1 tsp smoked paprika

¹⁄₂ tsp garlic powder

1 tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

¹⁄₄ tsp celery seed

¹⁄₈ tsp ground cayenne pepper

1¹⁄₂ tbsp olive oil

12 bone-in, skin-on chicken wings

¹⁄₄ cup hot pepper sauce

4 tbsp unsalted butter

2 tbsp chopped cilantro (optional)

1 In a small bowl, combine the smoked paprika, garlic powder, sea salt, black pepper, celery seed, cayenne pepper, and olive oil. Stir until well combined. Set aside.

2 In a large bowl, combine the chicken wings and spice mixture. Using tongs, toss the chicken to coat in the spice mixture.

3 Place the steam rack in the inner pot and add ²⁄₃ cup cold water to the bottom of the pot. Stack the seasoned wings on the rack.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 7 minutes.

5 While the chicken is cooking, preheat the oven broiler to 550°F (288°C) and line a large baking sheet with aluminum foil. Spray the foil with nonstick coconut oil spray. Set aside.

6 Combine the hot pepper sauce and butter in a small saucepan and place over medium heat. Cook, stirring continuously, until the butter has melted and the ingredients are combined. Cover, reduce the heat to low, and simmer for 3 minutes and then remove from the pan from the heat. Set aside.

7 When the cook time for the chicken is complete, quick release the pressure. Open the lid and use tongs to transfer wings to a large bowl. Pour half the buffalo sauce over the wings and use tongs to coat the wings in the buffalo sauce.

8 Arrange the wings on the foil-lined baking sheet. Place the baking sheet on a rack positioned just above the center of the oven, vent the oven door, and broil for 6 minutes, flipping the wings halfway through the cooking time.

9 Stir the remaining buffalo sauce. Using a pastry brush, brush the sauce over the wings and then transfer the wings to a serving platter. Sprinkle the cilantro over top (if using). Serve warm.

tip For some extra heat, add an additional ¹⁄₈ tsp to ¹⁄₄ tsp of ground cayenne pepper.

Buffalo Chicken Wings