Poultry Essentials: Instant Pot To Skillet Wings

 Poultry Essentials: Instant Pot To Skillet Wings

Master the art of chicken wings from Instant Pot to Skillet. Your new go-to recipe for delicious wings at home. Put these together on one of my all-nighters (last night). This is not so much about the seasoning, but the method. Using a combination of your pressure cooker/Instant Pot and a skillet, you can have crispy wings on the table in about 30 quick minutes. Oh, and frozen or thawed does not make a whit’s difference. So, you ready… Let’s get into the kitchen.

Poultry Essentials: Instant Pot to Skillet Wings

Cook time: 20 Min  Prep time: 5 Min  Serves: 1

12 chicken wings, or however many you have
1/2 c chicken stock, about 1/2 cup per dozen wings
1/2 c filtered water, about 1/2 cup per dozen wings
butter and oil for cooking, more on this later
a bit of salt
a bit of pepper
a bit of hot sauce
a bit of whatever suits your fancy
2. You will need an Instant Pot/pressure cooker and a good-sized skillet to make this recipe.
3. Parts is Parts and Pieces is Pieces :-) The three parts of a chicken wing are the drumette, the wingette, and the wing tip. I usually separate the three parts and freeze the wing tips, when you have enough, use them to make stocks and soups… Brilliant. So, when I say 12 chicken wings, I am actually using six whole wings and by cutting them apart produce 12 pieces. In most cases I would consider that a serving for one person.
4. Serving Sauces Everyone has their own favorite dipping or tossing sauce for chicken wings. Some can be complicated or as simple as a bowl of ranch dressing. For this recipe, I tossed the wings with some hot sauce (I prefer Frank’s), a sprinkle or two of salt, and served them as is. Nothing like eating chicken wings at four in the morning. I call that livin’ large.
5. Oil & Butter I like to use grapeseed oil for its high smoke point, but any non-flavored oil will work just fine. As for butter, use the sweet, unsalted variety.
6. Gather your ingredients (mise en place).
7. Place the wings (frozen or thawed) into the Instant Pot/pressure cooker, along with the stock and water.
8. Cover and set to high. • Frozen 10 minutes. • Thawed 8 minutes. Allow a cooldown of 5 minutes, then release any remaining pressure.
9. Place the wings on a paper towel, then discard the liquid in the pot.
10. Add a glug of oil and about a tablespoon or so of butter into a pan over medium-high heat.
11. Add the wings and let them sit in the hot pan for about 1 – 2 minutes.
12. Then start tossing them in the pan, I like to add a bit of hot sauce while they are crisping, but that is up to you.
13. Keep tossing until the wings begin crisping, about an additional 5 – 7 minutes.
15. Serve with your favorite dipping sauce or eat just as is. Enjoy.
16. Keep the faith, and keep cooking.

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