Instant Pot Buffalo Harissa Chicken Wings bring a bold, North African-inspired twist to classic buffalo wings.
I’m always experimenting with new wing flavors, and these Buffalo Harissa wings quickly became a favorite. Harissa is a spicy North African chili paste commonly used as a condiment — somewhat ubiquitous in its cuisine the way ketchup is in the U.S., though the flavor is entirely different. It’s more roasted-pepper-forward with a pleasant heat that complements chicken perfectly.
Using an Instant Pot speeds things up and delivers tender wings in minutes. In this recipe I used 2 pounds of wings and drumettes — I made a little extra because leftovers are always welcome. I often cook wings directly from frozen in the Instant Pot. Place a trivet or steamer basket in the pot so the wings stay out of the liquid, and skip seasoning at this stage since the real flavor comes from the sauce you toss them in afterward. The Instant Pot makes the process fast and convenient.
I picked up my harissa paste at Trader Joe’s, but it’s widely available at many grocery stores now. Harissa is similar to a chili paste but not sweet — it has a roasted pepper depth and some heat, which makes it an excellent pairing for wings. Don’t skip the broiling step: it adds color and a bit of crispness that improves both texture and flavor. These wings are basically buffalo-style with a distinctive, smoky kick.
Instant Pot Buffalo Harissa Chicken Wings
Ingredients
- 2 pounds Chicken wings and drumettes
- 1 tbsp Butter
- 2 tsp Apple cider vinegar
- 2 tsp Soy sauce
- 2 to 3 tsp Hot sauce (Frank’s RedHot recommended)
- 1 1/2 tbsp Harissa chile paste (Trader Joe’s or similar)
- 1/2 tsp Garlic powder
- 1 cup Water
- 3 tbsp Chopped scallions, for garnish
Instructions
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Note: this recipe was developed with frozen wings. If using fresh wings, reduce Instant Pot cooking time by 2 minutes.
This is a two-part method: the wings are pressure-cooked in the Instant Pot, then finished under the broiler to brown and crisp the skin.
Place the trivet or steamer basket in the Instant Pot to keep the wings above the liquid. Add the wings (no seasoning needed now) and pour 1 cup of water into the pot.
Close the lid, move the valve to SEAL, press the POULTRY button, and set the time to 10 minutes. The pot will take roughly 10–15 minutes to reach pressure.
When cooking finishes, perform a QUICK RELEASE of the pressure, then preheat your oven broiler while you prepare the sauce.
Make the Sauce
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Combine butter, apple cider vinegar, soy sauce, hot sauce, harissa paste, and garlic powder in a microwave-safe bowl. Season with salt and pepper to taste.
Heat in the microwave about 90 seconds or until the butter melts and the sauce is warmed. Stir well and adjust seasoning as needed. You can also warm this in a small saucepan if you prefer.
Broil and Finish
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Arrange the cooked wings in a single layer on a sheet pan. Place the pan about 6 inches from the broiler and broil 4–5 minutes per side, watching carefully so they don’t burn.
Toss the broiled wings in the warm harissa-buffalo sauce until evenly coated. Garnish with chopped scallions and serve immediately.
Enjoy.