Instant Pot Buffalo Ranch Wings
By Rebecca White, A Pleasant Little Kitchen
Instant Pot Buffalo Ranch Wings
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes approximately 28 hot wings
- 3 pounds chicken drumettes
- 1½ teaspoons kosher salt
- 1½ cup water
- Buffalo ranch sauce, see recipe below
- Fresh chopped chives, for topping
For the Buffalo Ranch Sauce:
- ¾ cup hot sauce
- 4 tablespoons unsalted butter
- 2 tablespoon honey
- ½ teaspoon kosher salt
- 2 tablespoons shallots, finally chopped
- 2 tablespoons fresh chives, finally chopped
- 4 garlic cloves, finally chopped
- 1 tablespoon buttermilk
Combine the two favorite elements of hot wings, buffalo sauce and ranch, and you have yourself a new favorite appetizer: buffalo ranch hot wings. Buttermilk, fresh chives, shallots and honey are combined with a homemade buffalo sauce to add a bit of ranch flavor. These wings are steamed inside the Instant Pot with a Joseph Joseph Lotus Steamer, chilled in the fridge, tossed in a homemade wing sauce and then finished off in the oven.
30 minutes before cook time, remove the wings from the fridge and evenly salt the wings on all sides. Let the wings sit at room temperature for 30 minutes.
Pour the water into the Instant Pot and place the Joseph Joseph Lotus Steamer into the Instant Pot insert.
Place the wings inside the steamer and secure the lid on to the Instant Pot
Using the steam function, steam the wings on high-pressure for 10 minutes. Use the quick pressure release method to release the steam after 10 minutes of cooking.
Line a rimmed baking sheet with paper towels. Place the wings on top of paper towels and place into the fridge for 1 to 2 hours.
Heat an oven to 425°F.
Place 3 tablespoons of buffalo ranch sauce into a large mixing bowl. Place the chilled wings into the mixing bowl and toss to coat. If the wings appear to be dry, add a few more tablespoons of buffalo ranch sauce.
Place the tossed wings on to a rimmed baking sheet and place in the oven. Cook for 10 minutes, or until the outside of the wings are crispy.
Meanwhile add 3 to 4 additional tablespoons of buffalo ranch sauce into the same mixing bowl. Set aside.
Remove the wings from the oven, and place back in to the mixing bowl. Toss to coat well.
Serve warm topped with chopped fresh chives.
To make the Buffalo Ranch Sauce: Place the hot sauce, butter, honey and salt into a small sauce pan. Cook over medium high heat and bring to a boil. Reduce to a simmer and let simmer for 5 to 8 minutes, or until the sauce has thickened.
Remove the sauce from heat and add the shallots, chives, garlic and buttermilk. Stir well. Serve warm or at room temperature.
Store in an airtight container in the fridge for up to one week.
30 minutes before cook time, remove the wings from the fridge and evenly salt the wings on all sides. Let the wings sit at room temperature for 30 minutes.
Pour the water into the Instant Pot and place the Joseph Joseph Lotus Steamer into the Instant Pot insert.
Place the wings inside the steamer and secure the lid on to the Instant Pot
Using the steam function, steam the wings on high-pressure for 10 minutes. Use the quick pressure release method to release the steam after 10 minutes of cooking.
Line a rimmed baking sheet with paper towels. Place the wings on top of paper towels and place into the fridge for 1 to 2 hours.
Heat an oven to 425°F.
Place 3 tablespoons of buffalo ranch sauce into a large mixing bowl. Place the chilled wings into the mixing bowl and toss to coat. If the wings appear to be dry, add a few more tablespoons of buffalo ranch sauce.
Place the tossed wings on to a rimmed baking sheet and place in the oven. Cook for 10 minutes, or until the outside of the wings are crispy.
Meanwhile add 3 to 4 additional tablespoons of buffalo ranch sauce into the same mixing bowl. Set aside.
Remove the wings from the oven, and place back in to the mixing bowl. Toss to coat well.
Serve warm topped with chopped fresh chives.
To make the Buffalo Ranch Sauce: Place the hot sauce, butter, honey and salt into a small sauce pan. Cook over medium high heat and bring to a boil. Reduce to a simmer and let simmer for 5 to 8 minutes, or until the sauce has thickened.
Remove the sauce from heat and add the shallots, chives, garlic and buttermilk. Stir well. Serve warm or at room temperature.
Store in an airtight container in the fridge for up to one week.