Instant Pot Chicken Wings
These super easy Instant Pot Chicken Wings are the best hands-off, crowd-pleasing recipe!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10-20 wings 1x
- Category: Main Meals
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
For the chicken wings:
- 1–3 lbs chicken wings (drumettes or wings, NOT wing tips)
- 1 – 1 ½ cups of water
For the buffalo sauce:
- 12 oz hot sauce (I use Frank’s regular hot sauce)
- ¼ cup ketchup
- 8 Tbsp butter, unsalted
- 2 Tbsp cornstarch
- 1 Tbsp water
Instructions
- For a 6 quart Instant Pot, pour 1 cup of water in the inner pot. For an 8 quart Instant Pot, pour 1 ½ cups water.
- Place the trivet or steamer basket inside the instant Pot, and place your chicken wings either on the trivet, or in the basket. It’s okay if the chicken wings are touching.
- Cook on high pressure for 10 minutes (15 minutes for frozen wings).
- Meanwhile, make the buffalo wing sauce:
- In a small saucepan, combine all of the ingredients except the cornstarch and water.
- Bring the sauce to a simmer, stirring often, until the butter is melted.
- Combine the cornstarch and water in a small mug and stir until it is completely dissolved.
- Pour the cornstarch slurry into the sauce and immediately start whisking it into the sauce.
- Keep whisking, and the sauce will start to thicken. When the sauce is noticeably thicker (i.e. will heavily coat the back of a spoon), remove the sauce from the heat and set aside.
- When the timer beeps, let the pressure release naturally for 5 minutes and then release the rest of the pressure using the valve.
- Meanwhile, preheat the oven to broil.
- When the wings are done in the Instant Pot, place them in a single layer on a baking sheet lined with aluminum foil.
- Place the wings under the broil for 3-4 minutes on each side to crisp up the skin.
- Toss in a big bowl with buffalo wing sauce and enjoy!
Notes
Adapted from A Mind Full Mom
Find it online: https://dontwastethecrumbs.com/instant-pot-chicken-wings/
