The humble pressure cooker makes light work of chicken wings, steaming them even from frozen in just over a quarter of an hour. Either eat them moist and tender or crisp the skin under a dry heat.
Step 1: Season First
Season the chicken wings with salt, pepper and spices such as paprika.
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Resist the temptation to rinse raw chicken wings under cold water, which only risks splashing bacteria onto kitchen work surfaces.
Step 2: Arrange Wings
Place them in the steamer basket or trivet of the pressure cooker. There should be plenty of room above the top layer, but it doesn't matter if the wings are overlapping.
Step 3: Start Cooking
Add a cup of water, seal the pressure cooker and bring it to a high heat, to the point where steam escapes.
Step 4: Steam Away
Allow the pressure cooker to steam for 15 minutes.
Step 5: Cool Down
Remove the pressure cooker from the heat and allow it to cool, quite literally, under its own steam, without releasing the vent.
Step 6: Remove and Serve
Take off the lid once the pressure has equalized and carefully remove the chicken wings with tongs.
Step 7: Add Sauce
Pour the wing sauce into a bowl and toss the chicken wings in batches, coating them liberally.
Allow the wings to cool after removing them from the steamer tray, then lay them in a single layer on a baking rack supported by a tray.
Brush them with olive oil, season with salt and set them under a broiler until the skin starts to bubble and crisp, roughly 3 minutes on each side.
- Spice up the wings by steaming them in a broth of coca cola (1 can), soy sauce, chopped garlic and scallions instead of water.
- Cook for 15 minutes, allow to cool; then remove the lid,
take out the wings and set them aside.
- Discard half the liquid, stir in half a stick of butter and 2 tablespoons of flour, then simmer the sauce uncovered over a medium heat until the sauce is thick and syrupy.
- Return the wings to the pressure cooker and toss them to coat each one in the sauce.
Wings can be cooked from frozen in the pressure cooker, but the cooking time will need to be extended to 20 minutes.
- Depending on the size of your pressure cooker, don’t allow the chicken wings to reach higher than two-thirds of the way up. If you have a small pot, cook in two batches.
- Pressure-frying, using oil instead of water, can only be done in industrial kitchens. The temperature is too hot for a conventional pressure cooker.