Instant Pot Chicken Wings: Gluten & Dairy Free in Less Than 30 Minutes Without the Mess

• Gluten free
• Paleo

• Meat

  • 5 lb Chicken wings

• Condiments

  • 1 1/2 cup Hot sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tbsp Cayenne pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Dairy

  • 4 tbsp Ghee

Found on drkarenslee.com

Description

Ingredients

• 5 lbs. Chicken Wings
• 1 Cup Hot sauce of your choice (Franks OR see my Korean hot sauce recipe below)
• ¼ C Apple Cider Vinegar (Omit if using Korean Hot Sauce Recipe below)
• 1 Tbsp Cayenne Pepper (Optional if you want mild)
• 1 Tbsp Ghee for the marinade
• 1 Tsp Black Pepper
• 1 Tsp Sea Salt
• ½ C Hot Sauce
• 3 Tbsp Ghee
• 1 Cup of Gochujang (Amazon Affiliate Link)
• ½ Cup of Apple Cider Vinegar
• ¼ C Honey
• ½ Tbsp Sesame Oil
• 1 Tsp Sesame Seeds
• 1 Tsp Minced Garlic

Directions

• Combine hot sauce, vinegar, honey, cayenne pepper, ghee, black pepper, sea salt in a medium and whisk. Reserve about ¼ C of the sauce for basting and coating later.
• Remove wing tips from the main drummettes, and separate the flats.
• In the liner pot of the Instant Pot, combine the chicken wings and sauce.
• Mix the wings and sauce well together.
• If you want to, you can make up to the steps above a day ahead and marinate the wings in the sauce and refrigerate overnight.
• When ready to make the wings, turn on the Instant Pot.
• Put the liner pot with the chicken wings in the pot, close the lid and turn the vent valve to Closed position.
• Press Manual.
• Press the --- until the timer goes down to 10 minutes.
• Meanwhile, turn on the oven to Broil and line a cookie sheet with parchment paper.
• When the timer goes off, use NPR and open the lid when the vent opens. This should take 10-12 more minutes after the timer goes off.
• Take out the chicken wings, and place them in a single layer on the lined cookie sheet.
• Baste the chicken wings with the reserved hot sauce.
• Broil for about one minute or until browned, without burning the skin.
• When the wings are brown, turn the pieces over to broil the other side.
• Make the extra sauce for coating.
• When the wings are browned, combine the wings and the extra sauce and coat them well.
• Serve immediately with carrots and celery sticks.
• Combine all the ingredients and whisk well.
• The hot sauce will keep in the refrigerator for 2-3 weeks.