Instant Pot Crispy Chicken Wings
These Instant Pot chicken wings are the best way to make crispy wings fast! Using a pressure cooker, you get incredibly tender chicken wings in a fraction of the time, then finish them in the oven or air fryer for that perfect crispy skin. Toss them in buffalo sauce, bbq sauce, or your favorite wing sauce for a great appetizer or easy weeknight meal.
Servings: 4 people
Ingredients
For the Wings:
- 2 –3 lbs chicken wings drumettes and flats
- 1 cup water or chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
For Crisping:
- 1 tbsp baking powder aluminum-free preferred
Optional Sauces:
- Buffalo sauce
- BBQ sauce
- Honey garlic sauce
Instructions
Prep the Wings
- Pat the chicken wings dry with paper towels to remove excess moisture.
Season
- In a large bowl, toss wings with salt, pepper, garlic powder, and paprika until evenly coated.
Pressure Cook
- Pour 1 cup of water (or broth) into the Instant Pot and place the trivet inside. Arrange the wings on top of the trivet.
- Seal the lid and cook on HIGH pressure for 10 minutes.
- Allow a natural release for 5 minutes, then perform a quick release.
Dry & Coat
- Remove wings from the Instant Pot and pat dry again thoroughly.
- Toss with baking powder to help crisp the skin.
Bake
- Preheat oven to 425°F. Place wings on a greased wire rack over a baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until crispy.
- Next, coat the wings in your favorite sauce, I chose buffalo.
Broil
- Broil for 5–8 minutes, watching closely to prevent burning.
Serve
- Serve with your favorite dipping sauces. Enjoy!
Notes
- For extra heat, add cayenne pepper or toss in hot sauce after cooking.
- For sweeter wings, mix bbq sauce with a little brown sugar.
- Always pat wings dry with a paper towel for the crispiest skin.
- Arrange wings in a single layer when crisping for best results.
- Store leftovers in an airtight container in the fridge for up to 3 days.