instant pot chicken wings recipe

The Best instant pot chicken wings recipe

Oh, this Instant Pot chicken wings recipe is one of those things that just feels like magic in my kitchen—simple enough to make when I’m tired but so satisfying that it always becomes a favorite. I love it because it’s hands-off once the pressure cooker does all the work, and the flavor is deep and crispy without needing much effort. My kids swear by them too, especially after a long day of school or sports practice. They’re not just a snack; they’re a meal that fills up the house with that warm, savory aroma, and nobody ever complains about eating them cold the next day. It’s that kind of recipe that makes me feel like I’ve done something good for my family, even if I’m just tossing everything in the pot and stepping away.

The best part? They’re healthy enough to actually enjoy without feeling guilty. The Instant Pot keeps the skin tender and juicy while the spices caramelize the natural flavors, so you’re not drowning them in grease. Plus, I’ve found that serving them with a simple side like roasted sweet potatoes or a fresh salad makes them feel like a balanced meal rather than just a treat. And because they’re made in one pot, there’s no extra cleanup—just a quick wipe-down and a bowl for serving. It’s the kind of recipe that works for game nights, family dinners, or even just a quiet night in when everyone’s hungry but doesn’t want to stress over cooking. My husband always says they’re the only thing that makes him forget he’s supposed to be eating better, and honestly? That’s a win for me.

Instant Pot Honey Garlic Glazed Chicken Wings

4.8 from 1350 votes

Tender, crispy chicken wings coated in a sweet and savory honey garlic glaze, cooked effortlessly in an Instant Pot for a restaurant-quality meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time15 mins

Resting Time0 mins

Total Time35 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Wings

• 2 lbs boneless, skinless chicken wings
• 1 tbsp cornstarch
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

For the Glaze

• ½ cup honey
• ¼ cup soy sauce
• 3 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tsp red pepper flakes (optional)

👨‍🍳Directions

1. 1 Preheat Instant Pot to ‘Sauté’ mode. In a bowl, mix cornstarch, baking powder, salt, pepper, and paprika. Toss chicken wings in the mixture until fully coated.
2. 2 Place wings in the Instant Pot, skin-side up. Sauté for 2 minutes until golden brown.
3. 3 Add honey, soy sauce, garlic, vinegar, maple syrup, sesame oil, and red pepper flakes (if using). Stir well and seal the lid. Cook on high pressure for 10 minutes.
4. 4 Quick-release the pressure, then open the lid. Arrange wings on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 10 minutes to crisp up.

🔧Equipment

• Instant Pot
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 1🍬Sugars: 25🥩Protein: 30

📝Notes

For extra crispiness, double-bake the wings at 400°F (200°C) for another 5-7 minutes.,Adjust the honey-to-soy ratio for a sweeter or saltier glaze.,Substitute honey with agave syrup if preferred.

This Instant Pot chicken wings recipe is always a crowd-pleaser because it’s quick, flavorful, and perfect for any gathering—whether it’s a casual game night with the family or a bigger party where you need something hands-off. The tender, juicy wings stay moist without extra fuss, and the spices cook evenly, so everyone gets the same delicious taste. It’s the kind of recipe that lets you focus on other things while serving up a dish that everyone will love.

❓ Frequently Asked Questions About Instant Pot Honey Garlic Glazed Chicken Wings

1. What ingredients should I use for the Instant Pot Instant Pot Chicken Wings recipe to ensure they are flavorful and tender?

For the best flavor and tenderness, use 12–16 boneless, skin-on chicken wings (or bone-in if preferred). For marinade, mix 3 tbsp soy sauce, 2 tbsp honey, 2 tbsp apple cider vinegar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper (adjust for heat), and 1 tbsp olive oil. For the Instant Pot cooking, add 1 cup chicken broth, 1 tbsp butter, 1 tbsp lemon juice, and a pinch of salt and black pepper.

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2. How do I prepare the chicken wings before placing them in the Instant Pot to avoid burning or sticking?

Pat the wings thoroughly dry with paper towels to prevent sticking. Trim any excess fat or skin if needed, but keep them intact for crispiness. Place them in a single layer in the Instant Pot’s trivet or bowl, ensuring they don’t overlap. If using a bowl, add a splash of oil to prevent sticking.

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3. What pressure settings and cooking times should I follow for perfectly tender Instant Pot Chicken Wings?

For tender, fall-off-the-bone wings, use the High Pressure setting for 45 minutes (for bone-in wings) or 30 minutes (for boneless wings). If you prefer a crispier skin, reduce the time to 25 minutes and let them rest for 5 minutes before serving. Always follow the Instant Pot’s safety guidelines and avoid over-pressurizing.

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4. Can I make this recipe with different sauces or spices, and how do BBQ or teriyaki flavors compare?

Absolutely! For BBQ wings, swap the marinade for ½ cup BBQ sauce, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and ½ tsp garlic powder. For teriyaki, use ½ cup teriyaki sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger, and 1 clove minced garlic. Both work well—BBQ adds smoky sweetness, while teriyaki gives a sticky, glossy finish.

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5. Why do my Instant Pot chicken wings turn out rubbery instead of tender, and how can I fix it?

Rubbery wings usually happen from overcooking or not using enough moisture. To fix it: – Reduce pressure time (try 30–35 minutes for bone-in wings). – Use bone-in wings (they retain more moisture than boneless). – Add extra broth (1 cup total) to prevent dryness. – Rest for 5 minutes before serving to redistribute juices. – Check internal temp—wings should reach 165°F (74°C) for safety. If still tough, try a slow-cook method (300°F for 2–3 hours).