What more can I say to you about how unbelievably AWESOME my Pressure Cooker is??? Seriously this is re-revolutionary here. You saw my immediate love of it when I made my to-die-for Pork Ragu. Wait until you see what other recipes I have planned for the website!
Now as you know by now we love wings here. I never used to like them as I have always had issues with chicken with bones in them but those crispy baked oven fried wings blew me away (and millions others actually!). Now I’m not going to say these wings replace those. I’m saying these wings are equally as AWESOME but in a bajillionth of the time it takes to make those. No longer do you have to let them set in the fridge for at least 8 hours or bake them for 20-30 minutes. Yes you can still as they rock but for those nights when you are really short on time, these wing are cluckin’ unbelievable!
Yes, I said Cluckin’ Unbelievable! I made these literally 4 nights in a row for Mr. Fantabulous as he went nuts over these (and you will too!). They are super juicy, the sauce is AMAZING and with a little help from the broiler they crisp up like nobody’s business! Like seriously this was a single pot dish with one pan for the oven. Even the bbq sauce is made in the pressure cooker!
No really, the bbq sauce is made in the pressure cooker. Well wait, let me start from the beginning of how this recipe came to be. It was about 5pm and I was on my way home. About 20 minutes before I got home it dawned on me that what I had planned to make for dinner I had none of the ingredients on hand and I really, REALLY didn’t feel like stopping at the store. All I wanted in the world was to go home, get out of my work clothes, pull my hair up and put on my yoga pants. I didn’t want to have to think and honestly putting an effort into make dinner was something I just wasn’t into.
Don’t get me wrong, being in the kitchen is truly therapeutic for me however even I need a break though it rarely lasts more than a few hours. As I racked my brain on what I had in the fridge Mr. Fantabulous called which distracted my thoughts and soon I found myself pulling into the driveway.
Like clockwork I pulled in, took my shoes off and went straight to change and use the bathroom. It’s a long commute folks… and I’m a woman. We pee like every 30 minutes I swear. LOL TMI I know but hey, I’m human… and a girl. Once I got changed I then kissed Mr. Fantabulous. Yes bathroom trumps kissing the man *wink*. And like clockwork I heard “How soon til dinner and how was your day?” Yes, in that order….everyday. I can’t complain too much as it means the world to me that he loves my cooking so much but there are days when I come home I want to be wife first, TKW second.
So when he asked about dinner I kinda himmed and hawed and responded with a CYA of “I’ll call you hon. Maybe 45 or so.” This meant I had time to figure something out to make him other than pasta though I know that’s always my fail safe when I literally have zero clue what to make. But then honestly he’d be content with Cheerios….for an hour. That would be his prequel to real food as he says.
As I stood there with the fridge door wide open staring into it like something magical was going to appear I spied a package of wings I had bought the day before from the butcher. I had every intention of making them like my traditional wings that we LOVE but time just slipped away from me. I could have deep-fried them but I really don’t like doing stuff like that – adding extra fat when it’s not necessary.
That’s when I spied my Pressure Cooker. I got to thinking “why not?” I mean the worst case is I’d ruin a dozen of wings. And when I say ruin either they would be under done (which I could fix in the oven) or they would be overcooked which I’m sure I could have pureed it up and mixed it in with some cream cheese, shallots and stuff to make a killer spread on crackers.
I took the wings out and patted them dry. The next step was the sauce. I could have gone with any of my standards (Cowboy BBQ, Sticky Honey, Sriracha Butter, Thai Peanut) but I wanted to go with a whole new sauce. I mean if I’m going to go with something new, I might as well go big and create everything brand-spankin’ new, right?
I whipped up a standard base sauce and then added in some bourbon and honey. Now the sauce was pretty thick without being cooked so I actually added a fair amount of water to it to think it out to where it was more like a thin sauce. It was thick enough to coat every so slightly. Plus I figured once the wings were done I would then reduce the sauce, like traditional BBQ sauce to thicken up.
My only real issue was determining how long to cook these. Since I knew how long ribs and other things cooked I figured these would be considerably less due to them having less size and less meat. I went with 10 minutes high pressure then did a quick release. I didn’t want to do a natural release as I didn’t want the wings to then almost ‘poach’ in the sauce.
If you’re unfamiliar to using an electric Pressure Cooker it’s pretty simple. When a recipe says “10 minutes under pressure” that doesn’t mean that it takes only 10 minutes to cook. It means once the unit gets up to pressure then it cooks for 10 minutes at pressure. Just like any item, the unit has to warm up or in this case build up pressure. Mine takes eh 5-8 minutes to build up to pressure. Still you can’t beat the time it takes to make stuff in this machine versus a stove/oven or a crock pot!
Since I knew I wanted to crisp up the wings I put the oven to broil with a rack about 6″ below it. I lined a pan with foil and placed a cooling rack on top. As always I gave it a light spray. Once I did the quick release I used my tongs to take the wings out. OMG the meat was so tender that it practically fell off of the bone… and into my mouth!
Now with my Pressure Cooker it has a browning setting where it brings stuff to a boil (or where you can brown meats). This was perfect for the sauce as once I put the wings in the oven to broil I put the unit to brown and the sauce began to bubble and thicken up in under 10 minutes. Now you need to keep in mind when you make bbq sauce that it will thicken up as it cools. I made mine thick enough to slather on the wings.
Before I continue I HAVE to tell you about the smell of this sauce! It was intoxicating! You could smell the bourbon being infused with that rich tomatoey smokey flavors. It’s like you could smell the depth of it and how rich it was. I’m having a hard time describing just how amazing it is but trust me, once you make this you’ll know then. It’s one of those scents that make you lick your lips because you just know it’s going to be amazing!
Once the sauce thickened up I pulled the wings out of the oven and slathered on some of that amazing sauce ; back under the broiler they went. The wings were already crisp but this just baked that sauce into the skin giving it an amazing coating of awesomeness!
Within what, 20 minutes I had this killer dinner made and literally only used one container ( my Pressure Cooker) and the cooling rack. Just as I placed the wings on the table and went to call for Mr. Fantabulous to come and eat he was walking out. I guess the Bourbon sauce called him as he came out saying “My God honey whatever you’re making smells AMAZING!” Then he saw the wings and gave me a huge smile.
As we both took a bite you heard nothing but silence but our faces said it all. His eyes were big as silver dollars with a huge bbq-sauce covered smile forming and I just slowly closed my eyes to get lost in that saucy goodness. He repeatedly said “My God honey these are the best wings I have ever EVER had in my life. I mean I like them better than the spicy butter ones you make. These are perfect in every single way!”
Go me! Tee Hee! Now what’s awesome about this recipe is you’ll definitely have leftover sauce but trust me, once you make these wings, you’ll go out and buy more to make another batch either the next day…..or later that night. I would not steer you wrong on this.
Now go buy some wings, the ingredients and this Pressure Cooker!Print
Pressure Cooker Wings with Bourbon Honey BBQ Sauce
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
- 2lbs wings
- 1 cup prepared bbq sauce (I used Cowboy BBQ Sauce )
- 3/4 cup water
- 1/4 cup bourbon
- 1–2 teaspoon liquid smoke
- 1–2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pat dry the wings.
- Add the wings into the Best EVER Pressure Cooker .
- In a bowl whisk together the sauce, water, bourbon, smoke, paprika, cayenne, brown sugar, honey, salt and pepper.
- Pour over wings.
- Lock the lid down and set it to High pressure, 10 minutes. *Note if they are frozen increase to 12 minutes
- When the 10 (12 if starting from frozen) minutes is up do a quick release.
- While the quick release is relieving pressure, place the oven to broil with a rack in the middle.
- Line a rimmed pan with foil and place a cooling rack on top.
- Lightly spray the rack.
- Gently remove the wings from the pressure cooker with tongs and place on the rack.
- Set the pressure cooker to browning.
- Place the wings in the oven and broil for 5 minutes each side.
- While the wings are in the oven stir the sauce until thickened ~10 minutes.
- Remove the pan from the oven and slather on some sauce.
- Return to the broiler for 5 minutes.
- Flip the wings over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
- Place the sauce in a container for serving.
- Store any leftovers in the fridge.
I’m telling you, this hands down is the BEST pressure cooker! I HIGHLY recommend getting this!
Emeril by T-fal CY400052 Nonstick Dishwasher Safe Electric Pressure Cooker, 6-Quart
Recipe Reviews & Comments
Can you explain better how to thicken sauce? I have a sauté setting and I tried this recipe last night on high setting sauté and the sauce never thickened.
Were your wings frozen or IQF? The sauce will thicken up using the brown or saute function depending on your brand of PC. If your wings were frozen the excess water would make the sauce take longer to thicken. Essentially you cook the sauce reduces and coats the back of the spoon with a moderating coating. Remember the sauce will thicken up upon cooling.
Best Kitchen Wishes!
OMG. AMAZING. SO GOOD. My first attempt at an IP meal and I cannot wait to make these again, for someone new, to AMAZE them!!! Also my first introduction to TKW and I am hooked!
Welcome to the TKW Family PT! So happy you loved these! You’re going to LOVE your IP!
Best Kitchen Wishes!
This recipe worked exactly as promised. The wings came out of the IP tender and the initial broiling time was just right to reduce the sauce down to the glaze consistency. I did the 2nd round of broiling to get the sauce really thick and the wings nice and brown, but not crispy, since the glaze is pretty sticky – and everyone who had these loved them. There is enough sauce to make 4 lbs, but I saved the extra to use for grilling pork chops or another chicken recipe. I may just make the sauce on it’s own for future use, but I’ll have to go and buy another little bottle of Jack Daniels now 😉 !
Ooops, forgot the rating!
Haven’t made this but am curious if it’s safe to save leftover sauce after it was cooked with meat? Is that safe to reuse?
Absolutely! Think of it like how you would make gravy. You use the liquid the roast or meat is cooked in to make the gravy. This is the same principle sans the flour/cornstarch.
Best Kitchen Wishes!
Yeah; thank you so much Cheryl! It does make extra sauce but I just jar it and then when I make my next batch of wings I use that. The flavor just intensifies!
Best Kitchen Wishes!
Chef Cosmo says
I just had one comment that annoyed me from reading your lovely article. If when you got home and Mr. Fantabulous was already there, why wasn’t he in the kitchen cooking YOU dinner?!?
He works from home and when he isn’t he’s doing almost all of the entire house remodel himself (over 9k sqft plus 5 acres). Our lives are anything but easy with the massive undertaking we have in our plate.
But he will ask “honey can I make you something or help?”. However truth be told I find solace in cooking, yes every day. My day job is so critical and high pressure that coming up and whipping up a 7-course meal or simple pb&j relaxes me.
Who knows maybe someday when I quit my day job and do TKW full time I may look at it differently but for now I’m ok cooking.
Best Kitchen Wishes!
Laura at Fantastically Four says
I just wanted to THANK YOU for this amazing recipe! Not all IP wings recipes are created equal. I used yours and loved the results, then lost it and tried another one that was nowhere near as good! I have this bookmarked now. 🙂 My wings come out perfect every time!
Yeah! Thank you so very much!!! I love these wings and can never make enough it seems! Lol Also I have a bunch of wing flavors on here. Any of those flavors will work in the pressure cooker! If you ever have questions please don’t hesitate to email me!
Best Kitchen Wishes!
Kristine Reinhardt says
Im new to using my instant pot – and loving it! What if I used drumsticks instead of wings…would it be the same time?
Yes same time unless they are ginormous ( like turkey leg size).
Best Kitchen Wishes!
James A. Hartle says
This recipe sounds divine I have an 8 court insta pot and it works wonderful Can’t wait to try this recipe
Hi i want to make this for a party this weekend and was wondering how many does this feed? Do you think kids would like the flavor?
Am I correct that there is a total of 20 minutes in the broiler.
I had to read it a couple of times until I could skip through the background to the actual recipe. It is GREAT! Everyone loved it. If your worried about using Bourbon (I wasn’t) Don’t be. The flavor is not prominent. We will definitely make this again and recommend it to others.