Weight Watchers Buffalo Chicken Wings (Boneless)
These spicy, buttery, Instant Pot Buffalo Chicken Wings are the perfect healthy Weight Watchers recipe. They cook right in the Instant Pot, so they’re fast and cleanup is easy.
Servings: 4
Calories: 317kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
Ingredients
- 2 tbsp butter unsalted
- 2 lbs chicken breast partially defrosted, cut into strips (I've also used frozen chicken breasts, please see tips in the recipe post)
- 1 tsp cayenne pepper optional, see recipe notes
- 1 tsp black pepper
- ½ cup hot sauce Frank's original, NOT Buffalo
- ¼ cup hot sauce Frank's Original, separated, for coating
Instructions
- Turn the Instant Pot to saute mode and add the butter. 2 tbsp butter
- Once the butter has melted, add in the chicken, cayenne pepper, and salt and pepper to taste. Mix the chicken so that each piece is seasoned. Add ½ cup hot sauce and stir the chicken so that it’s coated. 2 lbs chicken breast, 1 tsp cayenne pepper, 1 tsp black pepper, 1/2 cup hot sauce
- Close and lock the lid to your Instant Pot and turn the steam valve to sealing. Using the manual or pressure cook setting, cook on high pressure for 8 minutes.
- Once the cook time is complete, quick release the pressure and remove the lid. You can remove chicken and drizzle remaining hot sauce on top and eat now, or skip ahead to the next step.
- Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil.
- Brush the chicken with the additional ¼ cup of hot sauce. 1/4 cup hot sauce
- Place the baking sheet and broil the chicken for 3 minutes on each side. This will help to thicken the sauce. Let the chicken cool for 5 minutes before serving.
Video
Nutrition
Serving: 0.5lb | Calories: 317kcal | Carbohydrates: 1g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 160mg | Sodium: 1503mg | Potassium: 913mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 37mg | Calcium: 11mg | Iron: 1mg