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Instant Pot Chicken Wings are easy to prep, unbelievably tender, and full of flavor. Finished with buffalo sauce and crisped under the broiler, they deliver restaurant-quality taste and that crispy skin you crave with minimal effort and no grease!
Just like my recipes for Instant Pot chicken thighs, Instant Pot whole chicken, and Instant Pot chicken breast, you can use fresh or frozen chicken for this recipe. But the real reason to make wings in the Instant Pot? The skin becomes melt-in-your-mouth tender and it's a total game changer.
Kristen's Keys for Instant Pot Chicken Wings
Before you start, pay attention to these tips. They are the difference makers when it comes to making chicken wings using the Instant Pot.
- Use a trivet or steamer basket. This keeps the wings lifted above the water so they don't become soggy.
- Don't rush the pressure release. Letting the pressure release naturally for at least 10 minutes after cooking keeps the meat tender instead of tough. This step matters more than you think.
- A quick broil (or air-fry) is not optional. Pressure cooking gives you tender wings; the broiler gives you texture. And when it comes to irresistible chicken wings, that crispy skin is key.
5-star REader Review
Amazing recipe and the steps were easy to follow. I'm new to using my Instant pot; this was only my second time. The wings were so tender and received rave reviews by my family. -Monique
How to Make Instant Pot Chicken Wings
Regardless if you are a seasoned pro or are just learning how to use the Instant Pot, this section walks you through the process or making wings in the Instant Pot, with a few tips along the way.
Step One: Prepare the Instant Pot
Before touching the wings, I recommend setting up the Instant Pot so that once the wings are seasoned you can add them right to the pot. Simply add cold tap water into the inner pot and place a trivet or steamer inside the pot. Remember to use cold tap water, as hot water can throw off the timing since pressure builds more quickly.
Step Two: Season and Stack
Toss the wings (even if they are frozen) with seasoned salt or salt and pepper. We are just building a base layer of flavor; the real flavor comes when we sauce the wings after pressure cooking.
Place the seasoned wings on the trivet (or in the basket). Overlapping is totally fine; the Instant Pot doesn't need perfect spacing to do its job.
Step Three: Pressure Cook
Seal the lid and cook on high pressure for 10 minutes if the wings are fresh or thawed, or 15 minutes if frozen. Once the cook time is up, let the pressure release naturally for at least 10 minutes.
Step Four: Prepare Buffalo Sauce (Optional)
While the wings are pressure cooking, you can quickly whip up homemade buffalo wings sauce by mixing hot sauce with honey, garlic powder, and melted butter.
Step Five: Toss Wings with Sauce
Carefully remove the wings and transfer them to a clean bowl. Toss with the prepared buffalo wing sauce or sauce of choice. Barbecue, teriyaki, or honey mustard all work beautifully.
Step Six: Broil
Place the sauced chicken wings onto a foil-lined baking sheet or broiler pan and broil until the skin is crispy, flipping once to ensure both sides are nice and golden. Watch closely, as the wings can go from crispy to burnt in a matter of minutes.
Step Seven: Serve
Before serving, brush the crispy wings with a bit more sauce for the ultimate flavor. Then grab some napkins, put out bleu cheese or ranch dressing and watch them disappear!
Instant Pot Chicken Wings FAQs
I recommend using chicken drumettes, as they typically yield more meat. If using full wings, separate drumettes and flats for even cooking. Dry-chilled wings are my favorite as they tend to have the least amount of grizzle and fat.
Yes! You can use an air fryer lid designed for the Instant Pot or air fryer to finish the wings. Air-fry at 400℉ for 1-2 minutes per side. Keep in mind you will likely need to work in batches so the wings evenly crisp up. You can also use my air fryer chicken wing recipe if you want to prepare chicken wings from start to finish in the air fryer.
Yes! Simply double the amount of wings and seasonings, but leave the amount of water and cook time teh same.
More Favorite Appetizers
Whether you are hosting a party, prepping for game day, or just craving wings, this easy recipe always hits the spot. Pair them with homemade chip dip and pull-apart pizza bread or any of the following game day recipes for the ultimate spread.
Instant Pot Chicken Wings
Video
Ingredients
For the Chicken Wings
- 3 pounds chicken drumettes or chicken wings
- ½ tablespoon seasoned salt
- water, for pressure cooking
For the Buffalo Sauce (Optional)
- 1 cup hot sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
Instructions
- For a 3 or 6-quart model, pour 1 cup of cold tap water into the inner pot. For an 8-quart model, use 1½ cups of cold tap water. Place a rack or steamer basket inside the instant pot.
- If needed, separate the wings into drumettes and flats, removing and discarding the tips. Place the wings into a large mixing bowl, add ½ tablespoon seasoned salt, and toss to coat.
- Place the seasoned wings on the rack or basket. It is fine if they overlap.
- Place the lid on Instant Pot, being sure vent knob is closed. For fresh/defrosted wings: cook for 10 minutes on high pressure. For frozen wings: cook for 15 minutes on high pressure.
- While the wings are pressure cooking, prepare the buffalo sauce (if desired) by mixing together 1 cup hot sauce, 1 tablespoon honey, 1 teaspoon garlic powder, and 2 tablespoons unsalted butter (melted) in a small mixing bowl.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. (Just leave the Instant Pot alone.)
- Once the pressure has released, remove the wings from the Instant Pot and place them into a clean bowl. Pour ½ cup of the prepared buffalo sauce (or YOUR favorite sauce) over the chicken wings and gently toss to coat in the sauce.
- Place the chicken wings on a baking sheet or broiler pan that has been lined with foil. Broil the chicken wings under high heat for 2-3 minutes per side, until the skin is golden and crispy.
- Brush the broiled wings with additional sauce and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2019 and updated in 2026.
You can also use surger to cut the heat
How can I change recipe for mild sauce?
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.
Making these tonight. Hoping they come out great!
Hope you enjoy!
not fall off the bone
Hi Paul. I am sorry these did not turn out tender for you. Did you allow for a natural pressure release?
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!
Hi Sarah! It is really quite surprising the results isn't it? The meat is SO tender indeed. Glad you enjoyed!
These were so easy and turned out perfect! Definitely a keeper recipe. So much healthier too as some of the fat comes off in the instant pot as well.
They really are so good! Glad you enjoyed!
Loved this! Was able to make yummy wings without smelling up the house!
I am so glad you enjoyed Terra! So much less smelly than frying 😉