TURKEY WINGS INSTANT POT RECIPES

Steps:

• Season the outside and inside of the turkey with kosher salt and black pepper. Rub dried sage, rosemary and thyme (or preferred spices) on the outside skin of the turkey.
• Put half of the onion and one clove of garlic inside the cavity of the turkey.
• Add the remaining onion, garlic and vegetables to the bottom of the inner pot of an 8-quart Instant Pot. Place the trivet on top of the vegetables. Pour in the chicken broth.
• Tuck the wings under the turkey, then set the turkey on top of the trivet.
• Lock the lid and push the steam valve to the sealing position. Then, press the High Pressure or Manual button and set the time for 46 minutes (about 6 minutes per pound of turkey). Allow the turkey to naturally release for 10 minutes, then release the rest of the pressure by pushing the steam valve to venting.
• Carefully open the lid and allow to cool for 5 minutes before carefully transferring the turkey to a large baking sheet. Baste the skin with oil or drippings from the Instant Pot and top with more dried herbs, if desired.
• Broil the turkey for about 5 minutes, or until golden, watching closely to make sure the skin does not burn.

Steps:

• Line 2 medium baking sheets with aluminum foil. In a large bowl, combine chicken wings with garlic powder and paprika and season with salt and pepper. Toss to coat. Add 3/4 cup water to bottom of Instant Pot. Place trivet inside pot and add wings. Secure lid and press the manual setting. Cook on high for 10 minutes. When cooking has finished, do a quick release. Meanwhile, make sauce: In a microwave safe bowl, microwave butter until melted completely. Whisk in hot sauce. Heat broiler to high. Transfer cooked wings to a large bowl and toss with 1/2 the sauce. Place in an even layer on prepared baking sheet and broil until crisp, about 4 minutes per side. Remove from tray and place back in bowl. Gently toss with remaining sauce and serve.