Summary:
Chicken wings are flavored with dry seasonings and pressure cooked until deliciously tender. They're then tossed with hot sauce and broiled for a crisp finish.
INGREDIENTS
Dry Seasonings:
- 1 tablespoon
smoked paprika - 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon
garlic powder
INSTRUCTIONS
- Season: Prepare chicken wings by trimming off most fat, leaving skin on (Note 3). If moist, pat dry with paper towels. Add wings to gallon-size resealable bag. Stir all seasoning ingredients in small bowl until well-mixed. Add seasoning mix to resealable bag with wings, tossing until well-coated.
- Pressure Cook: Add water to pressure cooker pot (Note 4). Place trivet inside and seasoned wings on top. Secure and seal lid. Cook for 10 minutes at high pressure, followed by quick pressure release. While waiting for wings to cook, prepare foil-lined baking sheet fitted with baking rack. Spray or brush with oil, and set aside.
- Broil: Position oven rack about 8 inches from broiler element. Set broiler on high. Transfer wings to large bowl and toss with hot sauce until well-coated. Arrange wings in single layer on prepared baking rack. Broil until wings start to blacken on top, about 5 minutes. Flip and repeat for other side, another 3 to 5 minutes. Transfer wings to large bowl and serve (Note 5).
NUTRITION
| Makes 4 Servings |
| Amount Per Serving (4 to 5 wings): |
| Calories 450 (38% from fat) | |
| Total Fat 19g | 29% |
| Saturated Fat 5g | 24% |
| Cholesterol 170mg | 57% |
| Sodium 1000mg | 42% |
| Net Carb 2g | |
| Total Carb 2.5g | 1% |
| Dietary Fiber 0.5g | 3% |
| Sugars 0g | |
| Protein 63g |
PHOTOS
Have made it several times and it is excellent! I always double it🙂
Just made these last night and they were great. Actually followed the directions except for using teryaki on half and Frans and butter on the other half. The crowd went wild. These wings were the juicy,moist,tender with a crunch wing. Used the oven broiler on half and the gas grill on half,both came out perfect. Nice recipe,thank you
I’m confused – if we use say a sugar free BBQ sauce – is your recipe still call for adding the dry seasonings or is that only for the bufffalo sauce?
If you use a BBQ sauce, I would still add the dry seasonings, which impart extra flavor to the chicken wings while they’re being pressure-cooked in the Instant Pot.
Can the wings be stacked on the trivet?
Yes that’s fine. See photo above in my post where I have them stacked on the trivet.
The best wings ever 👌. Forget restaurants or store bought..
I had all of these ingredients and decided to make this for dinner tonight. Superb! The broiler really enhances the texture and taste. If you’re on the fence about it, don’t skip that step!
Haven’t made this yet, but I am wondering if you use frozen wings, do you still use the rub prior to putting in the instant pot? Will the spices stick to the chicken when frozen?
Was perfect!
Excellent recipe. I have made it a bunch of time
My favorite wing recipe. I’ve made it several times now, never disappointed. Thanks.
Delicious and easy to make. I followed the recipe and directions exactly. They came out perfect.
Love these wings!!
Made this several times…excellent!
I made the wings and they were fantastic. My only issue was that they were so tender that they were falling apart when I took them out of the Instant Pot. Do you have any suggestions to avoid that?
Rhonda, try a shorter pressure cooking time such as 7 minutes. With that change, your chicken wings should still be cooked through and tender, but not falling apart.
So can you cook them ahead of time in the instapot and the next day heat in oven then broil? Would that work?
Yes, I think that would work. Follow the same broiling instructions; the chicken wings are done when they’re starting to blacken on both sides.
Do you have to put a hot sauce on before you put them in to the oven to broil?
That’s correct, Andree. See Step 7 where the wings are tossed in hot sauce before broiling in Step 8.
can you use boneless chicken tenders instead with this recipe?
I haven’t tested this recipe with chicken tenders, Nicole. If you want to give this a try, I think the recipe’s stated cooking time of 10 minutes would work fine for tenders.
I like to do garlic parmesian wings. Just use butter, garlic and sprinkle with parmesian cheese at the end.
I made this tonight for the Superbowl. It was delicious. Thank you for the recipe. It does need to be crispier, but it had lots of flavor and fall off the bone deliciousness.
Just pulled out the wings and the meat is falling off the bone. Cant wait to try them.
Can you use an air fryer instead of the broiler?
What if I don’t have a trivet for my
Instant pot? Is there something else I coilild use?
Do you have a steam rack? That should work as well.
I am making these tonight, but have 4 lbs. should it still be 10 minutes?
Yep, the cooking time stays the same.
I cooked 3 frozen lbs. for 15 min. Came out great.
If you double the recipe do you add more water or the same amount?
I would use the same amount of water.
Did you just throw all the wings to broil?
Correct. After pressure cooking, I toss them with hot sauce to coat them, and then place them on a baking rack for broiling. I spread them out on the rack so they’re not touching and so they can get an even broil. After broiling, sometimes I toss with more hot sauce again.
Touchdown! These were fantastic. The only downside was that I did not make enough,😉