Instant Pot Chicken Wings
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
6
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Calories
222 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Wings
Description
The Instant Pot Chicken Wings recipe uses pressure cooking to rapidly tenderize the wings, allowing them to soak in a choice of three sauce mixtures: a Honey Chilli mix with honey and orange juice, a classic spicy Buffalo sauce, or a savory Teriyaki glaze. Cooking under pressure for 5 minutes softens the wings but leaves them lacking crispness, which is achieved by a brief grilling or broiling step after cooking. This final step caramelizes the sauce onto the wings, enhancing texture and flavor.
The sauces vary in flavor from sweet and spicy with the Honey Chilli, to tangy heat in the Buffalo, and the rich umami of the Teriyaki. Each sauce is made with aromatics like garlic and ginger, providing deeper flavor. The wings can be served plain after pressure cooking or with a garnish like blue cheese dressing for Buffalo style. This method enables a quick starting point for wing preparation with flexibility in flavor.
Practical tips include allowing natural pressure release after cooking, which finishes the cooking gently. If time is short, the grilling step can be skipped though the wings will be less crisp. The sauces can be frozen in advance up to 3 months for convenience. If the Instant Pot shows a burn notice, stirring the wings and sauce before resuming will help. Overall, this technique provides tender wings with coated sauces ready in less time than traditional baking or frying.
Ingredients
Honey Chilli Wings
- 5 tbsp honey runny
- 4 tbsp tamari soy sauce or regular if not gluten-free
- 4 tbsp orange juice
- 1 tsp chili sauce sriracha
- 1 tsp ginger minced
- 1 tsp garlic minced
- salt
- 1.1 kg chicken wings cut into flat and drumette pieces, 2.5 lbs
Buffalo Wings
- 250 mls hot sauce Frank's hot sauce or other hot chilli sauce; spicy, use milder if preferred, 1 cup
- 2 tbsp white vinegar
- 1 tsp garlic minced
- 1 tsp smoked paprika
- salt
- 1.1 kg chicken wings cut into flat and drumette pieces, 2.5 lbs
- blue cheese dressing optional, low fat, to serve
Teriyaki Wings
- 6 tbsp tamari soy sauce or regular if not gluten-free
- 3 tbsp sweetener or brown sugar, of choice
- 2 tbsp rice wine vinegar
- 2 tsp orange juice
- 2 tsp ginger minced
- 2 tsp garlic minced
- 1 tsp hoisin sauce gluten free
- 1 tsp chilli sauce hot
- 1 tsp sesame oil
- salt
- 1.1 kg chicken wings cut into flat and drumette pieces, 2.5 lbs
Instructions
- Mix sauce ingredients together in the Instant Pot insert.
- Add chicken to Instant Pot insert and mix
- Close pot, set valve to sealing, select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
- Cook till done and let NPR.
- Remove chicken wings add to a grill / broiler tray, baste wings whilst they are cooking and grill for 2-3 mins on each side.
Notes
- Only about 30% of the sauce is absorbed by the wings, so calculate seasoning or points accordingly.
- The wings can be served immediately after pressure cooking or briefly grilled/broiled for a caramelized finish.
- If the Instant Pot issues a burn notice, open and stir the contents before continuing to cook.
- Sauces can be made in advance and frozen in freezer-safe containers for up to 3 months.
- Natural pressure release is recommended after cooking to ensure wings finish cooking gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 1350mg | 56% |
| Potassium | 162mg | 3% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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