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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 minutes
Cook Time15 minutes
Total Time18 minutes
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.

Equipment

  • Electric pressure cooker (6 or 8 quart)
  • Steam rack or steamer basket
  • Mixing Bowl
  • Small Mixing Bowl
  • Baking sheet or broiler pan
  • Foil (for lining)
  • Tongs

Notes

  • I recommend using drumettes because they usually have more meat.
  • Broiling is optional but gives crispier skin.
  • It's fine to season frozen wings though the rub may not stick as well.
  • Substitute other sauces (BBQ, teriyaki, honey mustard) if you prefer.
  • Use the specified water amount for your Instant Pot size.