We’re all cooking at home a lot more these days. And that means more time experimenting in the kitchen and testing new recipes — and sharing ones we’re most excited about. Here’s the latest installment of what we have cooking in our kitchens. — Nancy Ngo and Jess Fleming, food writers
I’ve spent the past year testing out recipes from the newest multicooker and Instant Pot books, and “The Big Book of Instant Pot Recipes” by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains and Stefanie Bundalo (Page Street Publishing Co., $30) is by far the favorite of the bunch. Recipes are varied and easy to follow in this whopping 500-plus-page book. The book is a keeper for any cookbook collection and makes a great gift, too.
It was difficult to narrow down a favorite recipe to share, but ultimately this chicken wings recipe edged out the rest (the Easy Cabbage Rolls and Parmesan-Lemon Chicken Risotto recipes were runners-up).
The recipe is easy and versatile enough that you can toss the wings with your favorite seasonings or sauces to make it your own. And finishing it in the broiler gives the wings a nice crisp without getting the deep fryer involved. It’s become a reliable recipe when in need of an easy to make, crowd-pleasing appetizer. Make sure to have a multicooker-friendly steamer basket on hand for this recipe.
Best-Ever Chicken Wings
Serves 4
1 cup water or chicken stock
4 pounds chicken wings
4 tablespoons unsalted butter, melted
2 tablespoons of your favorite seasoning mix
Pour the water or chicken stock into the pot and insert a steamer basket. Place the wings in the steamer basket.
Secure the lid with the steam vent in the sealed position. Press manual and immediately adjust the timer to 10 minutes. Check that the display light is beneath high pressure.
When the timer sounds, quick release the pressure and carefully remove the lid. Remove the chicken from the pot and place on a broiler pan. Broil until the chicken is browned and crispy, about 5 minutes.
In a small bowl, mix together the melted butter and seasoning mix. Brush the wings with the butter mixture and serve immediately.
Reprinted with permission from “The Big Book of Instant Pot Recipes” by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains and Stefanie Bundalo, Page Street Publishing Co. 2019. Photo credit: Emily Sunwell-Vidaurri, Amy Rains, Stefanie Bundalo and Donna Crous.
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May 21, 2020 at 04:26PM
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Easy Instant Pot Crispy Chicken Wings recipe is one to hang onto - TwinCities.com-Pioneer Press
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