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Best Instant Pot Chicken Wings
5 from 135 votes

Best Instant Pot Chicken Wings

These chicken wings are cooked in an Instant Pot to deliver tender meat quickly, then coated in a homemade honey garlic sauce. The wings are pressure cooked first to ensure they are fully cooked, then finished under the broiler for crispness. The sauce combines soy sauce, honey, ginger, garlic, and red pepper flakes for a balanced sweet and savory glaze with a mild heat.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 725 kcal
Course: Main Course, Appetizer
Cuisine: Chinese, American

Ingredients

  • 1 cup water
  • 4 lbs chicken wings bone-in, fresh or frozen
Honey Garlic Sauce:
  • 5 tablespoons soy sauce
  • 3 tablespoons mirin
  • 1/2 cup honey
  • 3/4 cup water
  • 3 tablespoons sesame oil
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1/4 teaspoon red pepper flakes or more
Cornstarch Slurry:
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Instructions

Pressure Cook Chicken Wings:
    Cup of Yum
  1. Add 1 cup of water to the the pressure cooker pot.
  2. If using frozen chicken wings, make sure they are not frozen in a block of ice. You should be able to separate them.
  3. Place the trivet with handles or steamer basket in the pot and stack the fresh or frozen wings directly onto it.
  4. Close the lid and make sure the valve points to sealed.
  5. Press the Pressure Cook button and set the timer for 12 minutes for frozen chicken wings and 8 minutes for fresh chicken wings.
Prep Work While Wings Are Cooking:
  1. While the chicken wings cook, line a rimmed baking sheet with foil and place a cooking rack on top of it. Set aside.
  2. Turn oven to Broil.
  3. With the chicken wings still cooking, start making the sauce. You can also use store-bought sauce, see blog post for details.
Honey Garlic Sauce:
  1. Add the garlic, ginger, Mirin, soy sauce, honey, water, sesame oil and red pepper flakes to a medium sauce pan over medium heat.
  2. Stir to combine and let it simmer for about 8-10 minutes, or until it starts to thicken. Stir often.
  3. In a small bowl combine cornstarch with 3 tablespoons of water and stir until fully dissolved.
  4. Add the cornstarch slurry to the sauce and cook for 2-3 more minutes, until it thickens.
  5. Remove sauce from heat and set 1/2 cup to 1 cup aside for dipping.
Broiling the Chicken Wings:
  1. Once the Instant Pot beeps and the cooking has been completed, do a 5 minutes Natural Pressure Release. Remove the lid carefully and remove the steamer basket or trivet with chicken wings.
  2. Transfer 1/2 of the wings to a large bowl, and pour the Honey Garlic Sauce sauce over them. Gently toss to coat the wings well in sauce on each side, preferably use your hand to do this. Arrange the wings on the prepared baking rack.
  3. Repeat with the remaining wings.
  4. Broil chicken wings for about 5 minutes, flip and broil on the other side. Watch wings closely not to burn them, and broil less or more, based on how crispy you prefer them.
  5. Serve the wings with the leftover 1/2 cup of sauce or with your favorite dipping sauce.

Nutrition Information

Calories 725kcal (36%) Carbohydrates 47g (16%) Protein 47g (94%) Fat 49g (75%) Saturated Fat 12g (60%) Cholesterol 188mg (63%) Sodium 1544mg (64%) Potassium 451mg (10%) Fiber 0g (0%) Sugar 38g (76%) Vitamin A 395IU (8%) Vitamin C 2.6mg (3%) Calcium 40mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 725

% Daily Value*

Calories 725kcal 36%
Carbohydrates 47g 16%
Protein 47g 94%
Fat 49g 75%
Saturated Fat 12g 60%
Cholesterol 188mg 63%
Sodium 1544mg 64%
Potassium 451mg 10%
Fiber 0g 0%
Sugar 38g 76%
Vitamin A 395IU 8%
Vitamin C 2.6mg 3%
Calcium 40mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.