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 Breast
- Instant Pot Butter Chicken
- Instant Pot Whole Chicken
- Instant Pot Chicken Chili
If you enjoyed these Instant Pot Chicken Wings, please leave a comment and review below.
Instant Pot Chicken Wings
Ingredients
For the Chicken Wings
- 3 pounds chicken drumettes or wings
- ½ 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
Hazel
Could not be easier! Thanks for this great and simple recipe. Everyone was very happy to eat wings tonight - and it didn't take much time or effort. This is a keeper.
Kristen Chidsey
Thanks for sharing you enjoyed Hazel.
Mike Walsh
Using an Instant Por (brand) cooker, roughly how long should it take to get the wings (a dozen) just to the edge of being done? I'd like to finish them in a cast iron skillet to crisp the skin.
Kristen Chidsey
Hi Mike! I have not tried undercooking the chicken, so I can't give exact timing without experimenting myself. I will say I broil them after being cooked, so you can probably do the same for searing. OR I would suggest cooking for 6-7 minutes with NPR and then finishing in skillet.
Shantell Davis
I have a three quart instant pot. Do you think that would use the same amount of water as the 6 quart? This recipe looks so tasty and I want to try it. Thank you!
Kristen Chidsey
I would use 3/4 cup of water Shantell. Enjoy!
Lindsay
These look great! Can you cook them first and broil the next day?
Kristen Chidsey
Yes absolutely Lindsay.
Kenna
I tried this tonight! Very good! I did two batches as I wasn't sure if I should stack them in the steamer basket. I used frozen and I stood them up in the basket and fit however many I could! I did barbeque as I'm not a fan of hot sauce. I also did quite a bit longer for the broiler to really crispen them up! Super easy and so quick! Thank you!!
Kristen Chidsey
Hi Kenna! I am so glad you enjoyed the wings! For future reference, you are fine to stack the wings.
David Pittinger
You can also use surger to cut the heat
Lisa
How can I change recipe for mild sauce?
Kristen Chidsey
Hi Lisa! You can use BBQ sauce, or you can mix 1/4 cup melted butter with 1 teaspoon garlic powder and 1/4 cup each of hot sauce and tomato sauce to cut down on heat. I would suggest cooking that over low heat for about 5 minutes to cook off the canned tomato taste.
Heather
Making these tonight. Hoping they come out great!
Kristen Chidsey
Hope you enjoy!
paul smith
not fall off the bone
Kristen Chidsey
Hi Paul. I am sorry these did not turn out tender for you. Did you allow for a natural pressure release?
Sarah
I've had a hard time adjusting to my Instant Pot, so I was worried about making these. I thought they were going to be a complete fail because they seemed really soggy and looked kind of pale and sickly. That all resolved when I tossed them in sauce and broiled them. The meat was extremely tender!
Kristen Chidsey
Hi Sarah! It is really quite surprising the results isn't it? The meat is SO tender indeed. Glad you enjoyed!