Craving restaurant-quality chicken wings without the deep-frying mess or long baking times? Enter the Instant Pot! These Instant Pot Chicken Wings are a true game-changer, delivering unbelievably tender, juicy meat in record time. Finish them under the broiler for that irresistible crispy skin, and toss them in your favorite buffalo sauce for a meal that’s healthier, easier, and just as delicious as your go-to takeout. Ready in under 30 minutes, this recipe is perfect for game days, parties, or a simple weeknight treat, proving that the best wings can be made right at home with minimal effort!
Why Instant Pot Chicken Wings Are a Game Changer
If you’re skeptical about cooking chicken wings in a pressure cooker, you’re not alone! Many, including my husband, were hesitant to believe that “steamed” wings could rival their deep-fried or air-fried counterparts. But one bite is all it takes to turn skeptics into believers. Here’s why Instant Pot Chicken Wings will become your new favorite way to make them:
- Unrivaled Tenderness. The magic of the Instant Pot lies in its ability to create an incredibly tender chicken wing. The high-pressure environment infuses moisture deep into the meat, ensuring every bite is succulent and falls right off the bone. This process is truly a game-changer, resulting in a melt-in-your-mouth texture that conventional cooking methods struggle to achieve without overcooking.
- Effortless & Quick Preparation. Say goodbye to constant monitoring and grease splatters. With the Instant Pot, you simply season your wings, place them in the cooker, and let the pressure do all the heavy lifting. This hands-off approach frees up your time to prepare sides or simply relax, making it ideal for busy weeknights or when you’re hosting a crowd. The cooking time itself is remarkably fast, taking less than 20 minutes for perfectly cooked wings.
- Crispy Finish, Your Way. While the Instant Pot excels at tenderness, we love giving these wings a final touch of crispiness. A quick stint under the broiler (or in an air fryer) after pressure cooking develops that coveted golden-brown, satisfyingly crunchy skin without excessive oil. This two-step method gives you the best of both worlds: tender interiors and crispy exteriors.
- Versatile Sauce Options. Whether you’re a fan of classic buffalo, tangy barbecue, sweet teriyaki, or a zesty honey mustard, these Instant Pot wings are a perfect canvas for any sauce. The pressure-cooked wings readily absorb flavors, making them incredibly adaptable to your preferred taste profile. Customize your wing experience every time!
- A Crowd-Pleasing Favorite. From casual family dinners to festive game day gatherings, chicken wings are universally loved. This easy and efficient Instant Pot recipe makes it simpler than ever to whip up a large batch, ensuring you’re always ready to satisfy those wing cravings. Pair them with creamy homemade chip dip and pull-apart pizza bread for the ultimate spread.
Happy Cooking! xo Kristen
Essential Ingredients & Equipment for Perfect Wings
Making delectable Instant Pot Chicken Wings requires just a few key ingredients and basic equipment. Here’s what you’ll need to gather:
- Chicken Wings: You can use either fresh or frozen chicken wings, which is one of the many advantages of Instant Pot cooking! If using whole wings, it’s best to separate them into drumettes and flats (and discard the tips) for more even cooking and easier handling. Look for quality wings, ideally from a trusted butcher or reputable brand.
- Seasoned Salt: A well-balanced seasoned salt is your secret weapon for flavoring the wings before they hit the sauce. A homemade blend of salt, paprika, garlic powder, and onion powder works wonderfully, providing a foundational flavor that complements any sauce. If using store-bought, ensure it’s low in sodium if you plan to add salty sauces.
- Buffalo Sauce: Our personal favorite! You can opt for a high-quality store-bought buffalo sauce, or easily whisk up a homemade version. A classic buffalo sauce combines hot sauce (like Frank’s RedHot), melted butter, a touch of garlic powder, and a hint of honey for balance. This simple blend elevates the wings to restaurant-quality status.
- Water for Pressure Cooking: The Instant Pot needs liquid to create steam and build pressure. You’ll need 1 cup of cold tap water for 3 or 6-quart Instant Pot models, and 1½ cups for 8-quart models. This small amount is crucial for achieving the perfect pressure cooking environment.
- Instant Pot (Electric Pressure Cooker): The star of this recipe! Any 3-quart, 6-quart, or 8-quart electric pressure cooker will work beautifully.
- Trivet or Steamer Basket: Essential for keeping your chicken wings elevated above the water in the Instant Pot. This prevents them from becoming waterlogged or stewing, ensuring they steam perfectly for maximum tenderness. Most Instant Pots come with a trivet.
- Large Mixing Bowls: For seasoning the wings and tossing them with sauce.
- Baking Sheet or Broiler Pan: Crucial for the final broiling step to achieve crispy skin. Lining it with foil makes cleanup a breeze.
How to Master Instant Pot Chicken Wings: A Step-by-Step Guide
Ready to make the best chicken wings you’ve ever had? Follow these simple steps for perfectly tender, juicy, and crispy Instant Pot Chicken Wings. If you’re new to using your Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes.
- Prepare Your Instant Pot. Begin by pouring the specified amount of cold tap water (1 cup for 3 or 6-quart, 1½ cups for 8-quart) into the inner pot of your Instant Pot. Then, place a trivet or steamer basket inside, ensuring it sits above the water. This setup is key for steaming the wings, not boiling them.
- Season the Chicken Wings. If your wings are whole, separate them into drumettes and flats. Pat the chicken wings dry with paper towels to help the seasoning adhere better. In a large mixing bowl, add your chicken wings and sprinkle generously with seasoned salt. Toss them thoroughly to ensure every wing is evenly coated.
Frozen Wings?
While seasoning won’t stick as perfectly to frozen wings, don’t skip this step! The flavor will still penetrate the meat as it cooks.
- Arrange Wings in the Instant Pot. Carefully place the seasoned chicken wings onto the trivet or steamer basket within the Instant Pot. It’s perfectly fine if the wings overlap slightly; the pressure cooker will still cook them evenly. Avoid overfilling your pot, ensuring there’s enough space for steam circulation.
- Pressure Cook to Perfection. Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent knob is set to the “Sealing” position.
- For fresh or defrosted wings: Set the Instant Pot to “Manual” or “Pressure Cook” (High Pressure) for 10 minutes.
- For frozen wings: Increase the cooking time to 15 minutes on High Pressure.
Once the cooking cycle is complete, the Instant Pot will beep.
- Natural Pressure Release (NPR) is Key. After the cooking time elapses, do not immediately release the pressure. Allow the pressure to release naturally for at least 10 minutes. This crucial step helps the meat relax and absorb moisture, resulting in exceptionally tender wings that won’t dry out. After 10 minutes, you can carefully turn the vent knob to “Venting” for a Quick Release (QR) of any remaining pressure.
- Toss with Your Favorite Sauce. Once the pressure has fully released, carefully remove the cooked wings from the Instant Pot and transfer them to a large, clean mixing bowl. Drizzle your preferred sauce over the wings – whether it’s homemade buffalo, a store-bought favorite, or another delicious option. Gently toss until all the wings are beautifully coated.
- Broil for Crispy Skin. For that irresistible crispy finish, arrange the sauced chicken wings in a single layer on a foil-lined baking sheet or broiler pan. Place the sheet under a preheated broiler (high heat) for 2-3 minutes per side, watching closely to prevent burning. Flip the wings once to ensure even crisping and a beautiful golden-brown color on both sides.
- Serve and Enjoy! Transfer your perfectly cooked, sauced, and crispy Instant Pot Chicken Wings to a serving platter. For an extra kick, brush them with a bit more sauce if desired. Serve immediately with your favorite dips and sides, and get ready for them to disappear quickly!
Homemade Buffalo Sauce: A Quick Recipe
While store-bought buffalo sauce is convenient, making your own is incredibly easy and allows you to customize the flavor to your liking. Here’s how:
In a small bowl, whisk together 1 cup of your favorite hot sauce (Frank’s RedHot is a classic choice), 2 tablespoons of melted unsalted butter, 1 tablespoon of honey, and 1 teaspoon of garlic powder. Adjust honey for sweetness or hot sauce for heat. This homemade sauce is vibrant, flavorful, and perfectly coats your tender Instant Pot wings.
Instant Pot Chicken Wings Video Tutorial
For those who learn better with visual instruction, watch this video as I demonstrate how to make these delicious Instant Pot Chicken Wings in my own kitchen.
Tips for the Best Instant Pot Chicken Wings
- Pat Dry for Better Searing/Crisping: Even though the wings are pressure-cooked, patting them dry before seasoning helps the seasoned salt adhere better and contributes to a crispier skin when broiled.
- Don’t Skip the Broiler: While the Instant Pot makes wings tender, the broiler (or air fryer) is essential for achieving that restaurant-style crispy skin that everyone loves. This step truly elevates the texture.
- Experiment with Sauces: Don’t limit yourself to buffalo! These wings are delicious with BBQ sauce, teriyaki, sweet chili, lemon pepper, garlic parmesan, or even just a squeeze of lime and cilantro.
- Even Cooking: If using whole wings, always separate them into drumettes and flats. This ensures consistent cooking and makes them easier to eat.
- Batch Cooking: The Instant Pot is fantastic for cooking large batches. If you need to cook many wings, you can do so in a single layer or slightly overlapping. Just ensure you don’t exceed the max fill line.
- Freezing Cooked Wings: Cooked Instant Pot wings (before saucing and broiling) can be frozen for later. Thaw them, then sauce and broil just before serving for a quick appetizer.
Frequently Asked Questions (FAQs)
- Can I cook frozen wings directly in the Instant Pot? Yes! This recipe accounts for both fresh and frozen wings. Simply adjust the pressure cooking time as indicated in the instructions.
- How do I get crispy skin on Instant Pot wings? The key is the finishing step! After pressure cooking, toss the wings in sauce, then broil them on a baking sheet for a few minutes per side until golden brown and crispy. An air fryer can also achieve this.
- What if I don’t have a trivet? Most Instant Pots come with a metal trivet. If you don’t have one, you can fashion a sling out of foil or use a heat-safe silicone steamer basket, as long as it keeps the wings elevated above the water.
- Can I make these wings in advance? You can pressure cook the wings ahead of time and store them in the refrigerator. When ready to serve, reheat, sauce, and broil them fresh for the best texture.
- What are some good dips for chicken wings? Classic choices include blue cheese dressing and ranch dip. Other options are honey mustard, sriracha mayo, or a creamy garlic dip.
More Instant Pot Chicken Recipes
If you loved the ease and flavor of these Instant Pot Chicken Wings, you’re in for a treat! The Instant Pot is incredibly versatile for all your chicken cooking needs. Explore more of our favorite Instant Pot chicken recipes:
- Instant Pot Chicken Breast
- Perfect Instant Pot Chicken Thighs
- Instant Pot Butter Chicken
- Instant Pot Chicken and Rice
- Instant Pot Whole Chicken
- Instant Pot Chicken Chili
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Instant Pot Chicken Wings
Kristen Chidsey
6 people
3 mins
15 mins
10 mins
18 mins
Rate
Ingredients
For the Chicken Wings
- 3 pounds chicken drumettes or chicken wings
- ½ tablespoon seasoned salt
- water, for pressure cooking
For the Buffalo Sauce
- 1 cup hot sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
Instructions
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For a 3 or 6-quart Instant Pot model, pour 1 cup of cold tap water into the inner pot. For an 8-quart model, use 1 ½ cups of cold tap water. Place a rack or steamer basket inside the Instant Pot.
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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 evenly.
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Place the seasoned wings on the rack or basket. It is fine if they overlap, but avoid exceeding the Instant Pot’s max fill line.
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Secure the lid on the Instant Pot, ensuring the vent knob is closed to the “Sealing” position. For fresh/defrosted wings: cook on high pressure for 10 minutes. For frozen wings: cook for 15 minutes on high pressure.
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Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. This helps ensure the meat remains tender. After 10 minutes, you can perform a quick release for any remaining pressure.
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Once the pressure has fully released, carefully remove the wings from the Instant Pot and transfer them into a clean, large bowl.
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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.
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Pour ½ cup of the prepared buffalo sauce (or your preferred sauce) over the cooked chicken wings and gently toss to coat thoroughly.
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Place the sauced chicken wings on a foil-lined baking sheet or broiler pan. Broil the chicken wings under high heat for 2-3 minutes per side, watching closely, until the skin is golden and crispy. Flip once to ensure even browning.
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Brush the broiled wings with additional sauce, if desired, and serve immediately. Enjoy your tender, juicy, and crispy Instant Pot Chicken Wings!
Equipment
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Electric Pressure Cooker (6 or 8 quart)
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Trivet or Steamer Basket
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Large Mixing Bowls
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Baking Sheet or Broiler Pan
Notes
Broiling: It is not strictly necessary to broil the chicken wings after pressure cooking, but most people prefer the crispy chicken skin on their wings. This step significantly enhances texture.
Frozen Wings: Don’t hesitate to toss frozen meat with seasonings; while the rub won’t stick as perfectly as to fresh wings, it will still help to season the chicken wings perfectly as they cook.
Buffalo Sauce: Using buffalo sauce is optional. If you don’t care for buffalo sauce, you can use barbecue sauce, teriyaki sauce, or honey mustard. All these sauces pair well with the seasoned salt.
Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat by broiling them again, as this will help keep the skin crispy.
Nutrition
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was originally shared in 2019 and updated in 2025 for clarity and improved content.