Instant Pot Chicken Wings

Instant Pot Buffalo Wings served with celery in a wooden plate.

5 from 1 vote

Instant Pot Chicken Wings are easy to make in 25 minutes and are tangy, tender, and deliciously tasty, this appetizer is the best finger-licking party food!

Prep Time5

Cook Time18

Total Time23

Course: Appetizer, Dinner

Cuisine: American

Servings: servings

Calories: 581kcal

Author: Jennifer Fishkind

Ingredients

1 cup water
4 pounds chicken wings bone-in
2 ounces (2 1-ounce) packets buffalo wings seasoning mix
1½ cups buffalo sauce divided
Ranch or bleu cheese dressing optional
Serve with celery or carrots

Instructions

Add one cup of water to the bottom of your instant pot.
1 cup water
Use a sharp knife and a cutting board to cut the wingette from the drumette of each chicken wing.
4 pounds chicken wings
Dry the chicken wing pieces gently with a paper towel and then sprinkle the buffalo seasoning all over the chicken wing pieces, rubbing it into the skin.
2 ounces (2 1-ounce) packets buffalo wings seasoning mix
Place the coated chicken wings in an Instant Pot trivet or steamer basket and place it in the instant pot. It should sit with the chicken just above the water you put in.
Seal your Instant Pot and cook the wings under pressure for 8 minutes.
Release the pressure from the instant pot with the quick release, wait until all the air has escaped and then open the Instant Pot.
Gently remove the chicken wings from the basket and place them in a large mixing bowl. Be aware that the chicken will be very tender so if you are rough with it the meat may come away from the bone.
Pour 1 cup of buffalo sauce over the cooked chicken wings and gently toss until well coated. If needed you can add additional buffalo sauce in Tablespoon increments until everything is evenly coated.
1½ cups buffalo sauce
Place the chicken wings on a large sheet pan lined with parchment paper.
Broil the chicken wings on high for 5-6 minutes each side or until they have reached your desired level of crispy.
If you want extra sauce on your wings you can toss them in the remaining sauce before serving hot with ranch or bleu cheese dressing, optional.
Ranch or bleu cheese dressing, Serve with celery or carrots

Notes

Storage:

To Store: Instant Pot Chicken Wings should be cooled to room temperature and then stored in the refrigerator in an airtight container for 3-4 days.
To Freeze: Store your wings in a freezer-safe container in the freezer for 3-4 months.
To Reheat: Reheat from a frozen or thawed state in the microwave or on a baking sheet in the oven until the center reaches 165 degrees Fahrenheit.

Tips:

As long as your chicken has reached 165 degrees Fahrenheit in the center you can even eat the wings directly out of the instant pot, although they won’t be crispy.
When removing the chicken from the trivet, be aware that it will be very tender so if you are rough with it, the meat may come away from the bone.
You can use either fresh wings or frozen wings for this recipe.

Nutrition