Buffalo Wings with Cheese Dip


  • 1 cup soy sauce
  • 2/3 cup sugar
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon coarsely ground pepper
  • 3 pounds (total) chicken wingettes and drumettes
  • 3 teaspoons chili powder
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon hot pepper sauce
  • 1 cup mayonnaise
  • 1/2 cup crumbled blue cheese
  • 1/3 cup buttermilk
  • 1/2 teaspoon coarsely ground pepper


  • In a small bowl, combine the soy sauce, sugar, garlic, salt, orange zest and pepper; divide in half. Add chicken pieces to inner pot of large multi-cooker. Top with half the sauce and toss to coat. Lock pressure lid. Press pressure function; select poultry setting. Press timer; set to 1 minute. Start.
  • Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  • Remove chicken from inner pot with a slotted spoon to a large bowl. In a small bowl, combine chili powder, cayenne, pepper sauce and remaining sauce mixture. Discard cooking juices in inner pot and wipe clean.
  • Place wire rack into inner pot. Arrange chicken in a single layer on rack. Close air frying lid. Press air fry function; select poultry setting. Press temp; set to 400°. Press timer; set to 6 min. Cook chicken in batches, adding more time as necessary for wings to reach 170°.
  • In a small bowl, whisk dip ingredients. Serve with wings.


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