Wow do I love chicken wings. Whether its a Fall Football Saturday or summer afternoon, wings just are awesome. And, they are perfect in the instant pot. Set aside the oven and skip deep-frying. If you’ve got an Instant Pot, you can make juicy, fall-off-the-bone chicken wings in a fraction of the time. They turn out tender from pressure cooking, then crisp up beautifully under the broiler or in an air fryer.

It’s an easy weeknight option, perfect for game day, and flexible enough for any sauce you love. Once you try this method, you’ll wonder why you ever cooked wings any other way.

Related: For a complete guide to cook times, troubleshooting, and all of my favorite chicken recipes, visit my Ultimate Guide to Cooking Chicken in the Instant Pot

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Why This Recipe Works

This method uses pressure to quickly break down the connective tissue, so the wings turn out tender and juicy without long marinating or high-fat frying. A quick broil or air-fry at the end gives you that craveable crisp skin.

You also get consistent results: no guesswork about doneness, and no dry meat. Plus, you can cook a big batch at once, then sauce different portions for different tastes—spicy, sweet, or smoky.

Ingredients Shopping List

Chicken wings, flats and drumettes (2–3 pounds)
Water or chicken broth (1 cup for a 6-quart Instant Pot)
Salt and black pepper
Garlic powder and onion powder
Paprika (smoked or sweet)
Baking powder (aluminum-free, for crisping during broil/air-fry)
Neutral oil (like avocado or canola), optional
Your favorite wing sauce (Buffalo, BBQ, teriyaki, honey-garlic, or garlic-parmesan butter)
Honey or brown sugar, optional for sweetness
Apple cider vinegar or lemon juice, optional for brightness
Green onions or cilantro, for garnish
Ranch or blue cheese dressing, for serving

To see our complete guide to cooking chicken in the Instant Pot, click here.

Step-by-Step Instructions

Prep the wings. Pat wings very dry with paper towels. Dry surfaces crisp better later.
If needed, separate the flats and drumettes at the joint.
Season. In a large bowl, toss wings with 1–1.5 teaspoons salt, 1 teaspoon black pepper, 1.5 teaspoons garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Add 1 teaspoon baking powder and toss again. The baking powder helps render fat and enhance browning.
Set up the Instant Pot. Pour 1 cup water or broth into the pot.
Insert the metal trivet or a steamer basket. This keeps the wings above the liquid, so they steam instead of simmering.
Load the wings. Arrange wings in a single-ish layer on the trivet. A little overlap is fine.
For more than 3 pounds, cook in batches for best texture.
Pressure cook. Seal the lid. Set to High Pressure for 8 minutes for fresh wings (average size) or 12 minutes for frozen. If your wings are extra large, add 1–2 minutes.
Quick release. When the timer ends, perform a quick release.
Open the lid away from you. The wings will look pale and tender—that’s normal.
Optional: Sauce warm-up. If your sauce is thick, warm it on low in a small pan or in the microwave so it coats evenly.
Crisp the wings. You have two great options:
- Broiler: Preheat the broiler to High. Place wings on a wire rack set over a foil-lined sheet.
  Brush lightly with oil. Broil 4–6 minutes per side until the skin is blistered and browned. Watch closely to avoid burning.
- Air fryer: Preheat to 400°F (205°C).
  Arrange wings in a single layer. Air-fry 6–10 minutes, shaking halfway, until the skin is golden and crisp.
Sauce and toss. In a large bowl, toss hot, crisp wings with your chosen sauce. For Buffalo, combine hot sauce with melted butter; for BBQ, consider a splash of vinegar; for sweet heat, add honey to your favorite hot sauce.
Serve. Top with chopped green onions or cilantro.
Serve with carrot sticks, celery, and ranch or blue cheese dressing.

How to Store

Refrigerator: Store cooled wings in an airtight container for up to 4 days.
Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Label the date and sauce flavor.
Reheat: Air fryer at 375°F for 5–8 minutes, or oven at 400°F for 10–12 minutes. Add a touch of fresh sauce after reheating to revive flavor and sheen.

Health Benefits

Chicken wings offer high-quality protein, which supports muscle repair and helps keep you satisfied.

Cooking in the Instant Pot reduces the need for deep-frying, so you can cut down on excess oil. You also control the sauce, which means you can limit added sugars and sodium. Choosing a yogurt-based dip and pairing with crunchy veggies rounds out the meal with fiber and calcium.

What Not to Do

Don’t skip drying the wings. Excess surface moisture blocks crisping and dilutes seasoning.
Don’t pressure cook directly in sauce. Thick sauces can burn on the bottom.
Always add water or broth below the trivet.
Don’t overcrowd the broiler or air fryer. Crowding traps steam and prevents browning. Work in batches if needed.
Don’t use foil on the air fryer basket. It limits airflow. Stick to the bare basket or a perforated liner.
Don’t forget to taste your sauce. Adjust salt, acid, and sweetness before tossing with wings.

Recipe Variations

Classic Buffalo: 1/2 cup hot sauce + 3 tablespoons melted butter + a squeeze of lemon.
Add a pinch of garlic powder.
Honey-Garlic: 1/3 cup soy sauce + 1/3 cup honey + 2–3 minced garlic cloves + 1 teaspoon grated ginger. Simmer to thicken slightly.
Lemon Pepper: Toss crisped wings with 2 tablespoons melted butter, 1 teaspoon lemon pepper seasoning, and plenty of fresh lemon zest.
Sticky BBQ: Warm your favorite BBQ sauce with 1 tablespoon apple cider vinegar and 1 teaspoon brown sugar.
Teriyaki-Sesame: Teriyaki sauce plus toasted sesame oil; finish with sesame seeds and sliced scallions.
Garlic-Parmesan: Melted butter, grated Parmesan, minced garlic, and parsley. Add red pepper flakes for a kick.
Dry-Rub Only: Skip sauce and finish with a mix of smoked paprika, cumin, chili powder, and brown sugar for a bark-like crust.

FAQ

Can I cook frozen wings in the Instant Pot?

Yes.

Increase pressure time to 12 minutes for frozen wings. If they’re clumped together, add 1–2 more minutes. Separate any large ice blocks if possible for even cooking, and always crisp afterward.

How do I know the wings are fully cooked?

They should be tender with juices running clear.

For peace of mind, use a thermometer: the internal temperature should read 165°F (74°C). After broiling or air-frying, they’ll often read a bit higher, which is fine.

What if I don’t have a trivet?

Use a steamer basket or coil a ring of foil to lift the wings above the liquid. Keeping them elevated prevents soggy skin and ensures better texture.

Why use baking powder?

Baking powder raises the pH of the skin and encourages fat rendering, which helps the wings crisp during the finishing step.

Use aluminum-free baking powder to avoid any off flavors.

Can I skip the broiler or air fryer step?

You can, but the skin will be soft. The final high-heat step is what delivers that signature crisp bite. It only takes a few extra minutes and makes a big difference.

What’s the best way to scale this recipe?

Cook in batches to maintain quality.

The pressure cook time stays the same as long as the wings are in a single layer or lightly stacked, but don’t overfill the pot. Crisp each batch separately.

Which sauces are best for meal prep?

Thicker sauces like BBQ, teriyaki, and garlic-parmesan hold up well. For Buffalo, toss lightly before storing, then add a fresh drizzle after reheating to refresh flavor.

In Conclusion

Chicken Wings in the Instant Pot give you the best of both worlds: speed and tenderness, plus that irresistible crispy finish.

The method is simple, consistent, and easy to customize to your favorite flavors. Keep a few pantry staples on hand, and you can have saucy, crowd-pleasing wings any night of the week. Once you master this routine, it becomes a go-to for parties, meal prep, and everything in between.

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Chicken Wings in The Instant Pot – Fast, Juicy, and Crispy

Prep Time 10

Cook Time 25

Total Time 35

Servings 4 servings

Ingredients

Chicken wings, flats and drumettes (2–3 pounds)
Water or chicken broth (1 cup for a 6-quart Instant Pot)
Salt and black pepper
Garlic powder and onion powder
Paprika (smoked or sweet)
Baking powder (aluminum-free, for crisping during broil/air-fry)
Neutral oil (like avocado or canola), optional
Your favorite wing sauce (Buffalo, BBQ, teriyaki, honey-garlic, or garlic-parmesan butter)
Honey or brown sugar, optional for sweetness
Apple cider vinegar or lemon juice, optional for brightness
Green onions or cilantro, for garnish
Ranch or blue cheese dressing, for serving

Instructions

Prep the wings. Pat wings very dry with paper towels. Dry surfaces crisp better later. If needed, separate the flats and drumettes at the joint.
Season. In a large bowl, toss wings with 1–1.5 teaspoons salt, 1 teaspoon black pepper, 1.5 teaspoons garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Add 1 teaspoon baking powder and toss again. The baking powder helps render fat and enhance browning.
Set up the Instant Pot. Pour 1 cup water or broth into the pot. Insert the metal trivet or a steamer basket. This keeps the wings above the liquid, so they steam instead of simmering.
Load the wings. Arrange wings in a single-ish layer on the trivet. A little overlap is fine. For more than 3 pounds, cook in batches for best texture.
Pressure cook. Seal the lid. Set to High Pressure for 8 minutes for fresh wings (average size) or 12 minutes for frozen. If your wings are extra large, add 1–2 minutes.
Quick release. When the timer ends, perform a quick release. Open the lid away from you. The wings will look pale and tender—that’s normal.
Optional: Sauce warm-up. If your sauce is thick, warm it on low in a small pan or in the microwave so it coats evenly.
Crisp the wings. You have two great options: Broiler: Preheat the broiler to High. Place wings on a wire rack set over a foil-lined sheet. Brush lightly with oil. Broil 4–6 minutes per side until the skin is blistered and browned. Watch closely to avoid burning.
Air fryer: Preheat to 400°F (205°C). Arrange wings in a single layer. Air-fry 6–10 minutes, shaking halfway, until the skin is golden and crisp.
Sauce and toss. In a large bowl, toss hot, crisp wings with your chosen sauce. For Buffalo, combine hot sauce with melted butter; for BBQ, consider a splash of vinegar; for sweet heat, add honey to your favorite hot sauce.
Serve. Top with chopped green onions or cilantro. Serve with carrot sticks, celery, and ranch or blue cheese dressing.

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How To Make Crispy, Juicy Chicken Wings in The Instant Pot