The last few times we made buffalo hot wings, I prepared them with the
Alton Brown method of steaming them for 10-15 minutes in a pot with a
vegetable steamer and then baking them in the oven for a full 40
minutes. The steaming renders out most of the fat in the skin and then
baking it makes them nice and crispy on the outside.

I love my pressure cooker, so I figured I could reduce the time needed
to make our wings by pressure cooking them at 15 PSI for just 5
minutes and then crisping them in the oven for only 20 minutes.

The end result was pretty good. Some of them could have used a few
minutes under the oven's broiler though.

I took pictures of the process. Here's the gallery -
http://www.paulstravelpictures.com/P...n-Wings-Recipe

I'm going to try this again in the future but perhaps switch from
baking at 450F to instead using the broiler for the full 20 minutes
with a flip after the first 10.

Cheers,
Paul