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by Mike Hultquist · · 12 Comments · Jump to Recipe
Instant Pot Chicken Wings are fall-off-the-bone tender and easily crisp up in the broiler. You can use any seasoning blend or sauce you're craving for this quick and easy recipe!
Instant Pot Chicken Wings
Making chicken wings at home is so much better than going out all the time. At home, you can give your wings some extra TLC, a bit more attention than your local wing joint might give them. And trust me, the minimal extra effort you put into your wings will greatly pay off!
But... What if you're in a hurry? Oh no! When time is a factor and you REALLY want chicken wings at home, consider this NEW option. Chicken wings made in the Instant Pot! I would never have considered making chicken wings in my pressure cooker, but it works. I was initially worried the skins would wind up soft or worse, rubbery, but nope. Check these out.
But the big question is - Are they still crispy? The key for crispy skin is to finish them off in the broiler. The intense finishing heat will crisp them right up and you're into happy land with that perfect bite we've discussed. And dang! They cook fast. Even with broiling time, these were STILL done faster than I normally make them, in roughly half the time, and that is counting the time it took for my pressure cooker to warm up.
Instant Pot Chicken Wings Ingredients
- Chicken wings
- Seasonings - Use your preferred blend, or stay basic with salt, black pepper and garlic powder.
- Olive oil
- Chicken broth - You can use water instead if you' like.
- Hot sauce - For serving. Use your favorite, like my homemade buffalo sauce.
How to Make Instant Pot Wings - the Recipe Method
Wash and dry the chicken wings. Wash and pat dry the chicken wings. Set them into a large mixing bowl.
Season the chicken wings. Add seasonings and olive oil. Rub the wings down good. Really work in those flavors.
Pressure cook the wings. Set them into the pressure cooker or your Instant Pot with the chicken broth or water. Set on HIGH PRESSURE for 9 minutes. It will probably take a bit of time for your pressure cooker to heat up.
Release the pressure. After 9 minutes, carefully release the steam and remove the wings.
Broil the wings for crispy skin. Set your oven to broil and broil the wings on baking sheets about 5-6 minutes, or bake at 425°F. You can go a longer. The goal here is to crisp up the skins. Flip part way through.
Sauce and serve! Toss with your favorite hot sauce and serve! Enjoy every last bite and be sure to lick your fingers for the ultimate messy wing experience.
Buy a Pressure Cooker or Instant Pot
Don't own a pressure cooker? Here is a link to the pressure cooker I own and love:Cuisinart CPC-600AMZ 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black. (NOTE: This is an affiliate link - I earn a couple of bucks). I certainly recommend it. Works great for me!
Buy this Instant Pot (affiliate link, my friends!) for Instant Pot cooking.
Recipe Notes & Tips
- Don't skip the broiling step. This is so important! We all know that wings aren't good unless that skin is nice and crispy. It takes just a few minutes of your time to achieve the best crispy skin, so do NOT skip this important final step!
- Have fun with the flavors. The sky's the limit here. Feel free to experiment with all kinds of homemade or store-bought sauces and seasonings for this basic wing recipe. Teriyaki, hot honey, buffalo, garlic parmesan... I think I might be drooling.
How to Store Instant Pot Chicken Wings
Once cooled to room temperature, transfer your wings to an airtight container and pop them in the fridge. Properly stored, they'll stay fresh for about 2-3 days. While you can reheat them in the microwave, I recommend using your oven or air fryer for the best crispy skin.
Check Out Some of My Other Popular Chicken Wing Recipes
- Air Fryer Chicken Wings
- Fried Chicken Wings
- Crispy Baked BBQ Chicken Wings
- Jalapeno-Cheddar Chicken Wings
- Grilled Ghost Pepper Chicken Wings
- Baked Ghost Pepper Chicken Wings
- Sticky Habanero Glazed Chicken Wings
- Baked Garlic-Parmesan Chicken Wings
- Grilled Jerk Chicken Wings
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Pressure Cooker Chicken Wings Recipe (Instant Pot Chicken Wings)
These pressure cooker chicken wings are fall-off-the-bone tender, easily crisped up in the broiler, perfect for your Instant Pot and easy to make!
Course: Appetizer, Main Course
Cuisine: American
Keyword: chicken wings, hot wings, pressure cooker, wings
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Calories: 496kcal
Author: Mike Hultquist
Servings: 4
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5 from 2 votes
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Ingredients
- 2-3 pounds chicken wings I used 3 pounds for this recipe
- 2-3 tablespoons preferred seasonings Use your favorites, or stay basic with salt, pepper and garlic
- 2 tablespoons olive oil
- ½ cup chicken broth or water
- Hot sauce for serving I used a homemade pesto
Instructions
Wash and pat dry the chicken wings. Set them into a large mixing bowl.
Add seasonings and olive oil. Rub the wings down good. Really work in those flavors.
Set them into the pressure cooker with the chicken broth or water. Set on HIGH PRESSURE for 9 minutes. It will probably take a bit of time for your pressure cooker to heat up.
After 9 minutes, carefully release the steam and remove the wings.
Set your oven to broil and broil the wings on baking sheets about 5-6 minutes, or bake at 425 degrees F. You can go a longer. The goal here is to crisp up the skins. Flip part way through.
Toss with your favorite hot sauce and serve! These are fall-off-the-bone!
Notes
Calories are calculated for 2 pounds of chicken wings, without the added sauce.
You may need additional time for your pressure cooker to heat up.
Nutrition Information
Calories: 496kcal
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Reader Interactions
Comments
Diana says
Mike, these are awesome!! I used 1 tsp Ranch mix because I have heart failure and I am on low sodium diet. But, was great taste and I saved stock to make Tuna Noodle Casserole in Instapot and it turned out great! Thanks for the recipe!Reply
Michael Hultquist - Chili Pepper Madness says
Great, Diana! Thanks!
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sharon says
What kind of seasonings did you use on the wings above? It looks like garlic parmesan? Looks really good?
Reply
Michael Hultquist - Chili Pepper Madness says
Sharon, yes, I used a garlic-parmesan mix. I have a recipe you can check out to duplicate that sauce for your wings - Garlic-Parmesan Chicken Wings Recipe. I hope you like it!
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Sara says
So quick question? What was the texture like before the oven.. I'm currently waiting for my oven to get delivered, and I'm really craving some wings
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Michael Hultquist - Chili Pepper Madness says
Sara, they are just about fall of the bone, quite soft in texture. I think they're very good even without hitting them with the oven.
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Susan Keener says
Mike, I’ve tried a honey BBQ recipe from Pinterest, and cooked my wings frozen. They still turn out great. You just have to add about 2 minutes extra. I will definitely try your recipe.
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Michael Hultquist - Chili Pepper Madness says
Sounds great, Susan. Let me know how it turns out.
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Tiffany says
If I wanted to crisp them in the oven without broil, what would you suggest as a good temp?
REPLY: Tiffany, 425 degrees F. should work for you. -- Mike from Chili Pepper Madness.
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Shawn says
Did you do a quick release or natural pressure release
REPLY: Shawn, I did a quick release on mine. -- Mike from Chili Pepper Madness.
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Julie says
Are the wings frozen at the start?
REPLY: Julie, they were thawed. I've never tried this from frozen but I'm curious. -- Mike from Chili Pepper Madness.
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Rick says
Hi , these sound so tasty. Do you actually put the wings in the stock, or are you steaming them?
ThanksREPLY: Rick, yep, place them in with the stock and seasonings. They come out VERY tender this way. If you want to crisp them up, pop them under the broiler for a bit afterward. -- Mike from Chili Pepper Madness.
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