Pressure Cooked Chicken Wings

Want to make chicken wings without a mess?

Wings? In the Instant Pot?? Count me in!

Ok, up front and center:  These only cook for FIVE minutes, BUT they do take time to come to pressure AND do their natural release.  And then you should really toss them under the broiler to give them some color.

Instant Pot Chicken Wings
Instant Pot Chicken Wings

So, yeah, they cook “fast” but not 5 minutes, eat and be done, ok?

I just hate when I see something that says FIVE MINUTES and then you see all the extra time involved 😉

Now, a little background on me … for years, I h. a. t. e. d. wings … like, ew, get those out of here.

ready to eat wings.jpg

Now? I LOVE THEM! So much so that I’m always making them different ways to find the most efficient and best results!

I think the pressure cooking thing is it. I mean, heck, the clean up is minimal … they certainly will NOT be splattering all over your oven …

Ready to do this?

Grab yourself a cup of water. And your wings, however many you’d like … I did 15 (!)

Put water in the bottom of the pot and insert that trivet.  We covered this before, go find it!

Instant Pot Trivet
Instant Pot Trivet

Season up your wings with whatever seasoning you’d like. I opted to use Mark’s Special Seasoning Mix. Be generous!

4 seasons.jpg

Add the wings on top of the trivet. The purpose of that there trivet is to keep the wings OUT of the water!  I did not stand them on end, and yes, they were touching each other, stacked up on each other. Whatever.

Put the lid on and lock it in place. Make sure your little knob is flipped back to “pressure”.

Hit manual and set for 5 minutes (high pressure).  Walk away and you’ll hear it beep in a few seconds and it will say “on”.

After about 10 minutes, you’ll hear it beep again and now the number 5 will be on the display and it will start counting down! Whee!!

After the 5 minutes are up, let it release on it’s own for about 10 minutes. NOW you can flip that knob forward and let the rest of the steam out.  Go ahead and turn on your broiler now (oh, hey, check open that oven door and look inside BEFORE you turn on the broiler, ok? I’ve had a pizza box smoking before! Whoops)

vent open and not pressurizing

Take the lid off carefully, it’s HOT!  Remove the wings to a parchment paper lined baking tray. I just re-used the tray that I had roasted some broccoli on earlier for meal prep work! No need to waste resources!

pale cooked wings.jpg

See how pale they are? THAT’S why you want to broil them a little!

If you’d like, brush some sauce on those babies.

broiled wings.jpg

I opted to broil mine naked and THEN added sauce on afterwards … I’m not a big sticky sauce kind of girl, you know?

These were really good and I think may be my new way to make them forever! There’s minimal fuss and mess to deal with!  Go ahead and give them a try! Up next will be the salt & vinegar wings … or maybe lemon pepper wings … or maybe ranch wings! The possibilities are endless!

Looking forward to sharing at some of these great parties … go check them out!

#ChickenWings   #InstantPot   #PressureCook   #Appetizers

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Pots O’ Chocolate Gold

This is an OLD recipe by our standards … I made it a few years ago for Valentine’s Day to share with some friends when we had a little surf and turf dinner …

I had this recipe tagged in my cookbook since Christmas morning. It was one of the FIRST recipes I flagged when I opened the box and saw the book! Then I got the weekly email update from Michelle and said, heck, I should try this … so I rooted around in my chocolate stash and had exactly 6 1.2 ounce bars of bittersweet 72% cocoa bars … score! That made everything I needed available in house which made me decide that I needed to make it right then and there!!

Continue reading “Pots O’ Chocolate Gold”

Chilled Spinach Dip

It’s that time of year again where we start pulling out our all time favorite appetizers for the holiday parties!  We just had the boat parade party Saturday so it was a perfect opportunity for me to get some pics of this!

spinach dip ready to serve

It’s a fairly simple recipe and I have yet to meet a single person who does not like this!

real life photo shoots

This is one of those things that happens behind the scenes of real life food bloggers … apparently Kitten was thinking she was supposed to be part of the photo …


A little cropping helps out but you can still see her paw above the spinach!

Ok, here’s what you need to make this really awesome dip!

2 boxes of frozen chopped spinach, thawed

2 packages of Knorrs Vegetable Recipe Mix

1 carton of sour cream

1 can of water chestnuts, chopped

2 cups mayo

1 round loaf pupernuckle bread, hollowed and pieces torn

green onions for garnish

First things first: squeeze that spinach as dry as you can … there’s a lot of liquid in there and you need to remove as much as you can. Toss the spinach in a large bowl with the rest of the ingredients EXCEPT the green onions.

Mix everything really well in a large bowl, cover and put in the fridge to chill for at least an hour.

hollow bread bowl
Bread Bowl

When ready to serve, fill up the bread bowl and serve with the torn pieces on the side for dipping. We generally grab two loaves, one for the bowl and the other we cut up and serve alongside for the dipping. Trust me, you will run out of bread if you don’t use two so keep a stash of tortilla chips and crackers on the side!


Looking forward to sharing with some of these GREAT Parties … go check them out!

Classic Margaritas

I love margaritas. Yes, I know, I also love those Peach Vodka things … but a classic margarita is really hard to beat!  And when one of my girlfriends showed up with a bottle of Patron, I knew we had to make these.

Old picture and do not have any of these bottles, except the skull dude Continue reading “Classic Margaritas”