Unless you don't like getting your hands messy, you probably love chicken wings! They pair perfectly with football (which we can't wait for, GO DAWGS!), backyard BBQs, or any get together, really. Sam is one of those people that feels like the tiny amount of meat you get from a chicken wing added to the mess it leaves all over your hands just isn't worth it. I, on the other wing sauce dripping hand, love chicken wings! They're so tasty and there's just something so satisfying about looking at the pile of leftover bones when you've finished; like, yeah, I did that! (You must also pat your belly while thinking that.)
In this recipe, I use two sauces from Moore's Marinades to create a Hot & Spicy wing using their Harissa Hot Sauce as well as a more Mild & Creamy wing using their Blue Cheese Buffalo Wing Sauce! I am personally not a huge fan of anything too spicy but both of these sauces are the perfect combination of hot and heavy!
With the help of our Instant Pot, these wings were ready in about 30 minutes! I also used wingettes instead of whole wings to cut down on time.
INGREDIENTS
3 lbs chicken wingettes
1/4 cup Moore's Marinades Harissa Hot Sauce (Hot & Spicy)
2 tbsp butter
1/4 cup Moore's Marinades Blue Cheese Buffalo Wing Sauce (Mild & Creamy)
Salt
Chili powder
Garlic powder
Optional, red pepper flakes
*If you don't want to use two different sauces, use 1/2 cup of your favorite wing sauce
INSTRUCTIONS
Add chicken wings to a mixing bowl and coat with salt, chili powder, garlic powder, and red pepper flakes, if desired.
Add 1 cup of water to an Instant Pot and place wings on top of trivet. Manually set Instant Pot to High Pressure and cook for 5 minutes.
(We have this Instant Pot and absolutely love it! We probably use it at least once a week.)
While wings are cooking, melt 2 tbsp butter in a microwave safe bowl for 15-30 seconds. Once butter is melted, add 1/4 cup Moore's Marinades Harissa Hot Sauce and whisk.
Turn oven to broil.
When the timer on the Instant Pot goes off, allow pressure to naturally release. After 10 minutes, you can release the rest of the pressure manually.
If you would like, you can coat the wings in sauce and enjoy them now! For a more crispy chicken wing, proceed with the instructions below...
Using half of the Harissa Hot Sauce Butter mixture, coat the wings and place them on a cooling rack on top of a sheet pan. Repeat with half of the Blue Cheese Buffalo Wing Sauce.
Put the wings in the oven for approximately 7 minutes. Remove from oven and flip the wings. I also rotated the sheet pan at this time. Bake for another 7 minutes, or until wings are crispy to your liking.
Remove wings from oven and allow to cool for 3-5 minutes. Toss wings in the remaining sauces, respectively.
Enjoy!
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