Electric Pressure Cooker Sweet and Sticky Chicken Wings

5 minutes in the electric pressure cooker, followed by a quick sauce slather and into the oven to caramelize……these wings are to die for!

3-4 lbs. chicken wings (15-20 chicken wings)

Seasoned salt (I used Lowry’s)

1/2 cup ketchup

1/4 cup balsamic vinegar

1 Tbs. molasses

2 Tbs. dark brown sugar

1 tsp, granulated garlic

1/2 tsp. kosher salt

4 tsp. woozy sauce (Worcestershire sauce)

1/2 tsp. red pepper flakes

2 tsp. spicy brown mustard

2 tsp. paprika (I used smoked paprika)

2 tsp. chili powder

Season wings with desired amount of seasoned salt.

Preheat oven to 450 degrees F.

Place trivet into bottom of electric pressure cooker (EPC) pot; add 1 cup water or broth.

Add half of seasoned wings to pot, placing them onto the trivet. Lock EPC lid into place and choose High Pressure setting for 5 minutes. When timer sounds, use a 10 minute natural release, then a quick release if any pressure remains in the EPC pot. Remove wings to a foil-lined baking sheet, then repeat the EPC process with the remaining wings.

Place baking sheet of wings into preheated oven and bake for 10 minutes.

Meanwhile, in a small saucepan over medium high heat, combine the remaining ingredients and bring to a low boil; simmer sauce for one minute, whisking often; remove sauce from heat.

Using a silicon brush, slather prepared sauce liberally over wings. Reduce oven temperature to 375 degrees F and bake wings for 15-20 minutes or until wings are caramelize and dark in color.

Serve at once.

Let’s Get You Cookin’,

Chef Alli

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