Photo: Alison Miksch
Active Time
20 Mins
Total Time
50 Mins
Serves 6 (serving size: 3 drumettes) 

Put away your buffalo sauce, and reach for these tangy and sweet wings instead. Coated in a raspberry-chipotle mixture, these drumettes are finger-licking good. Whip up a batch with the Instant Pot for your next tailgating event or fun night in. Best part? These are only 94 calories per serving. 

How to Make It

Step 1

Whisk together water, jam, lime juice, chipotles, garlic, sugar, salt, and pepper in a 6-quart programmable electric pressure cooker. Add drumettes; toss to coat. Close and lock lid of cooker; turn the pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 20 minutes.

Step 2

While drumettes are cooking, preheat broiler to HIGH with oven rack 6 inches from heat.

Step 3

Turn pressure release valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid; transfer drumettes to a large bowl.

Step 4

Program cooker to sauté on normal heat. Bring raspberry sauce to a simmer in cooker. Whisk together cornstarch and cold water in a small bowl. Whisk cornstarch mixture into raspberry mixture, and cook, whisking constantly until thickened, 1 to 2 minutes. Add 1/3 cup raspberry sauce to bowl with chicken; toss to coat. Transfer chicken to an aluminum foil-lined rimmed baking sheet. Broil until lightly charred, 3 to 4 minutes. Serve with remaining raspberry sauce for dipping.

Chef's Notes

This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.