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Instant Pot Chicken Wings

Buffalo chicken wings on sheet pan and parchment paper.

These chicken wings turn out so tender from the pressure cooker. You'll want to broil them for just a couple of minutes to crisp up the skin and then toss them in whatever sauce you like.

These chicken wings turn out so tender from the pressure cooker. You'll want to broil them for just a couple of minutes to crisp up the skin and then toss them in whatever sauce you like.

Yield 24 wings
Prep Time 5 minutes
Cook Time 15 minutes
Time to Pressure 15 minutes
Total Time 35 minutes

Ingredients

  • 2 pounds fresh or frozen chicken wing pieces, see notes
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • ¾ cup buffalo sauce

Instructions

  1. Add the steamer or rack insert to the Instant Pot along with 1 cup of water.
  2. Season the chicken wings with salt and pepper and place in the Instant Pot.
  3. Cover, set the vent to sealing, and pressure cook on high for 12 minutes. 
  4. Let steam release naturally for 5 minutes and then do a quick release. 
  5. Place a wire rack or cooling sheet over a baking sheet and remove the wings to the rack.
  6. Place the wings under the broiler for 3-4 minutes or until as browned and crisp as you’d like.
  7. Add the wings to a bowl and pour the buffalo sauce over the top and toss or stir to coat. 
  8. Serve wings with ranch or blue cheese for dipping.

Notes

You may use either fresh or frozen chicken wing pieces. The cook time will stay the same, however the time it takes the pot to come to pressure will be less for fresh wings and longer for frozen wings. The pot will make the adjustment for you - just set to 12 minutes and cook.

There are 10-12 wings per pound.

Nutrition Information:

Yield: 4 Serving Size: 6 wings
Amount Per Serving: Calories: 470Total Fat: 35gCholesterol: 160mgSodium: 1632mgCarbohydrates: 0gNet Carbohydrates: 0gFiber: 0gSugar: 0gProtein: 38g

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