{"id":7369,"date":"2021-03-07T18:06:20","date_gmt":"2021-03-07T18:06:20","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=7369"},"modified":"2023-10-16T15:33:50","modified_gmt":"2023-10-16T15:33:50","slug":"bbq-chicken-wings-ip","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2021\/03\/07\/bbq-chicken-wings-ip\/","title":{"rendered":"BBQ Chicken Wings (IP)"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from theKitchn and InstantPot<\/h6>\n<p>If you want the juiciest, most tender wings you\u2019ve ever tasted, you\u2019re gonna want to reach for your Instant Pot. Not only does pressure cooking chicken wings mean they\u2019re ready to eat in record time, but it also rewards you with wings that are way more tender than oven-baked, with meat that falls off the bone. Slather them with your favorite sauce, crisp the skin under the broiler, and dig in.<\/p>\n<p><strong>Wings &amp; sauce:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">lb chicken wings (18 to 24 separated pieces)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp kosher salt<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup BBQ sauce<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup water<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup honey<\/span><\/li>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup brown sugar<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS Worcestershire sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS garlic , minced<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp <span style=\"color: #ff0000;\"><strong>cayenne<\/strong> <\/span>(optional)<\/span><\/li>\n<\/ul>\n<p><strong>To finish: <\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup BBQ sauce<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nCook the wings:<\/strong> Add <strong>Sauce Mixture ingredients<\/strong> to the Instant Pot and stir to combine. Add the <strong>wings<\/strong> and stir to coat.<\/p>\n<p><strong>Seal Instant Pot and set to MANUAL HIGH<\/strong> pressure for 10 minutes. When the cook time is up, use the quick-release method to bring the pot\u2019s pressure back to normal. Unlatch the lid and open the cooker.<\/p>\n<p>Quick release any remaining pressure.<\/p>\n<p><strong>Crisp the wings:<\/strong> Line a rimmed baking sheet with aluminum foil. Position the oven rack about 4 to 6 inches from the broiler and heat the broiler. Use tongs to transfer cooked <strong>wings<\/strong> from the cooker to the baking sheet. Brush the <strong>wings<\/strong> with the remaining <strong>sauce.<\/strong> Broil the wings until crunchy, basting several times with the pot\u2019s juices and turning once, 3\u20135 minutes.<\/p>\n<p><strong>Recipe notes:<\/strong><\/p>\n<p><strong>Storage:<\/strong> Leftovers will keep in an airtight container in the refrigerator for up to 4 days.<\/p>\n<p><strong>For an 8-quart instant pot:<\/strong> you must increase all the ingredients by 50 percent.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Adapted from theKitchn and InstantPot If you want the juiciest, most tender wings you\u2019ve ever tasted, you\u2019re gonna want to reach for your Instant Pot. Not only does pressure cooking chicken wings mean they\u2019re ready to eat in record time, but it also rewards you with wings that are way more tender than oven-baked, with meat that falls off the bone. Slather them with your favorite sauce, crisp the skin under the broiler, and dig in. Wings&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2021\/03\/07\/bbq-chicken-wings-ip\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":7371,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2021\/03\/WingsIP2.jpg?fit=978%2C501&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/7369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=7369"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/7369\/revisions"}],"predecessor-version":[{"id":52884,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/7369\/revisions\/52884"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/7371"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=7369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=7369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=7369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}