Instant Pot Chicken Wings Recipe

4.67 from 3 votes

My Instant Pot chicken wings make game day a breeze! Doused in buffalo sauce and ready in 25 minutes for the quickest hot wings on record.

Prep Time5

Cook Time10

Release/Rest10

Total Time25

Course: Appetizer

Cuisine: American

Servings: people

Calories: 575kcal

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.

*Another broth or liquid can be used instead.

**Once cooked, these wings can be tossed in any sauce you prefer.

Tips:

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.

Storage: Store Instant Pot chicken wings in an airtight container in the refrigerator for 3 days, or in the freezer for 3 months.