instant pot chicken wing recipe

The Best instant pot chicken wing recipe

Oh, this Instant Pot chicken wing recipe is my favorite go-to for so many reasons. I love how it keeps the crispy skin intact while tenderizing the meat inside—no sad, mushy bits here. It’s been a lifesaver when I’m short on time but still want something hearty and flavorful. My kids actually beg for it, especially when it’s served with a side of ranch or blue cheese. It’s that kind of dish that feels indulgent but isn’t too heavy, making it perfect for game days, family gatherings, or even just a quick weeknight meal when I’m cooking for the whole family.

One of the best parts is how easy it is to customize. I’ll swap out the sauce for honey mustard or barbecue, or add some spices if I’m feeling adventurous. The Instant Pot does all the work for me—steam, pressure, and cook—so I can focus on other things while the wings cook up perfectly. Plus, it’s healthier than deep-fried wings because it’s baked instead of fried, but still packed with flavor. My family doesn’t even notice the difference, and I appreciate that. It’s a recipe that’s as practical as it is delicious, and that’s why I keep it in my rotation.

Instant Pot Crispy Garlic Butter Chicken Wings

4.6 from 1989 votes

A quick and delicious way to cook crispy, golden chicken wings in the Instant Pot with a rich garlic butter sauce. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time20 mins

Resting Time0 mins

Total Time30 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Wings

• 1.5 lbs boneless, skinless chicken wings
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

For the Garlic Butter Sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes (optional)

👨‍🍳Directions

1. 1 Preheat your Instant Pot by placing the lid on and setting it to ‘Sauté’ mode. Add olive oil and let it heat until shimmering.
2. 2 Add chicken wings to the Instant Pot and season with salt, black pepper, garlic powder, and paprika. Stir to coat evenly.
3. 3 Cook on high pressure for 8 minutes. Allow the natural release to complete.
4. 4 In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. 5 Pour chicken broth, soy sauce, honey, and red pepper flakes into the Instant Pot. Stir in the garlic butter mixture.
6. 6 Cook on high pressure for 5 minutes. Allow the natural release to complete.
7. 7 Transfer wings to a plate and drizzle with the sauce. Serve hot with extra sauce on the side.

🔧Equipment

• Instant Pot
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Garlic press or small knife
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28💛Saturated Fat: 16❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 12🥦Dietary Fiber: 3g🍬Sugars: 8🥩Protein: 35

📝Notes

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This Instant Pot chicken wing recipe is always a crowd-pleaser because it’s quick, flavorful, and easy to scale for any size group—whether it’s a casual weeknight dinner or a busy family gathering. The tender, crispy texture holds up perfectly, and the blend of spices makes them feel special without requiring extra effort. It’s the kind of dish that comes together fast, so you can focus on the fun part—serving up a meal that everyone will actually want to eat.

❓ Frequently Asked Questions About Instant Pot Crispy Garlic Butter Chicken Wings

1. What is the best type of chicken wings to use for this Instant Pot recipe, and how do they differ from regular wings?

For the best results, opt for bone-in, skin-on chicken wings (like those from a butcher or grocery store). These have more flavor and fat, which helps create a richer sauce. Regular wings (bone-in, skin-on) or even boneless ones can work, but bone-in versions tend to absorb more seasoning and develop deeper flavors. If using boneless wings, add a bit more broth or sauce to compensate for the lack of moisture.

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2. Can I make this recipe with frozen wings instead of fresh?

Yes! Frozen wings work perfectly—just thaw them in the fridge overnight or use the microwave’s defrost setting. Thawed wings should pat dry before cooking to avoid excess steam, which can dilute the sauce. If using frozen, add 1–2 minutes to the cooking time (usually 8–10 minutes) to ensure they’re fully cooked.

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3. How do I adjust the spice level if I don’t like spicy wings?

To reduce spice, remove the hot sauce or sriracha from the recipe and replace it with a milder alternative like BBQ sauce, honey, or a touch of maple syrup. For extra sweetness, add 1–2 tablespoons of honey or brown sugar. If you prefer a smoky flavor without heat, swap hot sauce for smoked paprika or liquid smoke in the sauce base.

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4. What’s the secret to achieving a creamy sauce without using heavy cream?

The best trick is to reduce the sauce slightly after pressure cooking. After opening the Instant Pot, let the wings rest for 5 minutes, then transfer them to a skillet with the sauce. Cook on medium heat for 2–3 minutes to thicken. For extra creaminess, stir in 1–2 tablespoons of Greek yogurt or coconut milk at the end. Alternatively, blend in 1/4 cup of chicken broth with the sauce for a smoother texture.

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5. Can I make this recipe ahead of time, and how should I store it?

Yes! Cook the wings and sauce as directed, then transfer them to an airtight container. Store in the fridge for 3–4 days or freeze for up to 3 months. To reheat, warm on the stovetop in the Instant Pot with a splash of broth or water (5–7 minutes on high pressure), or microwave with a little water to prevent drying. For best texture, serve with extra sauce when reheating.