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Tender and flavorful Instant Pot Chicken Wings are ready in under 30 minutes following simple steps! Perfectly seasoned and glazed with a finger-licking-good honey sriracha sauce, these chicken wings are a guaranteed hit for everything from a fun weeknight dinner to game day party food.
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Instant Pot Wings
When it comes to chicken wings, everyone has their preferences: wingettes or drumettes, buffalo, or BBQ. But one thing we can all agree on is that chicken wings should be tender and juicy, which is exactly what these pressure cooker chicken wings are!
If you had told me years ago that I could make chicken wings in an Instant Pot, I might have given you a funny look. Aren’t chicken wings supposed to be fried or baked? But after making them myself, I must say, this is one method of cooking chicken wings that you’re going to want to try. The results are truly incredible!
They cook quickly in the Instant Pot – just under 10 minutes! – and come out juicy and oh-so-tender. You can enjoy them as they are fresh out of the Instant Pot brushed with sauce, but if you broil them in the oven for just 4 minutes, they’ll develop a deliciously crisp finish! This is by far the fastest way I have ever prepared wings, and I’m excited to share it with you.
Plus, you can make them any way you prefer. I’ll show you how to make a tasty, tangy honey sriracha glaze to serve them with, but feel free to use all your favorites: sweet BBQ, buffalo, or even garlic Parmesan. With these Instant Pot Chicken Wings, you can customize them just the way you like!
Insta Pot Chicken Wings Ingredients
- Chicken wings that are separated into drumettes and flats; see How to Cut Chicken Wings if you have whole wings
- Chicken broth
- Honey sriracha sauce, or your favorite wing sauce, such as buffalo sauce, sweet BBQ sauce, peri peri sauce, or Parmesan garlic sauce
- Garlic powder
- Onion powder
- Paprika
- Salt (kosher salt or sea salt flakes recommended)
- Black pepper
Honey Sriracha Sauce for Chicken Wings
You can serve these Instant Pot chicken wings with your preferred sauce for wings, but you must try my honey sriracha sauce at least once: it’s decadently delicious!
You will need the following ingredients:
- Sriracha sauce
- Honey
- Rice vinegar
- Soy sauce
- Minced garlic
Follow these steps to prepare the sauce:
- In a medium saucepan over medium-high heat, add sriracha sauce, honey, rice vinegar, soy sauce, and minced garlic.
- Bring to a boil, stirring occasionally.
- Once boiling is reached, turn the heat down to a simmer. Cook for about 15-20 minutes, or until the sauce begins to thicken.
- Remove from the heat, and the sauce will thicken up further as it cools.
- Set aside to serve with your chicken wings when they’re ready!
You can follow my step-by-step instructions on how to make honey sriracha sauce.
These wings can also be made with other sauce, according to your preference. What about our Parmesan Garlic Sauce for Wings?
Instant Pot Chicken Wing Recipe
- Cut chicken wings into drumettes and flats, if not already separated. Pat the wings completely dry with a paper towel.
- To a medium bowl, add garlic powder, onion powder, paprika, salt, and pepper. Combine completely, then season the wings with this mixture so all sides are evenly coated.
- Pour chicken broth into the Instant Pot, then set the trivet or steamer basket over top. Arrange the seasoned wings on the trivet, or in the steamer basket, in a single layer. Be careful not to overlap any wings.
- Secure the Instant Pot lid, then set the valve to “sealing”. Select “manual” or “pressure cook” mode. Cook for 8 minutes at HIGH pressure.
- After cooking, quick release the pressure by turning the valve to “venting”. Do this carefully, using a kitchen towel or mitt to turn the valve.
- Optional: For crispy wings, turn on your oven broiler. Transfer the cooked wings to a baking sheet lined with aluminum foil, then brush with wing sauce. Broil on high for 2-3 minutes per side.
- Serve with extra sauce for dipping, and enjoy!
Insta Pot Wings Tips
- Dry the wings thoroughly before seasoning. This helps the seasoning cling to the wings.
- Use the Instant Pot’s trivet or steamer basket to elevate the wings above the liquid. You don’t want to boil the wings.
- For tender wings, an 8-minute cook time is best. Use the quick release function after cooking so they do not overcook, but always quick release carefully.
- Broiling is optional, but will give your wings a deliciously crisp exterior. It takes just about 4 minutes (2 minutes on each side), so don’t step away from the broiler, or they’ll burn!
- If you do broil your wings, make sure to line your baking tray with aluminum foil for easy cleanup.
- Customize your wing sauce to your liking. Buffalo wing sauce, sweet BBQ sauce, and vinegar-based BBQ sauces all work well for wings. My family loves Instant Pot buffalo chicken wings!
- Don’t forget the dip! Blue cheese dressing and ranch dressing are classics that add so much flavor to wings. For an easy side, serve them with celery sticks.
- I prefer to brush the sauce over the wings for a glaze, but you can also toss them if you want to coat them completely with a thinner sauce like buffalo sauce. I recommend using a large bowl if you want to toss the wings in the sauce.
Try my Air Fryer Chicken Wings next!
Instant Pot Chicken Wings FAQ
You can use frozen chicken wings. Increase the pressure cooking time by 3-5 minutes to ensure they cook through. If you’re unsure, aim for 12 minutes, and again, use quick release. The texture may be slightly different than if you used fresh, so I always recommend thawing them first if you have frozen wings.
8 minutes is generally enough time to cook fresh chicken wings all of the way through. However, if you’re not sure, you can use a meat thermometer to check the internal temperature. They should reach 165°F. Quick release ensures they do not overcook.
Broiling is optional but recommended for adding crispness. If you prefer softer wings, you can skip this step. Broiling adds a nice texture contrast to the tender meat cooked in the Instant Pot, and doesn’t add much to the total time, so I always broil mine!
Storing Leftover Chicken Wings
- Allow the wings to cool to room temperature before storing to prevent moisture buildup and bacterial growth. Never store them while still hot.
- Place the wings in an airtight container or sealable plastic bags. This helps retain moisture and flavor, and prevents them from absorbing odors from the fridge.
- Store the wings in the refrigerator within 1-2 hours of cooking, after they cool.
- For best quality, eat the leftover wings within 3 to 4 days.
- Reheat in the oven or air fryer to maintain crispiness. Ensure they are heated through to an internal temperature of 165°F before consuming.
Note: You can freeze cooked chicken wings, too! Let them cool completely, then transfer them to a freezer-safe container such as airtight freezer-bags. Label with the date and freeze for up to 6 months.
Wings Recipes
- Smoked Chicken Wings
- Baked Chicken Wings
- Deep Fried Chicken Wings
- Air Fryer Chicken Wings
- Slow Cooker Chicken Wings
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Recipe
Instant Pot Chicken Wings
Equipment
- 1 6 qt. Instant Pot with trivet or steamer basket
- 1 Medium bowl for mixing
- 1 Saucepan if making honey sriracha sauce
Ingredients
Instant Pot Wings
- 1 pound Chicken wings separated into drumettes and flats; see How to Cut Chicken Wings if you have whole wings
- 1 cup Chicken broth
- ½ cup Honey sriracha sauce or your favorite wing sauce; see post above for sauce ideas!
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Paprika
- Salt to taste (kosher salt or sea salt flakes recommended)
- Black pepper to taste
Honey Sriracha Sauce
- 4 Tablespoons Sriracha sauce
- ½ cup Honey
- 2 Tablespoons Rice vinegar
- 3 Tablespoons Soy sauce
- 3 cloves Garlic minced
Instructions
Preparing the honey sriracha sauce
- In a medium saucepan over medium-high heat, add sriracha sauce, honey, rice vinegar, soy sauce, and minced garlic.
- Bring to a boil, stirring occasionally.
- Once boiling is reached, turn the heat down to a simmer. Cook for about 15-20 minutes, or until the sauce begins to thicken.
- Remove from the heat, and the sauce will thicken up further as it cools. Set aside to serve with your chicken wings when they're ready!
How to Cook Chicken Wings in the Instant Pot
- Cut chicken wings into drumettes and flats, if not already separated. Pat the wings completely dry with a paper towel.
- To a medium bowl, add garlic powder, onion powder, paprika, salt, and pepper. Combine completely, then season the wings with this mixture so all sides are evenly coated.
- Pour chicken broth into the Instant Pot, then set the trivet or steamer basket over top. Arrange the seasoned wings on the trivet, or in the steamer basket, in a single layer. Be careful not to overlap any wings.
- Secure the Instant Pot lid, then set the valve to “sealing”. Select “manual” or “pressure cook” mode. Cook for 8 minutes at HIGH pressure.
- After cooking, quick release the pressure by turning the valve to “venting”. Do this carefully, using a kitchen towel or mitt to turn the valve.
- Optional: For crispy wings, turn on your oven broiler. Transfer the cooked wings to a baking sheet lined with aluminum foil, then brush with wing sauce. Broil on high for 2-3 minutes per side.
- Serve with extra sauce for dipping, and enjoy!
Video
Notes
- Dry wings thoroughly for better seasoning adherence.
- Elevate wings in Instant Pot using trivet or steamer basket.
- Cook wings for 8 minutes; use quick release to prevent overcooking.
- Optional broiling for 4 minutes (2 minutes each side) for crispiness.
- Line baking tray with foil when broiling for easy cleanup.
- Choose your favorite wing sauce!
- Serve with classic dips like blue cheese or ranch dressing.
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