poultry essentials: instant pot to skillet wings

How To Make poultry essentials: instant pot to skillet wings

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  PREP/PREPARE
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  You will need an Instant Pot/pressure cooker and a good-sized skillet to make this recipe.
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  Parts is Parts and Pieces is Pieces :-) The three parts of a chicken wing are the drumette, the wingette, and the wing tip. I usually separate the three parts and freeze the wing tips, when you have enough, use them to make stocks and soups… Brilliant. So, when I say 12 chicken wings, I am actually using six whole wings and by cutting them apart produce 12 pieces. In most cases I would consider that a serving for one person.
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  Serving Sauces Everyone has their own favorite dipping or tossing sauce for chicken wings. Some can be complicated or as simple as a bowl of ranch dressing. For this recipe, I tossed the wings with some hot sauce (I prefer Frank’s), a sprinkle or two of salt, and served them as is. Nothing like eating chicken wings at four in the morning. I call that livin’ large.
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  Oil & Butter I like to use grapeseed oil for its high smoke point, but any non-flavored oil will work just fine. As for butter, use the sweet, unsalted variety.
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  Gather your ingredients (mise en place).
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  Place the wings (frozen or thawed) into the Instant Pot/pressure cooker, along with the stock and water.
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  Cover and set to high. • Frozen 10 minutes. • Thawed 8 minutes. Allow a cooldown of 5 minutes, then release any remaining pressure.
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  Place the wings on a paper towel, then discard the liquid in the pot.
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  Add a glug of oil and about a tablespoon or so of butter into a pan over medium-high heat.
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  Add the wings and let them sit in the hot pan for about 1 – 2 minutes.
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  Then start tossing them in the pan, I like to add a bit of hot sauce while they are crisping, but that is up to you.
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  Keep tossing until the wings begin crisping, about an additional 5 – 7 minutes.
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  PLATE/PRESENT
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  Serve with your favorite dipping sauce or eat just as is. Enjoy.
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  Keep the faith, and keep cooking.
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