I had originally purchased some chicken wings thinking I would make some chicken stock in the Instant Pot, but when the snowstorm hit last weekend, I needed something quick to fix for my son and husband, who spent the weekend plowing snow. I came across a recipe on This Old Gal’s website, and it sounded yummy and delicious. I didn’t have any bourbon in the house, but I had some whiskey, which substituted just fine. I also discovered that the broiler on my stove wasn’t working (I rarely use it), so after pressure cooking the wings, I turned the oven up to 500 degrees Fahrenheit and cooked the wings for 15 minutes (10 minutes without the glaze and an additional 5 minutes after I glazed the wings). The result was good, but the wings didn’t have the crispy texture that using the broiler would give. My youngest son had the suggestion to deep fry the wings first and then put them in the oven with the sauce for a few minutes. This would give the crispy texture we love on our wings, so I’ll try that next time. All in all, the sauce was delicious, and I’ll definitely make this again.

Pressure Cooker Honey Bourbon Chicken Wings

3/4 cup ketchup

1 tablespoon liquid smoke

1/2 cup packed brown sugar

1/4 cup onion, finely minced

2 garlic cloves, peeled and finely minced

4 to 5 pounds chicken wings

1/2 cup water

1/4 cup bourbon or whiskey

2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

3 tablespoons honey

1 teaspoon salt

1/2 teaspoon black pepper

Using the sauté function on your pressure cooker, sauté the ketchup, liquid smoke, brown sugar, onion, and garlic for about 5 minutes or until the sauce starts to thicken. Add the water and remaining ingredients, stirring to combine. Add the chicken wings, and stir to coat them with the sauce. Lock on the lid, making sure to close the pressure valve. Cook on high pressure for 5 minutes. When the pressure cooker beeps, do a quick release to release the pressure.

Turn on the oven to broil.

Line a baking sheet with foil, and carefully remove the wings from the pressure cooker, and place them on the baking sheet. Place wings in the oven, and broil for 5 minutes on each side.

While the wings are in the oven, turn the pressure cooker back to sauté, and stir the sauce until it thickens.

After the wings have been under the broiler for 10 minutes, remove the baking sheet, and coat the wings with the thickened sauce. Place the wings back in the oven, and broil for an additional 5 minutes per side, or until the sauce and wings start to look crispy and brown.

Use any extra sauce for dipping.

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