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Homemade Instant Pot Chicken Wings recipe photo

Instant Pot Chicken Wings

Tender, saucy chicken wings made quickly in the Instant Pot and finished under the broiler for crispy skin.
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Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 6 servings

Equipment

  • Electric Pressure Cooker (6 or 8 quart)
  • Steamer rack or basket
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Baking sheet or broiler pan
  • Aluminum Foil
  • Tongs

Ingredients
  

  • 3 pounds chicken drumettes or chicken wings
  • 1/2 tablespoon seasoned salt
  • water (for pressure cooking)
  • 1 cup hot sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Pour 1 cup cold water into the inner pot for a 3- or 6-quart Instant Pot, or 1½ cups for an 8-quart; place a steamer rack or basket inside.
  • If using whole wings, separate into drumettes and flats and discard tips; pat wings dry with paper towels.
  • Place the wings in a large bowl, sprinkle with 1/2 tablespoon seasoned salt, and toss to coat evenly.
  • Arrange the seasoned wings on the rack or in the basket (they may overlap) and secure the lid, sealing the vent.
  • For fresh or fully thawed wings, cook on high pressure for 10 minutes; for frozen wings, cook on high pressure for 15 minutes.
  • Allow the pressure to release naturally for at least 10 minutes, then carefully remove the lid and transfer the wings to a clean bowl.
  • Whisk together 1 cup hot sauce, 1 tablespoon honey, 1 teaspoon garlic powder, and 2 tablespoons melted unsalted butter in a small bowl to make the sauce.
  • Add 1/2 cup of the prepared sauce to the wings and gently toss to coat.
  • Line a baking sheet or broiler pan with foil, arrange the wings in a single layer, and broil on high for 2–3 minutes per side until the skin is golden and crispy.
  • Brush wings with additional sauce if desired and serve immediately.

Notes

  • Drumettes generally yield more meat and are easier to eat.
  • Broiling is optional but gives crisper skin.
  • You can use barbecue, teriyaki, or honey mustard instead of buffalo sauce.
  • Seasoning frozen wings is fine though rub may not stick as well.
  • Separate whole wings into drumettes and flats for even cooking.