Pressure Cooker Buffalo Hot Wings are deliciously wonderful. With only a few ingredients, you can have the same flavor as the famous Hot Wings Cafe on Melrose.
There is a cute little café on Melrose Avenue in Los Angeles, called Hot Wings Café. I used to live and work close by and frequented the place often for lunch.
They served their wings mild, medium and hot in red baskets, lined with waxed paper. I thought, why not make hot wings in my Instant Pot, Mealthy MultiPot or Pressure Cooker and finish them off in the oven or Air Fryer? Well, it was a success. These Pressure Cooker Buffalo Hot Wings are fantabulous.
So, back to the story. One day, I asked one of the wait staff what they put on the wings. He got the chef and told me the recipe and how the recipe changed for the three options. I was floored at the simplicity and that he gave me their recipe. This was back in the late 80’s.
The ingredients are few as you can see and the recipe packs a beautiful punch.
Whether you finish them off in the oven, air fryer or use a crisping lid with your pressure cooker, these wings will be your go-to wing recipe for years.
- Mealthy CrispLid (buy from Mealthy) / Mealthy CrispLid (buy from Amazon)
- Instant Pot Crisping Lid (buy from Instant Pot) / Instant Pot Crisping Lid (buy from Amazon)
If you have an air fryer, my Air Fryer Hot Wings [Better Than Hot Wings Café] recipe is the way to go!
Years later, my husband and I wanted wings, so we purchased a T-fal Oil Filtration Ultimate EZ Clean Up Deep Fryer, fried the wings and then tossed them in the sauce. It became a Friday night tradition. Slowly, my husband started adding a few extra ingredients and the wings were even better.
If you purchase the whole wings and want to separate them, I recommend Kuhn Rikon Kitchen Shears, as they self sharpen and cut through bone very well.
After several months, we decided that we should try baking the wings at a high temperature to save on calories. While the wings were not as good, obviously, I mean, what’s not to love about anything fried, they were still pretty terrific, but it took quite a while in the oven.
Whisk up the sauce.
Coat the wings with the sauce and place them on a cookie sheet in the oven to get crisp.
After they are crisp, give them another sauce bath.
Just like Hot Wings Café, without the extra oil. Serve with Blue Cheese Dressing, Celery Sticks and Air Fryer Seasoned French Fries. If you have an Air Fryer, try my Better Than How Wings Cafe, Air Fryer Buffalo Chicken Wings, which are fabulous.
More Chicken Wing Recipes to Make:
- Pressure Cooker Asian Ginger Sticky Chicken Wings (or Thighs or Legs)
- Air Fryer Chinese Salt & Pepper Chicken Wings
- Air Fryer Spicy Bang Bang Chicken Wings
- Crispy Honey Garlic Chicken Wings
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alton Brown Salt Box
- OXO Good Grips Cutting Board
- Kuhn Rikon Kitchen Shears
- 3.5 Quart Stainless Steel Mixing Bowl
- Lock N Lock Small Container
- 1/2 Cookie Sheet
- Reusable Silicone Baking Mat
- OXO Stainless Steel Tongs
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Here is the handy printable recipe:
- 4 pounds Chicken Wing Sections fresh or frozen **
- 6 ounces Water (with a touch of Frank's RedHot® Cayenne Pepper Sauce)
- Microwave for 15 seconds, or until butter is melted and set aside.
- Add wings to steamer basket.
- Place basket into cooking pot.
- Lock on lid and close pressure valve. Cook on high (most machines default to high pressure) pressure for 5 minutes.
- When Beep sounds, allow a 5 minute natural release and then a quick release.
- Place oven rack in center of oven and turn oven on to Broil.
- Brush generously with the sauce and place in oven for 5 minutes.
- Flip and brush on more sauce and broil for another 5 minutes. If needed, repeat on each side until crisp.
- Remove from oven and toss the wings quickly in the remaining sauce and then serve with Blue Cheese Dressing and celery sticks.
For a milder sauce, use more butter.
Heat of sauce is determined by the Frank's RedHot® Cayenne Pepper Sauce.
** If you use less than 4 pounds, or more than 4 pounds of wings, the cook time is the same. If you use more than 4 pounds, you may need to make a larger batch of the sauce.