile, move your oven rack to the middle position and preheat the oven to 525 degrees F (or as hot as your oven will allow).
3. When pressure cooking is complete, carefully do a Quick Release of the pressure (this quick release normally takes 3-4 minutes).
4. Remove wings from the IP and place in a large bowl.
5. In a small microwavable bowl, combine hot sauce, minced garlic, butter, and olive oil. Heat all the ingredients together in the microwave until the butter is melted, about 1-½ minutes.
6. Pout the butter/hot sauce mixture over the pressure-cooked chicken wings and toss.
7. Place the chicken wings skin-side down on a parchment-lined baking sheet, and bake for 10 minutes. Then turn oven up to broil and cook 1-2 more minutes without opening the oven. Watch them closely to ensure they pick up some crispiness without burning.
8. Remove the wings from the oven, place them in a large bowl, and toss with the Parmesan cheese and parsley while still hot. Then add the buffalo sauce and fold together. Serve and enjoy!

Notes

• If you use whole wings and plan to cut off the tips, you will have less meat than if you used only drumettes. So if using whole wings, purchase 4 pounds, and if you’re only using drumettes, purchase 3 pounds.
  
• Since there is a lot of variation in how oven broilers work, keep a close eye on the wings during the last 1-2 minutes when they are under the broiler. You want them to get a little crispy but you need to watch them to make sure they don’t burn!

Nutrition Information

Yield

12

Serving Size

4 Wings
Amount Per Serving Calories 196Total Fat 16gSaturated Fat 5gTrans Fat 0gCholesterol 57mgSodium 767mgCarbohydrates 1gFiber 1gSugar 1gProtein 12g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!