My Instant Pot chicken wings make game day a breeze! I can easily cook some wings in my Instant Pot in just 15 minutes, then douse them in buffalo sauce for the quickest hot wings on record. Juicy, boldly-flavored, and always a hit with crowds!
Instant Pot Buffalo Wings
Nothing beats the crispiness of fried buffalo wings, but sometimes I want a speedier process and a slightly healthier option. Making chicken wings in my Instant Pot is perfect for these occasions! With only 5 ingredients, prep is almost non-existent, and all I have to do is throw some wings into the pot to pressure cook while I do something else.
Once they come out tender and juicy, I toss my Instant Pot wings in buffalo sauce and they’re ready to serve. These can be tossed in any sauce you prefer, and they’re sure to please any game day crowds!
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Make them Crispy!
The secret to making Instant Pot wings nice and crispy? A quick broil at the end gives the skin a crisp finish. Plus it helps caramelize the wing sauce so it’s extra flavorful. Another option is to sear the wings on the sauté setting before pressure-cooking.
Instant Pot Chicken Wings Recipe
Equipment
- 6 qt Instant Pot
Ingredients
- 4½ pounds bone-in, skin-on chicken wing portions
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup chicken broth (*)
- 1-1½ cups Buffalo sauce (**)
Instructions
- Place the trivet inside the Instant Pot.
- Season the wings with onion powder, garlic powder, kosher salt, and black pepper. Place them on the trivet in a single layer.4½ pounds bone-in, skin-on chicken wing portions, 1 teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Pour the chicken broth into the pot, directly over the chicken.1 cup chicken broth
- Seal the Instant Pot and pressure cook on "HIGH" for 10 minutes (15 minutes if frozen).
- Once cooked, release the pressure valve and wait for pressure to release, then let the chicken rest for another 5 minutes.
- Place the cooked wings in a bowl and toss with the Buffalo sauce.1-1½ cups Buffalo sauce
- Optional Broil: Place the sauced wings on a parchment-lined baking sheet and broil on high (550℉) until the sauce has caramelized, about 3-4 minutes.
- Toss the wings once more in additional sauce, then serve with ranch or blue cheese dressing, if desired, for dipping.
Notes
- To cook frozen wings, follow the recipe as it is, but add 5 minutes to the cooking time. This is convenience at its best!
- Be sure to place the wings on a trivet in the Instant Pot so they aren’t cooking directly in the broth. This will make them soggy!
- Total recipe time may vary. The time it takes to come to pressure, plus the Natural Release time, could add a few minutes each.
- Broiling is an optional step, but it makes a big difference! This step will add 2-4 more minutes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Pressure-cooking Frozen Wings
No need to waste time thawing! You can cook chicken wings in the Instant Pot straight from frozen. Just add 5 minutes to the cook time, and the cooker will do the rest. Keep in mind, the time it takes to come to pressure will automatically increase, but you don’t have to make any other adjustments.
How to Make Chicken Wings in an Instant Pot Step by Step
Season the Wings: Preheat your oven if you plan to broil at the end. Season 4½ pounds of bone-in, skin-on chicken wing portions with 1 teaspoon of onion powder, ½ teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Place the trivet inside your Instant Pot, then place the wings on the trivet in a single layer. It’s okay if they overlap a little bit, but don’t stack them!
Cook the Wings: Pour 1 cup of chicken broth into the pot, directly over the wings. The broth creates the steam needed to pressure cook, and keeping the wings elevated on the trivet will prevent them from getting soggy. Seal your Instant Pot and pressure cook on “HIGH” for 10 minutes (15 minutes if frozen). Once cooked, release the pressure valve and wait for pressure to release.
Rest: I recommend letting the wings rest for 5 minutes before saucing them. This gives the juices time to distribute throughout the meat, creating a tender interior. After lots of testing, I’ve also found the sauce tends to stick better if they’ve cooled slightly.
Sauce and Broil: Place the cooked wings in a bowl and toss with 1-1½ cups of your favorite Buffalo sauce. Then arrange them on a parchment-lined baking sheet, and broil on high (550℉) until the sauce has caramelized, about 3-4 minutes. Broiling is optional, but it really makes them crispy!
Toss and Serve: After broiling, toss the Instant pot wings once more in additional sauce. Then serve with ranch or blue cheese dressing for dipping!
How to Store, Freeze, and Reheat
These Instant Pot buffalo chicken wings are best served as soon as they’re done cooking. But leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat wings in the Air Fryer or oven for crispy results! If frozen, fully thaw in the fridge before reheating.
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