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Healthy Recipes | Instant Pot Chicken Wings

Carol Blair
Saturday 7 September 2019
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These Instant Pot Chicken Wings can be enjoyed with your favorite wing sauce, like a spicy buffalo hot sauce or a BBQ sauce. A keto friendly, low carb appetizer.

These chicken wings are finger lickin’ good! The meat is flavored with dry seasonings and pressure cooked until deliciously tender. Then they’re tossed with a spicy buffalo sauce and broiled for a crisper finish. Just before serving, they’re tossed again with additional sauce for extra flavor. Yum!

The most time consuming part of this recipe is preparing the chicken wings. I like to cut off most of the fat, but I leave the skin on. This is mostly due to my taste preferences, so you can trim as much or as little of the fat and skin as you like, depending on how you like your wings. I find that kitchen shears are very useful for this job.

Instant Pot Chicken Wings made from fresh or frozen chicken wings, are super tender and juicy! Smothered in tasty Buffalo sauce and broiled until nice and crispy.

I love time saving instant pot recipes and the convenience of cooking proteins from fresh or frozen. Just like when cooking Instant Pot Chicken Breasts, these Instant Pot wings can be added to the pressure cooker frozen and still be ready in little time.

Instant Pot Chicken Wings

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 450 kcal

Ingredients:

  • 1/4 cup your favorite hot sauce, plus more if desired
  • 2 pounds chicken wings (about 18)
  • 1 cup water

Dry seasonings:
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt

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Instructions:

  1. First, Prepare chicken wings by trimming off most of the fat but leaving the skin on; kitchen shears are helpful. If moist, pat dry with paper towels. Add to a gallon-size resealable bag.
  2. Second, In a small bowl, combine all seasoning ingredients and stir together. Add the seasoning mix to the resealable bag with the wings. Toss until the wings are well-coated.
  3. Next, Add 1 cup water to the pressure cooker pot. Place a trivet inside and the seasoned wings on top.
  4. Secure and seal the lid. Cook for 10 minutes at high pressure, followed by a manual pressure release.
  5. While waiting for the wings to cook, prepare a foil-lined baking sheet fitted with a baking rack. Spray with nonstick cooking spray and set aside.
  6. Position an oven rack about 8 inches from the broiler element. Set the broiler on high.
  7. When the wings are done pressure cooking, transfer them to a large bowl. Toss with hot sauce until well-coated. Place on the prepared baking rack, arranging in a single layer.
  8. Broil the wings until they start to blacken on top, about 5 minutes. Flip and broil until the other side starts to blacken, 3 to 5 minutes.
  9. Transfer the wings to a large bowl and toss with additional sauce if desired. Serve while hot.



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Carol Blair

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