Buffalo Chicken Wings – Instant Pot vs. Oven Recipe

If you’re hosting a game-day party or Superbowl, you need three things- good beer, a great TV, and Buffalo Chicken Wings!!Spiced with a rub, deep fried or baked, then coated in a sauce made with a vinegar-based cayenne pepper hot sauce and melted butter.

Served hot, along with celery and carrot sticks with either ranch or blue cheese dressing for dipping, Buffalo Chicken Wings are ‘the most popular’ sports-party snack.

Buffalo Chicken Wings get their name from their place of origin. They were invented in 1964 at Anchor Bar in Buffalo, New York by a sports bar owner Teressa Bellissimo.

Chicken wings are prepared by cutting the wing in three parts-  drumette,  flat wing, and flapper.  The flapper is discarded and the drumettes and flats are used for this dish.
You can do this yourself, or, buy them pre-cut from your local supermarket, from the meat or frozen section.Instant Pot: Cooking wings was super easy in the Instant Pot.

Simply rub them and dump them in the steamer basket and set a timer.  The result was so moist that we could have skipped the broiling process and simply dipped them in sauce if they didn’t have the skin on.

But, if you’re like us and like the skin real crispy, then you would have to finish them off in the oven.  But that’s an easy step.
Oven: My kids made the oven recipe entirely by themselves, so it’s fair to say, that it was easy as well.

Rub them and bake them in the oven. The result was crisp and cooked well.
If you’re short on time, or, serving a huge crowd, you can skip the broiling step and serve them with the hot sauce on the side.  It’ll still be wicked good.


  • 4 lbs. Chicken Wings drumette and flat
  • Spice rub
  • 2 teaspoon salt
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Ground Black Pepper
  • 1/2 teaspoon Cayenne Pepper
  • 1 tablespoon Smoked Paprika
  • Buffalo Hot Sauce
  • 1 cup Frank's Red Hot Sauce
  • 1 stick butter unsalted (4oz.)
  • Serving suggestions

Frank's Red Hot Sauce
  • Celery sticks
  • Carrot sticks
  • Ranch Dressing
  • Blue Cheese Dressing
  • US Customary - Metric

  1. Prep (same for both methods): Pat dry chicken wings. Mix spice rub in a ziplock for easy cleanup. Add the wings to the bag, seal it and toss well to coat the wings with the rub.
  2. .........................................

for full instruction please see : spicecravings.com

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