Fall-Off-The-Bone Spicy Chicken Wings!
Forget waiting hours for tender, flavorful chicken wings! This recipe harnesses the magic of the pressure cooker to give you incredibly moist, fall-off-the-bone wings in a fraction of the time. We finish them in a skillet with a fiery, fresh sauce of jalapeños and cherry tomatoes for that perfect crispy skin and spicy kick. It’s the ultimate appetizer for game day, parties, or any night you’re craving some serious heat!
Ingredients
• 6 chicken wings (about 1 lb / 450g), separated into flats and drumettes
• 2 tbsp / 30 ml olive oil
• 4 tbsp / 57 g unsalted butter
• 4 cups / 950 ml chicken broth
• 2 jalapeño peppers, finely chopped
• 1 cup / 150 g cherry tomatoes, diced
• ½ tsp / 3 g salt
• ½ tsp / 1.5 g chili powder
Instructions
1. Directions
2. Lightly grease the inner pot of your pressure cooker with olive oil. Add the chicken wings, chicken broth, and chopped jalapeños. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.2. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the lid and use tongs to remove the wings from the broth, setting them aside on a plate. Pat the wings dry with a paper towel for a crispier finish.3. In a large non-stick skillet, melt the butter over medium-high heat. Carefully place the cooked wings in the skillet and sear for 3-4 minutes, turning once, until golden brown and crispy.4. Add the diced cherry tomatoes, salt, and chili powder to the skillet with the wings. Stir continuously for about 1 minute until the tomatoes begin to soften and coat the wings. Remove from heat.5. Serve immediately, garnished with extra jalapeño slices if desired.
Nutritional Information
• Per Serving: Calories 478 | Total Fats 39.9g | Net Carbs: 3.1g | Protein 25.5g | Fiber: 1g
Pro Tips
• for Perfect Wings
• For extra crispy skin, pat the wings completely dry with paper towels after pressure cooking and before searing. For an even crispier finish, place them on a baking sheet and broil for 2-3 minutes per side after searing.
• Control the heat by removing the seeds and membranes from the jalapeños for a milder flavor, or leave them in for a more intense spice.
• Don’t overcrowd the skillet when browning the wings. Cook in batches if necessary to ensure every wing gets a beautiful, golden-brown sear.
• For a richer sauce, add a splash of the cooking broth from the pressure cooker back into the skillet with the tomatoes and spices, and let it reduce slightly.
FAQ
Q: Can I make these spicy chicken wings without a pressure cooker
A: Yes, to achieve a similar tender result, you can simmer the wings in the chicken broth on the stovetop for 40-50 minutes until tender. Alternatively, bake them in a covered dish with the broth at 350°F (175°C) for about an hour. Then, pat them dry and proceed with the searing instructions.
Q: How can I make these chicken wings less spicy
A: To control the heat level, remove the seeds and white membranes from the jalapeño peppers before chopping them. This will provide the jalapeño flavor with significantly less spice. You can also reduce the amount of chili powder used in the sauce.
Q: What is the best way to get extra crispy skin
A: The most crucial step for crispy skin is to pat the wings completely dry with paper towels after pressure cooking. Any remaining moisture will steam the skin instead of crisping it. For an even crispier finish, place the seared wings on a baking sheet and broil them in the oven for 2-3 minutes per side.
Q: Can I use an air fryer to finish these wings
A: Absolutely. After pressure cooking and patting the wings dry, place them in a single layer in your air fryer basket. Cook at 400°F (200°C) for 10-15 minutes, flipping halfway, until they reach your desired crispiness. While they cook, you can prepare the sauce in the skillet and then toss the finished wings in it.
