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Homemade Instant Pot BBQ Chicken Wings Recipe photo

Instant Pot BBQ Chicken Wings Recipe

Tender, spicy-sweet BBQ chicken wings cooked in the Instant Pot and finished under the broiler or on the grill for a caramelized glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Mixing Bowl
  • Measuring Spoons
  • Trivet
  • baking sheet (for broiling) or grill
  • Aluminum Foil
  • Tongs

Ingredients
  

  • 3 lb chicken wings cut, tips discarded
  • 3 tablespoons light brown sugar packed
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water for the Instant Pot
  • 1/2 cup BBQ sauce
  • 2 tablespoons hot sauce optional

Instructions
 

  • Place the Instant Pot trivet in the insert and pour 1/2 cup water into the bottom of the pot.
  • In a small bowl, whisk together the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper until combined.
  • Trim whole wings if needed, removing tips and separating wingette and drumette; discard tips or save for stock.
  • Sprinkle the spice mixture over the wings and rub it in with your fingers to coat evenly.
  • Arrange the seasoned wings on the trivet in a single layer or slightly stacked, close the lid, set the valve to sealing, and select high pressure (Manual) for 5 minutes.
  • When the cook time ends, press cancel/off and let the pressure release naturally for 10 minutes, then carefully vent remaining pressure and open the lid away from your face.
  • Remove the wings to a bowl or plate and pour the BBQ sauce and optional hot sauce over them; toss gently to coat.
  • To finish under the broiler: arrange sauced wings on an aluminum foil–lined baking sheet and broil 2–5 minutes until the sauce caramelizes, watching closely to avoid burning.
  • To finish on the grill: place sauced wings over direct heat and cook until the sauce is caramelized, turning as needed.
  • Let the wings cool briefly before serving.

Notes

  • Trim wing tips at the joints to separate drumette and wingette.
  • Use packed brown sugar for accurate sweetness.
  • Adjust cayenne to control heat level.
  • Watch wings closely while broiling to prevent burning.
  • Optional hot sauce can be omitted for milder flavor.