Not only are these chicken wings incredibly full of flavor, Instant Pot Wings are the most tender wings you will ever have!
HOW TO MAKE PRESSURE COOKER CHICKEN WINGS
Season chicken wings with spice rub.
Place 1 cup of water in Instant Pot.
Place rack or steamer basket inside pressure cooker.
Place wings on rack or in steamer basket.
Close lid on pressure cooker and be sure to have it sealed.
For Fresh Chicken Wings cook on high pressure for 9 minutes.
HOW TO COOK FROZEN CHICKEN WINGS
For Frozen Chicken Wings cook on high pressure for 15 minutes.
When cooking frozen food, it may take up to 20 minutes for pressure cooker to reach pressure.
This is a very easy recipe and is perfect for a quick dinner, or for an appetizer, it is great to serve at a party. The recipe is no fuss at all, and after cooking the wings, you can choose your favorite sauce to toss them in and broil before serving.
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instant pot chicken wings
- Instant Pot
Equipment
- Instant Pot
Ingredients
- 1 cup water
- 2 lbs fresh or frozen chicken wings
- Honey Garlic Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 cup water
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons chopped parsley
Instructions
- Add 1 cup of water to the the pressure cooker pot.
- If using frozen chicken wings, make sure they are not frozen in a block of ice. You should be able to separate them.
- Place the trivet with handles or steamer basket in the pot and stack the fresh or frozen wings directly onto it.
- Close the lid and make sure the valve points to sealed.
- Press the Pressure Cook button and set the timer for 12 minutes for frozen chicken wings and 8 minutes for fresh chicken wings.
- With the chicken wings still cooking, start making the sauce.
- Honey Garlic Sauce:
- Add the garlic, soy sauce, honey, water, sesame oil to a medium sauce pan over medium heat.
- Stir to combine and let it simmer for about 8-10 minutes, or until it starts to thicken. Stir often.
- In a small bowl combine cornstarch with 3 tablespoons of water and stir until fully dissolved.
- Add the cornstarch slurry to the sauce and cook for 2-3 more minutes, until it thickens.
- Remove sauce from heat and set 1/2 cup to 1 cup aside for dipping.
- Once the Instant Pot beeps and the cooking has been completed, do a 5 minutes Natural Pressure Release. Remove the lid carefully and remove the steamer basket or trivet with chicken wings.
- Transfer 1/2 of the wings to a large bowl, and pour the Honey Garlic Sauce sauce over them. Gently toss to coat the wings well in sauce on each side, preferably use your hand to do this. Arrange the wings on the prepared baking rack.
- Repeat with the remaining wings.
- Broil chicken wings for about 5 minutes, flip and broil on the other side. Watch wings closely not to burn them, and broil less or more, based on how crispy you prefer them.
- Serve the wings with the leftover 1/2 cup of sauce or with your favorite dipping sauce. Sprinkle with parsley
I have made these over and over again several times and I can’t get enough. Sooo delicious! Thank you so much fot the recipe!
thank you! I’m happy to hear you like my post!