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.
Serve these Instant Pot Wings Bleu Cheese or Homemade Ranch. Add Taco Dip and Pizza Rolls to the spread for a perfect game day spread.
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.
Key Ingredients
- 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
Pressure Cooker Buffalo Chicken Wings are tender, full of flavor and much healthier than deep fried wings.
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Servings: 6 people
Calories: 322kcal
Ingredients
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
Instructions
- 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 the rack or in the steamer basket.
- Seal lid of the pressure cooker, being sure vent knob is closed.
- 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 the 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.
Notes
- 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.
Nutrition
Calories: 322kcal | Carbohydrates: 3g | Protein: 22g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 1763mg | Potassium: 254mg | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 30.8mg | Calcium: 18mg | Iron: 1.4mg
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Loved this but I do feel the proportions for the sauce were far too biased toward the chilli. It was too sharp and also not sweet enough. I felt it needed much less chilli sauce
more butter and more sugar or honey as you used. Of course I agree that these things are
subjective but feel on the whole it would be too hot and throat catchy for most people but thank you for another IP recipe. The more we get the better. (I think you said hubby likes it though)
We love chicken wings at our house, and we’ve tried them in a variety of ways. However, we felt that this InstaPot version was not as good as it could be. When I try this version again, there are a few changes I’d make. 1) Cut down on the cooking time in the IP. Our wings came out after 10 minutes, plus 5 minutes natural pressure release. There were a good number of the wings that came right off the bone when I tried to take them out. 2) Increase the roasting time. After the suggested 2-3 minutes of broiler time, our wings were nowhere near crispy. Even after leaving them in for additional 5 minutes, they still never crisped up. 3) Use a non-stick aluminum foil to cover the broiler pan. We used regular foil which allowed many of the wings to stick, making them hard to get out, or tearing them up when we did get them out.
What If I were cooking closer to 5 pounds of wings? Would I increase the time ?
Hi Nicole! No change in cook time, just plan a little longer to come to pressure. Enjoy!
Me and the fiance just did these with out fav costco/kirkland fresh wings. We did them from frozen for 15 minutes. Brushed them up and put them on broil for maybe 10 mins or so.
WOW! Our family really loves our wings on the grill, but this was so quick and easy it will surely be an alternate in our household! Winner winner chicken dinner!
I am so glad you enjoyed Chase!
How much is a serving size?
Hi Valerie. The serving size for the nutritional value is approximately 4 wings.
Hi Kristen,
Thanks so much for the recipe! I want to make these for tomorrow and have time to do it today. I’m wondering if I can do the instapot part today, store the wings in the fridge and then Do the broiler part tomorrow right before we eat. What are your thoughts? Thanks so so much!!
Absolutely Lisa! I would take your wings out of the fridge for 15-20 minutes before broiling so they will warm up easier 🙂 I hope you enjoy!
Hi there – I just came across this recipe and plan to make it tomorrow for the Super Bowl! Do the wings need to be in a single layer in the Instant Pot or can they piled on top of each other? I would think with using 3 lbs they would be piled up but want to make sure. Thanks!
Hi Katharine! You can pile up the wings without an issue. I do like to broil them in a single layer. I hope you enjoy!
Before I make these could you please explain # 11 of the instructions. I don’t understand what you mean by, “and topped with a cooking rack”.
Hi Teresa! I typically use a broiler pan, but that is not necessary–a sheet pan lined with foil will work. I will clarify in the directions.