I firmly believe that if you really want to save money ... you must believe and know that you have complete control over the food you buy and the method by which you cook it.


2012 has officially arrived and tick-tock, the clock is running.  It’s time to get serious and to be intentional about these kinds of things ... they add up and so therefore, they matter!


Eric and I knew early on that we would have to rival restaurant foods if we were going to be successful in keeping ourselves out of the restaurants to save money!


Chicken Wings can be one of the most over-priced menu items.  So challenge yourself to get good at making them at home this year - invite people over and ask them to bring a dish to pass - and I don’t think you’ll miss the restaurant!


As with all the other Chicken Wing recipes I’ve posted, these are the Wings that you buy frozen, in a large zipper like bag.  I buy them at the wholesale club - where a 10 pound bag is around $17 - $1.70 per pound!!  Saving $$.


I recalled watching an episode of Good Eats a few months ago about wings.  Alton Brown suggested steaming the wings and then going from there.  I didn’t take much note of the program until I had a true God moment in regards to the Pressure Cooker.  God really knows all the answers.


This is so simple - and if anything - perhaps it’s what you need to go out and purchase that Pressure Cooker for yourself!


Here’s my Recipe:


  1. -8 chicken wings, thawed

  2. -1 tablespoon seasoned salt

  3. -1 tablespoon kosher salt

  4. -1 tablespoon ground black pepper

  5. -1 cup water

  6. -1 tablespoon vegetable oil, or more if needed


You can easily double or triple the recipe - just don’t stack your pressure cooker more than 2/3 full.


Sprinkle both sides of the chicken wings with the seasoned salt, salt and black pepper.  Don’t worry if it seems like a lot - they need the flavor.


Pour 1 cup of water in the bottom of your pressure cooker.


Set the rack or trivet inside your pressure cooker and stack the seasoned wings on the rack.  It’s ok if they overlap.  Another reason you want them seasoned heavily.


Lock the lid in place and bring to High Pressure, over high heat - or if using an electric pressure cooker - set the Menu for High pressure.  Cook for 8 minutes and release the pressure naturally.


While the pressure is releasing, pre-heat your Broiler to HIGH.  You could also pre-heat your grill.  Or even heat some oil in a fry pan to quickly fry them crispy.


Then, prepare a broiler safe baking sheet, by lining it with aluminum foil and drizzling a small amount of the vegetable oil over the foil.


When you are able to open the lid of the pressure cooker, do so carefully so as to not burn yourself with residual steam.  Using tongs, place the Chicken Wings on the prepared  baking sheet.


Pour the remaining vegetable oil over the top of the wings and place under the broiler for  3 to 5 minutes per side - or until crispy and golden brown.


Carefully remove and allow them to cool for a couple of minutes.  You could drizzle with your favorite Wings sauce or serve simply naked with a dipping sauce on the side.  We love them just naked and seasoned perfectly.


Trust us - these are YUMMY --- serve with Slow Cooker Macaroni & Cheese!!


P.S. - Congratulations Michigan State University on your Outback Bowl victory!


P.S. - For Blue Cheese Dipping Sauce ... Click Here for the recipe!