You will be amazed at just how good Instant Pot Chicken Wings are! Ready in less than 30 minutes, these Buffalo Chicken Wings are the most tender and flavorful chicken wings you will ever have.
Wings are my husband’s favorite go-to football snack and he has been known to devour more than his fair share during a football game or two.
But convincing him that homemade buffalo wings are just as good as store-bought wings, that is a bit harder sell.
However, even he agrees, these Instant Pot Wings are Incredible.
Not only are these chicken wings incredibly full of flavor, but Instant Pot Wings are also the most tender wings you will ever have!
Tossed with a homemade spice rub and steamed to tender perfection, the chicken wings are then finished with a homemade buffalo sauce and broiled to achieve crisp skin.
- Chicken Wings: You can make fresh or frozen chicken wings in the Instant Pot. I recommend using chicken drumettes, as they typically yield more meat. If using full wings, remove tips, and separate drumettes and flats separated (cook time remains the same.)
- Seasonings: Seasoned salt, which is a mixture of salt, paprika, garlic powder, onion powder, and a few other spices is the perfect choice to add flavor to the wings. Use homemade seasoned salt or your favorite store brand.
- Sauce: I have included a recipe for a homemade buffalo sauce, as that is our preferred finishing touch for these wings. Feel free to use your favorite sauce–barbecue, teriyaki, or honey mustard are all great options.
How to Make Instant Pot Chicken Wings
- Season chicken wings with spice rub. Don’t be afraid to toss frozen meat with seasonings, the rub won’t stick as well, but it will still help to season the chicken wings perfectly.
- Place 1 cup of water in Instant Pot.
- Place rack or steamer basket inside the pressure cooker.
- Place wings on a rack or in a steamer basket.
- Close the lid on the pressure cooker and be sure to have it sealed.
- Pressure Cook Chicken Wings according to whether the wings are fresh or frozen.
- Toss with half the buffalo sauce.
- Broil chicken wings until skin is crispy. This step is not necessary, but most people prefer the crispy chicken skin on the wings.
- Brush remaining buffalo sauce over chicken wings.
- Serve with homemade ranch dressing or bleu cheese dressing.
Homemade Buffalo Sauce
In my husband’s book, buffalo sauce is the only sauce acceptable for chicken wings.
- Mix together hot sauce (like Red Hot brand), with melted butter, honey, and garlic powder.
- The honey and butter help to add depth and balance the hot sauce and garlic makes everything better.
More Instant Pot Chicken Recipes
- Instant Pot Chicken Breasts
- Instant Pot Chicken Thighs
- Instant Pot Salsa Verde Chicken
- Instant Pot Whole Chicken
- Instant Pot Chicken Chili
Instant Pot Chicken Wings
For the Chicken Wings
- 3 pounds chicken drumettes or wings
- 1/2 tablespoon seasoned salt
- 1 cup water
For the Buffalo Sauce
- 1 cup hot sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 2 tablespoons butter melted
- Toss chicken wings with seasoned salt.
- Pour 1 cup water into inner pot of pressure cooker for a 6 quart Instant Pot and 1.5 cups of water into an 8 quart instant pot. Place rack or steamer basket inside instant pot.
- Place seasoned wings on rack or in steamer basket.
- Seal lid of pressure cooker, being sure vent knob is closed to sealed.
- For Fresh Wings: Cook on high pressure for 10 minutes.
- For Frozen Wings: Cook on high pressure for 15 minutes.
- Once the cook time has elapsed, let pressure release naturally for 5 minutes, then do a quick pressure release of any remaining pressure.
- Remove chicken wings from instant pot and place in large bowl.
- Mix together the hot sauce, honey, butter, and garlic powder.
- Pour half the buffalo sauce over the chicken wings and gently toss.
- Place the chicken wings on a baking sheet or broiler pan--I prefer to line the bottom of the pan with foil for easier clean-up.
- Broil chicken wings under high heat for 2-3 minutes per side to crisp up the chicken skin.
- Brush the chicken wings with remaining buffalo sauce and serve.
- I prefer to use chicken drumettes, as they typically yield more meat.
- If using full wings, remove tips, and separate drumettes and flats separated (cook time remains the same.)
- It is not necessary to broil the chicken wings, but most people prefer the crispy chicken skin on the wings.
- Don't be afraid to toss frozen meat with seasonings, the rub won't stick as well, but it will still help to season the chicken wings perfectly.