Buffalo Chicken Wings
Air-fried chicken wings tossed in Buffalo wing sauce.
ā±ļø Prep: 5 minš³ Cook: 29 min
Ingredients
| ā | cooking spray | |
| 1 1/2 pounds | 680 g | chicken wings |
| 3/4 teaspoon | 3.8 ml | kosher salt |
| 3/4 teaspoon | 3.8 ml | garlic powder |
| 6 tablespoons | 90 ml | Buffalo wing sauce |
Instructions
SERVINGS: 2-4. READY IN: 34 min. PREP TIME: 5 min. COOK TIME: 29 min.
- Place CrispLid trivet in the inner steel pot of a pressure cooker. Set the CrispLid on top of the inner steel pot and plug in. Set to 375Ā°F (190Ā°C) to preheat. Spray the fryer basket with cooking spray.
- Pat chicken wings dry with a paper towel and season with salt and garlic powder.
- Working in batches, place seasoned chicken wings in a single layer in the greased fryer basket and place the basket in the inner steel pot of the pressure cooker.
- Cook wings for 15 minutes; flip wings and continue cooking for 10 minutes more.
- Increase heat to 450Ā°F (200Ā°C) and cook for 2 minutes; flip and cook for another 2 minutes. A thermometer inserted near the bone should read at least 165Ā°F (75Ā°C). Lift the lid using the handle and set it on the silicone mat.
- Toss wings and Buffalo sauce together in a large bowl to coat wings.
Mealthy Tip: Buffalo wings get the name 'Buffalo' because they were originally made at a bar in Buffalo, New York!