Once or twice per year, we raise a batch of Cornish cross meat chickens to stock our freezer. I watch for specials from Meyer Hatchery for day old chicks. They are shipped to our local post office, then started in our barn under heat lamps for about 3 weeks. Around that time, they are sufficiently sized and feathered to move outside to our moveable chicken pen and finished on pasture for 5 more weeks. A local Amish family butchers the finished broilers for us, and we package them for the freezer. These shrink bags work great for keeping this delicious, healthy chicken free of freezer burn until ready for use.
The chickens are bagged and sealed whole for future roasting, grilling etc., except for the wings. These are packaged separately. In the summer, they are amazing fried up in a turkey fryer outside and doused in a favorite sauce. But, this winter, our wing cravings were satisfied several times by this time-saving and healthier recipe.
WARNING: I have a serious kitchen appliance/gadget problem.
I have way too many small kitchen appliances. It’s embarrassing. Juicers, crock pots, canners…and multiple varieties of each. But this is one that is used several times per week. With an Instant Pot, those whole FROZEN chickens are cooked in about 50 minutes and ready to be added to soups, casseroles, or any other recipe. That’s right, I do not have to remember to take the chicken out of the freezer and thaw in the refrigerator for 2-3 days before cooking. This ability is just one of my favorite things about this versatile pressure cooker. I have this 8 quart instant pot:
For the Instant Pot chicken wings, a bag of frozen wings is pressure cooked for 25 minutes, then finished under the broiler for crisping. Toss in your favorite sauce for an amazing, quick and healthy dinner.
Instant Pot Chicken Wings
- 3 dozen chicken wings
- 1 cup Frank's Red Hot
- 1/3 cup butter, melted
- 1 Tbsp honey
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp coarse ground black pepper
Place frozen chicken wings in Instant Pot with 1 cup of water.
Cook under pressure for 25 minutes, then complete a quick pressure release.
Prepare wing sauce by combining ingredients in a bowl with a tight-fitting lid.
Preheat broiler. Place the chicken wings on a cookie sheet lined with foil.
Broil the wings for 3-5 minutes per side, until golden brown.
Place the wings in bowl with sauce. Cover with light and toss lightly until wings are coated.
Remove wings from bowl and place in serving dish.
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