Let me tell you, these Instant Pot Chicken Wings have completely changed the way I approach game days and get-togethers. They’re perfectly seasoned, coated in a sticky BBQ glaze, and thanks to the Instant Pot, come out juicy every time—no dry, tough wings here. Whether it’s a quick appetizer for friends or the main event at a backyard barbecue, this is one of those recipes that delivers without leaving you stuck in the kitchen for hours.
Why I Keep Coming Back to These Wings
The real magic here is the speed and the flavor. I used to think good wings meant spending ages in a hot oven, flipping and basting, only to end up with uneven results. The Instant Pot takes all the guesswork out—just a handful of ingredients and thirty minutes later, you get the kind of wings folks hover over at a party.
A few things I really appreciate:
- Speed and Simplicity: I can have a whole batch done in half an hour, start to finish.
- So Much Flavor: That dry rub hits all the right notes, and the BBQ sauce caramelizes perfectly in the broiler.
- Super Juicy Results: Pressure cooking does an amazing job at sealing in moisture.
- Easy to Tweak: If you feel like Buffalo sauce instead of BBQ, swap it in. The basic method stays the same.
My Go-To Dry Rub and Ingredient Notes
Let’s talk about the seasoning. The dry rub here has become a staple for me—bold, slightly spicy, and aromatic. It’s the kind of mix that I’ll whip up in a jar and keep on hand for all sorts of quick dinners. Here’s my usual blend and how I like to use it:
- Salt and Black Pepper: Basics that you never want to skimp on—this lays the foundation.
- Garlic and Onion Powder: Deepens the flavor a bit, adding that savory hit.
- Smoked Paprika: Gives a subtle smoky backdrop, which makes these wings stand out even if you’re cooking indoors.
- Cayenne: Just a pinch for some heat, though I’ll bump it up when the mood strikes.
- Oregano and Thyme: I love how these herbs lift everything, making the aroma in the kitchen absolutely amazing.
One trick I learned—always pat your wings really dry with paper towels before tossing in the spices. It helps the seasoning cling to every piece and ensures a better texture after broiling.
Step-By-Step: How I Make Perfect Instant Pot Chicken Wings
1. Prep the Wings
Start by rinsing and thoroughly drying the wings. I usually lay them out on a baking sheet lined with paper towels and press gently to pull away any moisture.
2. Mix and Toss
Combine all the spice mix ingredients in a bowl, sprinkle over the wings, and toss until every nook and cranny is coated. You want all that flavor touching the meat directly.
3. Into the Instant Pot
Pour a cup of water into the pot and set the trivet inside. Arrange the wings in a single layer (I pile them up, but keep them as spread out as the trivet allows, for better air circulation).
4. Pressure Cook
Seal the pot and set to high pressure for just 6 minutes. I let the pressure release naturally for 10 minutes—this keeps the meat perfectly moist without overcooking.
5. Sauce and Broil for Crispy Skin
Move the wings to a large bowl, coat them in plenty of BBQ sauce, then arrange on a baking sheet with a rack. A quick broil (five to ten minutes) gives you that irresistible crispy, caramelized finish. Any leftover sauce in the bowl gets brushed over before broiling.
If I’m feeling adventurous, I might swap the BBQ sauce for a Buffalo-style sauce—simply toss the cooked wings with a mixture of hot sauce, melted butter, and a little honey, then serve right away.
Tips I’ve Learned the Hard Way
- Don’t Skip the Rack or Trivet: Let the wings steam above the water, not in it, for the best texture.
- Start with Thawed Wings: If your wings are frozen, let them thaw so the rub sticks nicely.
- Broil, Don’t Bake: A few minutes under the broiler beats a long stint in the oven—broiling gives quick caramelization and crisp edges.
- Check Temperature: For peace of mind, I use a meat thermometer—175°F and clear juices are my green lights.
Instant Pot Chicken Wings
There’s nothing quite like a plate of juicy, flavorful chicken wings—especially when they come together in under 30 minutes.
Ingredients
- 2 lbs chicken wings
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon thyme
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ½ cup BBQ sauce
- 1 cup water (for pressure cooking)
Instructions
- Prep and Season the Wings : Begin by rinsing and thoroughly patting dry the chicken wings. This helps the seasoning stick better and ensures crispy results later on. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, cayenne, oregano, and thyme. Rub the seasoning mixture all over the wings until they’re fully coated.
- Pressure Cook : Pour 1 cup of water into your Instant Pot and place a trivet (or steamer basket) inside to keep the wings elevated. Layer the seasoned wings on the trivet. Secure the lid and cook on High Pressure for 6 minutes. Once done, let the pressure release naturally for 10 minutes before opening the lid.
- Sauce and Broil : Transfer the cooked wings into a large mixing bowl and toss them with your BBQ sauce. Feel free to be generous! For that irresistible crispy finish, place the sauced wings on a wire rack set over a baking sheet. Pop them under the broiler for 5–10 minutes, or just until the skin crisps and gets beautifully caramelized. If you’ve got leftover sauce, brush it over the wings for extra flavor.
Notes
- Always defrost your wings before seasoning—you want the spices to coat the meat evenly.
- Avoid soggy wings by using a trivet or rack in the Instant Pot; direct contact with water can ruin that texture.
- Customize the flavors with your favorite spice blends or swap BBQ for a homemade Buffalo mix (try Frank’s hot sauce, melted butter, and a bit of honey!).
- Check doneness with a meat thermometer. Aim for at least 175°F internally—juicy and safe!
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1612Total Fat 111gSaturated Fat 39gTrans Fat 1gUnsaturated Fat 62gCholesterol 372mgSodium 3042mgCarbohydrates 75gFiber 3gSugar 25gProtein 77g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Serving and Party Ideas
If there’s a crowd coming over, these wings become the star of the spread. I serve them up with carrot and celery sticks and bowls of ranch or blue cheese dressing (that classic combo never gets old). Sometimes I’ll keep a jar of the dry rub handy so people can sprinkle a little more punch onto their wings.
For summer barbecue nights, I’ll serve them with grilled corn and a big potato salad, keeping things fun and fuss-free.
Storing and Reheating
I rarely have leftovers, but when I do:
- Fridge: Store in a covered container for up to three days. Reheat in the oven or air fryer for five minutes to bring back that crisp.
- Freezer: Wings freeze well after broiling. Just cool them first, then pop them into a freezer bag. To reheat, bake or broil straight from frozen until hot and crisp.
Your Questions, Answered
Can I double the recipe?
Yes! Cook time in the Instant Pot stays about the same—just add a minute or two if you’re really packing the wings in.
Can I mix up the sauce?
Absolutely. Try honey garlic, teriyaki, or chipotle BBQ. The method stays the same, just swap in your favorite flavor profile.
What if I don’t have an Instant Pot?
Follow the same spice and seasoning steps, bake at 400°F for about 45 minutes, and finish with a broil for crispy skin.
How will I know the wings are cooked?
Use a thermometer—look for at least 175°F. If in doubt, slice into a wing near the bone; the meat should be white, not pink, and the juices clear.
I hope these wings find a place in your regular rotation! They’ve turned many ordinary evenings into something special for me, and I’d love to hear how you make them your own.
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