Instant Pot Buffalo Chicken Wings with Blue Cheese Dip (Low Carb, Primal, GAPS)
Made with healthy ingredients, these Buffalo Chicken Wings are as nutritious as they are delicious. Dip them in the Blue Cheese Dip for extra flavor. This low-carb recipe is also naturally Primal and GAPS diet compliant.
Servings 8
Ingredients
For Chicken Wings:
Blue Cheese Dip:
- ½ cup sour cream
- ½ cup crumbled Blue Cheese
- ¼ cup mayonnaise
- 2 garlic cloves minced
- 1 tablespoon lemon juice
Instructions
Chicken Wings
- Pour 1 cup of water into the bottom of the stainless steel inner pot.
- Set the steamer basket or trivet in the pot and place chicken wings in single layer, as much as possible (some pieces will overlap, that's okay, but try to space them out evenly).
- Close the lid on the pressure cooker and turn the valve to Sealing position.
- Press Manual and set time to 10 minutes on high pressure.
- When the 10 minutes is up, press Cancel and let the pot naturally release pressure (this should take approximately 10-15 minutes).
Buffalo Sauce
- Meanwhile, prepare the Buffalo Sauce by heating hot sauce, honey, butter and salt in a small saucepan over medium heat.
- When Instant Pot has depressurized and the silver dial (safety pin) dropped, carefully open the lid. Remove chicken wings and pat dry with paper towels.
- Directly on a baking sheet, pour buffalo sauce over the chicken wings and toss gently to combine. Spread the wings in a single layer on the sheet and place under the broiler for 5 minutes or until browned.
- While chicken is broiling, combine crumbled blue cheese, yogurt, mayonnaise, garlic and lemon. Salt and pepper to taste if desired.
- Enjoy buffalo wings by dipping them into the blue cheese dip. Serve alongside with some celery sticks and carrots.
Notes
Nutrition
Calories: 438kcal | Carbohydrates: 3g | Protein: 24g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 782mg | Potassium: 254mg | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 13.2mg | Calcium: 78mg | Iron: 1.3mg