Buffalicious Chicken Wings- Party in Minutes!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tablespoon parsley
- 3 teaspoons salt
- 2 pounds chicken wings ((about 12) cut at the joint to make about 24 pieces)
- 1 pound celery (trimmed)
- 4 tablespoons hot sauce
- â¼ cup honey
- â¼ cup tomato puree
- 1 cup plain whole milk yogurt
- Carbohydrate 3.19798000050062 g
- Cholesterol 7.9625 mg
- Fat 2.04996250010585 g
- Fiber 0.0935500012898338 g
- Protein 2.23078500014589 g
- Saturated Fat 1.29176575001488 g
- Serving Size 1 1 -6 serving (416g)
- Sodium 401.425000756074 mg
- Sugar 3.10442999921078 g
- Trans Fat 0.117317000026318 g
- Calories 39 calories
Prepare the pressure cooker with 1 cup of water and a steamer basket. If the chicken wings are still whole, separate each into two by slicing through the skin to the joint, then bending the wing joint backwards and slicing apart. Place the chicken wings evenly spaced on the steamer basket - standing them up on their ends vertically if needed. .Close and lock the lid of the pressure cooker Cook for 10 minutes at high pressure. While the chicken is cooking, prepare a large bowl with hot sauce, honey, tomato puree and salt. Mix the contents of the bowl well with a fork until the honey has completely dissolved. When time is up, open the cooker by releasing the pressure. Tumble the wings into the bowl and coat evenly. Place chicken wings on parchment-covered paper and slide under the broiler for about 5 minutes - or until brown and crispy. In the meantime, prepare a serving platter with celery sticks and yogurt dipping sauce. Brush on any remaining coating sauce onto chicken before transferring to the serving platter.
