Pressure cooker wings
After yesterday’s post, several readers wanted the recipe for chicken wings cooked in a pressure cooker.
This recipe, from Miss Vickie’s pressure cooker Web site, produces a sweet, Asian-style sauce, but we were also successful in making buffalo wings in the cooker on Sunday.
One editor’s note: After the wings came out of the pressure cooker, we slapped them on a cookie sheet and baked them in a 450 oven for about 10-15 minutes to crisp up a little bit and seal the sauce.
They were deliciously tender.
Keep sending those comments about using a pressure cooker. So far, most of you seem a little nervous about the idea!
Buffalo Wings
1 1/2 pounds chicken wings (12-15)
2 Tbsp. butter
Salt and pepper to taste
1 cup chicken stock
1/4 cup packed brown sugar
1/4 tsp. ground black pepper
3 Tbsp. lemon juice
2 Tbsp. soy sauce
1 tsp. garlic powder
1 Tbsp. cornstarch
1. Cut off and discard chicken wing tips (or reserve for stock). Divide each wing in half by cutting through joint with a sharp knife. Sprinkle wings with salt and pepper, then brown them in the butter in your pressure cooker (with the lid off).
2. Mix remaining ingredients, except cornstarch, and pour over chicken. Lock the lid of the pressure cooker in place and bring to pressure over high heat. When high pressure is achieved, lower the heat to maintain it and cook for 6 minutes.
3. Remove the cooker from heat and use either the quick or cold water release method to drop the pressure and open the lid. Remove chicken with a slotted spoon and set aside. Return cooker to the burner and simmer without a lid to reduce the sauce by half. Mix cornstarch in 1/3 cup of cold water and add to sauce, stirring as it thickens. Return chicken to sauce, stirring to coat. Serve hot with remaining sauce on the side.
Makes 25 to 30 appetizers.
Source: Miss Vickie’s Pressure Cooker Recipes Web site.
Note: We added a little hot sauce to this recipe to make the Asian sauce a little spicy.
We also made a second batch of wings using one cup of chicken broth and about a half-cup of our favorite wing sauce. When the wings are done, you can either thicken the sauce in the pot or coat the wings in more of your favorite wing sauce.
February 5, 2008 - 10:14 AM
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I got a pressure cooker last fall, and for the past several months, it has been the “go to” tool of our kitchen. Worries about the PC blowing up are really based on earlier contraptions; the new ones are quite safe. Really, the key is to make sure there is enough liquid in the PC and to be sure to read the directions for your PC so that you are aware of how it works.
Among the meals I have made that are absolutely fabulous:
Rice Pudding
Risotto
Several butternut squash dishes (pasta, soup, etc.)
Pot Roast
Beef Bourginoun
Chicken Biryani
Carnitas
Chili
Bolognese Sauce
The list could go on and on…
The PC is also great for making homemade stock (which usually cooks in less than an hour!).
Take home message: Do NOT be afraid! The PC is your friend and can really speed things up in the kitchen!
I have wing related question and Found this post (had to dig deep to find it) the best place to ask. I ate at Buffalo Wild Wings tonight. The first time in nearly two years I think. It a question on what they charge you for. Dummy me didn’t look close at my receipt. I got their boneless wings at .50 each because they are a bit cheaper and you get more meat. I got 20 so that’s .50 X 20 = $10.00 then I got tea witch they charge a high $1.99 so were up to $12.00. What I don’t understand is my bill came to $15.80 I don’t see there being $3.80 in tax so where did it come from. I did get one little and I do mean little cu of ranch dip that I would hope if they charge for it was no more than .50. Do they charge for refills? I would hope not when it was already $1.99. I don’t know where else to ask and I don’t plan on going back ever if they do charge for refills. Oh I feel foolish if I called and asked. Thanks
Wait, is this really a Buffalo chicken recipe that doesn’t use hot sauce? Where does the heat come from?