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    You are here: Home » Meal Type » Appetizers » Instant Pot Chicken Wings

    Instant Pot Chicken Wings

    October 2, 2020 By Danielle Esposti 2 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest image for an instant pot chicken wings recipe.
    Pinterest collage for instant pot buffalo wings with homemade hot sauce.
    Pinterest image for instant pot buffalo wings with homemade hot sauce.
    Pinterest collage for an instant pot chicken wings recipe.

    Get your game face on! (And by “game face,” I mean that covered-in-wing-sauce-while-watching-the-game face.) And speaking of games, Instant Pot Chicken Wings are a game changer – super-duper extra crispy on the outside; tender and juicy on the inside. Toss ’em in my mama’s “famous” Buffalo Sauce and you’re gonna be the game winner!

    A platter of instant pot buffalo chicken wings with celery sticks and blue cheese dressing on a cement background.
    Jump to:
    • An Instant Pot? For Buffalo Wings?
    • How to Make Perfect Instant Pot Buffalo Wings
    • Tips for Making This Recipe Perfectly
    • How Long to Cook Wings in the Instant Pot?
    • What Size Instant Pot?
    • Can I Cook These From Frozen?
    • More Buffa-love!
    • Recipe

    An Instant Pot? For Buffalo Wings?

    I’ve made Buffalo Wings so many times, in so many ways, despite the fact that they’ve never been a great love of mine. (Though that might be changing… so read to the end.)

    Back to methods – I have tried all. of. the. ways. Deep-fried? Done it. Oven baked? Been there. Boiled, then broiled? Been there too. Grilled? Close, but no cigar. I’ve also worked in various restaurants ranging from the pub to the kitschy cafe to the celebrity chef. Most served some form of wings, though some were fancier than others. The #1 customer request/complaint/feedback? “Can I get my wings extra crispy?”

    A woman's hand dipping a buffalo wing into a bowl of blue cheese dressing.


    Here’s the thing with wings. If you ask for extra crispy wings in a restaurant, you’re going to get quite a bit of crunch on the outside, but some stringy, tough grossness in the middle. Because the only way to make them “extra crispy” is to keep ’em in the deep fryer longer. If you make no such special requests, you’ll probably get a pile of well-cooked wings with skin that can be, from time to time, a bit slimy.

    So, this is the conundrum, right? Everyone wants a wing that is perfectly crispy on the outside, because hot damn it’s delicious that way, that is also moist and tender on the inside. The closest I’ve tasted to “perfect” was a low-and-slow smoked chicken wing that took *wait for it* 5 hours. (I know I have neither the time, inclination, or a converted 55-gallon oil drum smoker in my backyard to get into that, but peace and blessings if you do…)

    Enter – the INSTANT POT. It’s the magical solution we never knew we needed to achieve that perfect texture combination that makes our mouths drool and out bellies clamor for more, more, more!

    Chicken wings in an instant pot; crispy buffalo wings in a bowl with a side of buffalo sauce.

    How to Make Perfect Instant Pot Buffalo Wings

    Steam your wings to tender perfection in the instant pot, then broil them in the oven for that impossibly perfect combination of juicy meat and super crisp skin. You’ll never make buffalo wings another way ever again!

    1. Pour a cup of broth into the instant pot, then add a trivet.
    2. Layer the wings onto the trivet. Program to high pressure for 8 minutes. Allow for a 5-minute natural pressure release, then release the remaining pressure manually.
    3. Remove the chicken wings using tongs, then place into an even layer on a wire rack nested into onto a baking sheet.
    4. Allow the wings to air dry for 5 minutes. This is crucial! Moisture is the enemy of crispy. The cool air will dry the wings pretty quickly. The skin should be dry to the touch, but it will be a little tacky.
    5. Season with pepper, then place the wings into the oven set to High Broil. Broil 5 minutes, flip ’em, and broil on the other side.
    6. Transfer to a bowl and toss with buffalo sauce. Stuff them into your face immediately.

    Some additional waxing on when to add the sauce:  many recipes will tell you to toss the wings in half the sauce before broiling. I beg you, please don’t do that. Moisture is the enemy of crispiness! For the crispiest wings possible, just toss ’em once, after they’re nice and golden brown. If over-saucing is your concern, toss with about half to two-thirds of the sauce to start, and add more as-needed.

    Tips for Making This Recipe Perfectly

    • Use homemade buffalo sauce. There is no good reason not to make your own and it takes all of 5 minutes.
    • Cut your wings properly using a sharp knife (dull knives will slip!) or a pair of good quality kitchen shears. Check out this illustration from Cook’s illustrated.
    • It’s not easy to overcook the wings this way, but it can be done. Therefore, do keep an eye on them as they broil and flip/remove once the skin is sizzling and crispy but not burnt.
    • Moisture = not crispy, so follow these 2 key tips:  air dry the wings after steaming in the Instant Pot, and toss in the sauce after the wings have browned under the broiler.
    Instant pot chicken wings tossed with buffalo sauce and served in on a metal tray.

    How Long to Cook Wings in the Instant Pot?

    These times were tested in my 6-quart Instant Pot. Allow for a 5-minute natural pressure release, then release the remaining pressure manually.

    • Up to 2.5 lb, fresh:  6 minutes
    • Up to 2.5 lb, frozen:  11 minutes
    • 2.5 – 5lb, fresh:  8 minutes
    • 2.5 – 5lb, frozen:  13 minutes

    What Size Instant Pot?

    My 6-quart Instant Pot accommodated 5 pounds of wings – I wouldn’t cook a quantity larger than that.

    Can I Cook These From Frozen?

    Yes, as long as the chicken pieces have already been divided into wings and drums. It also helps if they’re not in a solid block, because they won’t fit well into the Instant Pot. Add five minutes to the cook time for an equal number of frozen wings.

    More Buffa-love!

    • Buffalo Chicken Stuffed Sweet Potatoes
    • Buffalo Chicken Wraps
    • Buffalo Chicken Bites
    • Buffalo Chicken Salad
    • Buffalo Chicken Meatballs
    Side view, a platter of instant pot chicken wings with celery sticks and blue cheese dipping sauce.

    Did you make these Instant Pot Buffalo Wings? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A woman's hand dipping a buffalo wing into a bowl of blue cheese dressing.

    Instant Pot Buffalo Wings

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    Author: Danielle Esposti
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    Crispy wing dreams become reality with a little fast-love from your Instant Pot (and your oven). Instant Pot Buffalo Wings totally take the guesswork out of reaching chicken wing nirvana. Your Instant Pot locks in the moisture, broiler crisps (not burns) the skin, and oh, that tangy sauce makes your mouth water. Cook times based on weight and freshness so be as accurate as possible for best results.
    Prep Time: 5 mins
    Cook Time: 18 mins
    Time to Pressure/Depressure: 15 mins
    Total Time: 38 mins
    Servings : 10
    Calories: 455

    Recommended Equipment

    • 6-Quart Instant Pot
    • Trivet
    • Baking Sheet
    • Baking Rack

    Ingredients

    • 5 lb buffalo wings
    • 1 c water or chicken broth
    • 1 tsp ground pepper
    • Blue cheese dressing, for dipping
    • Celery sticks, for serving

    Buffalo Sauce

    • ½ c Franks Red Hot
    • ½ c Texas Pete’s
    • 2 tbsp butter
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • ½ tsp paprika

    Instructions

    • Make the buffalo sauce. Combine the hot sauces, butter, onion powder, garlic powder, and paprika in a 2-quart saucepan over medium high heat. Bring to a simmer. Cook, whisking frequently, until the butter melts and the sauce slightly thickens, 2-3 minutes.
      Homemade buffalo sauce dripping off a spoon.
    • Pour chicken broth into the inner pot, then place a trivet into the pot.
      Chicken broth in an an instant pot with a trivet nested inside.
    • Layer the wings on top of the trivet. Seal the pot and ensure the pressure valve is set to “Sealing”. Program to High Pressure for 8 minutes. Allow for a 5 minute natural pressure release, then release the remaining pressure manually.
      Chicken wings before and after being steamed in an instant pot.
    • Nest a cooking rack into a baking sheet and set aside. Position a rack in the upper third of the oven then set to High Broil.
    • Remove the Instant Pot lid, then remove the wings from the pot using tongs and arrange in a single layer on a baking sheet. Allow the wings to air dry for 5 minutes (see notes), then season with pepper. Broil 5-7 minutes or until the skin is golden brown and crisp. Flip each wing using tongs, then broil a further 3-4 minutes until crisp on the other side.
      Instant pot chicken wings before and after being crisped in the oven under the broiler.
    • Transfer the wings to a large bowl. Pour the sauce over the wings, then toss until well coated. Serve immediately with blue cheese dressing and celery sticks.
      Pour buffalo sauce over chicken wings; a bowl of crispy instant pot buffalo chicken wings.

    Notes

    • Moisture is the enemy of crispiness, so follow these 2 key tips:  air dry the wings after steaming in the Instant Pot, and toss in the sauce after the wings have browned under the broiler.
    Alternative Cook Times:  these times were tested in my 6-quart Instant Pot. Allow for a 5-minute natural pressure release, then release the remaining pressure manually.
    • Up to 2.5 lb, fresh:  6 minutes
    • Up to 2.5 lb, frozen:  11 minutes
    • 2.5 – 5lb, fresh:  8 minutes
    • 2.5 – 5lb, frozen:  13 minutes

    Nutrition Information

    Serving: 0.5lb, Calories: 455kcal (23%), Carbohydrates: 1g, Protein: 46g (92%), Fat: 37g (57%), Saturated Fat: 12g (60%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 301mg (100%), Sodium: 1318mg (55%), Potassium: 12mg, Fiber: 0g, Sugar: 0g, Vitamin A: 25% (25%), Vitamin C: 5% (5%), Calcium: 1% (1%), Iron: 0%
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    2 Comments
    Filed Under: Appetizers, Fall Recipes, Instant Pot Chicken Recipes, Instant Pot Recipes, Keto, Whole30 Recipes

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    1. Mom's Best Buffalo Sauce | Our Salty Kitchen says:
      October 5, 2020 at 1:05 pm

      […] Instant Pot Buffalo Wings […]

      Reply
    2. Grilled Chicken Wings (Extra Crispy Skin!) - Our Salty Kitchen says:
      May 26, 2022 at 9:26 am

      […] being said, I am well aware that it takes extra effort to get crispy skin. I love making wings in the Instant Pot because they’re so quick and easy, but even that recipe calls for a nuclear blast of broiler […]

      Reply

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