Instant Pot Chicken Wings
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Instant Pot Chicken Wings are quick and easy, made with chicken, olive oil, and spices then broiled until crispy, ready in 35 minutes!
These wings are really tasty on their own, but they can also be served with your favorite wing sauce. Try Gluten Free BBQ Sauce, and homemade Buttermilk Ranch Dressing!
These instant pot wings are a really easy and quick way to make chicken wings. They’re perfect for game days, because there’s minimal cleanup, and they don’t take up space in the oven when you have other things to make. Plus, the pressure cooker guarantees tender wings every time that are practically falling off the bone.
Ingredients You’ll Need
Chicken Wings. I like to use a combination of wingettes and drumettes. If you buy the entire wing, you can cut them at the two joints and discard any extra skin. From there, you can discard the wing tips, or freeze them to use next time you make chicken stock.
Here’s a really great video on how to cut and break down chicken wings.
Olive Oil. Olive oil helps spread the spices evenly, while also helping the wings stay juicy and flavorful. You can also use other oils here, like canola oil, vegetable oil, or avocado oil.
Spices. I’m keeping it really basic here with onion powder, garlic powder, paprika, kosher salt, and black pepper. You can add whatever your favorite spices are. I also like to use this Rotisserie Chicken Seasoning.
Alternatively, you can use this spice blend, then coat the wings in whatever sauce you’d like right before broiling them. If you need a suggestion, try two of my favorite sauces Honey BBQ Sauce or Peach Barbecue Sauce!
How to Make Instant Pot Chicken Wings
- Add the chicken wings to a mixing bowl. In a separate small bowl, whisk together the olive oil and spices. Pour the spice mixture over the chicken and use a large spoon to move the wings around until evenly coated.
- Place the trivet into the instant pot and pour 1 cup of water into the bottom of the pot. Carefully place the seasoned wings into the instant pot in layers, avoiding the wings falling through to the bottom.
- Place the lid on the instant pot and lock into place, putting the steam valve in the closed position. Set the manual setting for 10 minutes on high. The instant pot will come to pressure (about 10 minutes), then the timer will start. After the time is up, let the pot naturally release for another 10 minutes, then carefully open the steam valve to release the remaining pressure.
- Line a baking sheet with parchment paper. Using tongs, remove the wings from the instant pot and place onto the baking sheet in a single layer, leaving room between each one. If you’re going to add any additional sauce to the wings, now is the time to do it.
- Broil the wings on high temperature for 2-3 minutes. Watch carefully during this step, the broiler can burn things quickly! Remove the baking sheet from the oven and carefully flip each wing over. Return to the oven and broil an additional 2-3 minutes, until golden brown. Serve warm with any dipping sauces you’d like, carrots, or celery sticks.
Frequently Asked Questions
You can use frozen wings in the instant pot with a small adjustment to the cooking time. Instead of 10 minutes, set the instant pot for 12 minutes. Separate and layer the wings on the trivet, making sure they don’t fall through to the bottom.
The chicken should be 165°F on a meat thermometer when fully cooked. You’re also broiling the wings right after the instant pot, which is another step to make sure they’re fully cooked.
Frozen wings are harder to coat with the seasoning, so I would save that step for right before broiling. Otherwise, the oil and seasoning will fall right off the frozen wings while cooking. Use a brush or spoon to apply the seasoning.
The secret to crispy chicken wings is oil and the broiler. We’ve already coated the wings in oil with our spice seasoning. If needed, you can lightly spray them with cooking oil before broiling.
You can also give them a quick toss with gluten free breadcrumbs and spray with olive oil before broiling.
Add any additional time needed under the broiler until they have perfectly crispy skin. Watch closely, because the broiler can burn food very quickly when unattended.
Natural pressure release on the instant pot means leaving the pot alone after the timer is up. The instant pot will naturally start to release the pressure by itself. This extends the cooking time by keeping the heat in the pot for longer, and also prevents any dishes that are high in liquid (like soup or stew) from spitting liquid up the pressure valve.
Quick release means to turn the steam valve to open, which will allow the pot to release the pressure in just a minute or two. This releases a lot of steam, so make sure to use an oven mitt or kitchen towel to do this.
More Instant Pot Recipes
- Instant Pot Pork Shoulder (Pulled Pork)
- Instant Pot Chicken and Potatoes
- Instant Pot Broccoli Cheddar Soup
- Instant Pot White Chicken Chili
Refrigerate leftover wings for 3-4 days in an airtight container.
Freeze leftover wings in an airtight container for 2-3 months.
- Add a teaspoon of red pepper flakes, or a pinch of cayenne pepper or hot sauce to add some heat to the wings. You can also coat in spicy buffalo sauce before broiling to make buffalo chicken wings (save some extra sauce for the side).
- If you’re making buffalo wings, serve with a gluten free blue cheese dressing. For garlic parmesan wings, serve with gluten free homemade Ranch dressing.
- You can also use a foil-lined baking sheet for easy cleanup later. If you don’t have a baking tray, you can use a baking dish instead.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Instant Pot Chicken Wings
- 3 pounds chicken wings, drumettes and wingettes separated, tips discarded
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Instant Pot
- 1 baking sheet
- Add the chicken wings to a mixing bowl. In a separate small bowl, whisk together the olive oil and spices. Pour the spice mixture over the chicken and toss to coat evenly.
- Place the trivet into the instant pot and pour water into the bottom of the pot. Carefully place wings into the instant pot in layers, avoiding the wings falling through to the bottom. Place the lid on the pot and lock into place, steam valve closed.
- Set for high pressure for 10 minutes. The instant pot will come to pressure, then the timer will start. After time is up, let the pot naturally release for another 10 minutes, then carefully turn the steam valve to release remaining pressure.
- Line a baking sheet with parchment paper. Remove wings from the pot and place onto the baking sheet, leaving room between each one. Broil the wings in the oven on high temperature for 2-3 minutes. Watch carefully during this step, the broiler can burn things quickly!
- Remove the baking sheet from the oven and carefully flip each wing over. Return to the oven and broil an additional 2-3 minutes, until golden brown.
- Add additional time to the broiler as-needed until you like how they turn out. Watch really closely so they don’t burn, it happens fast.
- Add a teaspoon of red pepper flakes, cayenne pepper or hot sauce to add heat.
- Use a foil-lined baking sheet for easy cleanup.
- If you don’t have a baking tray, you can use a baking dish instead.
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