On Mother’s Day, my family surprised me with an Instant Pot and have been experimenting and loving this new toy sooo much! I can’t wait to share lots of tasty recipes with you (I’ve got a great list started!) that will have instructions for the Instant Pot or any electric pressure cooker as well as other methods in case you don’t own one. But you really should own one.
Since my Slow Cooker Barbecue Chicken Wings are consistently one of the most popular recipes on my site I figured the first Instant Pot recipe I should give you is Instant Pot Chicken Wings. This recipe will be excellent for time-savings, however the method has to produce BBQ wings as good (I’m thinking better even) as my slow cooker recipe.
Dear friend, these Chicken Wings from your Instant Pot or pressure cooker just might become your go-to, last-minute appetizer recipe. Ten minutes cooking time, 30 minutes start to finish!
I sampled a few recipes for IP BBQ wings and most just dump wings, sauce, and water in the pressure cooker and go. That works for “okay” wings, but stick with me and do just two extra super easy steps that I recommend and your wings are sure to be the hit of any get together.
I sprinkle Cajun Spice Mix on the wings first and then add my favorite barbecue sauce, Trader Joe’s, if you’re wondering. You can add part BBQ sauce and part Hot Wing sauce or just one or the other of the sauces, depending on whether you want BBQ or Buffalo Wings.
Another thing I do with every chicken wing recipe I make is, take the time to trim a lot of the loose skin off the chicken. This makes a healthier meal and tasting the sauce on the meat is just right. No, just better!
Other than tossing some great seasoning on the wings and trimming the chicken, into the Instant Pot or pressure cooker they go with one cup of sauce and one cup water.
For me, the Instant Pot took about ten minutes to reach pressure before it started counting down the ten minute cooking time. After the cook time is up on the pressure cooker…
…they come out looking tender and are falling off the bone. You could eat them after this step but most of us like to crisp the skin a litle.
Place the wings on a foil covered baking dish with a cooling rack on top. Add extra BBQ sauce if you like, and broil the wings for a few minutes on each side until they’re to your liking.
These Instant Pot Chicken Wings are every bit has flavorful as wings that are basted repeatedly in the oven. The dry seasoning with the wet sauce combine to add complex flavors, finger-licking good.
The wings are just as moist and tender on the inside as if you cooked them low and slow for hours. But instead, you cooked them in minutes and only have one pot to clean. I should tell you that this is not a sponsored post for Instant Pot even though it sounds like it. I’m loving this convenient magic pot!
I highly recommend you keep a couple pounds of chicken wings in the freezer, a bottle of your favorite barbecue sauce, and either Cajun Seasoning Mix or Blackened Seasoning on hand. Then the next time you have to bring an appetizer to a party and the thought of planning, shopping, chopping and hoping for “just the right thing” recipe sounds exhausting, or you find yourself with a house full of hungry teenagers, or husband, girlfriends, or drop-ins (bless them)… You can quickly whip these up with no fuss, little mess, and little $$. Oh and let me make one more quick, important, recommendation. Buy the best-quality, least processed chicken wings you can afford. Skip the big, frozen-since-who-knows-when bag in the deep freeze. You won’t be sorry and it really makes a difference in the freshness of this recipe.
- 2 lbs. chicken wings, trimmed of fat and separated (tips discarded)
- 2 tablespoons seasoned salt - like Cajun, garlic powder, or any favorite seasoning mix
- 1 cup cold water
- ¾ cup favorite barbecue sauce
- ¼ cup hot sauce, like Frank's Wing Sauce (if don't want heat, then just use 1 cup bbq sauce)
- After the chicken wings have been trimmed and separated (if necessary), pat dry and place in a medium bowl.
- Sprinkle seasoned salt or garlic powder over wings and toss until covered.
- Place the seasoned wings in Instant Pot or other tabletop electric pressure cooker. Pour 1 cup total of either barbecue sauce, a combination of barbecue sauce and hot sauce, or hot sauce alone. Any combination is excellent as long as the total used is 1 cup.
- Pour 1 cup of cold water around the wings in the pot.
- For Instant Pot - Secure and lock the lid of the Instant Pot and turn the pressure to SEALING function. Select MANUAL operation and the pressure should automatically show as HIGH. Using the + or - button, select 10 minutes pressure cooking time. The Instant Pot will indicate as ON while the pressure is being built to the appropriate level, typically taking about 10 minutes for pressure to rise. Indicator will switch to 10 once ready and will count down from there.
- Meanwhile, set your oven on Broil HIGH and place the oven rack one above center position. Cover a baking sheet with aluminum foil and place a cooling rack on top of the foil-lined sheet. Spray the cooling rack with nonstick cooking spray. Set the sheet aside while the wings cook in pressure cooker.
- Once the wings have finished cooking in the pressure cooker, use the QPR (quick pressure release) option by using a wooden spoon so you aren't close to the release valve; turn the knob to the Venting position. Once the steam has stopped coming out, carefully remove the lid from Instant Pot.
- Stir the wings to continue to cover with the sauce.
- At this point, you could serve the wings as is and they'll be tender, juicy, and delicious.
- If you want to crisp the wings and add additional sauce, do the following: Pour ½ cup of the sauce that was created in the Instant Pot into a small bowl. If you want your sauce thicker, add additional ¼ cup of barbecue sauce as well.
- Place the wings on the rack over the baking sheet and brush both sides with additional sauce.
- Place wings in oven and broil for approximately 8-10 minutes, turning once half way through total time until desired crispness has been reached.
- Serve immediately with blue cheese dip, ranch dip, or as is. Accompany with carrot sticks, celery sticks, red pepper slices, etc. if desired.