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Instant Pot Chicken Wings

Updated Jan 11, 2021Published May 8, 2018 By Julia 39 CommentsThis post may contain affiliate links.

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.
chicken wings tossed with sauce

Instant Pot Chicken Wings

5 from 14 votes
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Prep: 15 mins
Cook: 20 mins
Yield: 4 servings

INGREDIENTS

  • 2 pounds chicken wings (Note 1)
  • 1 cup water
  • 1/4 cup hot sauce (Note 2)

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) ย 
Total Fat 19g 29%
ย ย ย Saturated Fat 5g 24%
Cholesterol 170mg 57%
Sodium 1000mg 42%
Net Carb 2g ย 
Total Carb 2.5g 1%
ย ย ย Dietary Fiber 0.5g 3%
ย ย ย Sugars 0g ย 
Protein 63g ย 
Vitamin A 19% ยท Vitamin C 2% ยท Calcium 0% ยท Iron 10%

PHOTOS

chicken wings tossed with sauce
preparing pressure cooked chicken wings
close up view of chicken wings
close up view of chicken wings

NOTES & TIPS

(1) Chicken Wings. About 18 wings. I use fresh chicken wings; if you use frozen, add 2 minutes to the pressure cooking time and note that the dry seasoning mix won’t adhere to the wings as well.
(2) Hot Sauce. I prefer using buffalo sauce, which is typically available in mild, medium, and hot varieties. Sometimes they’re sold as “wing sauce.” The nutrition information on this page assumes you’re using a sauce with 1 gram of carbs per 1 tablespoon serving, which should be the case if you use a sauce with no added sugar (ingredients on the label should be simply peppers, salt, water, and vinegar). Other hot sauce ideas include sriracha, chipotles in adobo, and gochujang (Korean chili sauce). For those of you who canโ€™t handle the heat, grab a bottle of your favorite BBQ sauce for this recipe. If youโ€™re low carb, you can make your own keto friendly BBQ sauce. Some other non-spicy sauces are teriyaki, fruit glazes, and herby green sauces.
(3) Preparing Chicken Wings. I like to cut off most of the fat, but I leave the skin on. This is mostly due to my taste preferences, so you can trim as much or as little of the fat and skin as you like, depending on how you like your wings. I find that kitchen shears are very useful for this job.
(4) Pressure Cooker. I use a 6-quart Instant Pot. There is plenty of room for two pounds of chicken wings. You can easily double the ingredients if youโ€™re cooking for a crowd. If you do so, keep the pressure cooking time the same. You can also use a smaller or larger pressure cooker, assuming all ingredients fit within the max line. For the trivet, I use the one that came with my Instant Pot, with its handles resting on the sides of the pot.
(5) Serving. Just before serving, toss the chicken wings with extra sauce to give them another coating of flavor โ€” this is optional, but it gives the wings a nice shine. Serve the wings alongside baby carrots and celery sticks. Ranch dressing or blue cheese dressing could be a nice accompaniment if you want a dip to help neutralize the spicy flavors.

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Filed Under: Appetizers, Instant Pot, Low Carb, Per Serving: Under 5g Net Carbs Tagged With: 31-60min, 6-10ingredients, chicken wings, featured, gluten free, instant pot, paleo, paprika, whole30, wing sauce

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Doug Rapp

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

Vote Up3Vote Down  Reply
3 years ago
Kelly O

Have made it several times and it is excellent! I always double it๐Ÿ™‚

Vote Up2Vote Down  Reply
2 years ago
Rosie O'Donnell

I’m confused โ€“ 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?

Vote Up1Vote Down  Reply
3 years ago
Julia

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.

Vote Up0Vote Down  Reply
3 years ago
Michelle Diaz

Can the wings be stacked on the trivet?

Vote Up1Vote Down  Reply
3 years ago
Julia

Yes that’s fine. See photo above in my post where I have them stacked on the trivet.

Vote Up0Vote Down  Reply
3 years ago
Sonia

The best wings ever ๐Ÿ‘Œ. Forget restaurants or store bought..

Vote Up1Vote Down  Reply
4 years ago
David

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!

Vote Up1Vote Down  Reply
4 years ago
Heidi

Havenโ€™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?

Vote Up0Vote Down  Reply
1 year ago
Rose

Was perfect!

Vote Up0Vote Down  Reply
1 year ago
Mike

Excellent recipe. I have made it a bunch of time

Vote Up0Vote Down  Reply
1 year ago
DJ Hansen

My favorite wing recipe. Iโ€™ve made it several times now, never disappointed. Thanks.

Vote Up0Vote Down  Reply
1 year ago
Sonia Sharp

Delicious and easy to make. I followed the recipe and directions exactly. They came out perfect.

Vote Up0Vote Down  Reply
2 years ago
Lynette

Love these wings!!

Vote Up0Vote Down  Reply
2 years ago
KOber

Made this several times…excellent!

Vote Up0Vote Down  Reply
2 years ago
Rhonda

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?

Vote Up0Vote Down  Reply
3 years ago
Julia

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.

Vote Up0Vote Down  Reply
3 years ago
Lisa

So can you cook them ahead of time in the instapot and the next day heat in oven then broil? Would that work?

Vote Up0Vote Down  Reply
3 years ago
Julia

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.

Vote Up0Vote Down  Reply
3 years ago
Andree

Do you have to put a hot sauce on before you put them in to the oven to broil?

Vote Up0Vote Down  Reply
3 years ago
Julia

That’s correct, Andree. See Step 7 where the wings are tossed in hot sauce before broiling in Step 8.

Vote Up0Vote Down  Reply
3 years ago
Nicole

can you use boneless chicken tenders instead with this recipe?

Vote Up0Vote Down  Reply
3 years ago
Julia

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.

Vote Up0Vote Down  Reply
3 years ago
Katie D

I like to do garlic parmesian wings. Just use butter, garlic and sprinkle with parmesian cheese at the end.

Vote Up0Vote Down  Reply
3 years ago
Beth

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.

Vote Up0Vote Down  Reply
4 years ago
Angelina Falzarano

Just pulled out the wings and the meat is falling off the bone. Cant wait to try them.

Vote Up0Vote Down  Reply
4 years ago
Lisa

Can you use an air fryer instead of the broiler?

Vote Up0Vote Down  Reply
4 years ago
Lauren

What if I donโ€™t have a trivet for my
Instant pot? Is there something else I coilild use?

Vote Up0Vote Down  Reply
4 years ago
Julia

Do you have a steam rack? That should work as well.

Vote Up0Vote Down  Reply
4 years ago
Judy

I am making these tonight, but have 4 lbs. should it still be 10 minutes?

Vote Up0Vote Down  Reply
4 years ago
Julia

Yep, the cooking time stays the same.

Vote Up0Vote Down  Reply
4 years ago
Beth

I cooked 3 frozen lbs. for 15 min. Came out great.

Vote Up0Vote Down  Reply
4 years ago
JR

If you double the recipe do you add more water or the same amount?

Vote Up0Vote Down  Reply
3 years ago
Julia

I would use the same amount of water.

Vote Up0Vote Down  Reply
3 years ago
Karina

Did you just throw all the wings to broil?

Vote Up0Vote Down  Reply
4 years ago
Julia

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.

Vote Up0Vote Down  Reply
4 years ago
Catherine

Touchdown! These were fantastic. The only downside was that I did not make enough,๐Ÿ˜‰

Vote Up0Vote Down  Reply
4 years ago

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