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–+ servings

Pressure Cooker Chicken Wings

If you want juicy, tender chicken wings in a hurry, try cooking them in the Instant Pot, then give them a quick char in the oven, on the grill, or air fryer. Sure you can bake the wings or fry them, but I find Instant Pot wings to be delicious and juicy!
This is a two part process, but worth it! When you start in the pressure cooker, you make a rich cup of chicken broth to use in a different recipe or freeze!
Two pounds of uncooked wings will feed 2-3 people depending on if you serve them as an appetizer or main dish. Nutritional value is for 2 one pound servings.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 6 minutes
Additional time for pressurizing the Instant Pot and grilling 25 minutes
Course Appetizer, dinner, lunch, Main Course
Cuisine American
Servings 2
Calories 555 kcal

Equipment

Ingredients
  

  • 1 tbsp McCormick Grill Mates Chicken Seasoning Optional - salt, pepper or other chicken seasoning.
  • 1 tsp paprika Optional
  • 1 garlic clove Optional - crushed
  • 1 cup water
  • 2 lbs chicken wings *Thawed. I like the full wing, drummy, wing and tip included. Ask your butcher!
  • spray oil

Instructions
 

  • Add 1 cup of water and smashed peeled garlic clove to the bottom of the instant pot and set the trivet on the bottom.
  • Sprinkle seasoning over the wings.
  • Spray the trivet with oil and place as many wings as you can in a single layer onto the trivet.
  • Add a rack, like these egg racks, spray it with oil and layer with seasoned wings. *If you don't have stacking racks, use non-stick foil, spray both sides with oil and poke some holes in it.
  • Depending on the size of your Instant Pot, you should be able to fit all the wings on the racks without much overlap. If not, spray some oil on the wings to keep them from sticking together.
    *Make sure not to go above the max-fill line!
  • Place the lid on the Instant Pot and set for 6 minutes on high-pressure.
  • While the wings are cooking, line a sheet pan with non-stick foil. For naked wings add a quick spray of oil to help with browning.
  • Preheat your oven or grill to high heat, about 450℉. Or prepare your air fryer.
  • When the timer beeps, allow the Instant Pot ten minutes to depressurize before manually releasing the steam.
  • Use tongs to gently remove the wings from the Instant Pot and spread them out on the prepared baking sheet.
    TIP: Save the chicken broth from the Instant Pot, strain off the grease and mash the garlic clove into the broth and use for soups, other recipes!
  • Refer to my reduced sodium Easy Hot Wing Sauce Recipe and baste with hot sauce.
  • Grill or bake your wings, checking every couple of minutes, for about five minutes until browned both sides. Flip and baste with more hot sauce, if using. They should be pull-apart tender!
    You can also brown them in batches in your air fryer, at about 350-375℉.

Notes

Nutritional value above is for 1 pound servings without sauce added. 
For a delicious spicy buffalo sauce, try my reduced sodium Easy Buffalo Wing Sauce at the bottom of the post. 
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Nutrition

Calories: 555kcalCarbohydrates: 2gProtein: 45gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 189mgSodium: 186mgPotassium: 425mgFiber: 1gSugar: 0.2gVitamin A: 905IUVitamin C: 2mgCalcium: 58mgIron: 3mg
Keyword chicken wings, cook once eat twice, fast easy wings, hot wings, instant pot, leftovers, pressure cooked, pressure cooker, quick chicken wings, spicy wings, wings
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