Comments on: Pressure Cooker Buffalo Drumsticks

By: Suzie the Foodie

Suzie the Foodie — Mon, 17 Oct 2016 19:03:25 +0000

Hey Gina! Sorry for the delayed response, I was out of town. To be honest, I thought you could just do so on the chicken setting without a lot of liquid. There were some juices from the chicken mixed in with the oil of course.

By: Gina

Gina — Thu, 29 Sep 2016 07:41:05 +0000

How did you get the pot to pressure with no liquid?

By: Suzie the Foodie

Suzie the Foodie — Thu, 11 Feb 2016 16:46:25 +0000

I always rinse my meat! 🙂 And that sounds a heck of a lot easier, LOL. Thank you!

By: Anonymous

Anonymous — Thu, 11 Feb 2016 12:38:38 +0000

You know what? I am going to rinse 2lbs of chicken drumsticks (I worked in a grocery store – rinse your meat and everything else you think might have touched a dirty floor – wash your cans too), toss them in the pot, 2 cups of water, put on the lid and hit the “poultry” setting, closed valve. When the timer goes off, smother them in some wing sauce and call it a day.

By: Suzie the Foodie

Suzie the Foodie — Wed, 23 Sep 2015 01:26:08 +0000

It’s true, they are cheap IM! Interesting, you skip the browning eh? I like the idea of finishing them off in the oven under the broiler, that’s a great idea to crisp them up. Fantastic, thank you!

By: Idaho_miles

Idaho_miles — Sun, 20 Sep 2015 23:39:29 +0000

Susie…now back to the “wings”. I use drumsticks – they are CHEAP CHEAP CHEAP. I feed a crew who only eat “meat on the bone”, so these work great. RECOMMENDATION: Here is an easier way that brings raves. I wash the chicken pieces and pat dry skin and all. Leaving the skin on, I use a wing “rub” and coat the chicken pressing the rub onto the skin. Layer the drumsticks into the pot evenly. (skip the browning). Pressure cook for 20 minutes. Use quick release method to lower pressure until able to remove lid. Preheat oven to 450 degrees, raising top rack within 6 inches of the top. Line a baking sheet with parchment or foil and spray with cooking spray or brush with oil. Line the drumsticks on the baking sheet, coat with favorite Wing sauce, and place in hot oven. Raise temp to broil for 3 to 5 minutes,until sauce glazes chicken, turning to distribute evenly and broiling until crisp. Serve with more sauce, dip and accompaniments. Total time 30 minutes for lip-smacking goodness!

By: The Happy Whisk

The Happy Whisk — Wed, 11 Mar 2015 23:32:39 +0000

Sounds like you might be cutting down too deep. There’s a way to remove the top breast and under will be the tenderloin. Once you nail that, I promise, no bones.

By: suziethefoodie

suziethefoodie — Fri, 06 Mar 2015 13:50:56 +0000

LOL, I had a friend like that too. When he would get chicken wings there would be empty little broken sticks left! It would take him hours too.

By: suziethefoodie

suziethefoodie — Fri, 06 Mar 2015 13:49:58 +0000

I end up buying a huge bag (2 kg) of frozen chicken breasts to save money but they are just not very high quality and they loose all their moisture but he seems to be OK with it, especially now that I have a pressure cooker.

I always miss a bone when I remove the chicken breasts and he freaks out so I haven’t been doing that as much.

By: The Happy Whisk

The Happy Whisk — Fri, 06 Mar 2015 04:40:05 +0000

Wanna hear something gross? I have a friend, who had a friend who would snap the bare chicken leg in half and suck the insides, out.