Buffalo chicken wings are everyone’s favorite. There is something so appealing about fried spicy wings served with cooling celery and blue cheese dressing. Although the pressure cooker won’t deep-fry the chicken, it will infuse the meat with the spicy flavors that make Buffalo chicken so addictive.
SERVES: 8
INGREDIENTS:
- 1 stick unsalted butter
- 1 cup chicken stock or store-bought chicken broth
- ½ cup Frank’s Red Hot sauce or Tabasco
- 8 boneless skinless chicken breast halves
- 8 Kaiser rolls
- 1 cup blue cheese dressing, either homemade or store-bought
- 8 leaves Bibb lettuce
INSTRUCTIONS:
- In the pressure cooker, melt the butter with the stock and hot sauce over medium-high heat.
- Coat the chicken with the mixture and stack it in the pressure cooker.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the chicken from the sauce and place each chicken breast on the bottom half of a Kaiser roll.
- Top each chicken breast with a dollop of blue cheese dressing.
- Cover with a lettuce leaf.
- Drizzle a bit of the sauce on the other half of the Kaiser roll and close the sandwich.
- Serve a small ramekin of sauce with each sandwich for dipping.
NOTE:
- Frank’s is the hot sauce used at the Anchor Bar in Buffalo,New York,where Buffalo wings were created.
- Frank’s has more of a hot chile flavor than Tabasco sauce, which is a bit vinegary. The choice is yours.
