These Instant Pot Chicken Wings are the perfect weeknight shortcut and party pleaser rolled into one. Juicy, tender drumettes (or wings, if you prefer) get pressure-cooked to fall-off-the-bone perfection, then tossed in a glossy, tangy-hot sauce that’s balanced with a touch of honey and butter. The whole method is fast, forgiving, and so satisfying—great for busy evenings, game day, or anytime you want lots of flavor with minimal fuss.

Before we dive into the step-by-step, here are the exact ingredients you’ll need. The recipe keeps things simple and pantry-friendly, relying on a few bold flavors to shine through.

Ingredients

3 pounds chicken drumettes or chicken wings
½ tablespoon seasoned salt
water, for pressure cooking
1 cup hot sauce
1 tablespoon honey
1 teaspoon garlic powder
2 tablespoons unsalted butter, melted

Why this method works

Pressure cooking with an Instant Pot lets you cook chicken wings quickly while keeping them moist. The steam and high pressure infuse the meat with flavor and break down connective tissue, so the drumettes are tender without drying out. Finishing the wings in a hot skillet or under a broiler isn’t required if you prefer softer wings, but a quick crisp in a pan or oven will give you that coveted edge and caramelization on the skin. The sauce is streamlined—hot sauce, honey, garlic powder, and butter—so it coats each piece beautifully, giving sweet-heat and richness in every bite.

Prep tips

Pat the drumettes dry before seasoning to help the seasoned salt stick and to promote better browning if you choose to crisp them after pressure cooking.
Use a plain hot sauce you already like—this recipe reaches its balance with a touch of honey to tame the acidity and a bit of butter to add silkiness.
If your chicken pieces are crowded in the pot, it’s okay; pressure cooking is forgiving. You can arrange them in layers if needed.
Reserve a few spoonfuls of sauce before tossing the wings if you want to brush on extra after crisping for more glossy finish.

Step-by-step directions

Follow these clear steps in order. They are written to match the ingredients list exactly and to make the cooking process straightforward.

Season the chicken. Pat 3 pounds chicken drumettes or wings dry with paper towels. Sprinkle ½ tablespoon seasoned salt evenly over the pieces and rub gently so each drumette has a light coating.
Prepare the Instant Pot. Pour 1 cup of water into the Instant Pot insert. Place the trivet or a steam rack inside the pot. Arrange the seasoned drumettes on top of the trivet in a single layer if possible; if they don’t all fit flat, stacking lightly is okay.
Pressure cook. Secure the lid and set the valve to sealing. Select the Manual or Pressure Cook setting on high and set the time for 8 minutes. Allow the Instant Pot to build pressure, cook for the programmed time, then let the pressure release naturally for 5 minutes. After 5 minutes, carefully move the valve to venting to perform a quick release for any remaining pressure. Open the lid when the float valve drops.
Drain and rest. Use tongs to transfer the cooked drumettes to a plate and let them rest for 2–3 minutes while you make the sauce. If you plan to crisp them later, leave them undisturbed until the sauce is ready.
Make the sauce. In a medium bowl, whisk together 1 cup hot sauce, 1 tablespoon honey, 1 teaspoon garlic powder, and 2 tablespoons unsalted butter (melted). Whisk until the honey dissolves and the mixture becomes smooth and slightly glossy.
Toss the wings in sauce. Place the drumettes back in the bowl with the sauce or use a large mixing bowl. Pour the sauce over the cooked chicken and toss gently until each piece is evenly coated.
Optional crisping for texture. If you want crisp skin, heat a large nonstick or cast-iron skillet over medium-high heat with a light brush of neutral oil. Add the sauced drumettes in a single layer (work in batches if necessary). Cook 1–2 minutes per side, just until edges caramelize and sauce begins to blister. Alternatively, arrange coated wings on a foil-lined baking sheet and broil on high for 2–3 minutes, watching closely so they don’t burn.
Finish and serve. Transfer the wings to a serving platter. If desired, spoon any reserved sauce over the top for extra shine. Serve immediately with cooling dipping options like a simple yogurt-based dip or sliced celery and carrot sticks.

Serving suggestions

These Instant Pot Chicken Wings pair well with crunchy vegetables, a crisp salad, or fluffy rice. For a classic combo, serve with a cooling dip made from plain yogurt blended with a squeeze of lemon, salt, and a pinch of garlic powder. You can also offer a side of roasted potatoes or a light slaw to balance the heat.

Variations and swaps

Milder sauce: Reduce the hot sauce to ¾ cup and add ¼ cup tomato-based ketchup to mellow the heat while adding sweetness.
Extra garlicky: Add ½ teaspoon onion powder and increase garlic powder to 1 ½ teaspoons in the sauce.
Sticky-sweet glaze: Stir 1 tablespoon brown sugar into the sauce before tossing for deeper caramel notes.
Air-fryer finish: Instead of a skillet or broiler, place sauced wings in a preheated air fryer at 400°F (200°C) for 3–5 minutes to get them crispier.

Make-ahead and storage

Cooked wings hold well in the refrigerator for up to 3 days. Store in an airtight container with any leftover sauce separated to preserve texture. Reheat in a hot skillet or under a broiler for the best results; microwaving will heat but won’t preserve crispness. Freeze cooled wings for up to 3 months in a freezer-safe bag—thaw overnight in the fridge before reheating.

Notes on timing and yields

This recipe yields about four generous servings, depending on appetite and sides. Pressure cooking time is short—8 minutes—because drumettes are smaller pieces; larger whole wings or bone-in pieces might need an additional minute or two. Always ensure the internal temperature reaches a safe level by checking the thickest part near the bone if you are unsure.

Why the seasoning choices matter

The ½ tablespoon seasoned salt gives the chicken a balanced savory foundation without overpowering the sauce. Garlic powder in the sauce provides gentle aromatics that pair naturally with the hot sauce, and melted butter softens the heat while creating a smooth coating that clings to the drumettes.

Troubleshooting

Wings are too soggy after pressure cooking: This is normal—pressure cooking yields moist meat. For crispness, finish in a hot skillet, under the broiler, or in an air fryer per the optional crisping step.
Sauce is too spicy: Stir in a little extra honey (½ tablespoon at a time) or a splash of plain yogurt into the sauce to mellow heat without thinning it too much.
Sauce won’t cling: Make sure the wings are still warm when you toss them. Warm meat helps the sauce adhere better.

Final thoughts

These Instant Pot Chicken Wings are proof that big flavor doesn’t require complicated steps. A short pressure cook gives tender results, and a few simple pantry ingredients turn the finished drumettes into a saucy, crave-worthy snack or meal. Whether you’re feeding a crowd or making an easy dinner, this method delivers reliably delicious wings with minimal effort.

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Instant Pot Chicken Wings

Tender, flavorful chicken wings cooked in the Instant Pot and finished under the broiler for crispy skin.

Prep Time3

Cook Time15

Total Time18

Servings: 6 servings

Ingredients

3 pounds chicken drumettes or chicken wings
1/2 tablespoon seasoned salt
water, for pressure cooking use 1 cup for 3–6 qt, 1 1/2 cups for 8 qt
1 cup hot sauce for buffalo sauce
1 tablespoon honey for buffalo sauce
1 teaspoon garlic powder for buffalo sauce
2 tablespoons unsalted butter, melted for buffalo sauce

Instructions

Pour cold tap water into the Instant Pot inner pot (use 1 cup for 3–6 quart models or 1 1/2 cups for an 8-quart model). Place the steam rack or steamer basket into the pot.
If needed, separate whole wings into drumettes and flats and discard the tips. Place the wings in a large bowl and toss with 1/2 tablespoon seasoned salt to coat evenly.
Arrange the seasoned wings on the rack or in the basket; some overlap is fine. Close the lid and set the valve to sealing.
Set the Instant Pot to cook on high pressure. For fresh or fully defrosted wings cook 10 minutes; for frozen wings cook 15 minutes.
When the cook time ends, allow the pressure to release naturally for at least 10 minutes, then carefully open the lid and remove the wings to a clean bowl.
Make the buffalo sauce by whisking together 1 cup hot sauce, 1 tablespoon honey, 1 teaspoon garlic powder, and 2 tablespoons melted unsalted butter in a small bowl.
Pour 1/2 cup of the sauce over the cooked wings and gently toss to coat.
Line a baking sheet or broiler pan with foil, arrange the wings in a single layer, and broil on high for 2–3 minutes per side until the skin is golden and crispy.
Brush the wings with additional sauce if desired and serve immediately.