SERVES: 4
SERVING SIZE: 3 WINGS
PREP: 5 MINUTES
PRESSURE: 7 MINUTES
TOTAL: 22 MINUTES
SETTING: PRESSURE COOK
RELEASE: QUICK
These spicy and saucy keto buffalo wings are low in carbs, gluten-free, and just as rich and buttery as the wings from your favorite wing restaurant but without the deep frying!
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.
CALORIES: 326 FAT: 27g NET CARBS: 1g PROTEIN: 16g
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