BBQ Chicken Wings
Rated 5.0/5 from 10 reviews. Pressure-cooked chicken wings and drumettes tossed in BBQ sauce and finished in the air fryer (or oven) until glossy and caramelized. Serving: 2-3.
ā±ļø Prep: 5 minš³ Cook: 30 min
Ingredients
| 2 pounds | 905 g | chicken wings & drumettes |
| 1/2 cup | 120 ml | Sweet Baby Ray's Original BBQ Sauce |
| 1 cup | 240 ml | cold water (for pressure cooking) |
Instructions
- Pressure Cook the Chicken Wings: Pour 1 cup (250 ml) of cold water into the pressure cooker. Place a steamer basket in the pressure cooker and add the wings and drumettes on top of the steamer basket. Close the lid and pressure cook at High Pressure for 5 minutes + Full Natural Release. Open the lid carefully.
- Preheat Airfryer: While the pressure cooker is naturally releasing pressure, dial the airfryer to 204Ā°C and set the timer to 10 minutes. If you're using an oven: preheat the oven to 450Ā°F.
- Pat Dry the Chicken Wings: Remove wings and drumettes from the pressure cooker. Pat them really dry with paper towels.
- Apply Sauce and Place in the Airfryer: In a large mixing bowl, toss wings and drumettes with 1/2 cup (125 ml) of BBQ sauce. Add the wings and drumettes into the airfryer basket. Airfry until sauce is glossy and caramelized, about 5-10 minutes. After 2-3 minutes, take out the airfryer basket and give it a toss to make sure the chicken wings brown evenly. If you're using an oven: Place the chicken wings and drumettes in a single layer on a wire rack in a baking tray. Bake until the sauce is glossy and caramelized, for about 8-15 minutes.