1 3/4lbs. chicken wings, (6 full wings, cut in half at the joint, tips removed)
26 oz canspineapple juice, 1/4 cup separated
1 tspground cumin
2chipotle chiles in adobo sauce, minced
More Traditional Buffalo Wings
2tspgarlic powder, initial rub
1tsponion powder, initial rub
1/2 to 1tspcayenne pepper, initial rub
4tbspFrank's hot sauce
Mix cumin, paprika and coriander in a large bowl, add the chicken wings and toss to coat.
Place the steaming rack into the electric pressure cooker, add all but 1/4 cup of the pineapple juice, then place the seasoned wings into the cooker. Select manual or steam, high pressure for 8 minutes. Once done, use the quick release method to depressurize the pot. ( Use 1 1/2 cups water for traditional Buffalo wings).
While the wings cook, rinse out the large bowl used for the spices and mix together the chipotle chiles, adobo sauce, honey, dijon, and reserved pineapple juice.
Line a large rimmed baking sheet with aluminum foil, coat with cooking spray, and turn on oven broiler. Place the rack 4 or 5 inches under the element.
Place the wings into the bowl with the sauce and toss to coat. Place the wings on the lined baking sheet and use a spoon to add a little more of the sauce to each wing. Broil for 3 minutes, remove from the oven to turn and spoon more of the sauce on each piece. Place back under the broiler for 3 minutes.
Serve with your prefered sauce. (Ranch or blue cheese dressing come to mind).
Recipe from "Instant Pot electric pressure cooker cookbook", by Sara Quessenberry and Kate Merker